Widodo Farid Ma’ruf

Comparative Study of Bioactive Substances Extracted from Fresh and Dried Spirulina sp.

Tri Winarni Agustini, Meiny Suzery, Danny Sutrisnanto et al. · Procedia Environmental Sciences · 2015 · 97 citations · Full text

Nutrition, Spirulina Platensis, Food Analysis +18

APPLICATION OF Spirulina platensis ON ICE CREAM AND SOFT CHEESE WITH RESPECT TO THEIR NUTRITIONAL AND SENSORY PERSPECTIVES

Tri Winarni Agustini, Widodo Farid Ma’ruf, Widayat Widayat et al. · Jurnal Teknologi · 2016 · 69 citations · Full text

Nutrition, Food Analysis, Food Chemistry +17

Changes of Amino and Fatty Acids in Anchovy (Stolephorus Sp) Fermented Fish Paste with Different Fermentation Periods

Apri Dwi Anggo, Widodo Farid Ma’ruf, Fronthea Swastawati et al. · Procedia Environmental Sciences · 2015 · 52 citations · Full text

Food Chemistry, Nutrition, Fish Paste +13

Genetic diversity of the causative agent of ice-ice disease of the seaweed<i>Kappaphycus alvarezii</i>from Karimunjawa island, Indonesia

Emmy Syafitri, Slamet Budi Prayitno, Widodo Farid Ma’ruf et al. · IOP Conference Series Earth and Environmental Science · 2017 · 22 citations · Full text

Prospect and Adversity the Downstream of “Softbone Milkfish” in Semarang City, Indonesia

Nur Afiani Ratnaningtyas, Widodo Farid Ma’ruf, Tri Winarni Agustini et al. · Aquatic Procedia · 2016 · 13 citations · Full text

Sustainability Status, Engineering, Sustainable Food System +18