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インドネシア・ジャーナル (IPB)

1	Dukungan Teknologi Penyediaan Produk Perikanan
2	Enzim Papain dari Pepaya
3	砂糖のいくつかの種類の添加による品質評価ソイグルトメイド
4	Caulerpaラセモサ中のレベルCaulerpinの季節との関係
5	スンバワ島馬のミルクからの乳酸菌の分離とキャラクタリゼーション
6	単離と抵抗試験の複数の低pHで乳酸桿菌を分離します
7	生物学ジャーナルスマトラ
8	繊維のマメ科植物栄養豊富な供給源
9	パーソナリティと外観加水分解物テンペプロテアーゼ加水分解の結果の物理化学的研究
10	特性塊茎作物遺伝資源のタラス
11	Kualitas Daging Sapi dengan Kemasan Plastik Polyethylen dan Plastik Polypropilen di Pasar Arengka Koat Pekanbaru
12	Metabolisme Asam Lemak
13	Modul Memproduksi Roti
14	Modul Penanganan Telur dan Unggas
15	Pascapanen Produk Segar Hortikultura
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	粘度と分子量キトサンキチンデアセチラーゼ酵素反応の結果分離株
28	wuluh belimbig抽出物の抗酸化活性をテスト (averrhoa bilimbi) DPPHに対する
29	OKRATOKSIN減らすためにコーヒーのコーヒー製品の収穫後の取り扱いGMPの実装 (Sidomulyoにおけるケーススタディ, 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	Designing process controller for a continuous bread baking
53	Detection of irradiated black tea (Camellia sinensis) and rooibos by ESR spectroscopy
54	Development of a scraper-rheometer for food applications, rheological calibration
55	Effect of ethanol–diesel blend fuels on emission and particle size in a common-rail injection diesel engine with warm up catalytic converter
56	Effect of gamma irradiation on the physicochemical properties of a starch based film
57	Effect of gamma irradiation on viscosity reduction of cereal porridges for improving energy density
58	Effect of gamma-irradiation and refrigerated storage on the improvement of quality and shelf life of pear
59	Effect of inlet valve timing and water blending on bioethanol HCCI
60	Effects of cover properties, ventilation rate, and crop leaf area on green house climate
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, しかし、37℃でのインキュベーションはありません
79	乳脂肪結晶化挙動に対するリン脂質の影響
80	インドネシアのヤシやキャッサバ澱粉からグルコースシロップ生産
81	ディーゼル汚染土壌の土壌カラム試験の生分解
82	バイメタル0価イオンと工場排水の生物処理を強化
83	水酸化ニッケルスラッジの固化のためのセメントの部分的な代替品として油ヤシ灰
84	組み合わせプロセス化学凝固によって殺菌廃水の処理, 電気化学的酸化および膜バイオリアクター
85	アセトバクターキシリナムで珍しいグアニルオリゴヌクレオチド調節セルロース合成
86	ACE阻害活性
87	牛乳と初乳中のヒト腸管毒素原性大腸菌の定着因子に対する抗体
88	ヨーグルトペプチドの抗酸化活性
89	アジアの麺の歴史, 分類, 原材料
90	ベルガモット, 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	Effects of exopolysccharide
104	Effects of fruit dipping in hcl
105	Formation of an Acid Labile Maltosyl-Lipid by Enzyme Preparations from Acetobacter Xylinum
106	Fructooligosaccharide fortification
107	Identification of epicatechin as direct substrate for polyphenol oxidase froma longan pericarp
108	Immunoglobulins, growth factors and growth hormone in bovine colostrum and then effects of processing
109	Indigenous enzymes in milk
110	Measurement of immnunoglobulin concentration in goat colostrum
111	Medicinal properties of mangosteen

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