Fourier transform infrared spectroscopy coupled with multivariate calibration for determination of carmine and rhodamine B levels in lipstick von Edityaningrum, C.A., Nurani, L.H., Guntarti, A., Irham, L.M., Nevitasari, R., Ahda, M., Martono, S., Rohman, A.

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The application of FTIR spectra coupled with chemometrics for analysis of lard in food products for halal authentication: a mini review von Nurani, L.H., Guntarti, A., Lestari, D., Wirnawati, Rohman, A., Windarsih, A.

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Simultaneous determination of tartrazine and auramine O using FTIR spectroscopy and partial least square von Nurani, L.H., Edityaningrum, C>A., Guntarti, A., Ahda, M., Lestari, A.D., Martono, S., Rohman, A.

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A review of the developed methods for the analysis of lard and pork in food and pharmaceutical products for halal authentication von Prihandiwati, E., Rohman, A., Fadzillah, N.A., Betania, K., Nurani, L.H., Ahda, M., Irnawati, Erwanto, Y., Susanto, Y., Febrianti, D.R.

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Isolation of active compound from Nephelium lappaceum L. rind as an antioxidant von Nurani, L.H., Edityaningrum, C.A., Suhaera, Windarsih, A., Riyanto, S., Rohman, A.

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