Annisa Kusumaningrum

Comparisons of antioxidant activities of two varieties of pumpkin (<i>Cucurbita moschata and Cucurbita maxima</i>) extracts

Anastasia Wheni Indrianingsih, Vita Taufika Rosyida, Wuri Apriyana et al. · IOP Conference Series Earth and Environmental Science · 2019 · 19 citations · Full text

Food Chemistry, Food Bioactive Compound, Botany +9

The effect of kappa-carrageenan and gum Arabic on the production of guava-banana fruit leather

Muhamad Kurniadi, Nur Her Riyadi Parnanto, Merinda Wahyu Saputri et al. · Journal of Food Science and Technology · 2022 · 18 citations · Full text

Food Chemistry, Agricultural Chemistry, Food Analysis +6

Antiradical activity and physico-chemical analysis of crackers from Cucurbita moschata and modified cassava flour

Anastasia Wheni Indrianingsih, Wuri Apriyana, K Nisa et al. · Food Research · 2019 · 17 citations · Full text

Food Chemistry, Antiradical Activity, Cassava Flour +1

Physicochemical properties, antioxidant activities, β-carotene content, and sensory properties of cookies from pumpkin (Cucurbita moschata) and modified cassava flour (Manihot esculenta)

Anastasia Wheni Indrianingsih, Vita Taufika Rosyida, Cici Darsih et al. · Bioactive Carbohydrates and Dietary Fibre · 2023 · 15 citations

Shelf-life prediction of canned “nasi uduk” using accelerated shelf-life test (ASLT) - Arrhenius model

Muhamad Kurniadi, Nur Zulfah Md Abdul Salam, Annisa Kusumaningrum et al. · AIP conference proceedings · 2017 · 11 citations · Full text