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Marcellus Arnold
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Functional food for elderly high in antioxidant and chicken eggshell calcium to reduce the risk of osteoporosis—a narrative review
M Arnold, YV Rajagukguk, A Gramza-Michałowska
Foods 10 (3), 656, 2021
482021
Enzymatic browning in apple products and its inhibition treatments: A comprehensive review
M Arnold, A Gramza‐Michałowska
Comprehensive Reviews in food science and food safety 21 (6), 5038-5076, 2022
262022
Tempoyak: Fermented durian paste of Malay ethnic and its functional properties
YV Rajagukguk, M Arnold
International Journal of Gastronomy and Food Science 23, 100297, 2021
202021
Antioxidant Activity, Probiotic Survivability, and Sensory Properties of a Phenolic-Rich Pulse Snack Bar Enriched with Lactiplantibacillus plantarum
YV Rajagukguk, M Arnold, A Sidor, B Kulczyński, A Brzozowska, ...
Foods 11 (3), 309, 2022
192022
Characterization of Dadih: Traditional Fermented Buffalo Milk of Minangkabau
M Arnold, YV Rajagukguk, A Gramza-Michałowska
Beverages 7 (3), 60, 2021
162021
Clitoria ternatea Flower and Its Bioactive Compounds: Potential Use as Microencapsulated Ingredient for Functional Foods
RR Multisona, S Shirodkar, M Arnold, A Gramza-Michalowska
Applied Sciences 13 (4), 2134, 2023
152023
Properties of chicken protein isolate/fish gelatin blend film incorporated with phenolic compounds and its application as pouch for packing chicken skin oil
K Nilsuwan, M Arnold, S Benjakul, T Prodpran, K de la Caba
Food Packaging and Shelf Life 30, 100761, 2021
142021
Innovative application of chicken eggshell calcium to improve the functional value of gingerbread
M Arnold, YV Rajagukguk, A Sidor, B Kulczyński, A Brzozowska, ...
International Journal of Environmental Research and Public Health 19 (7), 4195, 2022
132022
Pulse probiotic superfood as iron status improvement agent in active women—A review
YV Rajagukguk, M Arnold, A Gramza-Michałowska
Molecules 26 (8), 2121, 2021
92021
Recent Development on the Chemical Composition and Phenolic Extraction Methods of Apple (Malus domestica)—A Review
M Arnold, A Gramza-Michalowska
Food and Bioprocess Technology, 1-42, 2023
32023
Characteristics and seal ability of blend films based on chicken protein isolate and fish skin gelatin
K Nilsuwan, M Arnold, S Benjakul, T Prodpran, K de la Caba, CO Mohan
Journal of Food Science and Technology, 1-10, 2022
22022
Karakterisasi dan Evaluasi Sensori Bumbu Mi Instan Rendah Natrium Berbasis Emulsi Minyak dalam Air Characterization and Sensory Evaluation of Low Sodium, Oil in Water Emulsion …
M Arnold, TP Teja, D Yudianto
Indonesian Journal of Food Technology 1, 1, 2018
12018
Potensi “Sangga Buwana” dengan substitusi tepung sukun sebagai makanan siap saji yang sehat
M Arnold, R Lawandra, YV Rajagukguk, T Oktaviani, E Emely
Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya 1 (1), 1-11, 2017
12017
A Kinetic Approach to Oxygen Radical Absorbance Capacity (ORAC): Restoring Order to the Antioxidant Activity of Hydroxycinnamic Acids and Fruit Juices
U Asma, ML Bertotti, S Zamai, M Arnold, R Amorati, M Scampicchio
Antioxidants 13 (2), 222, 2024
2024
Tea Leaves as an Ingredient of Confectionery
M Arnold, YV Rajagukguk, A Gramza-Michałowska
Tea as a Food Ingredient: Properties, Processing, and Health Aspects, 221-239, 2022
2022
Tea Leaves as an Ingredient of Confectionery
M Arnold, YV Rajagukguk, A Gramza-Michałowska
Tea as a Food Ingredient, 221-239, 2022
2022
Sangga Buwana as Food Acculturation: Yogyakarta Royal Traditional Food
M Arnold, YV Rajagukguk
Jurnal Antropologi: Isu-Isu Sosial Budaya 23 (2), 212-221, 2021
2021
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Articles 1–17