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Issue Date	Title	Author(s)
2015	The effect of temperature and relative humidity for Aspergillus flavus BIO 2237 growth and aflatoxin production on soybeans	C. Pratiwi; Winiati Pudji Rahayu; Hanifah Nuryani Lioe; Dian Herawati; W. Broto, et al
2014-03	Nitrite Residue and Malonaldehyde Reduction in Dendeng-Indonesian Dried Meat - Influenced by Spices, Curing Methods and Precooking Preparation	Tuti Suryati; Made Astawan; Hanifah Nuryani Lioe; Tutik Wresdiyati; S. Usmiati
2013	Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks	Daniali G.; Jinap S; Hanifah Nuryani Lioe; Zaidul I.S.
2013-08	The Effect of Maturity Stages of Banana on the Formation of Acrylamide in Banana Fritters	G. Daniali; S. Jinap; Hanifah Nuryani Lioe; P. Hajeb
2012	Isolation and Characterization of the Major Natural Dyestuff Component of Brazilwood (Caesalpinia sappan L.)	Hanifah Nuryani Lioe; Dede Robiatul A; Ririn Anggraeni
2010	Role of Carboxypeptidases to the Free Amino Acid Composition, Methylpyrazine Formation and Sensory Characteristic of Underfermented Cocoa Beans	S. Jinap; Hanifah Nuryani Lioe; I. Yusep; S. Nazamid; B. Jamilah
2010-04	Soy Sauce and Its Umami Taste : A Link from the Past to Current Situation	Hanifah Nuryani Lioe; Jinap Selamat; Masaaki Yasuda
2010-08	Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia	M.H.A. Jahurul; S. Jinap; S.J. Ang; A. Abdul-Hamid; P. Hajeb, et al
2010	Determination of Acrylamide in Banana Based Snacks by Gas Chromatography-mass Spectrometry	G. Daniali; Jinap, S.; Zaidul, S.I.M; Hanifah Nuryani Lioe
2016-02	Bioactivities of Peptides from Sumbawa Horse Milk Hydrolyzed by Bromelain	Eni Kusumaningtyas; Raphaella Widiastuti; Harsi Dewantari Kusumaningrum; Maggy Thenawidjaja Suhartono
2015-07	Inaktivasi Mikroba oleh Komponen Bahan Alami : Kerusakan Membran Sel oleh Daun Kesum dan Getah Pepaya	Harsi D. Kusumaningrum; Didah N. Faridah; F. Imelda; Rifah A. Hestiyani
2015-10	Karakteristik Serbuk Pewarna Alami dari Daun Suji (Pleomele angustifolia N.E. Brown)	Dias Indrasti; Nuri Andarwulan; Eko Hari Purnomo; Rizka Paramitha
2014	Pembuatan Velva Fruit Pisang dengan Bahan Dasar Tepung Pisang dan Carboxy Methyl Cellulose sebagai Bahan Penstabil	Desi Sakawulan
2016-02	Kiat Memilih Heat Exchanger	Eko Hari Purnomo
2014-07	Texture of Snack Food	Eko Hari Purnomo
2013-03	Mixing Technology for Better Vitamin A Fortification of Frying Oil	Eko Hari Purnomo
2013-08	Overview : How Color Affects Percepation	Eko Hari Purnomo
2015-06	Protokol Penanggulangan dan Penyelamatan Krisis Pangan dan Gizi pada Kelompok Rawan	Dodik Briawan; Purwiyatno Hariyadi; Eko Hari Purnomo; Fahim M. Taqi
2014-06	Kajian Proses Perumusan Standar dan Peraturan Keamanan Pangan di Indonesia	Sumarto; Purwiyatno Hariyadi; Eko Hari Purnomo
2014	Staphylococcal Enterotoxin A Gene-Carrying Staphylococcus aureus Isolated from Foods and Its Control by Crude Alkaloid from Papaya Leaves	Lita Handayani; Didah Nur Faridah; Harsi D. Kusumaningrum