1. Characterization of Lactic Acid Bacteria (LAB) isolated from Indonesian shrimp paste (terasi);Amalia;IOP Conference Series: Earth and Environmental Science,2018
2. The sensory acceptance and profile of Indonesian sambal-terasi: Impact of terasi type and concentration;Ambarita;International Journal of Gastronomy and Food Science,2019
3. Effects of different spices on microbial community and physicochemical properties in low-salt shrimp paste;Ban;Food Science,2023
4. Metabolite production and kinetics of branched-chain aldehyde oxidation in Staphylococcus xylosus;Beck;Enzyme and Microbial Technology,2002
5. Pyrazine production by Bacillus subtilis in solid-state fermentation on soybeans;Besson;Applied Microbiology and Biotechnology,1997