1. A study of relative dissociation energy through electro-optics effect as a potential tool for evaluation of cooking oil quality. Issue 1 (July 2021) Authors: Septiani, A; Utomo, G N; Sumariyah, ; Richardina, V; Sugito, H; Azam, M; Soesanto, Q M B; Firdausi, K S Journal: Journal of physics Issue: Volume 1943:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Contribution of electro-optics effect on canola oil as a new alternative method for determination of oil quality using transmission and fluorescence polarization. (May 2019) Authors: Afiefah, I; Azam, M; Sugito, H; Firdausi, K S Journal: Journal of physics Issue: Volume 1217(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Development of electro-optics method for evaluation of quality degradation of some vegetable oils. Issue 1 (February 2021) Authors: Winarno, ; Richardina, V; Sugito, H; Azam, M; Soesanto, Q M B; Firdausi, K S Journal: Journal of physics Issue: Volume 1825:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Development of electrooptic devices by strengthening electromagnetic fields using colloidal silver solutions. (April 2020) Authors: Sugito, H; Khumaeni, A; Firdausi, K S; Azam, M Journal: Journal of physics Issue: Volume 1524(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of ozone addition on virgin coconut oil using changes in light transmission polarization. (March 2020) Authors: Ainurrofik, N; Azam, M; Sugito, H; Richardina, V; Firdausi, K S Journal: Journal of physics Issue: Volume 1505(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Fluorescence polarization method for detection of lard mixed with olive oil. Issue 1 (February 2021) Authors: Salsabila, A; Azam, M; Sugito, H; Soesanto, Q M B; Firdausi, K S Journal: Journal of physics Issue: Volume 1825:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Method of fluorescence polarization for a new alternative tool for investigation of cooking oil and lard. (May 2019) Authors: Azam, M; Afiefah, I; Septianti, R W; Putri, N K; Sugito, H; Firdausi, K S Journal: Journal of physics Issue: Volume 1217(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Modification of the analyzer on electrooptics for cooking oil quality testing. Issue 1 (July 2021) Authors: Sugito, H; Utomo, G N; Firdausi, K S; Sumariyah, S; Khumaeni, A Journal: Journal of physics Issue: Volume 1943:Issue 1(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The contribution of fatty acids composition of soybean oil on natural and electro-optics polarization. (April 2020) Authors: Rahmawati, A; Firdausi, K S; Sugito, H; Azzam, M; Richardina, V; Susanto, Q M B Journal: Journal of physics Issue: Volume 1524(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗