| Effervescent formulation based on variation of nanocapsules matrix type and roselle (Hibiscus sabdariffa) nanocapsules percentage | Q3 Journal | 1 | 3 | Food Research | 2021 | 1 |
| Acidity level control formulation of roselle tea functional drinks based on variations in the addition of flower petals and sugar type | Q4 Journal | 1 | 3 | Food Research | 2020 | 2 |
| The antioxidant activity of Roselle (Hibiscus sabdariffa Linii) phenolic compounds in different variations microwave-Assisted extraction time and power | Q4 Journal | 1 | 2 | IOP Conference Series: Earth and Environmental Science | 2019 | 2 |