Area of Interest:

Food Science and Technology

100%

Sweet Potato

62%

Food Analysis

90%

Physico-chemical Characters

75%

Bioactive Compounds

55%

Research Publications in Numbers

Books
0

Chapters
0

Articles
0

Abstracts
0

Selected Publications

Nurdjanah, S., N. Yuliana, O. Nawansih, R. Dewi and N. Musita, 2019. Some physiological characteristics and bioactive compounds of sweet potato leaves. Int. J. Sci. Res., 8: 416-418.
Direct Link |
Musita, N., S. Nurdjanah and D. Oktiani, 2019. Nixtamalization application as a quality improvement of corn flour. AIP Confer. Proc., Vol. 2085. 10.1063/1.5095015.
CrossRef | Direct Link |
Dewi, R., S.D. Utomo, M. Kamal, P.B. Timotiwu and S. Nurdjanah, 2019. Genetic and phenotypic diversity, heritability and correlation between the quantitative characters on 30 sweet potato germplasms in Lampung, Indonesia. Biodiver. J. Biol. Diver., 20: 380-386.
CrossRef | Direct Link |
Yuliana, N., S. Nurdjanah and Y.R. Dewi, 2018. Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread. Int. Food Res. J., 25: 1051-1059.
Direct Link |
Nurdjanah, S., 2018. Chlorophyll, ascorbic acid and total phenolic contents of sweet potato leaves affected by minimum postharvest handling treatment. IOP Confer. Ser.: Earth Environ. Sci., Vol. 209. 10.1088/1755-1315/209/1/012025.
CrossRef | Direct Link |
Hidayat, B., U. Hasanudin, S. Nurjanah and N. Yuliana, 2018. Improvement of cassava bagasse flour characteristics to increase their potential use as food. IOP Confer. Ser.: Earth Environ. Sci., Vol. 209. 10.1088/1755-1315/209/1/012006.
CrossRef | Direct Link |
Yuliana, N., S. Nurdjanah, S. Setyani and D. Novianti, 2017. Improving properties of sweet potato composite flour: Influence of lactic fermentation. AIP Confer. Proc., Vol. 1854. 10.1063/1.4985431.
CrossRef | Direct Link |
Nurdjanah, S., N. Yuliana, S. Astuti, J. Hernanto and Z. Zukryandry, 2017. Physico chemical, antioxidant and pasting properties of pre-heated purple sweet potato flour. J. Food Nut. Sci., 5: 140-146.
CrossRef | Direct Link |
Kustyawati, M.E., O. Nawansih and S. Nurdjanah, 2017. Profile of aroma compounds and acceptability of modified tempeh. Int. Food Res. J., 24: 734-740.
Direct Link |
Yuliana, N., S. Nurdjanah, R. Sugiharto and D. Amethy, 2014. Effect of spontaneous lactic acid fermentation on physico-chemical properties of sweet potato flour. Microbiol. Indonesia, 8: 1-8.
CrossRef | Direct Link |
Nurdjanah, S., J. Hook, J. Paton and J. Paterson, 2013. Galacturonic acid content and degree of esterification of pectin from sweet potato starch residue detected using 13C CP/MAS solid state NMR. Eur. J. Nutr. Food Safety, 3: 16-37.
Direct Link |