| Anthocyanin as natural colorant: A review W Nurtiana Food ScienTech J 1 (1), 2019 | 20 | 2019 |
| Consumption of edible-insects: the challenges and the prospects N Abdullahi, EC Igwe, MA Dandago, AK Yunusa Food ScienTech Journal 3 (1), 1-24, 2021 | 18 | 2021 |
| Phenolic compound of fresh and boiled sea grapes (Caulerpa sp.) from Tual, Maluku JAM Nurjanah, DA Asmara, T Hidayat Food ScienTech Journal 1 (1), 31-39, 2019 | 17 | 2019 |
| Hazard analysis and critical control points implementation in amplang processing Z Najah, NA Putri, T Hidayat, Z Zulmaneri Food ScienTech Journal 1 (1), 54-64, 2019 | 9 | 2019 |
| Application Of Swot And Anp Methods In Order To Select The Agroindustrial Development Strategy Based On Tapai In Bondowoso EK Novitasari, D Hermanuadi, A Brilliantina Food ScienTech Journal 2 (2), 62-68, 2020 | 7 | 2020 |
| Chemical and sensory characteristic of sorghum (Sorghum bicolor) tapai with traditional packaging AYT Putra, R Rosida, K Azmir Food ScienTech Journal 1 (2), 92-99, 2019 | 6 | 2019 |
| the Evaluation of Good Manufacturing Practices (Gmp) in Fish Processing Sme Center Case Study of Balikpapan City T Hidayat, Z Najah, NA Putri, Z Zulmaneri Food ScienTech Journal 1 (1), 45-53, 2019 | 6 | 2019 |
| Cornsilk tea extract as antidiabetic: A review IM Shalihah, VY Pamela, S Kusumasari Food Sci. Technol. J 2202, 66, 2020 | 5 | 2020 |
| Indonesian Food Industry on Halal Supply Chains H Peristiwo Food ScienTech Journal 1 (2), 69-76, 2019 | 5 | 2019 |
| THE EFFECT OF IMPROVER ADDITION ON SWEET BREAD MADE FROM WHEAT FLOUR AS Subekah Nawa Kartikasari, Puspita Sari Food ScienTech Journal 1 (1), 8-19, 2019 | 5 | 2019 |
| The effect of beneng taro (Xanthosoma undipes K. Koch) flour substitution on physical and sensory characteristics of muffins W Nurtiana, R Rismaya, EYE Sulistyawati, A Fauziyyah, DN Hakiki, ... Food ScienTech Journal 4 (2), 129-144, 2022 | 4 | 2022 |
| Sodium Cyclamate Identification and Determination of Dawet Ice Sold in Wedi District Indonesia M Jamilatun, PI Lukito, ID Astuti Food ScienTech Journal 4 (1), 69-75, 2022 | 4 | 2022 |
| Good Manufacturing Practices (GMP) in small enterprise of milkfish satay Z Najah, D Anggraeni, AM Diwan, GD Lestari, M Dhabit, M Dzikribillah, ... Food ScienTech Journal 2 (2), 104-110, 2020 | 4 | 2020 |
| A review of starch damage on physicochemical properties of flour NA Putri, IM Shalihah, AF Widyasna, RP Damayanti Food ScienTech Journal 2 (1), 1, 2020 | 4 | 2020 |
| Characterization of dried noodles from seaweed (Kappaphycus alvarezii) as potential substitute for wheat flour AN Hasanah, A Munandar, D Surilayani, S Haryati, RP Aditia, ... Food ScienTech Journal 3 (2), 113-120, 2021 | 3 | 2021 |
| the Effect of Natrium Metabisulfite Immersion and Dryng Temperature for Tapai Flour Production A Brilliantina, R Wijaya, B Hariono Food ScienTech Journal 3 (1), 41-47, 2021 | 3 | 2021 |
| Carotenoids as natural colorant: a review FD Wahyuni, IM Shalihah, W Nurtiana Food ScienTech Journal 2 (2), 94-102, 2020 | 3 | 2020 |
| a Short Review of Bongkrekic Acid in Food Safety Perspective RA Riyanto Food Sci J 1 (2), 65, 2019 | 3 | 2019 |
| Effect of Sago Starch Concentration on Characteristic of Sago Glucose Syrup R Megavitry, A Laga, A Syarifuddin Food ScienTech Journal 4 (2), 109-118, 2022 | 2 | 2022 |
| Sago Starch Bagea Cookies with Moringa Leaf Powder Composite as a Fiber and Antioxidant Enhancer H Herlina, RB Sinaga Food ScienTech Journal 4 (1), 47-61, 2022 | 2 | 2022 |
