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.
Fermentation95%
Food science85%
Biology69%
Chemistry68%
Biochemistry29%
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 Output
Features output statistics and 37 synchronized journal, conference, and book publications.
37 Works
ArticleSCOPUSOpen AccessSDG 22026
Moderate Antioxidant Activity of Exopolysaccharides from Dangke Derived Enterococcus faecium
Kadir R.W.
ArticleSCOPUSOpen Access2026
Physicochemical Characteristics of Marinated Bali Cattle Beef: Effects of Organic Acid Type, Coloring Agents, and Marination Time
Hikmah H.
ArticleSCOPUSOpen AccessSDG 22025
Isolation and Characterization of Lactic Acid Bacteria Isolated from Traditional Dairy Product Dangke Cheese using Molecular 16s rRNA Gene Sequence PCR Method
Kadir R.W.
ArticleSCOPUSOpen Access2024
Antioxidant Activity, Organoleptic Quality of Dangke Nuggets with the Addition of Corn Flour (Zea mays L.)
Nurjannah S.
ArticleSCOPUSOpen AccessSDG 22024
Potential of Egg Shells as a Natural Food Preservative
Murpi Ningrum E.
ArticleSCOPUSSDG 22024
Antioxidant Activity, and Physicochemical Characteristics Honey Egg Powder with Different Drying Times
Yusrawati Y.
ArticleSCOPUSSDG 22024
Antioxidant Activity and Value of Thiobarbituric Acid (TBA-RS) Beef Sausage with Addition of Moringa Leaves
Isnawaida I.
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
The Effect of Different Types and Levels of Oil on The Physicochemical of Mayonnaise Made from Chicken Egg Yolk
Noviyanti F.
ArticleSCOPUSSDG 22023
Functional Characteristics of Egg Powder with Addition of Different Levels of Protein Isolate Powder
Yasmin Y.
Showing 1 to 10 of 37 works
...