DOI: https://doi.org/10.26740/ujc.v10n3
Published: 2021-09-03
BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF NGANJUK SHALLOT (Allium Cepa L.)
220-230
A REVIEW: THE POTENTIAL OF SECANG (Caesalpinia sappan L.) IN RHEUMATOID ARTHRITIS TREATMENT
231-245
REVIEW ARTICLE: THE CHARACTERIZATION AND ROLE OF LIPASE ENZYME IN THE PRODUCTION OF DIACYGLYCEROL (DAG) FROM VIRGIN COCONUT OIL (VCO)
246-256
EFFECT OF CHLORAMPHENICOL CONCENTRATION ON MOLECULARLY IMPRINTED POLYMER ADSORPTION USING PRESIPITATION METHOD
257-267
IMMOBILIZATION OF PAPAIN ENZYME WITH SILICA MESOPOROUS AND CARRAGEENAN AS SUPPORT MATERIAL
268-279
THE EFFECT OF HEATING TIME FERMENTATION PROCESS ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF BLACK GARLIC
280-287
DETERMINATION OF TOTAL PHENOLIC, TOTAL FLAVONOIDS, AND ANTIOXIDANT ACTIVITY OF SINGLE BULB GARLIC EXTRACT (Allium sativum L.)
295-306
A REVIEW: THE POTENSIAL OF EXTRACT SECANG (Caesalpinia sappan L.) AS ANTIDIABETIC MELLITUS
307-317
ELECTROCHEMICAL STUDY OF BEETROOT BETALAIN EXTRACT AS NATURAL DYES DSSC (DYE SENSITIZED SOLAR CELL)
318-325
DETERMINATION OF TOTAL PHENOLIC, TOTAL FLAVONOID AND ANTIOXIDANT ACTIVITIES OF CHINESE LEEKS EXTRACT (Allium tuberosum)
326-336
THE EFFECT OF VARIATION EXTRACTANT COMPOSITION ON ADSORPTION CAPABILITY OF CHLORAMPHENICOL USING MOLECULARLY IMPRINTED POLYMER (MIP)
337-347
EFFECT OF TEMPERATURE ON TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF GARLIC POWDER AND BLACK GARLIC POWDER
348-355
ANALYSIS OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITIES OF PROBOLINGGO GARLIC (Allium sativum L.) EXTRACT
356-366
THE EFFECT OF CALCINATION TEMPERATURE ON CRYSTAL SIZE AND PHASE COMPOSITION OF TiO2 COMPOUNDS
367-373
EFFECT OF TEMPERATURE ON THE SYNTHSIS OF MOLECULARLY IMPRINTED POLYMER (MIP) ON ADSORPTION CAPABILITY OF CLORAMPHENICHOL
209-219
THE EFFECT OF YACON ROOTS SYRUP TO FE BIOAVAILABILITY (IRON) RATTUS NORVEGICUS
288-294