Characterization of physicochemical properties, flavor volatiles and phenolic compounds of feijoa fruit varieties von Zhao, Yimeng, Ariefandie Febrianto, Noor, Zhu, Fan

Volltext

Antioxidant Properties of Cocoa Pod Husk Powder as Affected by Slicing and Oven-Drying von Azizah, Siti Nur, Febrianto, Noor Ariefandie, Sukardi, .

Volltext

Utilization of coffee skin fiber as potential source of reducing sugar by means on enzymatic hydrolysis von Febrianto, Noor Ariefandie

Volltext

Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties von Febrianto, Noor Ariefandie, Zhu, Fan

Volltext

Liberation of Protein and Antioxidative Compound from Spent Coffee Ground Through Protein Hydrolysis von Febrianto, Noor Ariefandie

Volltext

Utilization of cocoa pod husk and wood charcoal into briquettes as an environmentally friendly alternative fuel von Arriza Novan Tahta Aunillah, Mohammad, Bayu Cezarridfalah, Bintang, Kirana Putri, Jesika, Nurmawati, Ardika, Ariefandie Febrianto, Noor, Adi Saputro, Erwan

Volltext

Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the Sul 1 Genotype Affected by Fermentation von Febrianto, Noor Ariefandie, Zhu, Fan

Volltext

Composition of methylxanthines, polyphenols, key odorant volatiles and minerals in 22 cocoa beans obtained from different geographic origins von Febrianto, Noor Ariefandie, Zhu, Fan

Volltext

Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao von Febrianto, Noor Ariefandie, Zhu, Fan

Volltext

Embedding Islamic dietary requirements into HACCP approach von Kohilavani, Zzaman, Wahidu, Febrianto, Noor Ariefandie, Zakariya, Nor Syafarah, Abdullah, Wan Nadiah Wan, Yang, Tajul Aris

Volltext

Diversity in Composition of Bioactive Compounds Among 26 Cocoa Genotypes von Febrianto, Noor Ariefandie, Zhu, Fan

Volltext

Optimization study of ultrasound-assisted polyphenol extraction from cocoa powder and utilization of its grounds using papain solution von Febrianto, Noor Ariefandie, Wahyudi, Teguh

Volltext

Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans von Tunjung-Sari, Ariza Budi, Jati, Misnawi, Febrianto, Noor Ariefandie, Wahyudi, Teguh

Volltext

Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation von Febrianto, Noor Ariefandie, Zhu, Fan

Volltext

Red Kidney Bean Powder Substituted Milk in Cinnamon Herbal Coffee: Consumer Perception, Sensory Properties and Nutrition Content von Febrianto, Noor Ariefandie, Sa'diyah, Khalimatus, Tejasari, Tejasari

Volltext

Improvement of Small Scale Cocoa Fermentation Using Lactobacillus fermentumas Starter Culture von Misnawi, Misnawi, Tunjungsari, Ariza Budi, Febrianto, Noor Ariefandie, Adiandri, Resa Setia, Fahrizal, Fahrizal, Fahrurrozi, Fahrurrozi

Volltext

Changes in the Chemical Compound and Sensory Profiles of Liberica Fermentation (Coffea liberica) with Cellulolytic Bacteria Alcaligenes sp and Exiguobacterium indicum von Lasmana Tarigan, Indra, Adriliana, Zairaini, Adiningtyas Putri, Alya, Ariefandie Febrianto, Noor, Latief, Madyawati, Sutrisno, Sutrisno

Volltext

Development of cardamom herbal coffee beverages: a study of physicochemical characteristic and consumer perception towards sensory properties von Noor Ariefandie Febrianto, Viki Maulina, Djumarti

Volltext

Roasting Equipment for Cocoa Processing von Misnawi, Noor, Ariefandie Febrianto, Ariza Budi, Tunjung Sari

Volltext