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indonesian Journal (IPB)

1	Dukungan Teknologi Penyediaan Produk Perikanan
2	Enzim Papain dari Pepaya
3	Valutazione della qualità Soygurt Realizzato con l'aggiunta di diversi tipi di zucchero
4	La relazione tra i livelli di Caulerpin stagione in Caulerpa racemosa
5	Isolamento e caratterizzazione di batteri lattici da latte Sumbawa Horse
6	Isolamento e multipla Test di resistenza Gli isolati Lactobacillus a pH basso
7	Biological Journal Sumatra
8	I legumi nutrizione ricca fonte di fibre
9	Fisico-studio della personalità e aspetto idrolizzato Tempe proteasi idrolisi Risultati
10	Caratteristiche Tuber Talas germoplasma
11	Carni bovine di qualità con plastica polietilene e imballaggi in plastica mercato Polipropilene Arengka Koat Pekanbaru
12	Fatty Acid Metabolism
13	Produrre Modulo pane
14	Modulo Gestione Uova e pollame
15	Post-raccolta Orticoltura prodotti freschi
16	Pembentukan Akrilamida dalam Makanan dan Analisisnya
17	Pembuatan Bakso
18	Penambahan Daging Ikan Gabus dan Aplikasi Pembekuan pada Pembuatan Pempek Gluten
19	Pengaruh Suhu dan Lama Penyimpanan Telur Konsumsi dan Telur Biologis terhadap Kualitas Inferior Telur Ayam kampung
20	Pengembangan Usaha Ternak Sapi Potong Berorientasi Agribisnis dengan Pola Kemitraan

21	Perubahan Mutu Kecap Produksi Skala Rumah Tangga selama Tiga Bulan Penyimpanan
22	Sendawa dalam makanan
23	Sifat Fisikokimia dan Palatabilitas Bakso Daging Kerbau
24	SNI kedelai
25	SNI susu segar
26	Tepung Getah Pepaya Pengempuk Daging
27	Viskositas dan Berat Molekul Kitosan Hasil Reaksi Enzimatis Kitin Deasetilase Isolat
28	Uji aktivitas antioksidan ekstrak belimbig wuluh (averrhoa bilimbi) terhadap dpph
29	PENERAPAN GMP PADA PENANGANAN PASCA PANEN KOPI RAKYAT UNTUK MENURUNKAN OKRATOKSIN PRODUK KOPI (STUDI KASUS DI SIDOMULYO, JEMBER

Jurnal Bahasa Inggris (IPB)

1	Development of a sterilized mixed herbal drink product
2	Analysis of dough sheeting and heat transfer during baking of unleavened flat bread
3	Effect of drying temperature and soaking conditions on wet milling characteristics of amaranth grain
4	Effect of extraction temperature on functional properties of rice bran protein concentrates
5	Effect of pretreatments on air drying of papaya cubes
6	Effective conditions for extracting higher quality kernels from the sonnati salams apricot
7	Effects of incubation temperature, starter culture level and total solids content on the rheological properties of yoghurt
8	Enzyme hydrolysis of silk fibroin and the anti-diabetic activity of the hydrolysates
9	Extrusion processing of starch film
10	Fermentative production, purification, and characterization of nisin
11	Optimizatio of osmotic dehydration process of carrot cubes in sodium chloride solution
12	Optimization of cassava pellet processing method
13	Physical properties of rough rice
14	Physicochemical and functional properties of cultivars of irish potato and cassava starches
15	Producing powders of hibiscus extract in a laboratory-scale spray dryer
16	Provitamin A carotenoid content of dried fermentd cassava flour (the effect of palm oil addition during processing)
17	Rapid detection techniques for biological and chemical contamination in food
18	Recovery of polyphenolics from apple juice utilizing adsorbent polymer technology
19	Statistical modelling of gluten production by varying mixing time, salt, and water levels during dough mixing
20	Study of beta-galactosidase isolation, purification, and optimization of lactose hydrolysis in whey for production of instant energy drink
21	Study of the rheological parameters of honey using mitschka method
22	Thin layer drying characterictics of eriste(dried cereal product of turkey)
23	Use of cassava peel as carbon source for production of amylolitic enzymes by aspergillus niveus
24	Assessment of Vitamin A Content and Sensory Attributes of New Sweet Potato Genotypes in Ghana
25	Bergeys Identification Flowchart
26	Can the Same Difference Test Use a Beta Criterion as well as a Gamma Criterion
27	Characteristics of Bellamya purificata snail foot protein and enzymatic hydrolysates
28	Color of Cooked and Uncooked Broiler Leg Quarters Associated with Chilling Temperature and Holding Time
29	Comparison of Air and Imersion Chilling on Meat Quality and Shelf Life Of Marinated Broiler Breast Fillet
30	Controlled Drainage Effects on Drain Outflow and Water Quality
31	Differentiation of Aspergillus Sojae from Aspergillus Oryzae by Polyacrylamide Gel Disc Electrophoresis
32	Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck
33	Effects of Aging Prior to Freezing on Poultry Meat Tenderness
34	How are Soya Beans Fermented to Make Soy Sauce and Why is it Salty
35	Turkey Carcass Chilling and Protein Denaturation in the Developmen Pale, Soft, and Exudative
36	Validation of Cooking Methods Using Shell Eggs Inoculated with Salmonella Serotypes Enteritidis and Heidelberg
37	Quality of Honeys Influenced by Thermal Treatment
38	Coconut Water as a Medium Additive for the Production of DHA by Schyzotrium mangrovei
39	Rind of the Rambutan, Nephelium lappaceum, a Potential Source of Antioxidants
40	Ethylene Signaling May be Involved in the Regulation of Tocopherol Biosynthesis
41	Social Evolution Ant Eggs Lacking in Totipotency
42	How to Improve Food Quality Management in the Bakery Sector
43	White and Wholemeal Flours Differ in Their Nutritional Effects in Rats
44	Bakery Products Lower Serum Cholesterol Concentrations in Hypercholesterolemic Men
45	Whole Grain Foods and Heart Disease Risk
46	Whole Grains and Coronary Heart Disease The Whole Kernel
47	A rheological characterization of semi-solid dairy systems
48	An approach to the exergy analysis of photosynthesis
49	Application of aluminum oxide nanofluids in diesel electric generator
50	Bioethanol Production from Xylose
51	Control of Fusarium moulds and fumonisin B1 in seeds by gamma iradiation
52	Progettare controllore di processo per una cottura del pane continua
53	Rilevazione di tè nero irradiato (Camellia sinensis) e rooibos mediante spettroscopia ESR
54	Sviluppo di un raschietto-reometro per applicazioni alimentari, taratura reologico
55	Effetto di combustibili etanolo-diesel miscela di emissione e la dimensione delle particelle in un motore diesel a iniezione common-rail con catalizzatore caldo
56	Effetto di raggi gamma sulle proprietà fisico-chimiche di un film a base di amido
57	Effetto di raggi gamma sulla riduzione della viscosità del porridge di cereali per il miglioramento della densità di energia
58	Effetto della gamma-irradiazione e conservazione refrigerata sul miglioramento della qualità e la shelf life di pera
59	Effetto della fasatura delle valvole di aspirazione e miscelazione acqua sul bioetanolo HCCI
60	Effetti di proprietà di copertura, tasso di ventilazione, e superficie fogliare delle colture sul clima serra
61	Effects of storage and gamma irradiation on (japonica) waxy rice
62	Evaluation of physical properties during storage of set and stirred yoghurt made from ultra-high pressure homogenization milk
63	Experimental study of effect of an inner thermal curtain in evaporative cooling system of a cascade greenhouse
64	Fuel ethanol production from sugarcane and corn, Comparative analysis for a Colombian case
65	Full chain energy analysis of fuel ethanol from cane molasses in thailand
66	Future fuel supply systems for organic production based on Fischer-Tropsch diesel and dmethyl ether from on-farm grown biomass
67	Gamma Radiosensitivity Study on Chili (Capsicum annuum)
68	Greenhouse heating and cooling using aquifer water
69	HIGH-PRESSURE DIFFERENTIAL SCANNING, EQUIPMENT AND TECHNIQUE VALIDATION USING WATER-ICE PHASE TRANSITION DATA
70	Identification and Site-Specific Relative Quantification of Lactoglobulin Modifications
71	Immunomodulatory effects of the intake of fermented milk with Lactobacillus casei in lactating mother and their children
72	Lactulose production from milk concentration permeate using calcium carbonate-based analysis
73	Modeling and analysis of a fan–pad ventilated floricultural greenhouse
74	Refining bioethanol from stalk juice of sweet sorghum by immobilized yeast fermentation
75	Rotating heat pipes in devices for heat treatment of the food-stuffs
76	Sanitary design ready to meat and poultry
77	Sensory evaluation of dairy products supplemented with
78	Supplemental inulin does not enhance iron bioavailability from milk- or soy-based yoghurt, but incubation at 37C does
79	The Effect of Phospholipids on Milkfat Crystallization Behavior
80	Glucose syrup production from Indonesia palm and cassava starch
81	Biodegradation of diesel-contaminated soil A soil column study
82	Enhanced Biological Treatment of Industrial Wastewater with Bimetallic Zero Valent Ion
83	Oil palm ash as partial replacement of cement for solidification of nickel hydroxide sludge
84	Treatment of bactericide wastewater by combined process chemical coagulation, electrochemical oxidation and membrane bioreactor
85	An Unusual Guanyl Oligonucleotide Regulates Cellulose Synthesis in Acetobacter Xylinum
86	ACE-inhibitory activity
87	Antibodies to a colonization factor of human enterotoxigenic eschericia coli in cows milk and colostrum
88	Antioxidant activity of yoghurt peptides
89	Asian noodles history, classification, raw materials
90	Bergamot, a source natural antioxidants
91	Biosinthesis of silver nanoparticles
92	Calcium Absorption from Fortified Ice Cream Formulations Compared with Calcium Absoprtion from Milk
93	Caracterisation of whey proteins of camel milk and colostrum
94	c-di-GMP-Binding Protein, a New Factor Regulating Cellulose Synthesis in Acetobacter Xylinum
95	Challenge of milk protein allergy
96	Colour development and quality mangosteen
97	Design and testing of mangosteen fruit sizing machine
98	Direct Demonstration of Enol-Oxaloacetate as an Immediate Product of Malate Oxidation by The Mammalian Succinate Dehydrogenase
99	Effect of Fat Type on Cookie Dough and Cookie Quality
100	Effects of alkaline treatment on the structure of phosphorylated wheat starch
101	Effects of amylose amlylopectin ratio and baking conditions on resistant starch and glycemic index
102	Effects of chitosan coating on postharvest life and quality of longan fruit
103	Effetti della exopolysccharide
104	Effetti di immersione frutta in HCl
105	La formazione di un acido Labile Maltosyl-Lipid da preparati enzimatici da Acetobacter xylinum
106	fortificazione fruttoligosaccaridi
107	Identificazione della epicatechina come substrato diretta per polifenolo ossidasi froma longan pericarpo
108	immunoglobuline, fattori di crescita e ormone della crescita nel colostro bovino e poi in seguito alla trasformazione
109	enzimi indigeni nel latte
110	Misurazione della concentrazione immnunoglobulin nel colostro di capra
111	Proprietà medicinali di mangostano

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