17 January 2022

Food Science (2017)

2017     High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration Wijaya, W.| Van der Meeren, P.| Wijaya, C.H.| Patel, A.R. Food and Function 2017   Discrimination of red and white rice bran from Indonesia using HPLC fingerprint analysis combined with chemometrics Sabir, A.|…

Food Science (2018)

2018     Structural changes to starch after acid hydrolysis, debranching, autoclaving-cooling cycles, and heat moisture treatment (HMT): A review Pratiwi, M.| Faridah, D.N.| Lioe, H.N. Starch/Staerke 2018   Nanocomposite coating based on carrageenan and ZnO nanoparticles to maintain the storage quality of mango Meindrawan, B.| Suyatma, N.E.| Wardana, A.A.| Pamela, V.Y. Food Packaging and…

Food Science (2019)

2019     Biocultural approaches to pollinator conservation Hill, R.| Nates-Parra, G.| Quezada-Euán, J.J.G.| Buchori, D.| LeBuhn, G.| Maués, M.M.| Pert, P.L.| Kwapong, P.K.| Saeed, S.| Breslow, S.J.| Carneiro da Cunha, M.| Dicks, L.V.| Galetto, L.| Gikungu, M.| Howlett, B.G.| Imperatriz-Fonseca, V.L.| O’B. Lyver, P.| Martín-López, B.| Oteros-Roza, E.| Potts, S.G.| Roué, M. Nature Sustainability…

Food Science (2021)

2021     Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor Sitanggang, A.B.| Sumitra, J.| Budijanto, S. Innovative Food Science and Emerging Technologies 2021   THE INFLUENCE OF YEAST EXTRACT AND JASMONIC ACID ON PHENOLIC ACIDS CONTENT OF IN VITRO HAIRY ROOT CULTURES OF ORTHOSIPHON ARISTATUS Smetanska, I.| Tonkha, O.| Patyka,…

Food Science (2020)

2020     Wild food plants and trends in their use: From knowledge and perceptions to drivers of change in West Sumatra, Indonesia Pawera, L.| Khomsan, A.| Zuhud, E.A.M.| Hunter, D.| Ickowitz, A.| Polesny, Z. Foods 2020   Enhanced antioxidant activity of okara through solid state fermentation of GRAS fungi Sitanggang, A.B.| Sinaga, W.S.L.| Wie,…