Search Results - "Astadi, Ignasius Radix"

In vitro antioxidant activity of anthocyanins of black soybean seed coat in human low density lipoprotein (LDL) by Astadi, Ignasius Radix, Astuti, Mary, Santoso, Umar, Nugraheni, Prihati Sih

“…The objectives of this study were to determine the phenolic and anthocyanin contents in black soybean Mallika and Cikuray variety seed coat extract and to…”
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Peran rasio high fructose corn syrup terhadap sukrosa dalam mengatur sifat fisikokimia dan organoleptik snack bar beras merah by Dealyn, Devondra Christabella Glenys, Purwanto, Maria Goretti M., Jati, Ignasius Radix Astadi Praptono, Setijawati, Erni

“…A snack bar as a food product consumed by children and adults on various occasions is usually produced from flour or a mixture of rice puffs that have white…”
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Diversity of substrate type, ethnomycology, mineral composition, proximate, and phytochemical compounds of the Schizopyllum commune Fr. in the area along Palu-Koro Fault, Central Sulawesi, Indonesia by Yusran, Yusran, Erniwati, Erniwati, Khumaidi, Akhmad, Pitopang, Ramadanil, Jati, Ignasius Radix Astadi Praptono

“…Schizophyllum commune Fr. is a wild macro fungus species, which is often used as a food source by the indigenous Kaili tribe along the Palu-Koro fault, Central…”
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Bulk food purchase: The effect of food package waste literacy, a deontic perspective of justice, anticipated emotions, and subjective norms by Purwanto, Bernardinus Maria, Rostiani, Rokhima, Widyaningsih, Yulia Arisnani, Jati, Ignasius Radix A.P

“…This study aims to understand the forming mechanism of intention to buy bulk food at a bulk store. We examine the influence of positive and negative…”
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Black Soybean (Glycine max L. Merril) Seeds' Antioxidant Capacity by Preedy Victor R, Watson Ronald Ross, Patel Vinood B

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Chapter 27 - Black Soybean (Glycine max L. Merril) Seeds’ Antioxidant Capacity by Radix Astadi, Ignasius, Paice, Alistair G.

“…This chapter describes the black soybean as a plant and a source of food products and illustrates the activity of its extract and subsequent food products in…”
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