| Profile of aroma compounds and acceptability of modified tempeh ME Kustyawati International Food Research Journal 24 (2): 734-740 (April 2017) 24 (2), 734-740, 2017 | 63 | 2017 |
| Karakteristik sifat fisik dan kimia ubi kayu (Manihot esculenta) berdasarkan lokasi penanaman dan umur panen berbeda S Susilawati, S Nurdjanah, S Putri Jurnal Teknologi Industri & Hasil Pertanian 13 (2), 59-72, 2008 | 60 | 2008 |
| Effect of spontaneous lactic acid fermentation on physico-chemical properties of sweet potato flour N Yuliana, S Nurdjanah, R Sugiharto, D Amethy Perhimpunan Ahli Mikrobiology Indonesia, 2023 | 48 | 2023 |
| Physico chemical, antioxidant and pasting properties of pre-heated purple sweet potato flour S Nurdjanah, N Yuliana, S Astuti, Z Zukryandry Journal of Food and Nutrition Sciences 5 (4), 140-146, 2017 | 36 | 2017 |
| The Effect of a Mixed-Starter Cultur e of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L. N Yuliana, S Nurdjanah, M Margareta Microbiology 7 (1), 1-8, 2013 | 28 | 2013 |
| Galacturonic acid content and degree of esterification of pectin from sweet potato starch residue detected using 13C CP/MAS solid state NMR S Nurdjanah, J Hook, J Paton, J Paterson European Journal of Food Research & Review 3 (1), 16-37, 2013 | 27 | 2013 |
| Karakteristik Biskuit Coklat Dari Campuran Tepung Pisang Batu (Musa Balbisiana Colla) Dan Tepung Terigu Padaberbagai Tingkat Substitusi S Nurdjanah, N Musita, D Indriani Jurnal Teknologi & Industri Hasil Pertanian 16 (1), 51-62, 2012 | 25 | 2012 |
| Chemical components, antioxidant activity, and glycemic response values of purple sweet potato products S Nurdjanah, SU Nurdin, S Astuti, VE Manik International Journal of Food Science 2022 (1), 7708172, 2022 | 24 | 2022 |
| Formulasi Tepung Tempe Jagung (Zea Mays L.) Dan Tepung Terigu Terhadap Sifat Kimia, Fisik Dan Sensory Brownies Panggang [The Formulation Of Corn Tempeh Flour (Zea Mays L.) And … S Setyani, S Nurdjanah, DAP Permatahati Teknologi Industri Pertanian 22 (2), 2017 | 24 | 2017 |
| Sifat amilografi pasta pati sukun termodifikasi menggunakan sodium Tripolifosfat M Medikasari, S Nurdjanah, N Yuliana, N Lintang Jurnal Teknologi & Industri Hasil Pertanian 14 (2), 173-177, 2012 | 23 | 2012 |
| Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread N Yuliana, S Nurdjanah, Y Ratna Dewi International Food Research Journal 25 (3), 1051-1059, 2018 | 21 | 2018 |
| Improving properties of sweet potato composite flour: Influence of lactic fermentation N Yuliana, S Nurdjanah, S Setyani, D Novianti AIP Conference Proceedings 1854 (1), 2017 | 20 | 2017 |
| Ubi Jalar Teknologi Produksi dan Karakteristik Tepung Ubi Jalar Ungu Termodiokasi S Nurdjanah, N Yuliana Aura-Publishing, 2019 | 19 | 2019 |
| Improvement of cassava bagasse flour characteristics to increase their potential use as food B Hidayat, U Hasanudin, S Nurjanah, N Yuliana IOP Conference Series: Earth and Environmental Science 209 (1), 012006, 2018 | 18 | 2018 |
| Similarity: NILAI TAMBAH PENGOLAHAN UBI KAYU (Manihot esculenta Crantz) MENJADI KELANTING SEBAGAI SNACK LOKAL T Widiastuti, S Nurdjanah Jurnal Agroteknologi Vol. 14 No. 01., 2020 | 17 | 2020 |
| Eliyana. 2017. Evaluasi Sifat Kimia dan Sensori Tempe Kedelai-Jagung dengan Berbagai Konsentrasi Ragi “RAPRIMA” dan Berbagai Formulasi S Setyani, S Nurdjanah Jurnal Teknologi Industri & Hasil Pertanian 22 (2), 85-98, 2017 | 17* | 2017 |
| Prediksi kadar pati ubi kayu (manihot esculenta) pada berbagai umur panen menggunakan penetrometer S Nurdjanah, S Susilawati, MR Sabatini Jurnal Teknologi & Industri Hasil Pertanian 12 (2), 65-73, 2012 | 17 | 2012 |
| KHARAKTERISTIK MUFFIN DARI TEPUNG UBIJALAR UNGU KAYA PATI RESISTEN (The characteristics of muffin from resistant starch-rich purple sweet potato flour) S Nurdjanah, N Yuliana, AS Zuidar, IE Na'im Majalah Teknologi Agro Industri (Tegi) 9 (2), 1-20, 2017 | 16 | 2017 |
| Pengaruh Konsentrasi CaCl2 dan Lama Perendaman terhadap Sifat Organoleptik Keripik Pisang Muli (Musa Paradisiaca L.) dengan Penggorengan Vakum (Vacuum Frying) F Nurainy, S Nurdjanah, O Nawansih, R Hidayat Jurnal Teknologi &Industri Hasil Pertanian 18 (1), 78-90, 2013 | 14 | 2013 |
| SENSORI PIKEL UBIJALAR UNGU (Ipomoea batatas L.) YANG DIFERMENTASI SPONTAN PADA BERBAGAI TINGKAT KONSENTRASI GARAM N Yuliana, S Nurdjanah Jurnal Teknologi & Industri Hasil Pertanian 14 (2), 120-128, 2012 | 14 | 2012 |
