| Sifat fisik edible film yang terbuat dari tepung pati umbi garut dan minyak sawit AN Shabrina, SBM Abduh, A Hintono, Y Pratama Jurnal Aplikasi Teknologi Pangan 6 (3), 2017 | 26 | 2017 |
| Pengaruh substitusi buah naga merah terhadap aktivitas antioksidan, pH, total bakteri asam laktat dan organoleptik kefir sari kedelai BM Pratiwi, H Rizqiati, Y Pratama Jurnal Teknologi Pangan 2 (2), 98-105, 2018 | 20 | 2018 |
| Development of biodegradable smart packaging from chitosan, polyvinyl alcohol (PVA) and butterfly pea flower’s (Clitoria ternatea L.) anthocyanin extract NA Hidayati, MW Wijaya, VP Bintoro, S Mulyani, Y Pratama Food Research 5 (3), 307-314, 2021 | 17 | 2021 |
| Karakteristik fisik dan kimia tepung malt gabah beras merah dan malt beras merah dengan perlakuan malting pada lama germinasi yang berbeda YA Rachma, DY Anggraeni, LL Surja, S Susanti, Y Pratama Jurnal Aplikasi Teknologi Pangan 7 (3), 2018 | 14 | 2018 |
| Turnitin: Effect of chitosan-palm olein emulsion incorporation on tapioca starch-based edible film properties SBM Abduh International Food Research Journal, 2019 | 12 | 2019 |
| Kapabilitas Proses Mesin Pengemas Produk Pangan Bubuk: Studi Kasus pada Produk Tepung Terigu Y Pratama, LH Susanti Jurnal Aplikasi Teknologi Pangan 7 (1), 2018 | 12 | 2018 |
| Perlakuan Panas Mendidih Pada Pembuatan Milk-Tea Dalam Kemasan (Kajian Pada Industri Skala Kecil) Y Pratama, SBM Abduh Jurnal Pangan dan Gizi 5 (1), 2015 | 10 | 2015 |
| The unique crystallization behavior of Buffalo milk fat Y Pratama, E Simone, M Rappolt Crystal Growth & Design 21 (4), 2113-2127, 2021 | 9 | 2021 |
| Determination of anthraquinone in some Indonesian black tea and its predicted risk characterization RE Kartasasmita, F Kurniawan, T Amelia, CM Dewi, H Harmoko, ... ACS omega 5 (32), 20162-20169, 2020 | 8 | 2020 |
| Optimum carrageenan concentration improved the physical properties of cabinet-dried yoghurt powder Y Pratama, SBM Abduh, AM Legowo, YB Pramono, AN Albaarri IOP Conference Series: Earth and Environmental Science 102 (1), 012023, 2018 | 8 | 2018 |
| Karakteristik Edible Film Aloe vera dengan Emulsi Extra Virgin Olive Oil dan Kitosan Y Pratama, M Miranda, A Hintono Agritech 38 (4), 381-387, 2019 | 7 | 2019 |
| Quantitative risk assessment of acrylamide in Indonesian deep fried fritters as street food products Y Pratama, L Jacxsens Current Research in Nutrition and Food Science Journal 7 (3), 662-669, 2019 | 6 | 2019 |
| Effect of Basil (Ocimum americanum L.) proportion on physical and organoleptical properties of basil cracker Y Pratama, T Ulfah, VP Bintoro Journal of Applied Food Technology 5 (1), 01-05, 2018 | 5 | 2018 |
| Polymorphism of a highly asymmetrical triacylglycerol in milk fat: 1-Butyryl 2-stearoyl 3-Palmitoyl-glycerol Y Pratama, S Burholt, DL Baker, A Sadeghpour, E Simone, M Rappolt Crystal Growth & Design 22 (10), 6120-6130, 2022 | 4 | 2022 |
| The Effect of Gatot (Fermented Dried Cassava) and Red Bean Ratio on Water Content and Organoleptic Characteristics of The" Gatotkaca" Analog Rice E Kusmiandany, Y Pratama, YB Pramono Journal of Applied Food Technology 6 (1), 09-11, 2019 | 4 | 2019 |
| Stability analysis of ginger (zingiber officinale) emulsion affected by iota carrageenan AN Al-Baarri, AM Legowo, YB Pramono, H Rizqiati, Y Pratama, ... IOP Conference Series: Earth and Environmental Science 309 (1), 012038, 2019 | 2 | 2019 |
| Decoding the role of triacylglycerol composition in the milk fat crystallisation behaviour: A study using buffalo milk fat fractions Y Pratama, J Seilert, A Sadeghpour, E Simone, M Rappolt LWT 186, 115274, 2023 | 1 | 2023 |
| The Effects of tapioca starch-chitosan-palm olein composite edible film on the quality of milk candy during storage Y Pratama, A Hintono, H Rizqiati IOP Conference Series: Earth and Environmental Science 309 (1), 012040, 2019 | | 2019 |
| Description of The Visual Image Magnification on Ginger Emulsion using Kappa and Iota Carrageenan RO Saraswati, AN Al-Baarri, H Rizqiati, AM Legowo, YB Pramono, ... Journal of Applied Food Technology 6 (1), 01-02, 2019 | | 2019 |
| Preferensi Konsumen terhadap Bakso Analog Tepung Kacang Koro Pedang dengan Penambahan Tepung Maizena sebagai Bahan Pengikat LH Susanti, Y Pratama, N Nurwantoro Jurnal Teknologi Pangan 1 (2), 2017 | | 2017 |
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