The changes in the antioxidant activities, total phenol, curcumin and hedonic quality of first and second brewing spiced drinks von Dwiloka, B, Setiani, B E, Purwitasari, L

Volltext

Antioxidant status, nutrition facts, and sensory of spinach extract fortified wet noodles von Susanti, S., Dwiloka, B., Bintoro, V.P., Hintono, A., Nurwantoro, N., Setiani, B.E.

Volltext

Moisture Content, Protein, Crude Fiber and Antioxidant Activity of Cookies with Boiled Papaya Leaf von Dwiloka, B, Setiani, B E, Irsalina, K

Volltext

Protein fraction profile and physicochemical quality of Blacksoyghurt drink von Al-Baarri, A.N., Dwiloka, B., Mulyani, S., Pramono, Y.B., Setiani, B.E., Rahmawati, A.A., Jordan, A., Nababan, P.U.B.L.

Volltext

Physicochemical properties of post laying hen breast meat thawed using various methods von Dwiloka, B., Setiani, B.E., Pramono, Y.B., Prihatiningsih, R., Nurussyifa, S.Y., Puspitoasih, A.D.

Volltext

The characteristics of nata-de guava (Syzygium samarangense) with certain interaction on the proportion of sprout extract (Phaseolus vulgaris) and sucrose von Setiani, B E, Pramono, Y B, Darmawan, B R

Volltext

Chemical structure, comparison antioxidant capacity and separation antioxidant of hen, duck and quail egg white protein hydrolysate von Fatah, A, Meihu, M, Ning, Q, Setiani, B E, Bintoro, V P

Volltext

Production of Probiotic Supplement Based on Agriculture Industrial Waste von Utama, C.S., Setiani, B.E.

Volltext

Garlic Antioxidant (Allium Sativum L.) to Prevent Meat Rancidity von Nurwantoro, Bintoro, V.P., Legowo, A.M., Purnomoadi, A., Setiani, B.E.

Volltext

API Listeria Rapid kit for Confirmatory Fenotypic Conventional Biochemical Test of the Prevalence Listeria Monocytogenes in Selected Meat and Meat Products von Setiani, B.E., Elegado, F.B., Perez, M.T.M., Mabesa, R.C., Dizon, E.I., Sevilla, C.C.

Volltext