https://doi.org/10.1016/j.jfca.2020.103461
https://doi.org/10.1155/2024/6589766
Effects of cooking method on the antioxidant activity and inhibition of lipid peroxidation of the Javanese salad “pecel” vegetables and its peanut sauce dressing (Q2)
https://doi.org/10.1155/2021/8814606
Nutrient composition of underutilized skeins of flying fish (Hirundichthys oxycephalus): The new and better egg whites (Q1)
https://doi.org/10.1016/j.jfca.2020.103461
Feeding rats with used cooking oil elevates malondialdehyde, TNF-α, and creatinine compared to tempe fried with used oil (Q2)
https://doi.org/10.52225/narra.v4i2.853
Probiotic candidates of lactic acid bacteria from fermented food cincalok and tempoyak from Kalimantan, Indonesia (Q2)
https://doi.org/10.13057/biodiv/d250843
Bioprospecting of cow's ruminal microbiota from a slaughterhouse in Ambarawa, Central Java, Indonesia (Q3)
https://doi.org/10.13057/biodiv/d221139
Endoparasite and Microbial Burden in Quail Farm Systems: A Biosecurity and Water Quality Assessment in Central Java, Indonesia (Q3)
https://doi.org/10.5398/tasj.2026.49.1.71
Unveiling microbiome diversity and abundance in the ceca and intestine of freshly slaughtered market-sold kampung chickens (Q3)
https://scholar.undip.ac.id/en/publications/unveiling-microbiome-diversity-and-abundance-in-the-ceca-and-inte/
Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use? (Q3)
https://doi.org/10.1111/jfs.13165