S. Prabowo

MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION

Y. Yuliani, K. Sari, A. Rahmadi, 2019, Jurnal Teknologi dan Industri Pangan.

DNA-based detection of pork content in food

Pintaka Kusumaningtyas, A. Hardianto, Y. Hartati, 2023, Heliyon.

Synthesis of adsorbent from food industry waste for purification of used cooking oil

M. Muflihah, S. Prabowo, 2019, F1000Research.

The Application of Electrolysis Method to Reduce Ammonia Content in Liquid Waste of Tofu

Muflihah, Sukemi, Nurlaili, 2018 .

MONITORING OXIDATIVE LEVELS OF FRYING OILS USING FTIR SPECTROSCOPY AND MULTIVARIATE CALIBRATION

Muflihah, A. Rohman, S. Prabowo, 2018, International Journal of Applied Pharmaceutics.

Revealing factors hindering halal certification in East Kalimantan Indonesia

A. Rahman, A. A. Samah, S. Rahman, 2015 .

Chemical Profile and Observing Honey Adulteration Using Fourier Transform Infrared (FTIR) Spectroscopy and Multivariate Calibration

Yuliani, S. Prabowo, Yudha Agus Prayitno, 2020 .

Hubungan Asupan Energi Dan Zat Gizi Makro (Protein, Karbohidrat, Lemak) Dengan Kebugaran (VO2Max) Pada Atlet Remaja Di Sekolah Sepak Bola (SSB) Harbi

S. Prabowo, Iin Muthmainnah, Ismail Ab, 2019, Jurnal Kesehatan Masyarakat Mulawarman (JKMM).