Citations (49)
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Abdul Rohman, Irnawati, Yuny Erwanto, Endang Lukitaningsih, Muhamad Rafi, Nurrulhidayah A. Fadzilah, Anjar Windarsih, Ainin Sulaiman & Zalina Zakaria. (2021) Virgin Coconut Oil: Extraction, Physicochemical Properties, Biological Activities and Its Authentication Analysis. Food Reviews International 37:1, pages 46-66.
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Eaqub Ali, Sharmin Sultana, Sharifah Bee Abd Hamid, Motalib Hossain, Wageeh A. Yehya, Abdul Kader & Suresh K. Bhargava. (2018) Gelatin controversies in food, pharmaceuticals, and personal care products: Authentication methods, current status, and future challenges. Critical Reviews in Food Science and Nutrition 58:9, pages 1495-1511.
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Abdul Rohman, Arini Himawati, Kuwat Triyana, Sismindari & Siti Fatimah. (2017) Identification of pork in beef meatballs using Fourier transform infrared spectrophotometry and real-time polymerase chain reaction. International Journal of Food Properties 20:3, pages 654-661.
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Sudjadi, Herllya Selvi Wardani, Theresia Sepminarti & Abdul Rohman. (2016) Analysis of Porcine Gelatin DNA in a Commercial Capsule Shell Using Real-Time Polymerase Chain Reaction for Halal Authentication. International Journal of Food Properties 19:9, pages 2127-2134.
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St. Maryam, Sismindari, Tri Joko Raharjo, Sudjadi & Abdul Rohman. (2016) Determination of Porcine Contamination in Laboratory Prepared dendeng Using Mitochondrial D-Loop686 and cyt b Gene Primers by Real Time Polymerase Chain Reaction. International Journal of Food Properties 19:1, pages 187-195.
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Articles from other publishers (44)
Siska, Muhammad Irsal Jumadil, Sarini Abdullah, Delly Ramadon & Abdul Mun'im. (2023) ATR-FTIR and chemometric method for the detection of pig-based derivatives in food products - A review. International Food Research Journal 30:2, pages 281-289.
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Sarita Kumari, R. R. Kumar, S. K. Mendiratta, Anurag Mahala, Arun Kumar & Jyoti Jawla. (2023) Development of rapid and sensitive loop-mediated isothermal method for on-site visual identification of tissue origin of pig by using mitochondrial COI gene sequences. Animal Production Science 63:7, pages 704-711.
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Muhammad Aadil Siddiqui, M. H. Md Khir, Zaka Ullah, Muath Al Hasan, Abdul Saboor & Saeed Ahmed Magsi. (2023) Infrared Spectroscopy-Based Chemometric Analysis for Lard Differentiation in Meat Samples. Computers, Materials & Continua 75:2, pages 2859-2871.
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Abdul Rohman & Gunawan Indrayanto. 2023. Food Quality Analysis. Food Quality Analysis
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Krithikadevi Ramachandran, Kais Daoudi, Hassen Hadj Kacem, Soumya Columbus, Hachemi Benaoum & Mounir Gaidi. (2022) Rapid and ultra-sensitive detection of pork DNA with surface enhanced Raman spectroscopy for onsite food quality inspection. Sensing and Bio-Sensing Research 38, pages 100524.
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Putri Widyanti Harlina, Vevi Maritha, Ida Musfiroh, Syamsul Huda, Nandi Sukri & Muchtaridi Muchtaridi. (2022) Possibilities of Liquid Chromatography Mass Spectrometry
(LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat
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Agustina A. M. B. Hastuti & Abdul Rohman. 2022. Advanced Spectroscopic Techniques for Food Quality. Advanced Spectroscopic Techniques for Food Quality
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Made Gayatri Anggarkasih & Prima Sukmana Resma. (2022) The Importance of Halal Certification for the Processed Food by SMEs to Increase Export Opportunities. E3S Web of Conferences 348, pages 00039.
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Asif Ahmad & Haris Ayub. 2022. Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables. Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables
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Muhammad Aadil Siddiqui, Mohd Haris Md Khir, Gunawan Witjaksono, Muhammad Junaid, Saeed Ahmed Magsi & Abdul Saboor. 2022. International Conference on Artificial Intelligence for Smart Community. International Conference on Artificial Intelligence for Smart Community
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Matthew Tom Harrison, Brendan Richard Cullen, Dianne Elizabeth Mayberry, Annette Louise Cowie, Franco Bilotto, Warwick Brabazon Badgery, Ke Liu, Thomas Davison, Karen Michelle Christie, Albert Muleke & Richard John Eckard. (2021) Carbon myopia: The urgent need for integrated social, economic and environmental action in the livestock sector. Global Change Biology 27:22, pages 5726-5761.
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Muhammad Aadil Siddiqui, Mohd Haris Md Khir, Gunawan Witjaksono, Ali Shaan Manzoor Ghumman, Muhammad Junaid, Saeed Ahmed Magsi & Abdul Saboor. (2021) Multivariate Analysis Coupled with M-SVM Classification for Lard Adulteration Detection in Meat Mixtures of Beef, Lamb, and Chicken Using FTIR Spectroscopy. Foods 10:10, pages 2405.
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Abdul Rohman, Anggita Rosiana Putri, Irnawati, Anjar Windarsih, Khoirun Nisa & Lily Arsanti Lestari. (2021) The employment of analytical techniques and chemometrics for authentication of fish oils: A review. Food Control 124, pages 107864.
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Azra Akbar, Muhammad Shakeel, Sami Al-Amad, Abrar Akbar, Abdulmohsen K. Ali, Rita Rahmeh, Mohammad Alotaibi, Salwa Al-Muqatea, Syeda Areeba, Aymen Arif, Maryam fayyaz, Ishtiaq Ahmad Khan, Shakil Ahmed, Adnan Hussain & Syed Ghulam Musharraf. (2021) A simple and sensitive NGS-based method for pork detection in complex food samples. Arabian Journal of Chemistry 14:5, pages 103124.
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Abdul Rohman, Mohd Al’Ikhsan B. Ghazali, Anjar Windarsih, Irnawati Irnawati, Sugeng Riyanto, Farahwahida Mohd Yusof & Shuhaimi Mustafa. (2020) Comprehensive Review on Application of FTIR Spectroscopy Coupled with Chemometrics for Authentication Analysis of Fats and Oils in the Food Products. Molecules 25:22, pages 5485.
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Maria Martuscelli, Annalisa Serio, Oriana Capezio & Dino Mastrocola. (2020) Safety, Quality and Analytical Authentication of ḥalāl Meat Products, with Particular Emphasis on Salami: A Review. Foods 9:8, pages 1111.
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Abdul Rohman, Anjar Windarsih, Yuny Erwanto & Zalina Zakaria. (2020) Review on analytical methods for analysis of porcine gelatine in food and pharmaceutical products for halal authentication. Trends in Food Science & Technology 101, pages 122-132.
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M. Diaa El‐Din H. Farag. 2020. The Halal Food Handbook. The Halal Food Handbook
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Gunawan Witjaksono & Sagir Alva. 2019. Mass Spectrometry - Future Perceptions and Applications. Mass Spectrometry - Future Perceptions and Applications.
Any Guntarti, Mustofa Ahda & Neng Sunengsih. (2019) Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination. Potravinarstvo Slovak Journal of Food Sciences 13:1, pages 767-772.
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R.M.H. Raja NhariI. HanishN.F. Khairil MokhtarM. HamidA.F. El Sheikha. (2019) Authentication approach using enzyme-linked immunosorbent assay for detection of porcine substances. Quality Assurance and Safety of Crops & Foods 11:5, pages 449-457.
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Kenji Sugibayashi, Eddy Yusuf, Hiroaki Todo, Sabrina Dahlizar, Pajaree Sakdiset, Florencio Jr Arce & Gerard Lee See. (2019) Halal Cosmetics: A Review on Ingredients, Production, and Testing Methods. Cosmetics 6:3, pages 37.
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Nurfarhana Hassan, Tahir Ahmad & Norhidayu Muhamad Zain. (2018) Chemical and Chemometric Methods for Halal Authentication of Gelatin: An Overview. Journal of Food Science 83:12, pages 2903-2911.
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W.S. Mada Sanjaya, Akhmad Roziqin, Dyah Anggraeni, Madinatul Munawwaroh, Sinta Fatmala Dewi, Lutfi Kurniasih, Tsamrotus Saadah & M. Yusuf Solih Nurasyidiek. (2018) Portable Electronic Capacitance Meter using Resonance Method for Lard Capacitance Measurement. Portable Electronic Capacitance Meter using Resonance Method for Lard Capacitance Measurement.
Ju-Yong Lee, Jin-Ho Park, Hyoyoung Mun, Won-Bo Shim, Sang-Hyun Lim & Min-Gon Kim. (2018) Quantitative analysis of lard in animal fat mixture using visible Raman spectroscopy. Food Chemistry 254, pages 109-114.
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W.S. Mada Sanjaya, Dyah Anggraeni, Mira, Sri Maryanti, Cipto Wardoyo, Lina Marlina, Akhmad Roziqin & Astuti Kusumorini. (2018) Low-cost portable spectrometer for lard detection based on SVM method. Low-cost portable spectrometer for lard detection based on SVM method.
Abdul Rohman & Nurrulhidayah Ahmad Fadzillah. 2018. Preparation and Processing of Religious and Cultural Foods. Preparation and Processing of Religious and Cultural Foods
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Valentina Acierno, Martin Alewijn, Paul Zomer & Saskia M. van Ruth. (2017) Making cocoa origin traceable: fingerprints of chocolates using Flow Infusion - Electro Spray Ionization - Mass Spectrometry Authors names and affiliations. Food Control.
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Anna Gliszczy?ska-?wig?o & Jaros?aw Chmielewski. (2016) Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review. Food Analytical Methods 10:6, pages 1800-1816.
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Mahmoud Abu-Ghoush, Ismail Fasfous, Yahya Al-Degs, Murad Al-Holy, Ayman A. Issa, Anas Y. Al-Reyahi & Abdel Aziz Alshathri. (2016) Application of mid-infrared spectroscopy and PLS-Kernel calibration for quick detection of pork in higher value meat mixes. Journal of Food Measurement and Characterization 11:1, pages 337-346.
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Anis Hamizah, Ademola Monsur Hammed, Tawakalit Tope Asiyanbi-H, Mohamed Elwathig Saeed Mirghani, Irwandi Jaswir & Nurrulhidayah binti Ahamad Fadzillah. (2017)
Evaluation of Catalytic Effects of Chymotrypsin and Cu
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Hamadah Nur Lubis, Noor Faizah Mohd-Naim, Nur Nazurah Alizul & Minhaz Uddin Ahmed. (2016) From market to food plate: Current trusted technology and innovations in halal food analysis. Trends in Food Science & Technology 58, pages 55-68.
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Theresia Sepminarti, Sudjadi .Herllya Selvi Wardani & Abdul Rohman. (2015) Real-Time Polymerase Chain Reaction for Halal Authentication of Gelatin in Soft Candy. Asian Journal of Biochemistry 11:1, pages 34-43.
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Any Guntarti, Sudibyo Martono, Agustinus Yuswanto & Abdul Rohman. (2015) FTIR Spectroscopy in Combination with Chemometrics for Analysis of Wild Boar Meat in Meatball Formulation. Asian Journal of Biochemistry 10:4, pages 165-172.
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Halida Rahmania, Sudjadi & Abdul Rohman. (2015) The employment of FTIR spectroscopy in combination with chemometrics for analysis of rat meat in meatball formulation. Meat Science 100, pages 301-305.
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Ismail Hakki Boyaci, Havva Tümay Temiz, Hüseyin Efe Geniş, Esra Acar Soykut, Nazife Nur Yazgan, Burcu Güven, Reyhan Selin Uysal, Akif Göktuğ Bozkurt, Kerem İlaslan, Ozlem Torun & Fahriye Ceyda Dudak Şeker. (2015) Dispersive and FT-Raman spectroscopic methods in food analysis. RSC Advances 5:70, pages 56606-56624.
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Endah Kurniawati, Abdul Rohman & Kuwat Triyana. (2014) Analysis of lard in meatball broth using Fourier transform infrared spectroscopy and chemometrics. Meat Science 96:1, pages 94-98.
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Endang Lukitaningsih, Miftahus Sa’adah, Purwanto & Abdul Rohman. (2012) Quantitative Analysis of Lard in Cosmetic Lotion Formulation Using FTIR Spectroscopy and Partial Least Square Calibration. Journal of the American Oil Chemists' Society 89:8, pages 1537-1543.
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Yaakob B. Che Man & Abdul Rohman. (2011) Detection of lard in vegetable oils. Lipid Technology 23:8, pages 180-182.
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