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 science100%
Biology76%
Chemistry76%
Fermentation36%
Business28%
Biochemistry28%
Mathematics28%
Economics20%
Organic chemistry20%
Computer science20%
Yolk20%
Animal science20%
Geography16%
Archaeology16%
Factorial experiment16%
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.
Memuat peta kolaborasi…
Research Output
Features output statistics and 34 synchronized journal, conference, and book publications.
34 Works
ArticleSCOPUSOpen Access2026
Gas Chromatography-Mass Spectrometry Analysis of Ethanol Extract Etlingera elatior Fruit
Irmawaty I.
ArticleSCOPUSOpen AccessSDG 112026
Microclimate, Air Quality, Physiological Responses, and Production Performance of Broilers Raised in a Closed Housing System with Plastic Slatted Flooring
Daryatmo
ArticleSCOPUSOpen Access2026
Physicochemical Characteristics of Marinated Bali Cattle Beef: Effects of Organic Acid Type, Coloring Agents, and Marination Time
Hikmah H.
ArticleSCOPUSOpen Access2024
Analysis of Meat Microbial Contamination on the Beef Supply Chain in Makassar City
Riswandi R.
ArticleSCOPUSSDG 22024
Application Analysis of The Halal Slaughter Standard and Color Profile of Chicken Meat in Traditional Markets
Musawa L.R.
ArticleSCOPUSOpen AccessSDG 22024
Application of Saccharomyces cerevisiae in Egg Yolk to The Functional and Physicochemical Characteristics of Fermented Eggs
Nahariah N.
ArticleSCOPUSSDG 22023
The Effect of Different Types and Levels of Oil on the Color Profile and Fondness of Mayonnaise Made from Chicken Egg Yolk
Azis S.F.
ArticleSCOPUSSDG 22023
Functional Characteristics of Egg Powder the Addition of Saccharomyces cerevisiae with Different Fermentation Times
Kartina K.
ArticleSCOPUSSDG 22023
The Effect of Different Types and Levels of Oil on The Physicochemical of Mayonnaise Made from Chicken Egg Yolk
Noviyanti F.
ArticleSCOPUSSDG 22023
Effect of Maturation Process in Collagen Extract Solution on Semitendinosus Muscle Properties in Bali Cattle Meat
Said M.I.
Showing 1 to 10 of 34 works
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