Authentication analysis of butter from beef fat using Fourier Transform Infrared (FTIR) spectroscopy coupled with chemometrics von Nurrulhidayah, A F, Man, Che Y B, Rohman, A, Amin, I, Shuhaimi, M, Khatib, A

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Detection of butter adulteration with lard using differential scanning calorimetry von Nurrulhidayah, A F, Arieff, S R, Rohman, A, Amin, I, Shuhaimi, M, Khatib, A

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Analysis of chicken fat as adulterant in butter using fourier transform infrared spectroscopy and chemometrics von Nurrulhidayah, A. F., Rohman, A., Amin, I., Shuhaimi, M., Khatib, A.

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Fourier-Transform Infrared Spectra Combined with Chemometrics and Fatty Acid Composition for Analysis of Pumpkin Seed Oil Blended Into Olive Oil von Rohman, Abdul, Che Man, Y.B, Nurrulhidayah, A.F

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FTIR-ATR Spectroscopy Based Metabolite Fingerprinting as A Direct Determination of Butter Adulterated With Lard von Nurrulhidayah, A.F, Che Man, Y.B, Amin, I, Arieff Salleh, R, Farawahidah, M.Y, Shuhaimi, M, Khatib, A

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In vivo antioxidant activities of Curcuma longa and Curcuma xanthorrhiza: a review von Lukitaningsih, E., Rohman, A., Rafi, M., A.F., Nurrulhidayah, Windarsih, A

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Review on in vitro antioxidant activities of Curcuma species commonly used as herbal components in Indonesia von Rohman, Abdul, Widodo, H., Lukitaningsih, E., Rafi, M., A.F., Nurrulhidayah, Windarsih, A.

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The use of chemometrics in combination with molecular spectroscopic and chromatographic methods for authentication of Curcuma species: a review von Rohman, A., Rawar, E.A., Sudevi, Sri, A.F., Nurrulhidayah, Windarsih, A.

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Nigella sativa oil: physico-chemical properties, authentication analysis and its antioxidant activity von Rohman, A., Lukitaningsih, E., Rafi, M., A.F., Nurrulhidayah, Windarsih, A.

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Physicochemical properties of dragon fruit peel pectin and citrus peel pectin: a comparison von N.W.F., Muhammad, A.F., Nurrulhidayah, M.S., Hamzah, O., Rashidi, Rohman, A.

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Fourier Transform Infrared Spectroscopy (FTIR) coupled with multivariate calibration and discriminant analysis for authentication of extra virgin olive oil from rambutan seed fat von A.T., Nurwahidah, Rumiyati, S., Riyanto, A.F., Nurrulhidayah, K., Betania, Rohman, A.

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Optimisation of browning index of Maillard reaction in gelatine powder by response surface methodology (RSM) for halal authentication von Hamid, A.H., Elgharbawy, A.A., Rohman, A., Rashidi, O., Hammed, H., A.F., Nurrulhidayah

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Discrimination of porcine and bovine gelatines based on reducing sugar types on Maillard reaction von Hamid, A.H., Nurrulhidayah, A.F., Sani, M.S.A., Muhammad, N.W.F., Othman, R., Rohman, Abdul

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Issues related to animal blood into food products: a review paper von M.S., Siti Jamilah, A.F., Nurrulhidayah, A., Azura, Mat Jubri, S.M., Rohman, A., T., Nur Azira, R., Arieff Salleh, O., Rashidi

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Differentiation of Fractionated Components of Lard from Other Animal Fats Using Different Analytical Techniques von A.N., NINA NAQUIAH, J.M.N., MARIKKAR, M.E.S., MIRGHANI, A.F., NURRULHIDAYAH, N.A.M., YANTY

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Application of FTIR spectroscopy coupled with chemometrics for authentication of Nigella sativa seed oil von Nurrulhidayah, A. F., Man, Y. B. Che, Al-Kahtani, H. A., Rohman, A.

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