The Knowledge Transfer of Female Micro Enterprises through Community-Services University Training Programs by Nurul Asiah, Wahyudi David, Tuti Widiastuti

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Forming a collective Brand: Women’s community small medium enterprises and intellectual property rights by Tuti Widiastuti, Nurul Asiah, Wahyudi David

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Training and Coaching Model Design as A Solutions for Women’s Microentrepreneurs Community (KOTA PELANGI) Problems by Nurul Asiah, Wahyudi David, Tuti Widiastuti

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Effects of drying techniques on bioactivity of ginger (Zingiber officinale): A meta-analysis investigation by Hesti Kurniasari, Wahyudi David, Laras Cempaka, Ardiansyah

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Studi Meta-analisis: Pengaruh Penambahan Kultur Starter pada Profil Fermentasi, Mikroorganisme, dan Metabolit Hasil Fermentasi Biji Kakao (Theobroma cacao L.) by Nafila Chaerunnisa Misbakh, Laras Cempaka, Wahyudi David, Nurul Asiah

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Sensory Characteristics and Consumer Liking of Basil Syrups ( Ocimum basilicum L.) in Different Sensory Settings by Ervina Ervina, Kyle Bryant, Dwi Larasatie Nur Fibri, Wahyudi David

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Perubahan Aktivitas Antioksidan dan Profil Sensori Bekatul Fermentasi dari Varietas Sintanur dan Inpari 24 by Ardiansyah Ardiansyah, Dhania Sabilla, Wahyudi David, Dody Dwi Handoko, Slamet Budijanto

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Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran by Ardiansyah, Fauziyyah Ariffa, Rizki Maryam Astuti, Wahyudi David, Dody Dwi Handoko, Slamet Budijanto, Hitoshi Shirakawa

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The Volatile Compounds and Aroma Description in Various <i>Rhizopus oligosporus</i> Solid-State Fermented and Nonfermented Rice Bran by Retno Dwi Astuti, Dwi Larasatie Nur Fibri, Dody Dwi Handoko, Wahyudi David, Slamet Budijanto, Hitoshi Shirakawa, Ardiansyah

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Digital innovations in the post-pandemic era towards safer and sustainable food operations: A mini-review by Sarina Abdul Halim-Lim, Azan Azuwan Baharuddin, Anass Cherrafi, Zul Ilham, Adi Ainurzaman Jamaludin, Wahyudi David, Harsimran Singh Sodhi

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Editorial: Post-pandemic foods: development, processing, acceptance and quality by Wan Abd Al Qadr Imad Wan-Mohtar, Zul Ilham, Wahyudi David, Nurul Aqilah Mohd Zaini, Sarina Abdul Halim-Lim

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Effects of household-scale cooking on volatile compounds, sensory profile, and hypotensive effect of Kenikir (<i>Cosmos caudatus</i>) by Dody Dwi Handoko, Anisa Maharani Kaseh, Laras Cempaka, Wahyudi David, Bram Kusbiantoro, Afifah Zahra Agista, Yusuke Ohsaki, Hitoshi Shirakawa, Ardiansyah

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Characteristics of Soto, an ethnic food that reflects Indonesian diversity: Based on ingredients by Laras Cempaka, Afifah Amalia Rizki, Nurul Asiah, Wahyudi David, Kurnia Ramadhan, Arnia Sari Mukaromah, Hegar Pramastya, Fadly Husain, Nurul Huda

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Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran by Ardiansyah, Annisa Nada, Nuraini Tiara Indah Rahmawati, Annisa Oktriani, Wahyudi David, Rizki Maryam Astuti, Dody Dwi Handoko, Bram Kusbiantoro, Slamet Budijanto, Hitoshi Shirakawa

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