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Search Results - Lioe, Hanifah N
Search Results - Lioe, Hanifah N
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Characterization of Streptomyces Isolates Associated with Estuarine Fish Chanos chanos and Profiling of Their Antibacterial Metabolites-Crude-Extract
by
Kurnianto, Muhammad A.
,
Lioe, Hanifah N.
,
Kusumaningrum, Harsi D.
Published in
International journal of microbiology
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Antifungal Activity and Major Bioactive Compounds of Water Extract of Pangium edule Seed against Aspergillus flavus
by
Listyorini, Kharisma I.
,
Kusumaningrum, Harsi D.
,
Lioe, Hanifah N.
Published in
International journal of food science
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Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce
by
Lioe, Hanifah N
,
Apriyantono, Anton
,
Takara, Kensaku
,
Wada, Koji
,
Naoki, Hideo
,
Yasuda, Masaaki
Published in
Journal of agricultural and food chemistry
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Identification and Characterization of α-Glucosidase Inhibition Flavonol Glycosides from Jack Bean (Canavalia ensiformis (L.) DC
by
Sutedja, Anita M.
,
Yanase, Emiko
,
Batubara, Irmanida
,
Fardiaz, Dedi
,
Lioe, Hanifah N.
Published in
Molecules (Basel, Switzerland)
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Biochemical characterization of trypsin from Indonesian skipjack tuna (Katsuwonus pelamis) viscera
by
Dali, Faiza A.
,
Nurjanah, Nurjanah
,
Lioe, Hanifah N.
,
Suhartono, Maggy T.
Published in
Open agriculture
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Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids
by
Lioe, H.N
,
Apriyantono, A
,
Takara, K
,
Wada, K
,
Yasuda, M
Published in
Journal of food science
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Identification and Characterization of a-Glucosidase Inhibition Flavonol Glycosides from Jack Bean ( Canavalia ensiformis (L.) DC
by
Sutedja, Anita M
,
Yanase, Emiko
,
Batubara, Irmanida
,
Fardiaz, Dedi
,
Lioe, Hanifah N
Published in
Molecules (Basel, Switzerland)
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Umami Taste Enhancement of MSG/NaCI Mixtures by Subthreshold L-alpha-Aromatic Amino Acids
by
Lioe, Hanifah N
,
Apriyantono, Anton
,
Takara, Kensaku
,
Wada, Koji
,
Yasuda, Masaaki
Published in
Journal of food science
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Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces
by
Lioe, H.N
,
Takara, K
,
Yasuda, M
Published in
Journal of food science
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