Prof. Dr. Ir. Mary Astuti
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Prof. Dr. Ir. Mary Astuti

Professor
Tokyo University of Agriculture, Japan

Highest Degree
Doctorat in Food Nutrition from Tokyo University of Agriculture, Japan

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Area of Interest:

Food Science and Technology
100%
Food Production
62%
Functional Food
90%
Food Nutrition
75%
Food Chemistry
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Nisa, F.Z., M. Astuti, A. Murdiati and S.M. Haryana, 2017. Anti-proliferation and apoptosis induction of aqueous leaf extract of Carica papaya L. On human breast cancer cells MCF-7. Pak. J. Biol. Sci., 20: 36-41.
    CrossRef  |  PubMed  |  Direct Link  |  
  2. Krisbianto, O., A. Mary and M. Yustinus, 2016. Antihyperglycemic Effect and Antioxidants Properties of Black Rice (Oryza sativa L. indica) Cereal and Anthocyanin Extract on Health and Histopathology of Hyperglycemic Rats Pak. J. Nutr., 15: 702-707.
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  3. Nurrahman, M. Astuti, Suparmo and M.H.N.E. dan Soesatyo, 2013. The role of black soybean tempe in increasing antioxidant enzyme activity and human lymphocyte proliferation in vivo. Int. J. Curr. Microbiol. App. Sci., 9: 316-327.
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  4. Nurrahman, M. Astuti, Suparmo and M.H.N.E. Soesatyo, 2011. The effect of black soybean tempe and its ethanol extract on lymphocyte proliferation and IgA secretion in Salmonella typhimurium induced rat. Afr. J. Food Sci., 5: 775-779.
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  5. Astadi, I.R., M. Astuti, U. Santoso and P.S. Nugraheni, 2009. In vitro antioxidanty activity of anthocyanins of black soybean seed coat in human low density lipoprotein. Food Chem., 112: 659-663.
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