- The Utilization of Overripe Tempe (Tempe Semangit) as Indigenous Condiment
- Mangulu, Pangan Lokal Berkalori Tinggi Yang Kaya Serat Alami
- Thermochemical Transformation of Sulfur Compounds in Japanese Domestic Allium, Allium victorialis L.
- Anti-Platelet Aggregation Activities of Shallot and Garlic Dried Powders Made of Local (Indonesian)
- Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)
- The Potency of Krokot (Portulaca oleracea) as Functional Food Ingredients
- Identification of Potent Odorants in Different Cultivars of Snake Fruit [Salacca zalacca (Gaert.) Voss] Using Gas Chromatography−Olfactometry
- Ethnobotanical study and nutrient potency of local traditional vegetables in Central Kalimantan
- Physico-Chemical Properties, Sensory Characteristics and Glycemic Index of Tidal Peat-Swamp Rice Grown in South Kalimantan
- Role of Bacteria in Tempe Bitter Taste Formation
- Flavonoid content and antioxidant activity of vegetables from Indonesia
- Relationship between sensory attributes of bakasang (a traditional Indonesian fermented fish product) and its physicochemical properties
- Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins
- Prospek Pengembangan Flavor Fungsional Berbasis Bahan Baku Indigenous Indonesia
- Screening of selected Asian spices for anti obesity-related bioactivities
- Volatile Patterns of Different Papaya (Carica papaya L.) Varieties
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