| Potensi pengembangan plastik biodegradable berbasis pati sagu dan ubikayu di Indonesia E Kamsiati, H Herawati, EY Purwani Jurnal Litbang Pertanian 36 (2), 67-76, 2017 | 134 | 2017 |
| Pembuatan bubuk sari buah tomat (Licopersicon esculentum Mill.) dengan metode foam-mat drying E Kamsiati Jurnal Teknologi Pertanian 7 (2), 113-119, 2006 | 51 | 2006 |
| Peluang pengembangan teknologi pengolahan keripik buah dengan menggunakan penggoreng vakum E Kamsiati Jurnal Litbang Pertanian 29 (2), 73-77, 2010 | 48 | 2010 |
| The development potential of sago and cassava starch-based biodegradable plastic in Indonesia. E Kamsiati, H Herawati, EY Purwani Jurnal Penelitian Dan Pengembangan Pertanian 36 (2), 67-76, 2017 | 22 | 2017 |
| Karakteristik Fisik dan Kimia Beras Indigenous dari Lahan Pasang Surut di Kalimantan Tengah E Kamsiati, E Dharmawati, Y Haryadi JURNAL PANGAN 27 (2), 107-116, 2018 | 13 | 2018 |
| Pengaruh konsentrasi binder dan lama waktu pengukusan terhadap karakteristik mi sorgum bebas gluten E Kamsiati, E Rahayu, H Herawati Agrointek: Jurnal Teknologi Industri Pertanian 15 (1), 92-105, 2021 | 9 | 2021 |
| Screening varietas padi lokal Kalimantan Tengah terhadap serangan Sitophilus oryzae selama penyimpanan E Kamsiati, E Darmawati, Y Haryadi Pangan 22 (2), 345-356, 2013 | 9 | 2013 |
| Labu Kuning untuk Bahan Fortifikasi Vitamin A E Kamsiati Badan Penelitian Pengengembangan Pertanian Kalimantan Tengah, 2010 | 9 | 2010 |
| Effect of porang flour and low-calorie sugar concentration on the physico-chemical characteristics of jelly drinks EA Suryana, E Kamsiati, S Usmiati, H Herawati IOP Conference Series: Earth and Environmental Science 985 (1), 012042, 2022 | 7 | 2022 |
| Potential development of biodegradable plastics based on sago starch and cassava in indonesia E Kamsiati, H Herawati, EY Purwani Journal of Agricultural Research and Development 36 (2), 67-76, 2017 | 7 | 2017 |
| Teknologi Produk Gluten Free: Sehat dengan Gluten Free H Herawati, Sunarmani, E Kamsiati | 7* | 2017 |
| Postharvest handling practices in maintaining quality and shelf life of guava (Psidium guajava) E Kamsiati Proceedings of the International Conference on Agricultural Postharvest …, 2013 | 7 | 2013 |
| The Characteristics of Low Sugar Jelly Made From Porang Flour and Agar H Herawati, E Kamsiati IOP Conference Series: Earth and Environmental Science 1024 (1), 012019, 2022 | 6 | 2022 |
| Pengaruh blanching terhadap karakteristik daun ubi kayu instan E Kamsiati, E Rahayu, H Herawati METANA 16 (1), 39-46, 2020 | 6 | 2020 |
| Physic-chemical characteristics of porang and iles-iles flour used several process production techniques H Herawati, E Kamsiati, A Budiyanto, S Maruji IOP Conference Series: Earth and Environmental Science 803 (1), 012031, 2021 | 5 | 2021 |
| Characteristics of various flour and gluten free noodles from Indonesian local food H Herawati, E Kamsiati IOP Conference Series: Earth and Environmental Science 803 (1), 012036, 2021 | 5 | 2021 |
| Characteristics of vegetarian patties burgers made from tofu and tempeh H Herawati, E Kamsiati IOP Conference Series: Earth and Environmental Science 653 (1), 012103, 2021 | 5 | 2021 |
| Diversifikasi Pengolahan Jagung dalam Rangka Meningkatkan Ketahanan Pangan di Kalimantan Tengah E Kamsiati, S Purwandari Balai Pengembangan Teknologi Pertanian. Kalimantan Tengah, 2006 | 5 | 2006 |
| Analysis of added value on the porang supply chain in Klangon Village, Madiun District AS Soemantri, E Kamsiati, H Herawati IOP Conference Series: Earth and Environmental Science 892 (1), 012039, 2021 | 4 | 2021 |
| Formulation of Food Ingredients (Peanut Flour, Egg Yolks, Egg Whites, and Guar Gum) to the Characteristics of Gluten-Free Noodles. H Herawati, E Kamsiati International Journal of Technology 12 (3), 2021 | 4 | 2021 |
