| Kajian peran yeast dalam pembuatan tempe ME Kustyawati Agritech 29 (2), 2009 | 63 | 2009 |
| Profile of aroma compounds and acceptability of modified tempe M Kustyawati, S Nurjanah, O Nawansih International Food Research Journal 24 (2), 2017 | 59 | 2017 |
| Vitamin B12 production in soybean fermentation for tempeh ME Kustyawati, M Murhadi, S Rizal AIMS Agriculture and Food 5 (2), 262-271, 2020 | 35 | 2020 |
| Pengaruh penambahan inokulum campuran terhadap perubahan kimia dan mikrobiologi selama fermentasi coklat ME Kustyawati, S Setyani Jurnal Teknologi & Industri Hasil Pertanian 13 (2), 73-84, 2012 | 33 | 2012 |
| Pengaruh pemberian “Kombucha” teh rosella terhadap profil darah mencit (Mus musculus L) MD Hidayanti, S Astuti, ME Kustyawati Agritech 34 (4), 382-389, 2014 | 26 | 2014 |
| Profil asam lemak dan asam amino susu kambing segar dan terfermentasi [Fatty acid and amino acid profile of fresh and fermented goat milk] ME Kustyawati, D Tobing Jurnal Teknologi dan Industri Pangan 23 (1), 47-47, 2012 | 26 | 2012 |
| Estimation of energy and organic fertilizer generation from small scale tapioca industrial waste U Hasanudin, ME Kustyawati, DA Iryani, A Haryanto, S Triyono IOP Conference Series: Earth and Environmental Science 230 (1), 012084, 2019 | 21 | 2019 |
| Karakteristik Organoleptik dan kandungan beta-glukan tempe kedelai dengan penambahan Saccharomyces cerevisiae S Rizal, ME Kustyawati Jurnal Teknologi Pertanian 20 (2), 127-138, 2019 | 21 | 2019 |
| Pemanfaatan hasil tanaman hias Rosela sebagai bahan minuman ME Kustyawati, S Ramli Seminar Nasional Sains dan Teknologi II. Universitas Lampung, Lampung, Indonesia, 2008 | 19 | 2008 |
| Growth optimization of Saccharomyces cerevisiae and Rhizopus oligosporus during fermentation to produce tempeh with high?-glucan content S Rizal, M Murhadi, ME Kustyawati, U Hasanudin Biodiversitas Journal of Biological Diversity 21 (6), 2020 | 18 | 2020 |
| Modifikasi Warna, Tektur dan Aroma Tempe Setelah Diproses dengan Karbon Dioksida Superkritik [The Modification of Color, Texture, and Aroma of Tempe Processed with … ME Kustyawati, F Pratama, D Saputra, A Wijaya Jurnal Teknologi dan Industri Pangan 25 (2), 168-168, 2014 | 18 | 2014 |
| The Growth of Yeast and Fungi, the Formation of β‐Glucan, and the Antibacterial Activities during Soybean Fermentation in Producing Tempeh S Rizal, ME Kustyawati, Murhadi, U Hasanudin International Journal of Food Science 2021 (1), 6676042, 2021 | 17 | 2021 |
| Pemberdayaan wanita Kelompok Serba Usaha Srikandi melalui diversifikasi produk kopi bubuk herbal ME Kustyawati, R Sugiharto, S Waluyo, E Erlina Riau Journal of Empowerment 2 (1), 15-20, 2019 | 17 | 2019 |
| Changes of nutritional composition of tempeh during fermentation with the addition of Saccharomyces cerevisiae ME Kustyawati, S Rizal Biodiversitas 23 (3), 1553-1559, 2022 | 15 | 2022 |
| Viability of molds and bacteria in tempeh processed with supercritical carbon dioxides during storage ME Kustyawati, F Pratama, D Saputra, A Wijaya International Journal of Food Science 2018 (1), 8591015, 2018 | 15 | 2018 |
| Effect of fermentation using Saccharomyces cerevisiae on the biochemical properties tapioca ME Kustyawati, M Sari, T Haryati Agritech 33 (3), 281-287, 2013 | 14 | 2013 |
| Quality and Shelf Life of White Shrimp (Litopenaeus vannamei) Processed with High‐Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States ME Kustyawati, F Pratama, S Rizal, EG Fadhallah, AA Damai Journal of Food Quality 2021 (1), 6649583, 2021 | 13 | 2021 |
| Study on the role of yeast in tempe production ME Kustyawati Jurnal Agritech 29 (2), 64-70, 2009 | 11 | 2009 |
| Saccharomyces cerevisiae: Metabolit dan Agensia Modifikasi Pangan ME Kustyawati GRAHA ILMU, 2018 | 10 | 2018 |
| Mikrobiologi Hasil Pertanian (Buku Ajar) ME Kustyawati Pusaka Media, 2020 | 9 | 2020 |
