| Effect of moringa leaves powder incorporated into chocolate on the quality and stability properties MA Hamid, JSK Ming, MM Nor, H Mamat, JH Akanda Bulletin of Culinary Art and Hospitality 1 (2), 1, 2021 | 3 | 2021 |
| Consumers’ Behaviour towards Sustainable Packaging: A Study among the Students and Alumni of Faculty of Food Science and Nutrition Universiti Malaysia Sabah MA Hamid, K Ravichanthiran Bulletin of Culinary Art and Hospitality 2 (1), 2, 2022 | 2 | 2022 |
| The Role of Food Product Packaging Labels on Product Purchase Interest ND Prayusi, E Andriani Bulletin of Culinary Art and Hospitality 2 (2), 4, 2022 | 2 | 2022 |
| The effect of adding a large red chili puree (Capsicum annuum L.) on the physicochemical characteristics of yogurt TM Kiranawati, S Soekopitojo, SJP Pambudi Bulletin of Culinary Art and Hospitality 1 (2), 3, 2021 | 2 | 2021 |
| The effect of using pegagan leaves (Centella Asiatica L. Urban) extract on the physical properties and antioxidant capacity of mochi ice cream U Rohajatien, L Hidayati, YA Safitri Bulletin of Culinary Art and Hospitality 2 (1), 20-24, 2022 | 1 | 2022 |
| Food Menu Recommendations Based on Recommended Dietary Allowances using Genetic Algorithm MA Megatama, WF Mahmudy, E Santoso Bulletin of Culinary Art and Hospitality 1 (2), 5, 2021 | 1 | 2021 |
| An Overview of Indian Culinary Journey with Glimpse of Regional Cuisine A Ghosh Bulletin of Culinary Art and Hospitality 2 (1), 33-40, 2022 | | 2022 |
| Quality Test of Peanut Sauce Made from Different Ratio of Hyacinth Beans (Lablab purpureus (L.) Sweet) and Groundnut (Arachis hypogaea L.) B Wibowotomo, I Issutarti, JKD Treeseff Bulletin of Culinary Art and Hospitality 2 (1), 25-32, 2022 | | 2022 |
| Users' Satisfaction with Service Quality of Nutribid Application During the COVID-19 Pandemic RSA Zahra, E Andriani, AM Fikri, MY Kuo Bulletin of Culinary Art and Hospitality 2 (2), 1, 2022 | | 2022 |
| Saturated and Unsaturated Fatty Acids Contents Analysis in Nasi Padang Chicken Gulai and Nasi Kandar Chicken Curry HF Ariffin, L Hidayati, A Febrianti Bulletin of Culinary Art and Hospitality 2 (1), 1, 2022 | | 2022 |
| Design of Vacuum Packaging Tools to Increase the Resistance of Processed Cook Fish Products B Mahardika, E Andriani Bulletin of Culinary Art and Hospitality 2 (2), 5, 2022 | | 2022 |
| Macronutrient and Sensory Analysis of Block, Crystal, and Liquid Coconut Sugar CP Nusa, R Rimbawan Bulletin of Culinary Art and Hospitality 2 (2), 3, 2022 | | 2022 |
| The Effect of Addition of Squid Ink (Loligo sp.) to Pizza Dough on Its Organoleptic Properties and Antioxidant Activity SM Sidika, E Andriani, AM Fikri Bulletin of Culinary Art and Hospitality 2 (2), 2, 2022 | | 2022 |
| Physical and Chemistry Characteristics of Ice Cream with Additional Bitter Melon Puree K Saputryasto, TM Kiranawati, L Hidayati Bulletin of Culinary Art and Hospitality 1 (1), 13-23, 2021 | | 2021 |
| The Influence of Office Employees’ Eating Behaviour Due to Stress: The Case of Universiti Malaysia Sabah Office Employees DKA Sapawi, NH Ming Bulletin of Culinary Art and Hospitality 1 (1), 33-41, 2021 | | 2021 |
| The Number of Bacteria, Antioxidant Capacity, and Organoleptic Properties of Red Ginger Fried Chicken LA Chisbiyah, M Devi, I Issutarti Bulletin of Culinary Art and Hospitality 1 (1), 1, 2021 | | 2021 |
| Utilization of Shrimp Waste as a Raw Material in Shrimp Sauce and Its Application on Shrimp Sauce Tilapia Dishes SD Lestari, M Devi, T Setiawati Bulletin of Culinary Art and Hospitality 1 (2), 2, 2021 | | 2021 |
| Effect Incorporated of Oat and Corn Cob Powder on Physicochemical and Sensory Properties of Putu Piring F Ahmad, NE Ismail, TZ Tuan Chilek, AI Zamri, MK Zainol, RA Wahab, ... Bulletin of Culinary Art and Hospitality 1 (1), 2, 2021 | | 2021 |
| Asking a Chatbot for COVID-19 Food and Nutrition F Fahmi, Y Yusrandi, AP Wibawa, MF Teng, P Purnawansyah Bulletin of Culinary Art and Hospitality 1 (2), 4, 2021 | | 2021 |
| Business Analysis of Puff Pastry Dough as a Gluten-free Casein-free Diet based on MOCAF Flour and Moringa Leaves for Autism Children SPC Gusti, U Rohajatien, S Soekopitojo, B Wibowotomo, M Devi, ... Bulletin of Culinary Art and Hospitality 1 (1), 4, 2021 | | 2021 |
