| A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods L Nuraida Food Science and Human Wellness 4 (2), 47-55, 2015 | 241 | 2015 |
| Suliantari. 2015. Microbial growth dynamics during tempe fermentation in two different home industries AL Nurdini, L Nuraida, A Suwanto International Food Research Journal 22 (4), 1668-1674, 2015 | 75 | 2015 |
| Population dynamics of yeasts and lactic acid bacteria (LAB) during tempeh production A Suwanto, G Rahayu, L Nuraida Hayati Journal of Biosciences 20 (2), 57-64, 2013 | 73 | 2013 |
| Aktivitas antimikroba minyak esensial jahe merah (Zingiber officinale var. Rubrum) dan lengkuas merah (Alpinia purpurata K. Schum) terhadap bakteri patogen dan perusak pangan T Rialita, WP Rahayu, L Nuraida, B Nurtama Agritech 35 (1), 43-52, 2015 | 70 | 2015 |
| Microbiology of pozol, a Mexican fermented maize dough L Nuraida, MC Wacher, JD Owens World Journal of Microbiology and Biotechnology 11, 567-571, 1995 | 69 | 1995 |
| Nutritional status of pre-pregnant and pregnant women residing in Bogor district, Indonesia: a cross-sectional dietary and nutrient intake study S Madanijah, D Briawan, R Rimbawan, Z Zulaikhah, N Andarwulan, ... British Journal of Nutrition 116 (S1), S57-S66, 2016 | 46 | 2016 |
| Pengaruh perbedaan jenis kedelai terhadap kualitas mutu tahu N Andarwulan, L Nuraida, DR Adawiyah, RN Triana, D Agustin, ... Jurnal Mutu Pangan: Indonesian Journal of Food Quality 5 (2), 66-72, 2018 | 45 | 2018 |
| Lactobacillus rhamnosus reduces blood glucose level through downregulation of gluconeogenesis gene expression in streptozotocin-induced diabetic rats E Farida, L Nuraida, PE Giriwono, BSL Jenie International Journal of Food Science 2020, 2020 | 42 | 2020 |
| Cara Produksi Simplisia Yang Baik D Herawati, L Nuraida Cara produksi simplisia yang baik. Seafast Center. Institut Pertanian Bogor …, 2012 | 42* | 2012 |
| Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria YT Rubak, L Nuraida, D Iswantini, E Prangdimurti Veterinary World 13 (2), 345, 2020 | 38 | 2020 |
| Aktivitas antimikroba ekstrak daun beluntas (Plucea indica L.) dan stabilitas aktivitasnya pada berbagai konsentrasi garam dan tingkat pH LN Ardiansyah, N Andarwulan Jurnal teknologi dan industri pangan 14 (2), 90-97, 2003 | 37 | 2003 |
| In vitro characterization of lactic acid bacteria from Indonesian kefir grains as probiotics with cholesterol-lowering effect D Yusuf, L Nuraida, R Dewanti-Hariyadi, D Hunaefi Journal of Microbiology and Biotechnology 30 (5), 726, 2020 | 36 | 2020 |
| PENGGUNAAN BERBAGAI JENIS BAHAN PELINDUNG UNTUK MEMPERTAHANKAN VIABILITAS BAKTERI ASAM LAKTAT YANG DI ISOLASI DARI AIR SUSU IBU PADA PROSES PENGERINGAN BEKU [Utilization of … NN Puspawati, L Nuraida, DR Adawiyah Jurnal Teknologi dan Industri Pangan 21 (1), 59-59, 2010 | 36 | 2010 |
| Oxygen and pyruvate as external electron acceptors for Leuconostoc spp. L Nuraida, I Grigolava, JD Owens, G Campbell‐Platt Journal of Applied Microbiology 72 (6), 517-522, 1992 | 33 | 1992 |
| Nutritional status of lactating women in Bogor district, Indonesia: cross-sectional dietary intake in three economic quintiles and comparison with pre-pregnant women S Madanijah, R Rimbawan, D Briawan, Z Zulaikhah, N Andarwulan, ... British Journal of Nutrition 116 (S1), S67-S74, 2016 | 31 | 2016 |
| Efektivitas program peningkatan mutu dan keamanan pangan industri rumah tangga pangan (IRTP) di Kabupaten Cianjur DF Purba, L Nuraida, S Koswara Jurnal Standardisasi 16 (2), 103-112, 2014 | 30 | 2014 |
| Karakterisasi isolat bakteri asam laktat dari mandai yang berpotensi sebagai probiotik A Emmawati, BS Laksmi, L Nuraida, D Syah Agritech 35 (2), 146-155, 2015 | 29 | 2015 |
| Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration A Apriyantono, D Setyaningsih, P Hariyadi, L Nuraida Quality of fresh and processed foods, 213-226, 2004 | 27 | 2004 |
| Ardiansyah.(2015) WP Rahayu, R Pambayun, U Santoso, L Nuraida Tinjauan Ilmiah Teknologi Pengolahan Tempe Kedelai, 0 | 26 | |
| Free glutamate content of condiment and seasonings and their intake in Bogor and Jakarta, Indonesia A Nuri, N Lilis, M Siti, N Hanifah Food and Nutrition Sciences 2011, 2011 | 24 | 2011 |
