| Characterisation of Polishing Frequency for Three Varieties of Sorghum Grain in Java, Indonesia | Q2 Journal | 0 | 0 | International Journal of Food Science | 2022 | 0 |
| The effects of adding lysine to sap on chemical characteristics and antioxidant activity of granulated coconut sugar | Q3 Journal | 0 | 0 | Food Research | 2022 | 0 |
| The effect of arginine addition on chemical and antioxidant properties of coconut sap during heating | Q4 Journal | 1 | 4 | IOP Conference Series: Earth and Environmental Science | 2021 | 0 |
| The changes of chemical composition and antioxidant activity of coconut sap during heating process | Q2 Journal | 1 | 4 | Rasayan Journal of Chemistry | 2020 | 2 |
| Regression analysis for determination of antioxidant activity of coconut sap under various heating temperature and concentration of lysine addition | Q4 Journal | 2 | 2 | Food Research | 2020 | 4 |
| Color and antibacterial activity of annatto extracts at various pH of distilled water solvent and extraction temperature | Q3 Journal | 2 | 3 | Food Research | 2021 | 0 |
| Effect of edible coating application by spraying method on the quality of red chili during storage | Q4 Journal | 2 | 3 | IOP Conference Series: Earth and Environmental Science | 2021 | 0 |
| The properties of edible film made of Tapioca, canna and arrowroot as affected by application of various concentration of plasticizer | Q4 Journal | 2 | 4 | AIP Conference Proceedings | 2019 | 0 |
| Effect of Blanching Method and Soaking Solution on the Properties of Potato Flour Produced from Variety Granola | Q4 Journal | 2 | 4 | IOP Conference Series: Earth and Environmental Science | 2019 | 1 |
| Effect of sorbitol in application of edible coating on the quality of potato chips | Q4 Journal | 3 | 3 | IOP Conference Series: Earth and Environmental Science | 2019 | 1 |
| Addition of selected ginger extract on total phenolic, antioxidant and sensory properties of the syrup coconut sap (Ginger – SCS) | Q3 Journal | 3 | 4 | Food Research | 2021 | 0 |
| Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola | Q4 Journal | 4 | 4 | Food Research | 2020 | 4 |
| Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity | Q4 Journal | 5 | 5 | Food Research | 2018 | 29 |