Följ
Wahyudi David
Titel
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Organic Agriculture 3.0 is innovation with research
G Rahmann, MR Ardakani, P Bàrberi, H Boehm, S Canali, M Chander, ...
Organic Agriculture 7 (3), 169-197, 2017
1892017
Metode Statistik untuk Ilmu dan Teknologi Pangan
W David, ARA Djamaris
Penerbitan Universitas Bakrie 1, 150, 2018
1332018
Panduan Praktis Pendugaan Umur Simpan Produk Pangan
N Asiah, L Cempaka, W David
Jakarta: Penerbitan Universitas Bakrie, 2018
1132018
Organic agriculture in Indonesia: challenges and opportunities
W David, Ardiansyah
Organic Agriculture 7 (3), 329-338, 2017
105*2017
Perceptions of young consumers toward organic food in Indonesia
W David, Ardiansyah
International Journal of Agricultural Resources, Governance and Ecology 13 …, 2017
392017
Indigenous Knowledge (IK) of Water Resources Management in West Sumatra, Indonesia
W David, A Ploeger
Future of Food: Journal on Food, Agriculture and Society 2 (1), 52-60, 2014
342014
Pendugaan umur simpan produk pangan
N Asiah, L Cempaka, W David
Universitas Bakrie. Jakarta, 2018
302018
Analisis Sensori Lanjut untuk Industri Pangan dengan R
W David, F David
Universitas Bakrie Press 1, 110, 2020
282020
Innovative, sustainable, and circular agricultural systems for the future
G Rahmann, K Azim, I Brányiková, M Chander, W David, JW Erisman, ...
Organic Agriculture 11 (2), 179-185, 2021
192021
Fermented rice bran extract improves blood pressure and glucose in stroke-prone spontaneously hypertensive rats
A Ardiansyah, W David, DD Handoko, B Kusbiantoro, S Budijanto, ...
Nutrition and Food Science, 2019
172019
Effect of herbal drink plnats Tiwai (Eleutherine Americana Merr) on lipid profile of hypercholesterlmia patients
B Saragih, M Pasiakan, Sahareni, W David
International Food Research Journal 21 (3), 1163-1167, 2014
172014
Review on pesticide residue on rice
N Asiah, W David, Ardiansyah, S Madonna
IOP Conference Series: Earth and Environmental Science 379 (1), 012008, 2019
162019
Land use, income, and ethnic diversity in the margins of Hutan Harapan – A rainforest restoration concession in Jambi and South sumatra, Indonesia
NN Widianingsih, W David, M Pouliot, I Theilade
Land Use Policy, 268-279, 2019
152019
The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran
RD Astuti, DLN Fibri, DD Handoko, W David, S Budijanto, H Shirakawa
Fermentation 8 (3), 120, 2022
142022
Volatile Compound, Sensory Profile and Phenolic Compounds in Fermented Rice Bran
A Ardiansyah, A Nada, NTI Rahmawati, A Oktriani, W David, RM Astuti, ...
Plant 10 (6), 1073, 2021
142021
Perception of Millennial Generation Toward Functional Food in Indonesia
I Amaliah, W David, A Ardiansyah
Journal of Functional Food and Nutraceutical 1 (1), 30-41, 2019
132019
Sensory and chemical changes of cold and hot brew Arabica coffee at various resting time
N Asiah, M Aqil, NS Dwiranti, W David, A Ardiansyah
Asia Pacific Journal of Sustainable Agriculture Food and Energy (APJSAFE) 7 …, 2019
122019
Food Culture of Southeast Asia: Perspective of Social Science and Food Science
W David, D Kofahl, M Trenk, NI Lipoeto, DP Putra, I Ramadani, ...
kassel university press GmbH, 2017
122017
Characteristic of Pangium edule Reinw as food preservative from different geographical sites
A Kasim, W David
Asia Pacific Journal of Sustainable Agriculture, Food and Energy 1 (1), 6-9, 2013
122013
Sensory Profiles of Chocolate Drinks Made from Commercial Fermented Cocoa Powder and Unfermented Cocoa Beans
L Cempaka, EA Rahmawati, A Ardiansyah, W David
Curr Res Nutr Food Sci 9 (3), 2021
112021
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Artiklar 1–20