| Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products A Sohail, MS Turner, EK Prabawati, AGA Coombes, B Bhandari International Journal of Food Microbiology 157 (2), 162-166, 2012 | 110 | 2012 |
| Sensory characteristics of seasoning powders from overripe tempeh, a solid state fermented soybean MDPT Gunawan-Puteri, TR Hassanein, EK Prabawati, CH Wijaya, ... Procedia chemistry 14, 263-269, 2015 | 51 | 2015 |
| Analysis of chemical and microbial change during storage of overripe tempeh powder as seasoning material TR Hassanein, EK Prabawati, MDPT Gunawan-Puteri International Journal of Science and Engineering 8 (2), 131-134, 2015 | 24 | 2015 |
| Physicochemical & microbial characterization of overripe tempeh S Djunaidi, MDPT Gunawan-Puteri, CH Wijaya, EK Prabawati INSIST 2 (1), 48-51, 2017 | 14 | 2017 |
| Continuous flow fabrication of green graphene oxide in aqueous hydrogen peroxide K Vimalanathan, J Scott, X Pan, X Luo, S Rahpeima, Q Sun, J Zou, ... Nanoscale advances 4 (15), 3121-3130, 2022 | 9 | 2022 |
| Desalination Of Chitoologosaccaharides Using Gel Filtration And Ultrafiltration P Martosuyono, A Pratitis, A Prasetya, EK Prabawati Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 9 (3 …, 2014 | 7 | 2014 |
| Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese EK Prabawati, MS Turner, N Bansal Food Control 144, 109330, 2023 | 6 | 2023 |
| Characteristics of soymilk added with dragon fruit and eggplant peel extracts DS Kusuma, F Santoso, EK Prabawati Jurnal Teknologi dan Industri Pangan 24 (1), 2013 | 6 | 2013 |
| Evaluation of Bioactive Compounds and Functional Properties of Mung Bean Tempeh as an Alternative Tempeh A Belinda, MD Puteri, PT Gunawan, EK Prabawati Swiss German University, 2015 | 5 | 2015 |
| Development of Overripe Tempeh Powder for Seasoning Material TR Hassanein, EK Prabawati, MD Puteri, PT Gunawan Swiss German University, 2014 | 4 | 2014 |
| Overripe tempe as source of protein in development of ready to eat porridge M Puteri, SA Fortunata, EK Prabawati, F Kristianti, CH Wijaya International Food Research Journal 25, S201-S209, 2018 | 3 | 2018 |
| Formulation of overripe tempe in weaning food based on sensory acceptance SA Fortunata, MD Puteri, PT Gunawan, EK Prabawati Swiss German University, 2017 | 3 | 2017 |
| Process Improvement And Control In The Production Of Mung Bean Tempeh Based On Sensory Quality Followed By Evaluation Of Nutritional, Functional, And Microbial Properties, And … E Angelina, MD Puteri, PT Gunawan, EK Prabawati Swiss German University, 2016 | 3 | 2016 |
| Effect of Stabilizer to Physicochemical and Sensory Properties of Non-Dairy Ice Cream L Hartolo, EK Prabawati Swiss German University, 2011 | 2 | 2011 |
| Product Development of Fried Shallot from Dairi Potentiates as Souvenir H Elisabeth, T Permana, EK Prabawati 6th International Conference of Food, Agriculture, and Natural Resource (IC …, 2022 | 1 | 2022 |
| Chemical and Anti-Microbial Characterization of Several Indonesian Citrus Essential Oils D Subrata, MD Puteri, PT Gunawan, EK Prabawati Swiss German University, 2015 | 1 | 2015 |
| Study of Carrageenan and Carboxymethylcellulose Coating Incorporated With Clove Essential Oil on Microbial Quality of Fish C Dewi, EK Prabawati Swiss German University, 2012 | 1 | 2012 |
| Lactobacillus plantarum as a biopreservative for cheese E Prabawati | | 2020 |
| Development of Rice Porridge with Overripe Tempeh Extract for Infants MDPTG Puteri, L Christli, EK Prabawati, AM Marpaung 4th International Conference on Food, Agriculture and Natural Resources …, 2018 | | 2018 |
| Application of Mint Oil as an Antimicrobial Agent in the Development of Liquid Surface Disinfectant for Food Contact Surfaces E Santoso, ETBSD City | | 2015 |
Maria DPT Gunawan PuteriSwiss German UniversityEmail yang diverifikasi di sgu.ac.id
