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Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Foods, 2023-04, Vol.12 (9), p.1845

2023

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Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds

Antioxidants, 2023-03, Vol.12 (3), p.633

2023

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Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

Polymers, 2023-07, Vol.15 (14), p.2990

2023

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γ-Aminobutyric acid found in fermented foods and beverages: current trends

Heliyon, 2020-11, Vol.6 (11), p.e05526-e05526, Article e05526

2020

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Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol

Food Science and Biotechnology, 2019, 28(2), , pp.511-517

2019

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Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties

Polymers, 2022-09, Vol.14 (18), p.3854

2022

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Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties

International journal of food properties, 2024-12, Vol.27 (1), p.1064-1078

2024

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Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin

Current research in nutrition and food science, 2024-04, Vol.12 (1), p.102-114

2024

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Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation

International journal of food properties, 2022-12, Vol.25 (1), p.1622-1634

2022

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A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

Polymers, 2022-12, Vol.14 (24), p.5447

2022

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Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin

International journal of food properties, 2024-12, Vol.27 (1), p.448-461

2024

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Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

International journal of food properties, 2024-12, Vol.27 (1), p.300-313

2024

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Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products

International journal of food properties, 2023-12, Vol.26 (2), p.3115-3136

2023

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Characteristics of nanocomposite film based on elephant foot-yam starch (Amorphophallus paeoniifolius) with different nanocrystalline cellulose concentration

International journal of food properties, 2023-12, Vol.26 (2), p.3512-3530

2023

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Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment

Carbohydrate polymer technologies and applications, 2024-12, Vol.8, p.100552, Article 100552

2024

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Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

International journal of food properties, 2024-12, Vol.27 (1), p.704-728

2024

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Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

CYTA: journal of food, 2024-12, Vol.22 (1)

2024

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Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia

Foods, 2023-09, Vol.12 (17), p.3316

2023

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Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid

Nanomaterials (Basel, Switzerland), 2022-09, Vol.12 (17), p.3054

2022

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Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles

Cogent food & agriculture, 2024-12, Vol.10 (1)

2024

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Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products

Food Chemistry: X, 2024-10, Vol.23, p.101710, Article 101710

2024

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Enzymatic and chemical synthesis of high mono- and diacylglycerol from palm stearin and olein blend at different type of reactor stirrers

Journal of the Saudi Society of Agricultural Sciences, 2020-01, Vol.19 (1), p.31-36

2020

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Monoacylglycerols and diacylglycerols for fat-based food products: a review

Food Research (Online), 2020-08, Vol.4 (4), p.932-943

Subroto, Edy

2020

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Chemical Modification of Starch For The Production of Resistant Starch Type-4 (RS4): A Review

International journal of engineering trends and technology, 2021-07, Vol.69 (7), p.45-50

2021

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Cocoa (Theobroma cacao L.) Beans Processing Technology: A Review of Flavonoid Changes

Asian Journal of Plant Sciences, 2021-04, Vol.20 (4), p.684-693

2021

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Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Solid Lipid Nanoparticles: Review of the Current Research on Encapsulation and Delivery Systems for Active and Antioxidant Compounds

Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications

γ-Aminobutyric acid found in fermented foods and beverages: current trends

Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol

Freeze Moisture Treatment and Ozonation of Adlay Starch (Coix lacryma-jobi): Effect on Functional, Pasting, and Physicochemical Properties

Gadung (Dioscorea hispida) tuber starch modified by freeze moisture treatment and heat moisture treatment: a study of functional, pasting, and physicochemical properties

Physico-Chemical Properties and Antioxidant Stability of Liquid and Powdered Red Ginger Aquaresin: Modification of Plating Method with Silicon Dioxide and γ-Cyclodextrin

Physicochemical and functional properties of modified adlay starch (Coix lacryma-jobi) by microwave and ozonation

A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment

Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin

Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

Lipidomics: a comprehensive review in navigating the functional quality of animal and fish products

Characteristics of nanocomposite film based on elephant foot-yam starch (Amorphophallus paeoniifolius) with different nanocrystalline cellulose concentration

Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment

Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia

Preparation of Solid Lipid Nanoparticle-Ferrous Sulfate by Double Emulsion Method Based on Fat Rich in Monolaurin and Stearic Acid

Processing effects on lipid composition in ultra-processed foods: assessing health assumptions and association with blood lipid profiles

Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products

Enzymatic and chemical synthesis of high mono- and diacylglycerol from palm stearin and olein blend at different type of reactor stirrers

Monoacylglycerols and diacylglycerols for fat-based food products: a review

Chemical Modification of Starch For The Production of Resistant Starch Type-4 (RS4): A Review

Cocoa (Theobroma cacao L.) Beans Processing Technology: A Review of Flavonoid Changes

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