| Consumer perception of original and modernised traditional foods of Indonesia DLN Fibri, MB Frøst Appetite 133, 61-69, 2019 | 66 | 2019 |
| Indonesian millennial consumers’ perception of tempe–And how it is affected by product information and consumer psychographic traits DLN Fibri, MB Frøst Food Quality and Preference 80, 103798, 2020 | 39 | 2020 |
| Consumer acceptance of chocolate formulated with functional ingredient DRA Muhammad, F Zulfa, D Purnomo, C Widiatmoko, DLN Fibri IOP Conference Series: Earth and Environmental Science 637 (1), 012081, 2021 | 13 | 2021 |
| The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran RD Astuti, DLN Fibri, DD Handoko, W David, S Budijanto, H Shirakawa Fermentation 8 (3), 120, 2022 | 9 | 2022 |
| Revisiting the development of probiotic-based functional chocolates DRA Muhammad, ES Rahayu, DLN Fibri Reviews in Agricultural Science 9, 233-248, 2021 | 9 | 2021 |
| Gut microbiota composition in undernourished children associated with diet and sociodemographic factors: a case–control study in Indonesia M Gatya, DLN Fibri, T Utami, DA Suroto, ES Rahayu Microorganisms 10 (9), 1748, 2022 | 8 | 2022 |
| Current situation and future direction of traditional foods: A perspective review DLN Fibri, S Ayouaz, RF Utami, DRA Muhammad Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 112-126, 2022 | 6 | 2022 |
| Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia DRA Muhammad, DLN Fibri, AD Saputro, WB Sunarharum Open Agriculture 7 (1), 382-391, 2022 | 5 | 2022 |
| Improving the functionality of chocolate by incorporating vegetal extracts DRA Muhammad, DLN Fibri, S Prakash Trends in Sustainable Chocolate Production, 113-152, 2022 | 4 | 2022 |
| Ardiansyah. The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran. Fermentation 2022, 8, 120 RD Astuti, DLN Fibri, DD Handoko, W David, S Budijanto, H Shirakawa s Note: MDPI stays neu-tral with regard to jurisdictional claims in …, 2022 | 4 | 2022 |
| FiberCreme as a functional food ingredient reduces hyperlipidemia and risk of cardiovascular diseases in subjects with hyperlipidemia H Mumpuni, N Yasmine, Y Marsono, DLN Fibri, A Murdiati Preventive Nutrition and Food Science 27 (2), 165, 2022 | 3 | 2022 |
| Health Benefits of Okara for the Management of Diabetes Mellitus KN Lesa, N Ahmad, Y Mayangsari, MU Khandaker, FMR Iqbal, DLN Fibri, ... Journal of Food Quality 2023 (1), 11, 2023 | 2 | 2023 |
| Anticarcinogenic and antioxidant activities of leaves and flowers hydroalcoholic extracts of Nerium oleander L.: PCA analysis and phytochemical content by FTIR spectroscopy S Ayouaz, I Koss-Mikołajczyk, N Adjeroud-Abdellatif, A Bartoszek, R Arab, ... The North African Journal of Food Nutrition Research 7 (15), 1-8, 2023 | 2 | 2023 |
| Spice mapping profile in Indonesian traditional side dishes and beverages DLN Fibri, DM Anjani, M Maymunah, AW Putro, DRA Muhammad | 2 | 2022 |
| Pola Makan, Status Gizi, Konsumsi Probiotik, Kesehatan, Frekuensi Defekasi, Kualitas Feses Mahasiswa Indekos Fakultas Teknologi Pertanian UGM saat Pandemi Covid-19 AP Adiyani, AN Khasanah, DA Nurfiana, T Utami, ES Rahayu, DLN Fibri Jurnal Gizi dan Pangan Soedirman 6 (1), 98-116, 2022 | 2 | 2022 |
| The Volatile Compounds and Aroma Profile of Some Pigmented Rice Brans After Fermentation. N MAR'ATUN, NUR FIBRI, DWI LARASATIE, DDWI HANDOKO, W DAVID, ... Current Research in Nutrition & Food Science 10 (1), 2022 | 1 | 2022 |
| Consumer Perception of Traditional Indonesian Foods: Case Studies Using Tempe in Different Contexts DLN Fibri University of Copenhagen, Faculty of Science, Department of Food Science, 2018 | 1 | 2018 |
| Antioxidant activities and physical properties of milk chocolate enriched with plant-based functional ingredients DRA Muhammad, F Zulfa, D Purnomo, C Widiatmoko, DLN Fibri Food Research 7 (1), 268-275, 2023 | | 2023 |
| Sensory Characteristics and Consumer Liking of Basil Syrups (Ocimum basilicum L.) in Different Sensory Settings E Ervina, K Bryant, DLN Fibri, W David Polish Journal of Food and Nutrition Sciences 73 (3), 233-241, 2023 | | 2023 |
| Phytochemistry and Biological-Pharmacological Profi le of Aleurites moluccanus: A Critical Review S Ayouaz, DLN Fibri, R Arab, K Mouhoubi, K Madani Journal ISSN 2766, 2276, 2023 | | 2023 |
Michael Bom FrøstDepartment of Food Science, University of CopenhagenEmail yang diverifikasi di food.ku.dk
