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Bambang Nurhadi, Valentyn A. Maidannyk, M. Djali, Elia Herlina Dwiyanti, Nastasya Putrinda Editha & Mandy Febrian. (2022) Physical and functional properties of agglomerated coconut sugar powder and honey powder using polyvinylpyrrolidone as a binder. International Journal of Food Properties 25:1, pages 93-104.
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Cristian A. Fuentes, Mecit Halil Öztop, Macarena Rojas-Rioseco, Martín Bravo, Aylin Özgür Göksu, Marena Manley & Rosario del P. Castillo. (2023) Application of segmented analysis via multivariate curve resolution with alternating least squares to 1H-nuclear magnetic resonance spectroscopy to identify different sugar sources. Food Chemistry 428, pages 136817.
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Bambang Nurhadi, Fatsyarien Citra Angiputri, Robi Andoyo, Riksfardini Annisa Ermawar & Rudy Adi Saputra. (2022) Antioxidant Stability of Moringa Leaves Extract Powders Obtained by Cocrystallization, Vacuum Drying, and Plating. Journal of Food Quality 2022, pages 1-10.
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Valentyn A. Maidannyk, Vinay S.N. Mishra, Song Miao, Mohamad Djali, Noel McCarthy & Bambang Nurhadi. (2022) The effect of polyvinylpyrrolidone addition on microstructure, surface aspects, the glass transition temperature and structural strength of honey and coconut sugar powders. Journal of Future Foods 2:4, pages 338-345.
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Rudiati Evi Masithoh, Ferini Roosmayanti, Kunti Rismiwandira & Muhammad Fahri Reza Pahlawan. (2021) Detection of Palm Sugar Adulteration by Fourier Transform Near-Infrared (FT-NIR) and Fourier Transform Infrared (FT-IR) Spectroscopy. Sugar Tech 24:3, pages 920-929.
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Roberto Castro-Muñoz, Mariela Correa-Delgado, Rafael Córdova-Almeida, David Lara-Nava, Mariana Chávez-Muñoz, Valeria Fernanda Velásquez-Chávez, Carlos Eduardo Hernández-Torres, Emilia Gontarek-Castro & Mohd Zamidi Ahmad. (2022) Natural sweeteners: Sources, extraction and current uses in foods and food industries. Food Chemistry 370, pages 130991.
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Jeallyza Muthia Azra, Budi Setiawan, Zuraidah Nasution & Ahmad Sulaeman. (2021) Effects of variety and maturity stage of coconut on physicochemical and sensory characteristics of powdered coconut drink. Foods and Raw Materials 9:1, pages 43-51.
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Triwara Buddhi Satyarini, Sutrisno & Fitri Wira Kartika. (2021) Feasibility Based on Production Patterns by Home Industries in Hargotirto, Kokap, Kulon Progo, Yogyakarta. E3S Web of Conferences 232, pages 02012.
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Bambang Nurhadi, Nandi Sukri, Rudy Adi Saputra, Fatonah Isnaini Wandhani & Afifah Indah Nurlita. (2020) Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent. International Journal of Food Science 2020, pages 1-10.
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Aryane Ribeiro OLIVEIRA, Alline Emannuele Chaves RIBEIRO, Érica Resende OLIVEIRA, Marina Costa GARCIA, Manoel Soares SOARES JÚNIOR & Márcio CALIARI. (2020) Structural and physicochemical properties of freeze-dried açaí pulp (Euterpe oleracea Mart.). Food Science and Technology 40:2, pages 282-289.
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