Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings von Ervina, Ervina, Bryant, Kyle, Nur Fibri, Dwi Larasatie, David, Wahyudi

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Gut Microbiota Composition in Undernourished Children Associated with Diet and Sociodemographic Factors: A Case–Control Study in Indonesia von Gatya, Mifta, Fibri, Dwi Larasatie Nur, Utami, Tyas, Suroto, Dian Anggraini, Rahayu, Endang Sutriswati

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Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut von Astuti, Zenita Mulya, Fibri, Dwi Larasatie Nur, Ayouaz, Siham, Muhammad, Dimas Rahadian Aji

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FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia von Sunarti, Mumpuni, Hasanah, Yasmine, Nadia, Marsono, Yustinus, Fibri, Dwi Larasatie Nur, Murdiati, Agnes

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Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia von Muhammad, Dimas Rahadian Aji, Fibri, Dwi Larasatie Nur, Saputro, Arifin Dwi, Sunarharum, Wenny Bekti

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The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran von Astuti, Retno Dwi, Fibri, Dwi Larasatie Nur, Handoko, Dody Dwi, David, Wahyudi, Budijanto, Slamet, Shirakawa, Hitoshi, Ardiansyah, Ardiansyah

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Health Benefits of Okara for the Management of Diabetes Mellitus von Lesa, Kaisun Nesa, Ahmad, Nazir, Mayangsari, Yunika, Khandaker, Mayeen Uddin, Iqbal, Faruque Mohammad Rashed, Nur Fibri, Dwi Larasatie, Hassan, Md Mehedi

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Advanced and Potential Methods for Extraction of Bioactive Compounds from Avocado Peel—A Review von Muhammad, Dimas Rahadian Aji, Ayouaz, Siham, Rachmawati, Annisa Noor, Madani, Khodir, Fibri, Dwi Larasatie Nur, Rafi, Mohamad, Julianti, Elisa, Fahmy, Khandra

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Revisiting the Development of Probiotic-based Functional Chocolates von Rahadian Aji Muhammad, Dimas, Sutriswati Rahayu, Endang, Larasatie Nur Fibri, Dwi

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Consumer perception of original and modernised traditional foods of Indonesia von Fibri, Dwi Larasatie Nur, Frøst, Michael Bom

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Indonesian millennial consumers’ perception of tempe – And how it is affected by product information and consumer psychographic traits von Fibri, Dwi Larasatie Nur, Frøst, Michael Bom

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Potential of Pandan anggur (Sararanga Sinuosa Hemsley) as immunomodulator von Lefaan, Paula, Muediati, Agnes, Fibri, Dwi Larasatie Nur, Nurliyani

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The volatile compounds and aroma profile of various rice bran after solid-state fermentation von Ardiansyah, Ardy, David, Wahyudi, Astuti, Retno Dwi, Fibri, Dwi Larasatie Nur, Handoko, Dody Dwi, Budijanto, Slamet, Shirakawa, Hitoshi

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Cavendish banana and red dragon fruit instant powdered with the addition of okara protein hydrolysate using foam mat drying von Rahayu, Hikmah Muji, Ningrum, Andriati, Fibri, Dwi Larasatie Nur, Ekafitri, Riyanti

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Evaluating Arrowroot Starch Modification and Application in Wet Noodles von Puspitasari, Aprilia Bertha, Manuhara, Godras Jati, Fibri, Dwi Larasatie Nur, Muhammad, Dimas Rahadian Aji

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