| The characteristics of cookies from sorghum flour and almond flour with variations in the type of fat | Q4 Journal | 1 | 6 | IOP Conference Series: Earth and Environmental Science | 2021 | 2 |
| The effect of packaging type and storage temperature on the characteristics of cheese spread analogues from corn extract | Q4 Journal | 2 | 5 | IOP Conference Series: Earth and Environmental Science | 2019 | 1 |
| Estimation of the Shelf-Life of Corn Yoghurt Packaged in Polyethene Terephthalate Using the Accelerated Shelf-Life Method | Q2 Journal | 2 | 6 | International Journal on Advanced Science, Engineering and Information Technology | 2021 | 0 |
| Characteristics of cheese analogue from corn extract added by papain and pineapple extract | Q4 Journal | 2 | 4 | IOP Conference Series: Earth and Environmental Science | 2019 | 6 |
| Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant | Q4 Journal | 2 | 6 | Food Research | 2020 | 3 |
| The effect of addition of whey protein concentrate and emulsifier on characteristics of cheddar cheese analogue from corn milk | Q4 Journal | 2 | 5 | IOP Conference Series: Earth and Environmental Science | 2021 | 2 |
| Content of dietary fiber and vitamin A in slice jam of Tamarillo (Solanum betaceum Cav.) and watermelon albedo as complementary foods for school-age children | Q4 Journal | 2 | 3 | IOP Conference Series: Earth and Environmental Science | 2019 | 0 |
| Quality evaluation of polypropylene packaged corn yogurt during storage | Q4 Journal | 3 | 5 | IOP Conference Series: Earth and Environmental Science | 2018 | 4 |
| The quality of corn milk-based cheese analogue made with virgin coconut oil as a fat substitute and with various emulsifiers | Q4 Journal | 3 | 5 | IOP Conference Series: Earth and Environmental Science | 2020 | 4 |
| The formulation of cheese analogue from sweet corn extract | Q2 Journal | 3 | 5 | International Journal of Food Science | 2019 | 9 |
| Formulation and characterization of emergency food based on instan corn flour supplemented by instan tempeh (or soybean) flour | Q3 Journal | 4 | 6 | International Food Research Journal | 2018 | 4 |