OPTIMIZATION OF PHENOLIC COMPOUNDS IN ROBUSTA GREEN BEANS COFFEE THROUGH THE WET FERMENTATION PROCESS WITH THE RESPONSE SURFACE METHODOLOGY by Ali Maskum, Gunawan Wijonarko, Ike Sitoresmi mulyo Purbowati, Riyan Anggriawan

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Formation of Zearalenone Metabolites in Tempeh Fermentation by Antje Borzekowski, Riyan Anggriawan, Maryeni Auliyati, Hans-Jörg Kunte, Matthias Koch, Sascha Rohn, Petr Karlovsky, Ronald Maul

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Optimasi Ekstraksi Fikobiliprotein Rumput Laut Gracilaria salicornia Sebagai Sumber Antioksidan Alami by ali maksum, ike sitoresmi mulyo purbowati, kunandar prasetyo, hety handayani hidayat, furqon furqon, Riyan anggriawan, Rifani Ajeng Kartika Dewi

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