Dase Hunaefi

Effect of Fermentation on Antioxidant Properties of Red Cabbages

Dase Hunaefi, Divine N. Akumo, Iryna Smetanska · Food Biotechnology · 2013 · 55 citations

Food Bioactive Compound, Food Fermentation, In Vitro Fermentation +11

In Vitro Characterization of Lactic Acid Bacteria from Indonesian Kefir Grains as Probiotics with Cholesterol-Lowering Effect

Dandy Yusuf, Lilis Nuraida, Ratih Dewanti Hariyadi et al. · Journal of Microbiology and Biotechnology · 2020 · 44 citations · Full text

Changes in volatiles and aroma profile of andaliman (Zanthoxylum acanthopodium DC.) upon various drying techniques

Sigit Suharta, Dase Hunaefi, C. Hanny Wijaya · Food Chemistry · 2021 · 38 citations

Food Chemistry, Chemical Engineering, Engineering +6

Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation

Dase Hunaefi, Nazim S. Gruda, Heidi Riedel et al. · Food Biotechnology · 2013 · 37 citations

Polyphenolics, Oxidative Stress, Food Chemistry +17

The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus

Iryna Smetanska, Oksana Tonkha, Dase Hunaefi et al. · Potravinarstvo Slovak Journal of Food Sciences · 2021 · 30 citations · Full text

Food Chemistry, Polyphenolics, Yeast Extract +12