Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Hadi Akbar Dahlan"'
Publikováno v:
Metabolites, Vol 12, Iss 1, p 30 (2022)
Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar b
Externí odkaz:
https://doaj.org/article/5ff0c543da814f0fa316a4bb4e269962
Autor:
Hadi Akbar Dahlan
Publikováno v:
International Journal of Islamic Thought, Vol 13, Pp 44-51 (2018)
Technology improves exponentially every second and becomes more complex beyond our grasp. Without we realize, everything about ourselves can be found on the internet from mundane things such as our food preferences to private matters such as saving a
Externí odkaz:
https://doaj.org/article/bdda4983d4c34ec2a067f81f2ec15010
Autor:
Hadi Akbar Dahlan
Publikováno v:
Publishing Research Quarterly. 38:653-664
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42858363205675f7494b59045e09f220
https://doi.org/10.1007/s12109-022-09919-9
https://doi.org/10.1007/s12109-022-09919-9
Autor:
Hadi Akbar Dahlan
[The article is written in Bahasa Malaysia] Reading habits are often associated with an increased cognitive level. However, book genre can also affect the cognitive level. This is because different book genres can be attributed to different type of k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0d83a1655fe1e9cfbc236583d2f111d
https://doi.org/10.31235/osf.io/nkvce
https://doi.org/10.31235/osf.io/nkvce
Autor:
Sastia Prama Putri, Muhammad Maulana Malikul Ikram, Arisa Sato, Hadi Akbar Dahlan, Della Rahmawati, Yukina Ohto, Eiichiro Fukusaki
Publikováno v:
Journal of bioscience and bioengineering. 133(5)
Metabolomics is a tool used for quantitative assessment of metabolites that has been applied extensively in the field of food science. Recently, metabolomics-based gas chromatography-mass spectrometry (GC/MS) is becoming a common tool for analyzing,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa0bd431cf97fce3c23c0477e86dea52
https://pubmed.ncbi.nlm.nih.gov/35184928
https://pubmed.ncbi.nlm.nih.gov/35184928
Publikováno v:
Lecture Notes in Electrical Engineering ISBN: 9789811500572
When rendering the 3D graphics object in the computer vision and graphics fields, the parameter values, such as the surface roughness, refractive index, and light absorption are used for modeling realistic light scattering rendering behavior of a mat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60cd6f701777f589a7d864ccad6e9e68
https://doi.org/10.1007/978-981-15-0058-9_39
https://doi.org/10.1007/978-981-15-0058-9_39
Autor:
Edwin R. Hancock, Hadi Akbar Dahlan
Publikováno v:
Advances in Photometric 3D-Reconstruction ISBN: 9783030518653
Facial aging is a complex process, and the changes in the inner layers of the skin will affect how the light scatters from the skin. To observe whether a light scattering model parameter is suitable to be used for age classification/estimation, this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1af9b674c00b398359d31446ebf41d8c
https://doi.org/10.1007/978-3-030-51866-0_7
https://doi.org/10.1007/978-3-030-51866-0_7
Publikováno v:
Japan Journal of Food Engineering. 18:155-159
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::921b54a0487085deab50799656331e71
https://doi.org/10.11301/jsfe.16474
https://doi.org/10.11301/jsfe.16474
Publikováno v:
International Journal of Food Studies, Vol 6, Iss 2 (2017)
Dairy yogurts are common food products consumed by people all over the world. Due to the simple process, many people have made their own natural yogurt at home. The fermentation due to the starter culture causes the textural properties of dairy yogur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3af8ddf79f214fa54ff61af75c75a022
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/370
https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/370
Autor:
Hadi Akbar Dahlan
Publikováno v:
International Journal of Creative Future and Heritage (TENIAT). 4
Sains Makanan adalah sebuah bidang yang berkaitan dengan pelbagai aspek makanan. Skop bidangini termasuk penilaian sensori, keselamatan makanan dan pemprosesan. Bidang Sains Makanan telahberkembang kesan daripada kemajuan teknologi untuk memproses ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38c519ee989ee76343e6b05faeca4f41
https://doi.org/10.47252/teniat.v4i2.347
https://doi.org/10.47252/teniat.v4i2.347