Lipase-Catalyzed Interesterification for the Synthesis of Medium-Long-Medium (MLM) Structured Lipids - A Review von Utama, Qabul Dinanta, Sitanggang, Azis Boing, Adawiyah, Dede Robiatul, Hariyadi, Purwiyatno

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Perspektif konsumen pada food pairing less sugar tea RTD dan makanan pendamping dengan metode check all that apply (CATA) von Rachmawati, Ayunda, Hunaefi, Dase, Adawiyah, Dede Robiatul

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Indonesian Honey Consumers' Behavior and Sensory Preference for Commercial Trigona Honey von Melina, Melina, Adawiyah, Dede Robiatul, Hunaefi, Dase

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Pengaruh Penambahan Biji Chia dan Selasih Terhidrasi terhadap Sifat Fisikokimia, Sensori, dan Mikrobiologis Yoghurt von Rahmawati, Medina Alia, Patricia, Kezia, Adawiyah, Dede Robiatul, Prangdimurti, Endang

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Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes von Herawati, Dian, Loisanjaya, Michael Oscarius, Kamal, Radwa Husni, Adawiyah, Dede Robiatul, Andarwulan, Nuri

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Detection of Markers in Green Beans and Roasted Beans of Kalosi-Enrekang Arabica Coffee with Different Postharvest Processing Using LC-MS/MS von Yulianti, Yulianti, Adawiyah, Dede Robiatul, Herawati, Dian, Indrasti, Dias, Andarwulan, Nuri

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Authentication of volatile and non-volatile compounds in Robusta Java Bogor as a differentiator in post-harvest processes von Suaib, Nur Fajriani, Faridah, Didah Nur, Adawiyah, Dede Robiatul, Andarwulan, Nuri

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Optimasi Formula Produk Spreadable Gel Berbahan Dasar Biji Selasih Menggunakan Teknik Response Surface Methodology von Annisa Hayyu Fatmawati, Dede Robiatul Adawiyah, Nur Wulandari

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The Pengaruh Pengolahan pada Sifat Fisis dan Kimia Singkong-Goreng Beku von Indra Saraswati, Tiara, Adawiyah, Dede Robiatul, Rungkat, Fransisca Zakaria

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Nutritional composition of tauco as Indonesian fermented soybean paste

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Assessment of Sensory Attributes in White Tea Utilizing the High Identity Traits (HITS) Methodology Employing an Immersive Approach von Rinaldi, Ahmad, Hunaefi, Dase, Adawiyah, Dede Robiatul, Sholehuddin, Zen Fauzan, Dwinawati, Elisabeth, Zeller, Yves Henri Marie

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PROFIL SENSORI DESKRIPTIF PRODUK PEMANIS TUNGGAL DAN CAMPURAN von Robiatul Adawiyah, Dede, Puspitasari, Dian, Lince, Lince

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Sterilisasi Komersial Cassava Chunk pada Kemasan Hermetis Standing Pouch dan Perubahan Sifat Fisikokimianya von Saragih, Dewi Sartika, Adawiyah, Dede Robiatul, Rungkat, Fransisca Zakaria

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KARAKTERISTIK FISIKOKIMIA DAN PROFIL SENSORI MANGGA GEDONG PADA DUA TINGKAT KEMATANGAN von Utami, Mutiara, Wijaya, Christofora Hanny, Efendi, Darda, Adawiyah, Dede Robiatul

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Lipase-Catalyzed Synthesis of Medium-Long-Medium-Type of Structured Lipids from Refined Bleached Deodorized Olein von Qabul Dinanta Utama, Azis Boing Sitanggang, Dede Robiatul Adawiyah, Purwiyatno Hariyadi

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Development of Functional Food Project Learning Tools for Food Chemistry Course von Kurnia, Nova, Liliasari, Liliasari, Adawiyah, Dede Robiatul, Supriyanti, Florentina Maria Titin

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LABEL TIME-TEMPERATURE INDICATOR MENGGUNAKAN CAMPURAN MINYAK NABATI UNTUK MEMONITOR MUTU MIKROBIOLOGI SUSU PASTEURISASI von Khairunnisa, Anis, Edhi Suyatma, Nugraha, Robiatul Adawiyah, Dede

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PENGARUH PERBEDAAN WAKTU PANEN TERHADAP KARAKTERISTIK KIMIA BIJI KECIPIR von Setiawan, Rizki Dwi, Zakaria, Fransiska Rungkat, Sitanggang, Azis Boing, Prangdimurti, Endang, Adawiyah, Dede Robiatul, Erniati, Erniati

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Umami compounds present in low molecular umami fractions of asam sunti – A fermented fruit of Averrhoa bilimbi L von Istiqamah, Annisa, Lioe, Hanifah Nuryani, Adawiyah, Dede Robiatul

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MIKROENKAPSULASI MINYAK SAWIT MENTAH DENGAN PENYALUT MALTODEKSTRIN DAN ISOLAT PROTEIN KEDELAI von Hasrini, Reno Fitri, Zakaria, Fransiska Rungkat, Adawiyah, Dede Robiatul, Suparto, Irma Herawati

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