| Effect of fermentation on antioxidant properties of red cabbages D Hunaefi, DN Akumo, I Smetanska Food Biotechnology 27 (1), 66-85, 2013 | 50 | 2013 |
| In vitro characterization of lactic acid bacteria from Indonesian kefir grains as probiotics with cholesterol-lowering effect D Yusuf, L Nuraida, R Dewanti-Hariyadi, D Hunaefi Journal of Microbiology and Biotechnology 30 (5), 726, 2020 | 38 | 2020 |
| Improvement of antioxidant activities in red cabbage sprouts by lactic acid bacterial fermentation D Hunaefi, N Gruda, H Riedel, DN Akumo, NMMT Saw, I Smetanska Food Biotechnology 27 (4), 279-302, 2013 | 37 | 2013 |
| The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus. I Smetanska, O Tonkha, T Patyka, D Hunaefi, D Mamdouh, M Patyka, ... Slovak Journal of Food Sciences 15, 2021 | 27 | 2021 |
| The effect of Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM fermentation on antioxidant properties of selected in vitro sprout culture of Orthosiphon … D Hunaefi, DN Akumo, H Riedel, I Smetanska Antioxidants 1 (1), 4-32, 2012 | 24 | 2012 |
| Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques S Suharta, D Hunaefi, CH Wijaya Food Chemistry 365, 130483, 2021 | 22 | 2021 |
| The effect of tea fermentation on rosmarinic acid and antioxidant properties using selected in vitro sprout culture of Orthosiphon aristatus as a model study D Hunaefi, I Smetanska SpringerPlus 2, 1-14, 2013 | 18 | 2013 |
| In vitro Antioxidant and α-glucosidase inhibitory activities of Lactobacillus spp. isolated from indonesian kefir grains D Yusuf, L Nuraida, R Dewanti-Hariyadi, D Hunaefi Applied Food Biotechnology 8 (1), 39-46, 2021 | 16 | 2021 |
| Nonthermal technologies to extend the shelf life of fresh-cut fruits and vegetables I Smetanska, D Hunaefi, GV Barbosa-Cánovas Advances in food process engineering research and applications, 375-413, 2013 | 15 | 2013 |
| Measuring the health effects of food by metabolomics ND Yuliana, D Hunaefi, M Goto, YT Ishikawa, R Verpoorte Critical reviews in food science and nutrition 62 (23), 6359-6373, 2022 | 14 | 2022 |
| Aplikasi gelatin dari ikan cucut dan ikan pari pada pembuatan permen jelly D Hunaefi Skripsi. Fakultas Teknologi Pertanian. Institut Pertanian Bogor: Bogor, 2002 | 12 | 2002 |
| Sensory Profile of Commercial Coffee Products using QDA (Quantitative Descriptive Analysis), Flash Profile, and CATA (Check-All-That_Apply) Methods D Hunaefi, W Khairunnisa, Z Fauzan, D Adawiyah Indonesia. SEAFAST International Seminar-Facing Future Challenges …, 2020 | 11 | 2020 |
| Pendugaan umur simpan produk pastry dengan quantitative descriptive analysis (QDA) dan metode arrhenius D Hunaefi, F Ulfah Jurnal Mutu Pangan: Indonesian Journal of Food Quality 6 (2), 72-78, 2019 | 11 | 2019 |
| The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study DN Faridah, MP Anugerah, D Hunaefi, FA Afandi, A Jayanegara International Journal of Food Science & Technology 57 (4), 2026-2038, 2022 | 10 | 2022 |
| Comparative analysis and harmonization of global halal standards E Lutfika, F Kusnandar, D Hunaefi International Journal of Halal Research 4 (1), 29-39, 2022 | 9 | 2022 |
| Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis MP Anugerah, DN Faridah, FA Afandi, D Hunaefi, A Jayanegara International Journal of Food Science & Technology 57 (4), 2535-2544, 2022 | 9 | 2022 |
| Lactic acid bacteria and yeasts from Indonesian kefir grains and their growth interaction D Yusuf, L Nuraida, R Dewanti-Hariyadi, D Hunaefi Asian J Microbiol Biotechnol Environ Sci 22 (1), 44-49, 2020 | 9 | 2020 |
| Karakteristik fisikokimia tepung singkong dengan beberapa metode modifikasi BD Pasca, T Muhandri, D Hunaefi, B Nurtama Jurnal Mutu Pangan: Indonesian Journal of Food Quality 8 (2), 97-104, 2021 | 8 | 2021 |
| Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study D Hunaefi, H Riedel, DN Akumo, N Gruda, I Smetanska Food Biotechnology 27 (2), 152-177, 2013 | 8 | 2013 |
| Optimization of temperature and drying time of indigenous cocktail yeast mold culture using response surface methodology (RSM) R Rahmawati, D Hunaefi, I Basriman, D Saputra, AA Apriliani, BSL Jenie Food Research 4 (2), 389-395, 2020 | 7 | 2020 |
