Universitas Andalas - Research Directory

Potential of Leucaena leucocephala (white leadtree) seed flour as a functional food with umami taste
Fakultas Peternakan
First Author: Mahmudah N.A.
Authors: YUDI RAHMADIAN
Q3 Journal |Food Research
2024
Probiotic-rich fermented milk from Lactiplantibacillus plantarum IIA-1A5: Effects on pregnancy health in the animal model
Fakultas Peternakan
First Author: Sukma A.
Authors: YUDI RAHMADIAN
Non Q Journal |Narra J
2024
Improving white oyster mushroom productivity by biogas sludge and its potential as functional foods
Fakultas Peternakan
First Author: Rahmadian Y.
Authors: YUDI RAHMADIAN
Q4 Conference Proceedin |Iop Conference Series Earth and Environmental Science
2021
Non-volatile compounds of unwashed Gayo Arabica coffee (Coffea arabica) with anaerobic fermentation process
Fakultas Peternakan
First Author: Mulyara B.
Authors: YUDI RAHMADIAN
Q4 Conference Proceedin |Iop Conference Series Earth and Environmental Science
2021
Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching
Fakultas Peternakan
First Author: Rahmadian Y.
Authors: YUDI RAHMADIAN
Q2 Journal |International Journal of Food Properties
2019
Enhancing the economic value and consumer preferences of commercial mondol stingray (Himantura gerardi) leather creative products
Fakultas Peternakan
First Author: Sahubawa L.
Authors: YUDI RAHMADIAN
Q4 Conference Proceedin |Iop Conference Series Earth and Environmental Science
2018
The effect of mimosa and syntan mixture on the quality of tanned red snapper leather
Fakultas Peternakan
First Author: Pratama M.
Authors: YUDI RAHMADIAN
Q4 Conference Proceedin |Iop Conference Series Earth and Environmental Science
2018

Potential of Leucaena leucocephala (white leadtree) seed flour as a functional food with umami taste

Probiotic-rich fermented milk from Lactiplantibacillus plantarum IIA-1A5: Effects on pregnancy health in the animal model

Improving white oyster mushroom productivity by biogas sludge and its potential as functional foods

Non-volatile compounds of unwashed Gayo Arabica coffee (Coffea arabica) with anaerobic fermentation process

Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching

Enhancing the economic value and consumer preferences of commercial mondol stingray (Himantura gerardi) leather creative products

The effect of mimosa and syntan mixture on the quality of tanned red snapper leather