| Stability of chocolate bars fortified with nanocapsules carotenoid of Spirulina platensis N Ekantari, SA Budhiyanti, W Fitriya, AB Hamdan, C Riaty IOP conference series: earth and environmental science 370 (1), 012079, 2019 | 16 | 2019 |
| Teknologi pengawetan dan pengolahan hasil perikanan L Sahubawa UGM PRESS, 2018 | 13 | 2018 |
| Effects of nanoencapsulated carotenoid of Spirulina platensis on the sensory profiles of dark and milk chocolate AB Hamdan, C Riaty, W Fitriya, N Ekantari E3S Web of Conferences 147, 03022, 2020 | 9 | 2020 |
| The vulnerability of fishermen’s community and livelihood opportunity through drought and seasonal changes in border area of Indonesia-Timor Leste SSJK A D Jayanti, W Fitriya, E Setyobudi, S A Budhiyanti IOP Conf. Series: Earth and Environmental Science 139 (012030), 1-9, 2018 | 5* | 2018 |
| The Capability of Cinnamon as an Off-Flavor Masking Agent for Spirulina platensis enriched Food Product W Fitriya, K Alfionita Jurnal Perikanan Universitas Gadjah Mada 20 (2), 95-102, 2019 | 4 | 2019 |
| An information and marketing system for agrocomplex sector based on reliable digital technology as a supporting capacity for food security in a force majeure event E Sulistiyaningsih, VDS Handayani, W Setyaningsih, W Fitriya, ... Jurnal Pengabdian kepada Masyarakat (Indonesian Journal of Community …, 2021 | 3 | 2021 |
| Projective mapping and descriptive analysis of commercial fish floss in Yogyakarta Region W Fitriya, N Ekantari IOP Conference Series: Earth and Environmental Science 370 (1), 012069, 2019 | 2 | 2019 |
| EFEK SUHU DAN LAMA PENYANGRAIAN BIJI WIJEN (Sesamum indicum L.) TERHADAP KERUSAKAN OKSIDATIF DAN PERUBAHAN FLAVOR MINYAK WIJEN W FITRIYA Universitas Gadjah Mada, 2012 | 2 | 2012 |
| Kemampuan Kayu Manis sebagai Agen Masking Off-Flavor Produk Pangan yang diperkaya Spirulina platensis The Capability of Cinnamon as an Off-Flavor Masking Agent for Spirulina … W Fitriya, K Alfionita | | 2018 |
| Karakteristik Fisika, Kimia dan Total Bakteri Produk Lele Asap Kaleng dengan berbagai Bumbu Khas Indonesia HR SETHA Universitas Gadjah Mada, 2017 | | 2017 |
| Pengaruh Medium Terhadap Nilai Sterilitas (F0) Proses Pengalengan Lele Asap dengan Aneka Bumbu Tradisional AW SARI Universitas Gadjah Mada, 2017 | | 2017 |
| PRODUKTIVITAS ANGGOTA KELOMPOK PENGOLAH IKAN PENERIMA PROGRAM CORPORATE SOCIAL RESPONSIBILITY DI DESA GLONDONGGEDE KABUPATEN TUBAN PDWIK CHANDRA Universitas Gadjah Mada, 2016 | | 2016 |
| PERANCANGAN ULANG TATA LETAK FASILITAS PRODUKSI UDANG HEAD LESS SHELL-ON BLOCK FROZEN (STUDI KASUS: DI PT CENTRAL PERTIWI BAHARI) C PRAYUDHA Universitas Gadjah Mada, 2016 | | 2016 |
| PENGARUH STERILISASI TERHADAP SIFAT ORGANOLEPTIK DAN FLAVOR FILET LELE DUMBO ASAP BERBUMBU KEMASAN KALENG M LESTARI Universitas Gadjah Mada, 2016 | | 2016 |
| Perancangan Ulang Tata Letak Fasilitas Produksi di PT Sheraton Untuk Meminimalkan Aliran Bahan dan Ongkos Penanganan Bahan A TAFRIZI Universitas Gadjah Mada, 2015 | | 2015 |
| LAPORAN PENERJUNAN KULIAH KERJA NYATA PEMBELAJARAN PEMBERDAYAAN MASYARAKAT UNIVERSITAS GADJAH MADA PERIODE ANTAR SEMESTER TAHUN 2014 S Suratman Lembaga Penelitian dan Pengabdian Kepada Masyarakat, 2014 | | 2014 |
