Pretreatment of oil palm empty fruit bunch (OPEFB) by N-methylmorpholine-N-oxide (NMMO) for biogas production: Structural changes and digestion improvement von Purwandari, Fiametta Ayu, Sanjaya, Adhitya Pitara, Millati, Ria, Cahyanto, Muhammad Nur, Horváth, Ilona Sárvári, Niklasson, Claes, Taherzadeh, Mohammad J.

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Tempeh fermentation improves the nutritional and functional characteristics of Jack beans ( (L.) DC) von Purwandari, Fiametta Ayu, Fogliano, Vincenzo, Capuano, Edoardo

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Freeze-thaw procedure as an alternative method to reduce the cooking time of Jack bean (Canavalia ensiformis (L.) DC) while retaining its nutritional quality von Purwandari, Fiametta Ayu, Gahari, Raehana Saria, Fogliano, Vincenzo, Capuano, Edoardo

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Proximate composition, microstructure, and protein and starch digestibility of seven collections of Jack bean (Canavalia ensiformis) with different optimal cooking times von Purwandari, Fiametta Ayu, Westerbos, Christien, Lee, Keumwoo, Fogliano, Vincenzo, Capuano, Edoardo

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Stabilization of Black Rice (Oryza Sativa, L. Indica) Anthocyanins Using Plant Extracts for Copigmentation and Maltodextrin for Encapsulation von Raharjo, Sri, Purwandari, Fiametta Ayu, Hastuti, Pudji, Olsen, Karsten

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Chemical and microstructural characterization of easy- and hard-to-cook Jack bean (Canavalia ensiformis (L.) DC.) collections von Purwandari, Fiametta Ayu, Fogliano, Vincenzo, de Ruijter, Norbert C.A., Capuano, Edoardo

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Combining a Flipped Learning Approach and an Animated Video to Improve First-Year Undergraduate Students’ Understanding of Electron Transport Chains in a Biochemistry Course von Wikandari, Rachma, Putro, Andika Wicaksono, Suroto, Dian Anggraini, Purwandari, Fiametta Ayu, Setyaningsih, Widiastuti

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Physicochemical, microbiological, and sensory properties of probiotic chocolate bar Dad-13 made from cocoa beans fermented with Lactiplantibacillus plantarum HL-15 during storage von DJAAFAR, Titiek Farianti, RAHAYU, Endang Sutriswati, ATIKA, Atika, PURWANDARI, Fiametta Ayu, UTAMI, Tyas, MARWATI, Tri, HATMI, Retno Utami

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Assessment of Microbiological Quality and Mycotoxin in Dried Chili by Morphological Identification, Molecular Detection, and Chromatography Analysis von Wikandari, Rachma, Mayningsih, Inggrid Chrisanti, Sari, Maura Dania Permata, Purwandari, Fiametta Ayu, Setyaningsih, Widiastuti, Rahayu, Endang Sutriswati, Taherzadeh, Mohammad J.

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STANDARISASI PROSES PRODUKSI DENGAN PENERAPAN SOP DAN ALAT PENGOLAH SEDERHANA UNTUK MENINGKATKAN MUTU KAKAO BUBUK SESUAI SNI DI DESA KAKAO BANJAROYA, KALIBAWANG, KULONPROGO von Satria Bhirawa Anoraga, Sri Wijanarti, Ika Restu Revulaningtyas, Fiametta Ayu Purwandari

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