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| 1 | Design and Description of a Photovoltaic Pumping System: Application in the Site of Adrar显示文摘 | Ahmed Mehdaoui Amar Hadj Arab Djaafar Seminar | 2012 | Journal of Environmental Science and Engineering(B)2012，1，2： | 1 |
| 2 | Influence of Biochar on Nitrogen Fractions in a Coastal Plain Soil显示文摘 | Schomberg Harry H Gaskin Julia W Harris Keith Das K C Novak Jeff M Busscher Warren J Watts Don W Woodroof Robin H Lima Isabel M Ahmedna Mohamed Rehrah Djaafar Xing Baoshan | 2012 | Journal of Environmental Quality2012，，4： | 1 |
| 3 | Web Development with MyEclipse and JBoss Part 2 -Enterprise Java Bean Development with MyEclipse显示文摘 | Karim Djaafar | 2005 | 2005，，： | 1 |
| 4 | Inhibition of T cell-dependent and RANKL-dependent osteoclastogenic processes associated with high levels of bone mass in interleukin-15 recep- tor-deficient mice显示文摘 | Djaafar S Pierroz DD Chicheportiche R | 2010 | Arthritis Rheum2010，62，： | 1 |
| 5 | Characteristic of Chocolate Candy Produced from Fermented Cocoa Bean with Lactobacillus plantarum HL-15 Starter Culture for Inhibition Growth of Mycotoxin-Producing Fungi显示文摘Chocolate candy is a snack product that is liked by many people.The presence of mycotoxin producing fungi is a problem in chocolate product.The objective of this research was to observe the characteristic of chocolate candy which is produced from fermented cocoa bean with Lactobacillus plantarum HL-15 starter culture.The cocoa bean(47.5 kg)is fermented by adding L.plantarum HL-15 culture about 500 mL(10^10 CFU/mL)in the new and old fermentation box and in another new and old fermentation box without adding culture.Chocolate candy processing is done based on standard processing of chocolate candy.The results showed that the addition of L.plantarum HL-15 culture in cocoa bean fermentation and use of the new fermentation box give lower fungi concentration on chocolate candy,reducing 1 log cycle from 1.7×10^3 to<10^2 colony/g,while the addition of L.plantarum HL-15 culture in the old fermentation box is not effect.The average aw value of chocolate candy is 0.64 and pH value is 6.7.Fat content of chocolate candy is about 44.9%-46.2%. | Titiek Farianti Djaafar Laurentia Oktaviani Palupi Tri Marwati Tyas Utami Endang Sutriswati Rahayu | 2019 | Journal of Agricultural Science and Technology(B)2019，9，2： | 0 |
| 6 | Production of Dried Lactobacillus plantarum HL-15 Culture for Inhibition Growth of Mycotoxin Producing Fungi显示文摘Lactobacillus plantarum HL-15 is able to inhibit the growth of mycotoxin producing fungi.To support the application of that culture,the research aimed to produce dried L.plantarum HL-15 and observe its stability during storage was conducted.Production of dried culture was started by fermentation of L.plantarum HL-15 then centrifuged to get the pellet.The pellet was mixed with filler(rice flour or tapioca)with a ratio 1:1(pellet:filler(10%),v/v)then dried.The temperature of the inlet and outlet of the spray dryer used were 105°C and 65°C,respectively.Dried culture was packaged in aluminum foil and sealed then stored at 4°C.Results showed that viable cells of dried inoculum with rice flour filler was 11.99±0.01 log CFU/g and dried inoculum with tapioca filler was 11.90±0.04 log CFU/g.Spray dried L.Plantarum HL-15 was proved being able to inhibit the growth of Aspergillus niger.During six months storage,there is a decrease in the viability of spray dried L.plantarum HL-15 either with rice flour or tapioca filler.During four months of storage,there was a decrease in the activity of inhibition of spray dried culture of L.plantarum HL-15 both with fillers of rice flour and tapioca to the growth of A.niger.L.plantarum HL-15 spray dried cultures could be stored at 4°C for four months for tapioca and five months for rice flour as filler.L.plantarum HL-15 spray dried cultures could inhibit the growth of A.niger so it could be used as a culture for inhibiting the growth of mycotoxin producing fungi in food. | Tri Marwati Irene Pascalia Palan Lamadoken Titiek Farianti Djaafar Tyas Utami Endang Sutriswati Rahayu | 2018 | Journal of Agricultural Science and Technology(B)2018，8，6： | 0 |
| 7 | Improved Manta Ray Foraging Optimizer-based SVM for Feature Selection Problems:A Medical Case Study显示文摘Support Vector Machine(SVM)has become one of the traditional machine learning algorithms the most used in prediction and classification tasks.However,its behavior strongly depends on some parameters,making tuning these parameters a sensitive step to maintain a good performance.On the other hand,and as any other classifier,the performance of SVM is also affected by the input set of features used to build the learning model,which makes the selection of relevant features an important task not only to preserve a good classification accuracy but also to reduce the dimensionality of datasets.In this paper,the MRFO+SVM algorithm is introduced by investigating the recent manta ray foraging optimizer to fine-tune the SVM parameters and identify the optimal feature subset simultaneously.The proposed approach is validated and compared with four SVM-based algorithms over eight benchmarking datasets.Additionally,it is applied to a disease Covid-19 dataset.The experimental results show the high ability of the proposed algorithm to find the appropriate SVM’s parameters,and its acceptable performance to deal with feature selection problem. | Adel Got Djaafar Zouache Abdelouahab Moussaoui Laith Abualigah Ahmed Alsayat | 2024 | Journal of Bionic Engineering2024，21，1： | 0 |
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