| Pengaruh penambahan konsentrasi susu skim dan sukrosa terhadap karakterisik minuman probiotik sari beras merah [in press juli 2014] RA Sintasari, J Kusnadi, DW Ningtyas Jurnal pangan dan Agroindustri 2 (3), 65-75, 2014 | 154 | 2014 |
| Proporsi Tepung Porang (Amorphophallus Muelleri Blume): Tepung Maizena Terhadap Karakteristik Sosis Ayam [In Press Juli 2014] DA Anggraeni, SB Widjanarko, DW Ningtyas Jurnal Pangan dan Agroindustri 2 (3), 214-223, 2014 | 102 | 2014 |
| The viability of probiotic Lactobacillus rhamnosus (non-encapsulated and encapsulated) in functional reduced-fat cream cheese and its textural properties during storage DW Ningtyas, B Bhandari, N Bansal, S Prakash Food Control 100, 8-16, 2019 | 81 | 2019 |
| Pengaruh konsentrasi pasta singkong (Manihot esculenta) dan lama fermentasi pada proses pembuatan minuman wine singkong [In press Januari 2015] ES Hawusiwa, AK Wardani, DW Ningtyas Jurnal Pangan dan Agroindustri 3 (1), 147-155, 2015 | 63 | 2015 |
| Effect of different types and concentrations of fat on the physico-chemical properties of soy protein isolate gel DW Ningtyas, B Tam, B Bhandari, S Prakash Food Hydrocolloids 111, 106226, 2021 | 61 | 2021 |
| Pengembangan biskuit dari tepung ubi jalar oranye (ipomoea batatas l.) dan tepung jagung (zea mays) fermentasi: kajian pustaka [in press september 2015] R Claudia, T Estiasih, DW Ningtyas, E Widyastuti Jurnal Pangan dan Agroindustri 3 (4), 2015 | 58 | 2015 |
| A tribological analysis of cream cheeses manufactured with different fat content DW Ningtyas, B Bhandari, N Bansal, S Prakash International Dairy Journal 73, 155-165, 2017 | 53 | 2017 |
| Texture and lubrication properties of functional cream cheese: Effect of β‐glucan and phytosterol DW Ningtyas, B Bhandari, N Bansal, S Prakash Journal of texture studies 49 (1), 11-22, 2018 | 44 | 2018 |
| Sequential aspects of cream cheese texture perception using temporal dominance of sensations (TDS) tool and its relation with flow and lubrication behaviour DW Ningtyas, B Bhandari, N Bansal, S Prakash Food Research International 120, 586-594, 2019 | 42 | 2019 |
| PENGARUH PENGECILAN UKURAN JAHE DAN RASIO AIR TERHADAP SIFAT FISIK KIMIA DAN ORGANOLEPTIK PADA PEMBUATAN SARI JAHE (Zingiber officinale)[IN PRESS OKTOBER 2014] L Mayani, SS Yuwono, DW Ningtyas Jurnal Pangan dan Agroindustri 2 (4), 148-158, 2014 | 40 | 2014 |
| β-Glucosidase from almonds and yoghurt cultures in the biotransformation of isoflavones in soy milk S Hati, DW Ningtyas, JK Khanuja, S Prakash Food Bioscience 34, 100542, 2020 | 33 | 2020 |
| Bioconversion and bioaccessibility of isoflavones from sogurt during in vitro digestion DW Ningtyas, S Hati, S Prakash Food Chemistry 343, 128553, 2021 | 30 | 2021 |
| Protein-based hydrocolloids: Effect on the particle size distribution, tribo-rheological behaviour and mouthfeel characteristics of low-fat chocolate flavoured milk FC Godoi, DW Ningtyas, Z Geoffroy, S Prakash Food Hydrocolloids 115, 106628, 2021 | 25 | 2021 |
| Effect of homogenisation of cheese milk and high‐shear mixing of the curd during cream cheese manufacture DW Ningtyas, B Bhandari, N Bansal, S Prakash International journal of dairy technology 71 (2), 417-431, 2018 | 25 | 2018 |
| Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus DW Ningtyas, B Bhandari, N Bansal, S Prakash LWT 105, 16-22, 2019 | 20 | 2019 |
| Karakteristik Biskuit Berbasis Tepung Ubi Jalar Oranye (Ipomoea Batatas L.), Tepung Jagung (Zea Mays) Fermentasi, dan Konsentrasi Kuning Telur E Widyastuti, R Claudia, T Estiasih, DW Ningtyas Jurnal Teknologi Pertanian 16 (1), 2015 | 18 | 2015 |
| PENAMBAHAN DEKSTRIN DAN GUM ARAB PETIS INSTAN KEPALA UDANG TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK [IN PRESS JULI 2015] C Firdhausi, J Kusnadi, DW Ningtyas Jurnal Pangan dan Agroindustri 3 (3), 2015 | 18 | 2015 |
| PEMBUATAN LEMPENG BUAH LINDUR (Bruguiera gymnorrhiza) DENGAN PENAMBAHAN TEPUNG UBI KAYU (Manihot esculenta crantz)[IN PRESS OKTOBER 2014] E Rosyadi, SB Widjanarko, DW Ningtyas Jurnal Pangan dan Agroindustri 2 (4), 10-17, 2014 | 17 | 2014 |
| Modulating the fat globules of plant-based cream emulsion: Influence of the source of plant proteins DW Ningtyas, B Bhandari, S Prakash Innovative Food Science & Emerging Technologies 74, 102852, 2021 | 12 | 2021 |
| Research Article Effect of Heat Moisture Treatment on Functional Properties and Microstuctural Profiles of Sweet Potato Flour WDR Putri, E Zubaidah, DW Ningtyas Advance Journal of Food Science and Technology 6 (5), 655-659, 2014 | 11 | 2014 |
Sangeeta PrakashAssociate Professor, The University of Queensland在 uq.edu.au 的电子邮件经过验证
