Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments by Azzahra Mutiara Ayu, Gemala Anjani, Diana Nur Afifah, Yonathan Asikin, Fitriyono Ayustaningwarno

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Effect of leunca (Solanum nigrum) on inflammatory status in rats induced by high-fat and high-sucrose diet by Sekar Ayu Putri Gunawan, Siti Fatimah Muis, Gemala Anjani, Etika Ratna Noer, Fitriyono Ayustaningwarno

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The role of malting in grains and legumes for the development of high-functionality medical foods by Asa Alifia Ranini, Azzahra Mutiara Ayu, Gemala Anjani, Ahmad Syauqy, Etika Ratna Noer, Fitriyono Ayustaningwarno

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Physicochemical quality of dry noodles from maize flour and fish protein hydrolyzate (Mizepi) as a potential emergency food by Nina Resti, Fitriyono Ayustaningwarno, Nuryanto Nuryanto, Ekowati Chasanah, Endang Yuli Purwani, Fan Zhu, Iwa Sudarmawan, Diana Nur Afifah

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Potential Raw Materials for Emergency Food Products in Southeast Asia by Nina Resti, Fitriyono Ayustaningwarno, Gemala Anjani, Ahmad Syauqy, Nuryanto Nuryanto, Ekowati Chasanah, Endang Yuli Purwani, Fan Zhu, Diana Nur Afifah

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Durian albedo and eggshell-based smart edible film with infused butterfly pea flower extract as active agent by Ignasius Radix Astadi Praptono Jati, Adrianus Rulianto Utomo, Erni Setijawaty, Rachel Meiliawati Yoshari, Tarsisius Dwi Wibawa Budianta, Thomas Indarto Putut Suseno, Fitriyono Ayustaningwarno

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