| Karakteristik es krim dengan penambahan alginat sebagai penstabil DR Mulyani, EN Dewi, RA Kurniasih Jurnal Pengolahan dan Bioteknologi Hasil Perikanan 6 (3), 36-42, 2018 | 41 | 2018 |
| The application of microencapsulated phycocyanin as a blue natural colorant to the quality of jelly candy EN Dewi, RA Kurniasih, L Purnamayati IOP Conference Series: Earth and Environmental Science 116, 012047, 2018 | 34 | 2018 |
| Antioxidant activities of phycocyanin microcapsules using maltodextrin and carrageenan as coating materials EN Dewi, L Purnamayati, RA Kurniasih Jurnal Teknologi 78 (4-2), 2016 | 34 | 2016 |
| Physical properties of spirulina phycocyanin microencapsulated with maltodextrin and carrageenan EN Dewi, RA Kurniasih, L Purnamayanti Phillipines Journal of Science 147 (2), 201-207, 2017 | 31 | 2017 |
| Oksidasi lemak pada ikan ekor kuning (Caesio cuning) asin dengan konsentrasi garam yang berbeda M Muhammad, EN Dewi, RA Kurniasih Jurnal Ilmu Dan Teknologi Perikanan 1 (2), 67-75, 2019 | 29 | 2019 |
| Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method EN Dewi, L Purnamayati, RA Kurniasih IOP Conference Series: Earth and Environmental Science 55 (1), 012060, 2017 | 27 | 2017 |
| Phycocyanin stability in microcapsules processed by spray drying method using different inlet temperature L Purnamayati, EN Dewi, RA Kurniasih IOP Conference Series: Earth and Environmental Science 116 (1), 012076, 2018 | 22 | 2018 |
| Removal of heavy metals from a contaminated green mussel [Perna viridis (Linneaus, 1758)] using acetic acid as chelating agents NH Suprapti, AN Bambang, F Swastawati, RA Kurniasih Aquatic Procedia 7, 154-159, 2016 | 22 | 2016 |
| Karakteristik mutu ikan bandeng (Chanos chanos Forsk.) dengan Berbagai Pengolahan EN Dewi, L Purnamayati, RA Kurniasih Jurnal Pengolahan Hasil Perikanan Indonesia 22 (1), 41-49, 2019 | 20 | 2019 |
| Karakteristik kimia, fisik, dan sensori ikan bandeng presto dengan lama pemasakan yang berbeda RA Kurniasih Jurnal Ilmu Pangan dan Hasil Pertanian 1 (2), 13-20, 2017 | 20 | 2017 |
| SwissADME predictions of pharmacokinetics and drug-likeness properties of small molecules present in spirulina platensis PH Riyadi, ID Sari, RA Kurniasih, TW Agustini, F Swastawati, VE Herawati, ... IOP conference series: earth and environmental science 890 (1), 012021, 2021 | 18 | 2021 |
| Karakteristik kolagen dari tulang, kulit, dan sisik ikan nila R Romadhon, YS Darmanto, RA Kurniasih Jurnal Pengolahan Hasil Perikanan Indonesia 22 (2), 403-410, 2019 | 15 | 2019 |
| Formulation and characterization of phycocyanin microcapsules within maltodextrin-alginate RA Kurniasih, L Purnamayati, U Amalia, EN Dewi Agritech 38 (1), 23-29, 2018 | 15 | 2018 |
| Karakteristik fisik mikrokapsul fikosianin spirulina pada konsentrasi bahan penyalut yang berbeda L Purnamayati, EN Dewi, RA Kurniasih J. Teknol. Has. Pertan 9, 1-8, 2016 | 14 | 2016 |
| Application of basil leaf extracts to decrease Spirulina platensis off-odour in increasing food consumption. TW Agustini, EN Dewi, U Amalia, RA Kurniasih International Food Research Journal 26 (6), 2019 | 13 | 2019 |
| Application of liquid smoke for chikuwa tilapia RA Leviyani, RA Kurniasih, F Swastawati IOP Conference Series: Earth and Environmental Science 246 (1), 012084, 2019 | 13 | 2019 |
| The difference characteristicsof collagen from tilapia (Oreochromis niloticus) bone, skin, and scales R Romadhon, YS Darmanto, RA Kurniasih Jurnal Pengolahan Hasil Perikanan Indonesia 22 (2), 403-410, 2019 | 12 | 2019 |
| Pengaruh gelatin dari kulit ikan yang berbeda terhadap karakteristik fisik dan sensori produk marshmallow IN Aziza, YS Darmanto, RA Kurniasih Jurnal Perikanan Universitas Gadjah Mada 21 (2), 73-38, 2019 | 12 | 2019 |
| Pemanfaatan asap cair terenkapsulasi maltodekstrin-kitosan sebagai pengawet ikan cakalang (Katsuwonus pelamis) RA Kurniasih, P Darmadji, Y Pranoto Jurnal Teknologi Hasil Pertanian 9 (1), 9-16, 2016 | 11 | 2016 |
| Characteristic of analog rice made from arrowroot (Maranta arundinacease) and seaweed (Gracilaria verrucosa) flour fortified with fish collagen YS Darmanto, RA Kurniasih, R Romadhon, PH Riyadi, N Anggraeni Food Research 6 (5), 370-379, 2022 | 10 | 2022 |
