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Browsing by Author Hanifah Nuryani Lioe

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Issue DateTitleAuthor(s)
2014Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western CulturesHanifah Nuryani Lioe
2014-10Free Glutamate Intake From Foods Among Adults: Case Study in Bogor and JakartaLilis Nuraida; Siti Madaniyah; Nuri Andarwulan; D. Briawan; Hanifah Nuryani Lioe, et al
2015Hydrolysis of UHT milk lactose by partially purified crude enzyme of β-galactosidase obtained from Lactobacillus plantarum B123 indigenous strainN. Mariyani; Hanifah Nuryani Lioe; Didah Nur Faridah; T. Khusniati; Sulistiani
2012Isolation and Characterization of the Major Natural Dyestuff Component of Brazilwood (Caesalpinia sappan L.)Hanifah Nuryani Lioe; Dede Robiatul A; Ririn Anggraeni
2015-04Kultivasi Jamur Pleurotus Ramah Lingkungan dengan Mendaur Ulang Limbah Substrat Jamur dan Penambah Pupuk OrganikElis Nina Herliyana; Mira Febrianti; Abdul Munif; Hanifah Nuryani Lioe
2015-04Kultivasi Jamur Pleurotus Ramah Lingkungan dengan Mendaur Ulang Limbah Substrat Jamur dan Penambahan Pupuk OrganikElis Nina Herliyana; Mira Febrianti; Abdul Munif; Hanifah Nuryani Lioe
2012-10Method Validation of Alkyl Parabens Content in Soy-sauceDias Indrasti; Hanifah Nuryani Lioe; Taufik; Dede Robiatul Adawiyah
2012-12Method Validation of Alkyl Parabens Content in Soy-sauceDias Indrasti; Hanifah Nuryani Lioe; Taufik; Dede Robiatul Adawiyah
2012-10Method Validation of Alkyl Parabens Content in Soy-sauceDias Indrasti; Hanifah Nuryani Lioe; Taufik; Dede R. Adawiyah
2013Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacksDaniali G.; Jinap S; Hanifah Nuryani Lioe; Zaidul I.S.
2014-03Nitrite Residue and Malonaldehyde Reduction in Dendeng-Indonesian Dried Meat - Influenced by Spices, Curing Methods and Precooking PreparationTuti Suryati; Made Astawan; Hanifah Nuryani Lioe; Tutik Wresdiyati; S. Usmiati
2011Optimasi Reduksi Polisiklik Aromatik Hidrokarbon Dalam Makanan Bakar Khas Indonesia Dengan Memanfaatkan Bumbu Lokal serta Pengaturan Jarak dan Lama Pemanasan Menggunakan Response Surface MethodologyHanifah Nuryani Lioe; Yane Regiana; Rangga Bayuharda Pratama
2012-10Optimasi Reduksi Polisiklik Aromatik Hidrokarbon Dalam Makanan Bakar Khas Indonesia dengan Memanfaatkan Bumbu Lokal Serta Pengaturan Jarak dan Lama Pemanasan Menggunakan Response Surface MethodologyHanifah Nuryani Lioe; Yane Regiyana; Rangga Bayuharda P.
2015-05Pengaruh Suhu dan Kelembaban terhadap Pertumbuhan Fusarium verticillioides Bio 957 dan Produksi Fumonisin B1Dwi Rahayu; Winiati Pudji Rahayu; Hanifah Nuryani Lioe; Dian Herawati; Wisnu Broto, et al
2015Physicochemical properties of sweet potato cookies fortified with some nutrientsDian Herawati; F. Simanjuntak; Elvira Syamsir; Hanifah Nuryani Lioe; D. Briawan
2015Physicochemical properties of sweet potato cookies fortified with some nutrientsDian Herawati; F. Simanjuntak; Elvira Syamsir; Hanifah Nuryani Lioe; D. Briawan
2014-11Pola Pertumbuhan Aspergillus ochraceus BIO 220 dan Produksi Okratoksin A pada Jagung dan Kedelai InvitroSinta Simatupang; Winiati Pudji Rahayu; Hanifah Nuryani Lioe; Dian Herawati; Wisnu Broto, et al
2013-11Prediksi Penurunan Kualitas Minyak Goreng Kelapa Sawit Menggunakan Fourier Transform Infrared (FTIR) Spektroskopi dengan Analisis MultivariatDidah Nur Faridah; Hanifah Nuryani Lioe; Nurheni Sri Palupi; J. Kahfi
2013-11Prediksi penurunan kualitas minyak goreng kelapa sawit menggunakan fourier transform infrared (FTIR) spektroskopi dengan analsis multivariatDidah Nur Faridah; Hanifah Nuryani Lioe; Nurheni Sri Palupi; Jordan Kahfi
2010Role of Carboxypeptidases to the Free Amino Acid Composition, Methylpyrazine Formation and Sensory Characteristic of Underfermented Cocoa BeansS. Jinap; Hanifah Nuryani Lioe; I. Yusep; S. Nazamid; B. Jamilah
Showing results 6 to 25 of 38 < previous   next >