Woro Setiaboma

In Silico Approach of Glycinin and Conglycinin Chains of Soybean By-Product (Okara) Using Papain and Bromelain

Andriati Ningrum, Dian Wahyu Wardani, Nurul Vanidia et al. · Molecules · 2022 · 24 citations · Full text

Engineering, Food Analysis, Glycobiology +17

Evaluation of physicochemical, nutritional, and organoleptic properties of nuggets based on moringa (Moringa oleifera) leaves and giant catfish (Arius thalassinus)

Enny Solichah, Ade Chandra Iwansyah, Devry PRAMESTI et al. · Food Science and Technology · 2021 · 19 citations · Full text

Nutrition, Giant Catfish Nuggets, Botany +16

Robusta coffee cherry fermentation: Physicochemical and sensory evaluation of fermented cascara tea

Dita Kristanti, Woro Setiaboma, Lia Ratnawati et al. · Journal of Food Processing and Preservation · 2022 · 19 citations

Nutrition, Food Analysis, Polyphenolics +16

Experimental investigation of heating pattern, energy requirement and electrical conductivity in a batch ohmic heating system for coffee fermentation

Diang Sagita, Woro Setiaboma, Dita Kristanti et al. · Innovative Food Science & Emerging Technologies · 2022 · 14 citations

Electrical Engineering, Coffee Fermentation, Engineering +8

Evaluation of Antioxidant Activities from a Sustainable Source of Okara Protein Hydrolysate Using Enzymatic Reaction

Andriati Ningrum, Dian Wahyu Wardani, Nurul Vanidia et al. · Molecules · 2023 · 12 citations · Full text