| Green tea catechins during food processing and storage: A review on stability and detection VK Ananingsih, A Sharma, W Zhou Food research international 50 (2), 469-479, 2013 | 455 | 2013 |
| Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study R Goh, J Gao, VK Ananingsih, V Ranawana, CJ Henry, W Zhou Food Chemistry 180, 203-210, 2015 | 133 | 2015 |
| A study on Bifidobacterium lactis Bb12 viability in bread during baking L Zhang, S Huang, VK Ananingsih, W Zhou, XD Chen Journal of Food Engineering 122, 33-37, 2014 | 61 | 2014 |
| Impact of green tea extract and fungal alpha-amylase on dough proofing and steaming VK Ananingsih, J Gao, W Zhou Food and Bioprocess Technology 6, 3400-3411, 2013 | 52 | 2013 |
| Produksi serbuk pewarna alami bit merah (Beta vulgaris L.) dengan metode oven drying NR Wibawanto, VK Ananingsih, R Pratiwi Prosiding Sains Nasional dan Teknologi 1 (1), 2014 | 46 | 2014 |
| Quality control SS Sahi, K Little, VK Ananingsih Bakery products science and technology, 489-509, 2014 | 29 | 2014 |
| Ilmu Pendidikan N Kusuma, H Purwati, A Wahyuni, ENP Utomo, E Purwanto, ... Sada Kurnia Pustaka, 2023 | 18 | 2023 |
| Pengaruh pra perlakuan terhadap kualitas kunyit yang dikeringkan dengan menggunakan solar tunnel dryer VK Ananingsih, G Arsanti, PY NugrahedI Jurnal Ilmu Pertanian Indonesia 22 (2), 79-86, 2017 | 18 | 2017 |
| Pengaruh variasi maltodekstrin dan kecepatan homogenisasi terhadap karakteristik fisikokimia enkapsulat butter pala (Myristica Fragrans Houtt) dengan metode vacuum drying BD Santoso, VK Ananingsih, B Soedarini, J Stephanie Jurnal Teknologi Hasil Pertanian 13 (2), 94-103, 2020 | 15 | 2020 |
| Pengaruh jenis dan konsentrasi enkapsulan dalam proses pembuatan serbuk antosianin dari kubis merah dan bunga telang NI Putri, MJ Chance, PAC Rahardjo, VK Ananingsih Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2019 | 12 | 2019 |
| Effects of green tea extract on large-deformation rheological properties of steamed bread dough and some quality attributes of steamed bread VK ANANINGSIH, W Zhou 11th International Congress on Engineering and Food “Food Process …, 2011 | 12 | 2011 |
| Dasar dan Teori Pendidikan Dunia tantangan bagi Para Pemimpin Pendidikan S Wasty, H Soetopo Surabaya: Usaha Nasional, 1987 | 12 | 1987 |
| Pengolahan Serbuk Pewarna Alami Bit Merah V Ananingsih, AR Pratiwi, FI Murti UNIKA SOEGIJAPRANATA, 2014 | 10 | 2014 |
| Revolusi Pendidikan: Merdeka Belajar Kampus Merdeka (MBKM) NTS Saptadi, M Alwi, G Maulani, W Novianti, Y Agustina, E Susilawati, ... Sada Kurnia Pustaka, 2024 | 9 | 2024 |
| Protein dan asam amino pada edible Sargassum aquifolium, Ulva lactuca, dan Gracilariopsis longissima AR Pratiwi, I Fadlilah, VK Ananingsih, M Meiliana Jurnal Pengolahan Hasil Perikanan Indonesia 24 (3), 337-346, 2021 | 9 | 2021 |
| Ekstraksi Oleoresin Biji Pala VK Ananingsih, B Soedarini Universitas Katolik Soegijapranata, 2020 | 9 | 2020 |
| Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp. BP Larasati, VK Ananingsih, L Hartayanie, AR Pratiwi Jurnal Aplikasi Teknologi Pangan 8 (2), 2019 | 8 | 2019 |
| Stevia rebaudiana: An excellent natural alternative for sugar replacer VK Tejo, S Karsodihardjo, VK Ananingsih The Third International Congress on Interdisciplinary Research and …, 2013 | 8 | 2013 |
| Heat transfer during steaming of bread VK Ananingsih, EYL Sim, XD Chen, W Zhou International Journal of Food Engineering 10 (4), 613-623, 2014 | 7 | 2014 |
| The optimization of maltodextrin and arabic gum in the microencapsulation of aqueous fraction of Clinacanthus nutans using simplex lattice design IM Cahyani, EN Anggraeny, B Nugraheni, C Retnaningsih, ... The Optimization of Maltodextrin and Arabic Gum in the Microencapsulation of …, 2018 | 6 | 2018 |
Novita Ika. PutriSoegijapranata Catholic Universityبريد إلكتروني تم التحقق منه على unika.ac.id