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List of works by Nurul Huda

<i>Escherichia coli</i> of Ready-to-Eat (RTE) Meats Origin Showed Resistance to Antibiotics Used by Farmers

scientific article published on 04 December 2020

Antimicrobial Susceptibility and Molecular Characterization of Escherichia coli Recovered from Milk and Related Samples

scientific article published in 2022

Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas

scientific article published on 10 October 2011

Comparison of physicochemical and functional properties of duck feet and bovine gelatins.

scientific article

Development of Polysulfone Membrane via Vapor-Induced Phase Separation for Oil/Water Emulsion Filtration

scientific article published on 29 October 2020

Effect of number and washing solutions on functional properties of surimi-like material from duck meat.

scientific article published on 26 August 2011

Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage.

scientific article published on 22 June 2011

Extraction and characterization of gelatin from the feet of Pekin duck (Anas platyrhynchos domestica) as affected by acid, alkaline, and enzyme pretreatment.

scientific article published on 4 February 2017

Freeze-thaw stability of duck surimi-like materials with different cryoprotectants added

scientific article published on 01 July 2012

Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus).

scientific article published on 23 January 2014

Gelation properties of spent duck meat surimi-like material produced using acid-alkaline solubilization methods

scientific article published on 01 January 2011

In vitro calcium availability in bakery products fortified with tuna bone powder as a natural calcium source.

scientific article published on 4 May 2016

Molecular identification and phylogenetic analysis of GABA-producing lactic acid bacteria isolated from indigenous dadih of West Sumatera, Indonesia

scientific article published on 19 October 2018

Nutritional properties of spent duck surimi-like material prepared by conventional and acid-alkaline solubilization methods

scientific article published on 29 November 2011

Phenotypic Antimicrobial Susceptibility of Escherichia coli from Raw Meats, Ready-to-Eat Meats, and Their Related Samples in One Health Context

scientific article published in 2021

Physicochemical and sensory characteristics of burger made from duck surimi-like material

scientific article published on 01 September 2012

Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage

scientific article published on 01 January 2012

Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.

scientific article

Preparation and characterization of a novel biocomposite based on duck feet gelatin as alternative to bovine gelatin.

scientific article

Preparation and characterization of squid pen chitooligosaccharide–epigallocatechin gallate conjugates and their antioxidant and antimicrobial activities

scientific article published on 08 September 2020

Prevalence and Antibiotic Resistance ofCampylobacter,Salmonella, andL. monocytogenesin Ducks: A Review ⬇️

scientific article published on 09 May 2012

Prevalence, antibiotic resistance and RAPD typing of Campylobacter species isolated from ducks, their rearing and processing environments in Penang, Malaysia.

scientific article

Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder

scientific article published on 20 December 2021

The nutritional profile of indonesian salmon van Java mahseer T. soro species

scientific article published in 2021

Thermodynamic stability, in-vitro permeability, and in-silico molecular modeling of the optimal Elaeis guineensis leaves extract water-in-oil nanoemulsion

scientific article published on 21 October 2021

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