Research Fingerprints
Automated semantic analysis of research output.
Core Expertise
Semantic Radar
Complete Taxonomic Profile
Artificial intelligence analyzes all abstracts and manuscript metadata to precisely map the consistency and weight of research fields.
Food science88%
Bacteria79%
Chemistry74%
Biology73%
No Co-Authored Relations Detected
Once publications with internal authors are synced, building the mapped network takes place automatically.
Global Collaborations & Top Areas
Interactive map showing the intensity of the author's research collaborations across the globe over the last five years.
Mapping geodata...
Research OutputQ2×
Features output statistics and 9 synchronized journal, conference, and book publications.
9 Works
ArticleSCOPUSOpen Access2025
GC-MS profiling and molecular docking of bioactive compounds from Strychnos lucida on reproductive protein targets
Aisyah Sijid S.
ArticleSCOPUSOpen AccessSDG 22025
Correlation of the Quality of Sexed-Spermatozoa of Polled Bali Bull and Protein Molecular Weight
Nurgina A.T.
ArticleSCOPUSOpen Access2025
Malaria infection of endemic primates in the Buton Utara Wildlife Sanctuary, Indonesia: Potential for transmission to humans
Lempang M.E.P.
ArticleSCOPUSOpen Access2024
Risk analysis of critical control points of Staphylococcus aureus in layer farms and chicken egg distributors
Thaha A.H.
ArticleSCOPUS2024
Staphylococcus aureus as a foodborne pathogen in eggs and egg products in Indonesia: A review
Thaha A.H.
ArticleSCOPUSOpen Access2024
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour
Malaka R.
ArticleSCOPUSOpen AccessSDG 152022
Quality and storage time of traditional dangke cheese inoculated with indigenous lactic acid bacteria isolated from Enrekang District, South Sulawesi, Indonesia
Zakariah M.A.
ArticleSCOPUSOpen AccessSDG 142019
Carcass percentage of laying ducks (Anas platyrhyncos) supplemented by L-Arginine in ration and treated by L-Arginine in-ovo injection
Syahruddin
ArticleSCOPUSOpen Access2019
The physicochemical, microbiology, and sensory characteristics of Kefir Goat Milk with different levels of Kefir Grain
Sulmiyati