Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Eveline, Eveline"'
Autor:
Nathalie, Gracia, Bonamichi, Beatriz Dal Santo Francisco, Kim, Jieun, Jeong, Jiwon, Kang, Haneul, Hartland, Emirrio Reinaldie, Eveline, Eveline, Lee, Jongsoon
Publikováno v:
In Molecules and Cells March 2024 47(3)
Autor:
EVELINE EVELINE, AGUSTIN NOVITA
Publikováno v:
Microbiology Indonesia, Vol 14, Iss 1 (2020)
Star anise (Illicium verum Hook. f.) is commonly used as spice and flavor enhancer in food. Previous research revealed the presence of active compound which could inhibit bacterial growth. Thus, in order to apply star anise as natural antibacterial a
Externí odkaz:
https://doaj.org/article/cdb2310de26440e6a29ea81d4de6d1c4
Publikováno v:
Microbiology Indonesia, Vol 13, Iss 3 (2020)
Radish (Raphanus sativus L.) root is commonly used as flavor enhancing additive or side dish. Previous research revealed the presence of active compound in which could inhibit bacterial growth. Thus, a research concerning natural antibacterial for fi
Externí odkaz:
https://doaj.org/article/e1dea407276b4e6e8c32cf3316931df8
Autor:
Sofia Prima Dewi, Eveline Eveline
Publikováno v:
Jurnal Manajemen, Vol 21, Iss 3, Pp 434-453 (2017)
The purpose of this study was to obtain empirical evidence about the effect of earnings before tax and provisions, the quality of voluntary disclosure, needs for external financing, other alternatives to earnings management, and firm size to discreti
Externí odkaz:
https://doaj.org/article/7fb2fe8b9bce48f3921f2ff2ee4ac4e4
Publikováno v:
Jurnal Teknologi Pangan dan Kesehatan (The Journal of Food Technology and Health). 3:77-86
Jamu kunyit asam merupakan minuman tradisional yang umum digunakan masyarakat Indonesia sebagai pengobatan alternatif. Pemanfaatan jamu kunyit asam masih terbatas sehingga diperlukan pengembangannya sebagai produk pangan, salah satunya adalah ditamba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d9914b777feaf2ab894bcc2fa2eb2170
https://doi.org/10.36441/jtepakes.v3i2.560
https://doi.org/10.36441/jtepakes.v3i2.560
Publikováno v:
Pro Food. 6:757-765
Horn plantain and soursop are horticultural products of climacteric fruits that contain high nutrition and fiber, but have a relatively short shelf life after harvest. One solution so that both of them can still be consumed by maintaining their nutri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfdf68fe767676f012811fbcd7e94cba
https://doi.org/10.29303/profood.v6i2.153
https://doi.org/10.29303/profood.v6i2.153
Publikováno v:
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR). 2:992-997
Masyarakat mulai menyadari akan pentingnya fungsi makanan, bukan hanya sebagai kebutuhan nutrisi melainkan juga sebagai alat penunjang kesehatan maupun sebagai obat. Makanan yang memiliki fungsi tambahan ini dikenal sebagai makanan fungsional, sifat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1531ab406da5988ec4b33d945c55e37
https://doi.org/10.37695/pkmcsr.v2i0.682
https://doi.org/10.37695/pkmcsr.v2i0.682
Publikováno v:
Jurnal Pengolahan Hasil Perikanan Indonesia, Vol 22, Iss 2, Pp 366-374 (2019)
Carp (Cyprinus carpio) is a freshwater fish with high economic value and good farming potential. Carp-based product diversification could be done by using it as food ingredients such as surimi in sausage manufacture. This research was aimed to evalua
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eddfdd5a30365e4d105f3bf5dcdfa583
http://journal.ipb.ac.id/index.php/jphpi/article/view/27892
http://journal.ipb.ac.id/index.php/jphpi/article/view/27892
Publikováno v:
Canadian Journal of Clinical Nutrition. 7:114-140
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f3c3f5e1ca54a5e488e83465523164ec
https://doi.org/10.14206/canad.j.clin.nutr.2019.01.11
https://doi.org/10.14206/canad.j.clin.nutr.2019.01.11
Publikováno v:
Microbiology Indonesia, Vol 13, Iss 3 (2020)
Radish ( Raphanus sativus L.) root is commonly used as flavor enhancing additive or side dish. Previous research revealed the presence of active compound in which could inhibit bacterial growth. Thus, a research concerning natural antibacterial for f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8a5837e114e297a900a87f5adc03933a
https://jurnal.permi.or.id/index.php/mionline/article/view/719
https://jurnal.permi.or.id/index.php/mionline/article/view/719