Follow
Puspita Sari
Puspita Sari
Verified email at unej.ac.id
Title
Cited by
Cited by
Year
Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins
P Sari, CH Wijaya, D Sajuthi, U Supratman
Food Chemistry 132 (4), 1908-1914, 2012
1402012
Simultaneous determination of (+)‐catechin and (−)‐epicatechin in cacao and its products by high‐performance liquid chromatography with electrochemical detection
A Subagio, P Sari, N Morita
Phytochemical Analysis: An International Journal of Plant Chemical and …, 2001
352001
Experimental study and modeling on supercritical CO2 extraction of Indonesian raw propolis using response surface method: Influence of pressure, temperature and CO2 mass …
BA Fachri, P Sari, S Yuwanti, E Subroto
Chemical Engineering Research and Design 153, 452-462, 2020
262020
Karakteristik kimia-sensori dan stabilitas polifenol minuman cokelat-rempah
P Sari, E Utari, Y Praptiningsih, M Maryanto
Jurnal Agroteknologi 9 (01), 54-66, 2015
212015
IDENTIFIKASI ANTOSIANIN BUAH DUWET (Syzygium cumini) MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI-DIODE ARRAY DETECTION [Identification of Anthocyanins in Jambolan Fruit …
P Sari, CH Wijaya, D Sajuthi, U Supratman
Jurnal Teknologi dan Industri Pangan 20 (2), 102-102, 2009
182009
Antioxidative and sensory properties of tea made from Jambolan (Syzygium cumini) fruit peel
P Sari, NEA Fitriyah, N Kuswardhani, WP Niken
IOP Conference Series: Earth and Environmental Science 347 (1), 012085, 2019
52019
The system can't perform the operation now. Try again later.
Articles 1–6