| Pengaruh penambahan gula dan lama penyimpanan terhadap kualitas fisik susu fermentasi I Gianti, H Evanuarini Jurnal Ilmu dan Teknologi Hasil Ternak 6 (1), 28-33, 2011 | 73 | 2011 |
| Kualitas Chickennuggets Dengan Penambahan Putih Telur H Evanuarini Jurnal Ilmu dan Teknologi Hasil Ternak 5 (2), 17-22, 2010 | 51 | 2010 |
| Immunomodulatory properties of host defence peptides in skin wound healing M Petkovic, MV Mouritzen, B Mojsoska, H Jenssen Biomolecules 11 (7), 952, 2021 | 34 | 2021 |
| Physical and organoleptic quality of chicken nuggets fried at different temperature and time H Evanuarini, H Purnomo Journal of Agriculture and Food Technology 1 (8), 133-136, 2011 | 30 | 2011 |
| Huda. 2010, Quality of Dendeng Giling on Different Sugar Addition H Evanuarini Jurnal Ilmu Peternakan 21 (2), 7-10, 0 | 25 | |
| Characteristic of low fat mayonnaise containing porang flour as stabilizer. H Evanuarini, P Hastuti Pakistan Journal of Nutrition 14 (7), 392-395, 2015 | 22 | 2015 |
| Kestabilan emulsi dan karakteristik sensoris low fat mayonnaise dengan menggunakan kefir sebagai emulsifier replacer H Evanuarini, N Nurliyani, I Indratiningsih, P Hastuti Jurnal Ilmu Dan Teknologi Hasil Ternak 11 (2), 53-59, 2016 | 17 | 2016 |
| Pengaruh suhu dan lama pemeraman pada inkubator terhadap kualitas fisik kefir H Evanuarini Jurnal Ilmu-Ilmu Peternakan 20 (2), 8-13, 2010 | 17 | 2010 |
| Penggunaan tepung terigu dan tepung tapioka pada nugget hati ayam dan nugget hati sapi D Amertaningtyas, S Gusmaryani, NN Fasha, H Evanuarini, MW Apriliyani Jurnal Ilmu Ternak Universitas Padjadjaran 21 (2), 143-151, 2021 | 15 | 2021 |
| Industri Pengolahan Telur H Evanuarini, I Thohari, AR Safitri Universitas Brawijaya Press, 2021 | 15 | 2021 |
| The effect of incubation time to the physicochemical and microbial properties of yoghurt with local taro (Colocasia esculenta (L.) Schott) starch as stabilizer. AT Krisnaningsih, LE Radiati, H Evanuarini, D Rosyidi Current Research in Nutrition & Food Science 7 (2), 2019 | 14 | 2019 |
| The quality of low fat mayonnaise using banana peel flour as stabilizer H Evanuarini, A Susilo IOP Conference Series: Earth and Environmental Science 478 (1), 012091, 2020 | 13 | 2020 |
| The use of watermelon rind flour as stabilizer for reduced fat mayonnaise H Evanuarini, D Amertaningtyas, DT Utama, AR Safitri Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 15 (3), 172-182, 2020 | 12 | 2020 |
| Kualitas mayonnaise menggunakan sari belimbing wuluh (Averrhoa bilimbi L.) sebagai pengasam ditinjau dari kestabilan emulsi, droplet emulsi dan warna DA Prasetya, H Evanuarini Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 14 (1), 20-29, 2019 | 12 | 2019 |
| Penanganan hasil ternak LER Purwadi, H Evanuarini, RD Andriani UB Press. Malang, 2017 | 12 | 2017 |
| The quality of milk candy using rosella powder (Hibiscus sabdariffa L.) addition as natural food colouring MAB Ekie, H Evanuarini IOP Conference Series: Earth and Environmental Science 492 (1), 012059, 2020 | 11 | 2020 |
| Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer HA Nidhal, H Evanuarini, I Thohari E3S Web of Conferences 335, 00017, 2022 | 9 | 2022 |
| The effect of ginger extract on emulsion stability, total acidity and sensory evaluation of full fat mayonnaise AR Safitri, H Evanuarini, I Thohari International Research Journal of Advanced Engineering and Science 4 (4 …, 2019 | 9 | 2019 |
| Pengaruh Konsentrasi NaOH terhadap pH, Kadar Protein Putih Telur dan Warna Kuning Telur Pidan IF Reliantari, H Evanuarini, I Thohari Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) 12 (2), 69-75, 2017 | 9 | 2017 |
| Physical and chemical properties of mozzarella cheese analogue microwavable L Hakim, I Thohari, H Evanuarini, A Manab International Journal of ChemTech Research 9 (7), 171-181, 2016 | 9 | 2016 |
