| Cinnamon and its derivatives as potential ingredient in functional food—A review DRA Muhammad, K Dewettinck International journal of food properties 20 (sup2), 2237-2263, 2017 | 178 | 2017 |
| Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate DRA Muhammad, E Tuenter, GD Patria, K Foubert, L Pieters, ... Food Chemistry 340, 127983, 2021 | 104 | 2021 |
| Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract DRA Muhammad, AS Doost, V Gupta, MD bin Sintang, D Van de Walle, ... Food Hydrocolloids 100, 105377, 2020 | 102 | 2020 |
| Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures DRA Muhammad, D Praseptiangga, D Van de Walle, K Dewettinck Food Chemistry 231, 356-364, 2017 | 88 | 2017 |
| Pengaruh perlakuan pendahuluan dan suhu pengeringan terhadap sifat fisik, kimia, dan sensori tepung biji nangka (Artocarpus heterophyllus) DD Kusumawati, BS Amanto, DRA Muhammad Jurnal Teknosains Pangan 1 (1), 2012 | 83 | 2012 |
| Kajian sifat fisik dan kimia tepung labu kuning (Cucurbita maxima) dengan perlakuan blanching dan perendaman natrium metabisulfit (Na2S2O5) CC Purwanto, D Ishartani, DRA Muhammad Jurnal Teknosains Pangan 2 (2), 2013 | 80 | 2013 |
| Kajian sifat kimia dan fisik tepung labu kuning (Cucurbita moschata) dengan perlakuan blanching dan perendaman dalam natrium metabisulfit (Na2S2O5) H Prabasini, D Ishartani, DRA Muhammad Jurnal Teknosains Pangan 2 (2), 2013 | 80 | 2013 |
| Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles DRA Muhammad, AD Saputro, H Rottiers, D Van de Walle, K Dewettinck European Food Research and Technology 244, 1185-1202, 2018 | 76 | 2018 |
| Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation AS Doost, DRA Muhammad, CV Stevens, K Dewettinck, ... Food Hydrocolloids 83, 190-201, 2018 | 66 | 2018 |
| Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles DRA Muhammad, CG Gonzalez, A Sedaghat Doost, D Van de Walle, ... Food and Bioprocess Technology 12, 976-989, 2019 | 57 | 2019 |
| Kajian karakteristik fisikokimia tepung labu kuning (Cucurbita moschata) termodifikasi dengan variasi lama perendaman dan konsentrasi asam asetat AP Triyani, D Ishartani, DAM Rahadian Jurnal Teknosains Pangan 2 (2), 2013 | 49 | 2013 |
| Sensory attributes and preliminary characterization of milk chocolate bar enriched with cinnamon essential oil A Ilmi, D Praseptiangga, DRA Muhammad IOP conference series: Materials science and engineering 193 (1), 012031, 2017 | 47 | 2017 |
| Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil DRA Muhammad, V Lemarcq, E Alderweireldt, P Vanoverberghe, ... Journal of food science and technology 57, 1731-1739, 2020 | 45 | 2020 |
| Subtitusi tepung tapioka (Manihot esculenta) dalam pembuatan takoyaki R Aristawati, W Atmaka, DRA Muhammad Jurnal teknosains pangan 2 (1), 2013 | 44 | 2013 |
| Pengaruh penggunaan edible coating pati sukun (Artocarpus altilis) dengan variasi konsentrasi gliserol sebagai plasticizer terhadap kualitas jenang dodol selama penyimpanan WSA Triwarsita, W Atmaka, DRA Muhammad Jurnal Teknosains Pangan 2 (1), 2013 | 30 | 2013 |
| Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate MI Dwijatmoko, D Praseptiangga, DRA Muhammad Nusantara Bioscience 8 (2), 301-305, 2016 | 29 | 2016 |
| Kajian tingkat penerimaan panelis pada dark chocolate bar dengan penambahan bubuk kayu manis (Cinnamomum burmannii) D Praseptiangga, Y Nabila, DRA Muhammad Journal of sustainable Agriculture 33 (1), 78-88, 2018 | 28 | 2018 |
| Kajian peningkatan mutu briket arang tempurung kelapa dengan alat pengering tipe rak berbahan bakar biomassa DRA Muhammad, NHR Parnanto, F Widadie Jurnal Teknologi Hasil Pertanian 6 (1), 2013 | 28 | 2013 |
| Preparation and characterization of semi-refined kappa carrageenan-based edible film for nano coating application on minimally processed food GJ Manuhara, D Praseptiangga, DRA Muhammad, BH Maimuni AIP conference proceedings 1710 (1), 2016 | 27 | 2016 |
| Kajian karakteristik fisikokimia tepung sukun (Artocarpus communis) termodifikasi dengan variasi lama perendaman dan konsentrasi asam asetat F Mutmainah UNS (Sebelas Maret University), 2013 | 26 | 2013 |
