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Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties

European food research & technology, 2022, Vol.248 (1), p.1-24

2022

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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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Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging

Polymers, 2023-06, Vol.15 (13), p.2800

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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Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid

International journal of food properties, 2022-12, Vol.25 (1), p.1907-1919

2022

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The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract

International journal of food properties, 2023-09, Vol.26 (1), p.122-138

2023

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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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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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Effect of differences preheating temperatures on the functional and physical properties of soy protein concentrate

IOP conference series. Earth and environmental science, 2023-09, Vol.1230 (1), p.12150

2023

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Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract

International journal of food properties, 2022-12, Vol.25 (1), p.2477-2494

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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Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans

Horticulturae, 2023-07, Vol.9 (7), p.805

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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Food Infrared Heating Technology: A Review of Its Impacts on Rice Bran Quality

International journal of engineering trends and technology, 2021-08, Vol.69 (8), p.218-224

2021

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In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans

Pakistan journal of biological sciences, 2019, Vol.22 (1), p.34-44

2019

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Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein]

Jurnal Teknologi & Industri Hasil Pertanian (edisi elektronik), 2024-06, Vol.29 (2), p.144

2024

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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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Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties

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

Edible Film Casting Techniques and Materials and Their Utilization for Meat-Based Product Packaging

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

Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid

The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract

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

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

Effect of differences preheating temperatures on the functional and physical properties of soy protein concentrate

Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract

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

Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans

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

Food Infrared Heating Technology: A Review of Its Impacts on Rice Bran Quality

In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans

Optimization of the use of sorghum flour, peanuts, and moringa leaves in the making of high-protein gluten-free biscuits [Optimasi penggunaan tepung sorgum, kacang tanah dan daun kelor pada pembuatan biskuit non-gluten tinggi protein]

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

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