| Kinetika pertumbuhan bakteri asam laktat isolat T5 yang berasal dari tempoyak N Yuliana Jurnal Teknologi & Industri Hasil Pertanian 13 (2), 108-116, 2012 | 117 | 2012 |
| Phenotypic identification of lactic acid bacteria isolated from Tempoyak (fermented durian) made in the Philippines N Yuliana, EI Dizon International Journal of Biology 3 (2), 145, 2011 | 51 | 2011 |
| Effect of Spontaneous Lactic Acid Fermentation on Physico-Chemical Properties of Sweet Potato Flour. DA NETI YULIANA, SITI NURDJANAH, RIBUT SUGIHARTO J. Microbiology Indonesia.DOI: 10.5454/mi.8.1.1 8 (No 1), p 1-8, 2014 | 48* | 2014 |
| Pengolahan durian (Durio zibethinus) fermentasi (tempoyak) N Yuliana Jurnal Teknologi & Industri Hasil Pertanian 12 (2), 74-80, 2012 | 47 | 2012 |
| Model Pendidikan Holistik Berbasis Karakter Di Sekolah Karakter Indonesia Heritage Foundation N Yuliana, M Fahri EduHumaniora| Jurnal Pendidikan Dasar Kampus Cibiru 12 (1), 15-24, 2020 | 46 | 2020 |
| Manufacture of fermented coco milk-drink containing lactic acid bacteria cultures. N Yuliana, A Rangga African Journal of Food Science 4 (9), 558-562, 2010 | 44 | 2010 |
| Profil fermentasi rusip yang dibuat dari ikan teri (Stolephorus sp.) N Yuliana Agritech 27 (1), 12-17, 2007 | 38 | 2007 |
| Physico chemical, antioxidant and pasting properties of pre-heated purple sweet potato flour S Nurdjanah, N Yuliana, S Astuti, Z Zukryandry Journal of Food and Nutrition Sciences 5 (4), 140-146, 2017 | 32 | 2017 |
| The effect of spontaneous fermentation on the volatile flavor constituents of durian VG Neti Yuliana., Erlinda, I. Dizon. Virgilio International Food Research Journal 18 (2), 635-641, 2011 | 32 | 2011 |
| The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato (Ipomoea batatas L.) . MM NETI YULIANA, SITI NURDJANAH J. Microbiology Indonesia. 7 (1), p 1-8. DOI: 10.5454/mi.7.1.1, 2013 | 26* | 2013 |
| Karakter rusip dengan penambahan kultur kering: Streptococcus sp D Koesoemawardani, N Yuliana Jurnal Sains dan Teknologi Indonesia 11 (3), 205-211, 2009 | 24 | 2009 |
| Improving properties of sweet potato composite flour: Influence of lactic fermentation N Yuliana, S Nurdjanah, S Setyani, D Novianti AIP Conference Proceedings 1854 (1), 2017 | 20 | 2017 |
| Sifat amilografi pasta pati sukun termodifikasi menggunakan sodium Tripolifosfat M Medikasari, S Nurdjanah, N Yuliana, N Lintang Jurnal Teknologi & Industri Hasil Pertanian 14 (2), 173-177, 2012 | 20 | 2012 |
| Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread N Yuliana, S Nurdjanah, Y Ratna Dewi International Food Research Journal 25 (3), 1051-1059, 2018 | 19 | 2018 |
| Influence of Pediococcus acidilactici as a starter on the flavour of tempoyak (fermented durian) N Yuliana, VV Garcia CSIR, 2009 | 19 | 2009 |
| Improvement of cassava bagasse flour characteristics to increase their potential use as food B Hidayat, U Hasanudin, S Nurjanah, N Yuliana IOP Conference Series: Earth and Environmental Science 209 (1), 012006, 2018 | 16 | 2018 |
| Pengaruh konsentrasi garam terhadap warna, total asam dan total bakteri asam laktat pikel ubi jalar ungu (Ipomoea batatas var Ayamurasaki) selama fermentasi S Setiawan, N Yuliana, S Setyani Jurnal Teknologi & Industri Hasil Pertanian 18 (1), 42-51, 2013 | 15 | 2013 |
| KHARAKTERISTIK MUFFIN DARI TEPUNG UBIJALAR UNGU KAYA PATI RESISTEN (The characteristics of muffin from resistant starch-rich purple sweet potato flour) S Nurdjanah, N Yuliana, AS Zuidar, IE Na'im Majalah Teknologi Agro Industri (Tegi) 9 (2), 1-20, 2017 | 14 | 2017 |
| Introduksi produk olahan ubi jalar pada anggota Ika Tanjung Sakti, Bandar Lampung N Yuliana, D Sartika, SU Nudin, N Herdiana, PS Anungputri DINAMISIA: Jurnal Pengabdian Kepada Masyarakat 4 (2), 263-267, 2020 | 13 | 2020 |
| Ubi Jalar Teknologi Produksi dan Karakteristik Tepung Ubi Jalar Ungu Termodiokasi S Nurdjanah, N Yuliana Aura-Publishing, 2019 | 13 | 2019 |
