Antioxidant activity in seaweed (Sargassum sp.) extract fermented with Lactobacillus plantarum and Lactobacillus acidophilus von Rianingsih, L, Sumardianto

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The effect of sucrose addition on the sensory quality of “terasi” an Indonesian shrimp paste von Rianingsih, L, Sumardianto, Romadhon, Rusdi, M B, Riyadi, P H

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The influence of extraction period on the characteristics of acid soluble collagen from sea catfish (Arius thalassinus) swim bladder von Kurniasih, R A, Swastawati, F, Riyadi, P H, Rianingsih, L

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Potentials of CaO powder result of calcination from green shells (Perna viridis), scallops (Placuna placenta), and blood clams (Anadara granosa) as antibacterial agent von Mediarman, G N, Sumardianto, Riyadi, P H, Rianingsih, L, Purnamayati, L

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Sodium content in fermented shrimp paste with varying packaging materials von Sumardianto, Atikah, Rianingsih, L.

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The Effect of Java Plum Leaf Extract (Syzygium Cumini) on Vaname Shrimp Quality (Litopenaeus Vannamei) During Cold Storage von Fatima, C C, Agustini, T W, Rianingsih, L

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Effect of Time Lenght Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based von Amalia, U, Rianingsih, L, Wijayanti, I

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Quality changes on petis rempah during storage von Sumardianto, Rubiyanti, S., Alphinaro, A.G.G., Purnamayati, L., Rianingsih, L.

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Phenol content and antioxidant activity in seaweed fermented with lactic acid bacteria von Sumardianto, Riyadi, P.H., Anggo, A.D., Romadhon, Rianingsih, L.

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