Publication: Exploring the philosophical values of kimchi and kimjang culture
Publication: Antioxidant and Nutritional Analysis of Organic Black Rice (Oryza sativa L.) Milk
Publication: Bioinformatics assessment on the potential of Lipoteichoic Acid (LTA) of Lactic Acid Bacteria (LAB) as topical therapy for inflammatory skin diseases
Publication: Probiotic Lactobacillus plantarum IS-10506, Expression of Glial Fibrillary Acidic Protein and Platelet Publication: Endothelial Cell Adhesion Molecule-1 by Astrocytes and Endothelial Integrity: The Importance of Intestinal Microbiota as Blood Brain–Barrier Stabilizer
Publication: Development of instant vegetarian cream soup from tempeh powder to increase antioxidant capacities
Publication: Effect of different fermentation conditions on antioxidant capacity and isoflavone content of soy tempeh
Publication: Browning inhibition of fresh-cut apple by coating carrageenan/ascorbic acid/ ZnO nanoparticles
Publication: Nutritional Contents and Processing of Plant-Based Milk: A Review
Rekap kegiatan HIMFOODTECH 2022: BASRENG
