TRIANA SETYAWARDANI

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SCORE Overall 1186
SCORE Overall 3 Years 576
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Showing 1-15 of 15 items.
Artikel SCOPUS
JudulJenis JurnalPenulis KeDariKategoriTahunJumlah Citasi
Chemical and microbiological characteristics of goat milk kefir during storage under different temperaturesno-Q Journal12Journal of the Indonesian Tropical Animal Agriculture20157
Chemical characteristics of goat cheese with different percentages of mixed indigenous probiotic culture during ripeningno-Q Journal13Media Peternakan20174
Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2)Q1 Journal13Veterinary World20194
The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meatQ2 Journal23Asia Pacific Journal of Clinical Nutrition20016
The physical characteristics of cheese made of milk, colostrum and both during the ripeningQ3 Journal23Journal of the Indonesian Tropical Animal Agriculture20212
Improving composition and microbiological characteristics of milk kefir using colostrumQ3 Journal16Food Science and Technology (Brazil)20209
Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. Rhamnosus TW2 isolates stored at different temperature conditionsQ3 Journal16Journal of the Indonesian Tropical Animal Agriculture20180
The potential of Lactobacillus rhamnosus and Lactobacillus plantarum isolated from goat's milk in inhibiting Salmonella typhimurium ATCC 14028 infections in ratsQ3 Journal14International Food Research Journal20172
Antimicrobial activity and adhesion ability of indigenous lactic acid bacteria isolated from goat milkQ3 Journal14International Food Research Journal201410
Physicochemical and functional properties of yoghurt made of cow milk, colostrum, and milk-colostrum combinationQ3 Journal23Food Research20220
Yield and Processing Properties of Concentrated Yogurt Manufactured from Cow's Milk: Effects of Enzyme and Thickening AgentsQ4 Journal23IOP Conference Series: Earth and Environmental Science20191
Preliminary Investigation on the Processability of Low-Fat Herbal Cheese Manufactured with the Addition of Moringa, Bidara, and Bay Leaves ExtractsQ4 Journal13IOP Conference Series: Earth and Environmental Science20210
Study on kefir grain concentration and the different length of storage on the physicochemical of goat milk kefirQ4 Journal34Journal of Physics: Conference Series20202
Texture Profile and Sensory Characteristics of Kefir with Colostrum AdditionQ4 Journal15IOP Conference Series: Earth and Environmental Science20191
Microbiological profile of concentrated yoghurt manufactured from low and full fat milk during storageQ4 Journal00IOP Conference Series: Earth and Environmental Science20220