| Effect of cold and frozen temperatures on artisanal goat cheese containing probiotic lactic acid bacteria isolates (Lactobacillus plantarum TW14 and Lactobacillus rhamnosus TW2) | Q1 Journal | 3 | 3 | Veterinary World | 2019 | 4 |
| Improving composition and microbiological characteristics of milk kefir using colostrum | Q3 Journal | 5 | 6 | Food Science and Technology (Brazil) | 2020 | 9 |
| Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. Rhamnosus TW2 isolates stored at different temperature conditions | Q3 Journal | 2 | 6 | Journal of the Indonesian Tropical Animal Agriculture | 2018 | 0 |
| Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition | Q4 Journal | 4 | 5 | IOP Conference Series: Earth and Environmental Science | 2019 | 1 |
| The effect of storage and cooking on lipid oxidation of raw and cooked beef and goat meat | Q2 Journal | 1 | 3 | Asia Pacific Journal of Clinical Nutrition | 2001 | 6 |