Antioxidant Activity, Microbiological Quality, and Acceptability of Spontaneously Fermented Shrimp Sausage (Litopenaeus vannamei)

Q2

JOURNAL OF FOOD QUALITY (ISSN: 01469428) , vol. 2022

Characteristics of product complementary feeding with fortified fish protein hydrolysate (FPH)

Q3

FOOD RESEARCH , vol. 6 , pp. 78-89

Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

Q2

FRONTIERS IN NUTRITION , vol. 9

Banana resistant starch inhibitory inflammation and cyclooxygenase-2 in BALB/c mice induced by azoxymethane and dextran sodium sulfate

Q3

FOOD RESEARCH , vol. 6 , pp. 337-344

The addition of soy milk to pineapple chellies as a complementary alternative to nutritious snacks for children

Q1

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (ISSN: 1878450X) , vol. 29

The Effectiveness of Aloe-Based Drink in Reducing GlycateAlbumin and Insulin Resistance of Metabolic Syndrome: A Randomized Clinical Trial

Q3

CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE (ISSN: 2347467X) , vol. 10 , pp. 566-574

Mangrove fruit (Bruguiera gymnorhiza) increases circulating GLP-1 and PYY, modulates lipid profiles, and reduces systemic inflammation by improving SCFA levels in obese wistar rats

Q1

HELIYON (ISSN: 24058440) , vol. 8

Indonesian women in a circular economy: Waste management programs

NQ

CLIMATE ADAPTATION AND RESILIENCE: CHALLENGES AND POTENTIAL SOLUTIONS: ANTICIPATORY GOVERNANCE, PLAN , pp. 269-294

Isolation of 2 bacillus strains with strong fibrinolytic activities from kimchi

NQ

MICROBIOLOGY AND BIOTECHNOLOGY LETTERS (ISSN: 1598642X) , vol. 48 , pp. 439-446

Physical and chemical characteristics of enzymatically modified batu banana (Musa balbisiana colla) and kepok banana (musa paradisiaca formatypica) flours

Q3

FOOD RESEARCH , vol. 5 , pp. 124-131