Hartati
Biographic Data
| ID | 2953477 |
|---|---|
| NAME | Hartati |
| FAMILY NAME | Hartati |
| SIGNATURE | HARTATI |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 2 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2024 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 0 |
Navigating Modern Challenges
Humans inherently maintain three inseparable relationships in life: their relationship with God, their interaction with fellow human beings, and their connection to the natural environment. These three relationships are essential for holding a balanced, harmonious, and meaningful life that prevents the detrimental consequences of misguided thinking. These relationships are intrinsically interconnected, with each exerting influence on one another.…
Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food
Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high temperature, thus killing the probiotics. Recently, non-viable or inactivated microorganisms and their metabolites, known as postbiotics, were shown to confer healt…
No prominent works on this page.
Navigating Modern Challenges
Humans inherently maintain three inseparable relationships in life: their relationship with God, their interaction with fellow human beings, and their connection to the natural environment. These three relationships are essential for holding a balanced, harmonious, and meaningful life that prevents the detrimental consequences of misguided thinking. These relationships are intrinsically interconnected, with each exerting influence on one another.…
Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food
Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high temperature, thus killing the probiotics. Recently, non-viable or inactivated microorganisms and their metabolites, known as postbiotics, were shown to confer healt…
Antioxidant (1 works) · Bacteria (1 works) · Biochemistry (1 works) · Biology (1 works) · Chemistry (1 works) · Computer Science (1 works) · Education and Islamic Studies (1 works) · Epistemology (1 works) · Fermentation (1 works) · Food Science (1 works)