Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food

FRONTIERS IN NUTRITION

Authors: Afifah, DN; Ningrum, YPA; Syahidah, T; Nuryanto, N; Ayustaningwarno, F; Sugianto, DN;

Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study

FOOD RESEARCH INTERNATIONAL

Authors: Ayustaningwarno, F; Fogliano, V; Verkerk, R; Dekker, M;

Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

FRONTIERS IN NUTRITION

Authors: Ayustaningwarno, F; van Ginkel, E; Vitorino, J; Dekker, M; Fogliano, V; Verkerk, R;

The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Authors: Ayustaningwarno, F; Verkerk, R; Fogliano, V; Dekker, M;

Effect of Vacuum Frying on Quality Attributes of Fruits

FOOD ENGINEERING REVIEWS

Authors: Ayustaningwarno, F; Dekker, M; Fogliano, V; Verkerk, R;