Dede Robiatul Adawiyah

Characterization of arenga starch in comparison with sago starch

Dede Robiatul Adawiyah, Tomoko Sasaki, Kaoru Kohyama · Carbohydrate Polymers · 2012 · 59 citations

Food Chemistry, Arenga Starch, Food Analysis +4

Umami compounds present in low molecular umami fractions of asam sunti – A fermented fruit of Averrhoa bilimbi L.

Annisa Istiqamah, Hanifah Nuryani Lioe, Dede Robiatul Adawiyah · Food Chemistry · 2018 · 49 citations

Food Chemistry, Asam Sunti, Microbiology +4

A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago (Metroxylon sago) and arenga (Arenga pinnata) starches

Dede Robiatul Adawiyah, Sayuri Akuzawa, Tomoko Sasaki et al. · Journal of Food Science and Technology · 2017 · 32 citations · Full text

Amylopectin Structure, Rheological Properties, Glycobiology +3

Thermal characteristics and state diagram of extruded instant artificial rice

Heny Herawat, Feri Kusnandar, Dede Robiatul Adawiyah et al. · Thermochimica Acta · 2014 · 28 citations

Materials Science, Engineering, Mechanical Engineering +7

Profile of Bioactive Compounds, Aromas, and Cup Quality of Excelsa Coffee (Coffea liberica var. dewevrei) Prepared from Diverse Postharvest Processes

Dian Herawati, Michael Oscarius Loisanjaya, Radwa Husni Kamal et al. · International Journal of Food Science · 2022 · 26 citations · Full text