| Recent research and development of Monascus fermentation products I Srianta, S Ristiarini, I Nugerahani, SK Sen, BB Zhang, GR Xu, PJ Blanc International food research journal 21 (1), 1-12, 2014 | 111 | 2014 |
| In vitro α-glucosidase inhibitory activity of Monascus-fermented durian seed extracts I Srianta, N Kusumawati, I Nugerahani, N Artanti, GR Xu International Food Research Journal 20 (2), 533-536, 2013 | 37 | 2013 |
| In vivo evaluation of Monascus-fermented durian seed for antidiabetic and antihypercholesterol agent I Nugerahani, AM Sutedja, I Srianta, RM Widharna, Y Marsono Food Research 1 (3), 83-88, 2017 | 20 | 2017 |
| Utilization of agro-industrial by-products in Monascus fermentation: a review I Srianta, E Kusdiyantini, E Zubaidah, S Ristiarini, I Nugerahani, A Alvin, ... Bioresources and Bioprocessing 8, 1-12, 2021 | 17 | 2021 |
| Pembuatan Yoghurt Buah Naga Merah (Hylocereus polyrhizus L.): Proporsi Sari Buah dan Susu UHT Terhadap Viabilitas Bakteri dan Keasaman Yoghurt RPK Teguh, I Nugerahani, N Kusumawati Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2015 | 17 | 2015 |
| Pengaruh jenis gula dan penambahan sari buah anggur probolinggo terhadap sifat fisikokimia, viabilitas bakteri yogurt, dan organoleptik yogurt non fat C Tanaya, N Kusumawati, I Nugerahani Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2014 | 17* | 2014 |
| Pigments extraction from Monascus-fermented durian seed I Srianta, S Ristiarini, I Nugerahani IOP conference series: Earth and environmental science 443 (1), 012008, 2020 | 14 | 2020 |
| Incorporating Monascus-fermented durian seeds and rice bran into bread: study on the bread physicochemical and sensory properties T CY, S Ignatius, I Nugerahani Food Research 3 (3), 280-284, 2019 | 12 | 2019 |
| Pengaruh jenis gula dan penambahan sari nanas-wortel terhadap sifat fisiko-kimia, viabilitas bakteri yogurt, serta organoleptik yogurt non fat C Wijaya, N Kusumawati, I Nugerahani Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2012 | 11 | 2012 |
| Pelatihan Produksi Yogurt untuk Petani Susu “Gubug Lazaris”, Desa Sambirejo, Kediri, Jawa Timur IRAP Jati, I Nugerahani, I Kuswardani, IJ Mulyana, LPS Hartanti ABDINE: Jurnal Pengabdian Masyarakat 2 (1), 1-10, 2022 | 9* | 2022 |
| Pengaruh variasi proporsi sari bit merah dan susu UHT terhadap sifat fisikokimia, mikrobiologis dan sensoris yoghurt Y Susanto, I Nugerahani, N Kusumawati Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2014 | 9 | 2014 |
| Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt I Srianta, I Kuswardani, S Ristiarini, N Kusumawati, L Godelive, ... Bioresources and Bioprocessing 9 (1), 128, 2022 | 8 | 2022 |
| Production of polyunsaturated fatty acids with Rhizomucor miehei by submerged fermentation I Srianta, I Nugerahani, N Kusumawati Asian Journal of Food & Agro-Industry 3 (2), 293-300, 2010 | 7 | 2010 |
| Separation and analysis of Monascus yellow pigment produced on durian seed substrate I Srianta, I Nugerahani, S Ristiarini Food research 4 (4), 1135-1139, 2020 | 6 | 2020 |
| Development of Monascus-fermented durian seed jelly drink: effect of roselle extract concentration on physicochemical and organoleptic properties of the jelly drink J Angela, S Ristiarini, I Nugerahani, I Srianta IOP Conference Series: Earth and Environmental Science 794 (1), 012136, 2021 | 5 | 2021 |
| Pembuatan Yoghurt Murbei Hitam (Morus nigra L.): Proporsi Sari Buah dan Susu Sapi Terhadap Komponen Bioaktif dan Viabilitas Bakteri Asam Laktat Selama Penyimpanan A Oeitanto, I Nugerahani, N Kusumawati Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2013 | 5 | 2013 |
| Optimization of drying temperature and water extraction time of Monascus-fermented durian seed for the Monacolin K content using Response Surface Methodology I Srianta, I Nugerahani, AM Sutedja, RM Widharna International Food Research Journal 21 (1), 73-75, 2014 | 4 | 2014 |
| The presence of Salmonella in food: a challenge to detect it and to improve food safety continously in a global scale I Srianta, N Kusumawati, I Nugerahani, AH Juniawati, E Rinihapsari International Journal of Food Safety, Nutrition, Public Health and …, 2009 | 4 | 2009 |
| Pengaruh perbandingan air dan beras pada pembuatan air tajin terhadap sifat fisikokimia dan organoleptik sayur asin I Fransisca Widya Mandala Catholic University Surabaya, 2000 | 3 | 2000 |
| Enhancement of the lactic acid bacteria population, chemical and organoleptic properties of soygurt with nutraceuticals from purple sweet potato (Ipomoea batatas L) paste E Lambertus, I Srianta, D Liem, F Wanaputra, I Nugerahani, ... International Food Conference 2021, 2022 | 2 | 2022 |
srianta ignatiusFood Technology, Widya Mandala Catholic University Surabaya在 ukwms.ac.id 的电子邮件经过验证
srianta ignatiusFood Technology, Widya Mandala Catholic University Surabaya在 ukwms.ac.id 的电子邮件经过验证