| Pengaruh penambahan gula dan lama penyimpanan terhadap kualitas fisik susu fermentasi I Gianti, H Evanuarini Jurnal Ilmu dan Teknologi Hasil Ternak 6 (1), 28-33, 2011 | 70 | 2011 |
| Kualitas Chickennuggets Dengan Penambahan Putih Telur H Evanuarini Jurnal Ilmu dan Teknologi Hasil Ternak 5 (2), 17-22, 2010 | 55 | 2010 |
| Immunomodulatory properties of host defence peptides in skin wound healing M Petkovic, MV Mouritzen, B Mojsoska, H Jenssen Biomolecules 11 (7), 952, 2021 | 37 | 2021 |
| Physical and organoleptic quality of chicken nuggets fried at different temperature and time H Evanuarini, H Purnomo Journal of Agriculture and Food Technology 1 (8), 133-136, 2011 | 32 | 2011 |
| Huda. 2010, Quality of Dendeng Giling on Different Sugar Addition H Evanuarini Jurnal Ilmu Peternakan 21 (2), 7-10, 0 | 24 | |
| Characteristic of low fat mayonnaise containing porang flour as stabilizer. H Evanuarini, N Nurliyani, I Indratiningsih, P Hastuti | 22 | 2015 |
| Kestabilan emulsi dan karakteristik sensoris low fat mayonnaise dengan menggunakan kefir sebagai emulsifier replacer H Evanuarini, N Nurliyani, I Indratiningsih, P Hastuti Jurnal Ilmu dan Teknologi Hasil Ternak 11 (2), 53-59, 2016 | 19 | 2016 |
| Penggunaan tepung terigu dan tepung tapioka pada nugget hati ayam dan nugget hati sapi D Amertaningtyas, S Gusmaryani, NN Fasha, H Evanuarini, MW Apriliyani Jurnal Ilmu Ternak Universitas Padjadjaran 21 (2), 143-151, 2021 | 17 | 2021 |
| Industri Pengolahan Telur H Evanuarini, I Thohari, AR Safitri Universitas Brawijaya Press, 2021 | 16 | 2021 |
| Pengaruh suhu dan lama pemeraman pada inkubator terhadap kualitas fisik kefir H Evanuarini Jurnal Ilmu-Ilmu Peternakan (Indonesian Journal of Animal Science) 20 (2), 8-13, 2010 | 16 | 2010 |
| The Effect of Incubation Time to The Physicochemical and Microbial Properties of Yoghurt with Local Taro (Colocasia Esculenta (L.) Schott) Starch as Stabilizer. AT Krisnaningsih, LE Radiati, H Evanuarini, D Rosyidi Current Research in Nutrition & Food Science 7 (2), 2019 | 15 | 2019 |
| The quality of low fat mayonnaise using banana peel flour as stabilizer H Evanuarini, A Susilo IOP Conference Series: Earth and Environmental Science 478 (1), 012091, 2020 | 13 | 2020 |
| Penanganan hasil ternak LE Purwadi, HE Radiati, RD Andriani Malang: UB Press, 2017 | 13 | 2017 |
| The use of watermelon rind flour as stabilizer for reduced fat mayonnaise H Evanuarini, D Amertaningtyas, DT Utama, AR Safitri Jurnal Ilmu dan Teknologi Hasil Ternak 15 (3), 172-182, 2020 | 12 | 2020 |
| Kualitas mayonnaise menggunakan sari belimbing wuluh (Averrhoa bilimbi L.) sebagai pengasam ditinjau dari kestabilan emulsi, droplet emulsi dan warna DA Prasetya, H Evanuarini Jurnal Ilmu dan Teknologi Hasil Ternak 14 (1), 20-29, 2019 | 12 | 2019 |
| The quality of milk candy using rosella powder (Hibiscus sabdariffa L.) addition as natural food colouring MAB Ekie, H Evanuarini IOP Conference Series: Earth and Environmental Science 492 (1), 012059, 2020 | 11 | 2020 |
| The effect of ginger extract on emulsion stability, total acidity and sensory evaluation of full fat mayonnaise AR Safitri, H Evanuarini, I Thohari International Research Journal of Advanced Engineering and Science 4 (4 …, 2019 | 10 | 2019 |
| Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer HA Nidhal, H Evanuarini, I Thohari E3S Web of Conferences 335, 00017, 2022 | 9 | 2022 |
| Physical and chemical properties of mozzarella cheese analogue microwavable H Lukman, S Purwadi, T Iman, E Herly, M Abdul International J. of Chem. Tech. Research 9 (07), 171-181, 2016 | 9 | 2016 |
| Viscosity, fat content, total acidity, and antioxidant capacity of reduced-fat mayonnaise made with Watermelon (Citrullus lanatus) rind flour as stabilizer H Evanuarini, D Amertaningtyas, DT Utama IOP Conference Series: Earth and Environmental Science 788 (1), 012100, 2021 | 8 | 2021 |
