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Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging

Meat science, 2023-06, Vol.200, p.109139-109139, Article 109139

2023

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Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage

Journal of food science, 2020-04, Vol.85 (4), p.1203-1212

2020

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Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams

Meat science, 2009, Vol.81 (1), p.132-141

2009

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Perlindungan Hak Asasi Manusia Perempuan terhadap Kasus Kekerasan dalam Rumah Tangga di Indonesia dalam Perspektif Hukum Internasional

Jurnal HAM (Indonesia. Badan Penelitian dan Pengembangan Hak Asasi Manusia), 2021-08, Vol.12 (2), p.261

2021

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Quantification and spatial characterization of moisture and NaCl content of Iberian dry-cured ham slices using NIR hyperspectral imaging

Journal of food engineering, 2015-05, Vol.153, p.117-123

2015

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Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet

Food chemistry, 2010-06, Vol.120 (4), p.978-983

2010

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Sulfuryl fluoride as a methyl bromide alternative for fumigation of Necrobia rufipes (Coleoptera: Cleridae) and Tyrophagus putrescentiae (Sarcoptiformes: Acaridae), major pests of animal-based stored products

Journal of stored products research, 2021-03, Vol.91, p.101769, Article 101769

2021

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Bioconvection effect in the Carreau nanofluid with Cattaneo–Christov heat flux using stagnation point flow in the entropy generation: Micromachines level study

Open Physics, 2023-03, Vol.21 (1), p.99-106

2023

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Effects of 17 performance, carcass and raw ham quality parameters on ham weight loss at first salting in heavy pigs, a meat quality indicator for the production of high quality dry-cured hams

Meat science, 2020-04, Vol.162, p.108012-108012, Article 108012

2020

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Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction

Food research international, 2014-02, Vol.56, p.68-76

2014

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Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

Journal of food engineering, 2013-08, Vol.117 (3), p.272-280

2013

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Application of non-invasive technologies in dry-cured ham: An overview

Trends in food science & technology, 2019-04, Vol.86, p.360-374

2019

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Pencegahan Paham Radikalisme Melalui Optimalisasi Pendidikan Hak Asasi Manusia di Indonesia

Jurnal HAM (Indonesia. Badan Penelitian dan Pengembangan Hak Asasi Manusia), 2021-04, Vol.12 (1), p.57

2021

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Kebijakan Keimigrasian di Masa Covid-19: dalam Perspektif Hak Asasi Manusia

Jurnal HAM (Indonesia. Badan Penelitian dan Pengembangan Hak Asasi Manusia), 2021-04, Vol.12 (1), p.19

Indarti, Shofia Trianing

2021

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Analisis Terhadap Penyelidikan Komnas HAM tentang Peristiwa Kematian Enam Orang Laskar FPI

Jurnal HAM (Indonesia. Badan Penelitian dan Pengembangan Hak Asasi Manusia), 2021-04, Vol.12 (1), p.165

2021

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Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics

Foods, 2023-12, Vol.12 (23), p.4348

2023

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On boundary layer nano-ferroliquid flow under the influence of low oscillating stretchable rotating disk

Journal of molecular liquids, 2017-03, Vol.229, p.339-345

2017

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Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction

Journal of the science of food and agriculture, 2024-01, Vol.104 (2), p.1030-1038

2024

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A semi-analytical approach to investigate the entropy generation in a tangent hyperbolic magnetized hybrid nanofluid flow upon a stretchable rotating disk

Journal of magnetism and magnetic materials, 2023-05, Vol.574, p.170664, Article 170664

2023

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Selection, truncation and fluorescence polarization based aptasensor for Weissella viridescens detection

Talanta (Oxford), 2022-08, Vol.246, p.123499-123499, Article 123499

2022

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HAM: Hybrid attention module in deep convolutional neural networks for image classification

Pattern recognition, 2022-09, Vol.129, p.108785, Article 108785

2022

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An innovative curing process with plasma‐treated water for production of loin ham and for its quality and safety

Plasma processes and polymers, 2018-02, Vol.15 (2), p.n/a

2018

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Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham

Food research international, 2023-11, Vol.173, p.113211-113211, Article 113211

2023

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Boundary layer heat and mass transfer with Cattaneo–Christov double-diffusion in upper-convected Maxwell nanofluid past a stretching sheet with slip velocity

International journal of thermal sciences, 2016-06, Vol.104, p.461-468

2016

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A Survey of the Microbial Communities of Commercial Presliced, Packaged Deli-Style Ham Throughout Storage

Meat and muscle biology, 2022-11, Vol.6 (1)

2022

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Using liquid smoke to control infestations of the ham mite, Tyrophagus putrescentiae, on dry-cured hams during aging

Effect of in‐package atmospheric cold plasma discharge on microbial safety and quality of ready‐to‐eat ham in modified atmospheric packaging during storage

Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams

Perlindungan Hak Asasi Manusia Perempuan terhadap Kasus Kekerasan dalam Rumah Tangga di Indonesia dalam Perspektif Hukum Internasional

Quantification and spatial characterization of moisture and NaCl content of Iberian dry-cured ham slices using NIR hyperspectral imaging

Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet

Sulfuryl fluoride as a methyl bromide alternative for fumigation of Necrobia rufipes (Coleoptera: Cleridae) and Tyrophagus putrescentiae (Sarcoptiformes: Acaridae), major pests of animal-based stored products

Bioconvection effect in the Carreau nanofluid with Cattaneo–Christov heat flux using stagnation point flow in the entropy generation: Micromachines level study

Effects of 17 performance, carcass and raw ham quality parameters on ham weight loss at first salting in heavy pigs, a meat quality indicator for the production of high quality dry-cured hams

Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction

Prediction of water and protein contents and quality classification of Spanish cooked ham using NIR hyperspectral imaging

Application of non-invasive technologies in dry-cured ham: An overview

Pencegahan Paham Radikalisme Melalui Optimalisasi Pendidikan Hak Asasi Manusia di Indonesia

Kebijakan Keimigrasian di Masa Covid-19: dalam Perspektif Hak Asasi Manusia

Analisis Terhadap Penyelidikan Komnas HAM tentang Peristiwa Kematian Enam Orang Laskar FPI

Insights into the Protein Differentiation Mechanism between Jinhua Fatty Ham and Lean Ham through Label-Free Proteomics

On boundary layer nano-ferroliquid flow under the influence of low oscillating stretchable rotating disk

Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction

A semi-analytical approach to investigate the entropy generation in a tangent hyperbolic magnetized hybrid nanofluid flow upon a stretchable rotating disk

Selection, truncation and fluorescence polarization based aptasensor for Weissella viridescens detection

HAM: Hybrid attention module in deep convolutional neural networks for image classification

An innovative curing process with plasma‐treated water for production of loin ham and for its quality and safety

Identification, flavor characteristics and molecular docking of umami taste peptides of Xuanwei ham

Boundary layer heat and mass transfer with Cattaneo–Christov double-diffusion in upper-convected Maxwell nanofluid past a stretching sheet with slip velocity

A Survey of the Microbial Communities of Commercial Presliced, Packaged Deli-Style Ham Throughout Storage

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