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Cited article:

Edible Coatings and Future Trends in Active Food Packaging–Fruits’ and Traditional Sausages’ Shelf Life Increasing

Catarina Nunes, Mafalda Silva, Diana Farinha, Hélia Sales, Rita Pontes and João Nunes
Foods 12 (17) 3308 (2023)
https://doi.org/10.3390/foods12173308

Application of Concentrates Flower Kecombrang on Edible Coating as Antioxidant to Suppress Damage on Gourami Sausage

R Naufalin, R Wicaksono, Erminawati, P Arsil and K I T Gulo
IOP Conference Series: Earth and Environmental Science 255 012040 (2019)
https://doi.org/10.1088/1755-1315/255/1/012040

Optimization of temperature and time of extraction of kecombrang stem and leaf (etlingera elatior) based on the quality of product bioactive components

Farah Fatimah, Natalia Christin Larasati, Rumpoko Wicaksono and Rifda Naufalin
IOP Conference Series: Earth and Environmental Science 406 (1) 012015 (2019)
https://doi.org/10.1088/1755-1315/406/1/012015

QUALITY OF SIMPLICIAN BIOACTIVE COMPONENTS AND LIQUID EXTRACT OF KECOMBRANG FLOWER POWDER FROM TEMPERATURE AND TIME OPTIMIZATION RESULTS

Dwiana Intan Pertiwi, Rifda Naufalin, Poppy Arsil, et al.
IOP Conference Series: Earth and Environmental Science 406 (1) 012008 (2019)
https://doi.org/10.1088/1755-1315/406/1/012008

ANTIBACTERIAL ACTIVITY OF KECOMBRANG FRUIT SIMPLICIA EKSTRACT (Nicolaia speciosa) AGAINST GRAM POSITIVE BACTERIA Staphylococcus aureus FNCC 0047 IN VITRO

Muhammad Ashif, IDSAP Peramiarti and Afifah
IOP Conference Series: Earth and Environmental Science 406 (1) 012011 (2019)
https://doi.org/10.1088/1755-1315/406/1/012011

Physicochemical Analysis Of Gouramy Fish Sausage With Kecombrang Edible Coating Addition

R Naufalin, R Wicaksono, Erminawati, P Arsil and V Z Khusna
IOP Conference Series: Earth and Environmental Science 255 012039 (2019)
https://doi.org/10.1088/1755-1315/255/1/012039