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Development of a Tourism Village Based on the Integration of Language Education and Local Potential (Case Study in Karanganyar Regency, Central Java, Indonesia)

E3S Web of Conferences, 2021, Vol.316, p.4003

2021

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Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles

Food and bioprocess technology, 2019-06, Vol.12 (6), p.976-989

2019

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Sustainable Harvesting of Cinnamomum burmannii (Nees & T. Nees) Blume in Kerinci Regency, Indonesia

Sustainability, 2019-12, Vol.11 (23), p.6709

2019

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Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

Food chemistry, 2017-09, Vol.231, p.356-364

2017

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Development of a Language Tourism Village Based on Environmental Ethics and Social Entrepreneurship (A Case Study in Karanganyar Regency, Central Java, Indonesia)

E3S Web of Conferences, 2021, Vol.317, p.2015

2021

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Physical and sensory characteristics of milk and white compound chocolate added with Asian pigeonwings flower ( Clitoria ternatea )

E3S Web of Conferences, 2021, Vol.332, p.1001

2021

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Challenges in the development of the cocoa and chocolate industry in Indonesia: A case study in Madiun, East Java

AIMS agriculture and food, 2020-01, Vol.5 (4), p.920-937

2020

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Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink

Journal of food science and technology, 2021-10, Vol.58 (10), p.3933-3941

2021

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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

European food research & technology, 2018-07, Vol.244 (7), p.1185-1202

2018

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Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

Food hydrocolloids, 2020-03, Vol.100, p.105377, Article 105377

2020

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Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

Journal of food science and technology, 2020-05, Vol.57 (5), p.1731-1739

2020

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Social quality based on ecotourism and creative economy in a language tourism village in Indonesia

Rural society, 2023-05, Vol.32 (2), p.81-97

2023

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Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties

Food hydrocolloids, 2021-06, Vol.115, p.106623, Article 106623

2021

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Editorial: Advanced processing technology for improving the nutritional profile of food

Frontiers in nutrition (Lausanne), 2023-09, Vol.10, p.1271312-1271312

2023

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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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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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Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut

Caraka Tani (2017), 2024-04, Vol.39 (1), p.208-222

2024

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Can ingredients and information interventions affect the hedonic level and (emo-sensory) perceptions of the milk chocolate and cocoa drink’s consumers?

Open agriculture, 2022-10, Vol.7 (1), p.847-856

2022

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Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia

Open agriculture, 2022-05, Vol.7 (1), p.382-391

2022

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Advanced and Potential Methods for Extraction of Bioactive Compounds from Avocado Peel—A Review

Applied sciences, 2024-07, Vol.14 (14), p.6018

2024

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Peningkatan Kualitas dan Kuantitas Biji Kakao Melalui Intensifikasi Perawatan Kakao, Introduksi Alat Budidaya, dan Pengering Sistem Hybrid

Abdihaz, 2021-06, Vol.3 (1), p.8

2021

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Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo ( Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

Foods, 2023-04, Vol.12 (9), p.1797

2023

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Peningkatan Brand Image Kopi Robusta Temanggung Berbasis Indikasi Geografis

Warta LPM (Surakarta), 2022-01, p.101-111

2022

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The Effect of Geographical Indications (GIs) on the Koerintji Cinnamon Sales Price and Information of Origin

Agronomy (Basel), 2021-07, Vol.11 (7), p.1410

2021

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Nanoencapsulation: A New Way of Using Herbs and Spices in Food and Its Related Products

Reviews in agricultural science, 2022, Vol.10, p.288-303

Rahadian Aji Muhammad, Dimas

2022

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Development of a Tourism Village Based on the Integration of Language Education and Local Potential (Case Study in Karanganyar Regency, Central Java, Indonesia)

Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles

Sustainable Harvesting of Cinnamomum burmannii (Nees & T. Nees) Blume in Kerinci Regency, Indonesia

Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

Development of a Language Tourism Village Based on Environmental Ethics and Social Entrepreneurship (A Case Study in Karanganyar Regency, Central Java, Indonesia)

Physical and sensory characteristics of milk and white compound chocolate added with Asian pigeonwings flower ( Clitoria ternatea )

Challenges in the development of the cocoa and chocolate industry in Indonesia: A case study in Madiun, East Java

Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract

Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

Social quality based on ecotourism and creative economy in a language tourism village in Indonesia

Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties

Editorial: Advanced processing technology for improving the nutritional profile of food

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

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

Identification and Reduction of Bitter Taste Determinant Compounds in Chocolate Spread Formulated with Candlenut

Can ingredients and information interventions affect the hedonic level and (emo-sensory) perceptions of the milk chocolate and cocoa drink’s consumers?

Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia

Advanced and Potential Methods for Extraction of Bioactive Compounds from Avocado Peel—A Review

Peningkatan Kualitas dan Kuantitas Biji Kakao Melalui Intensifikasi Perawatan Kakao, Introduksi Alat Budidaya, dan Pengering Sistem Hybrid

Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo ( Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder

Peningkatan Brand Image Kopi Robusta Temanggung Berbasis Indikasi Geografis

The Effect of Geographical Indications (GIs) on the Koerintji Cinnamon Sales Price and Information of Origin

Nanoencapsulation: A New Way of Using Herbs and Spices in Food and Its Related Products

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