| The effect of mimosa and syntan mixture on the quality of tanned red snapper leather M Pratama, L Sahubawa, A Pertiwiningrum, Y Rahmadian, ID Puspita IOP Conference Series: Earth and Environmental Science 139 (1), 012048, 2018 | 10 | 2018 |
| Enhancing the economic value and consumer preferences of commercial mondol stingray (Himantura gerardi) leather creative products L Sahubawa, A Pertiwiningrum, Y Rahmadian IOP Conference Series: Earth and Environmental Science 139 (1), 012049, 2018 | 10 | 2018 |
| Sensory analysis, caffeine, chlorogenic acid and non-volatile taste compounds of arabica coffee (Coffea arabica) fermented with sugar addition for brew taste KM Santosa, S Supriyadi, S Anggrahini, Y Rahmadian Indonesian Food and Nutrition Progress 17 (2), 37-44, 2020 | 7 | 2020 |
| Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching Y Rahmadian, Supriyadi, U Santoso, NA Mahmudah, O Akbar Nur Ichsan International journal of food properties 22 (1), 1536-1547, 2019 | 5 | 2019 |
| Sensory properties and volatile compound profile of anaerobic fermented Gayo Arabica coffee in non-washed processing B Mulyara, S Supriyadi, Y Rahmadian, OAN Ichsan Pelita Perkebunan (a Coffee and Cocoa Research Journal) 37 (3), 239-254, 2021 | 3 | 2021 |
| Non-volatile compounds of unwashed Gayo Arabica coffee (Coffea arabica) with anaerobic fermentation process B Mulyara, Y Rahmadian IOP Conference Series: Earth and Environmental Science 828 (1), 012022, 2021 | 3 | 2021 |
| Improving white oyster mushroom productivity by biogas sludge and its potential as functional foods Y Rahmadian, A Pertiwiningrum IOP Conference Series: Earth and Environmental Science 662 (1), 012013, 2021 | 1 | 2021 |
| EFFECT OF STEAM BLANCHING ON COLOUR, NON-VOLATILE TASTE COMPONENTS AND AMINO ACID PROFILE OF JENGKOL (Pithecellobium Jiringa) SEED FLOUR Y RAHMADIAN Universitas Gadjah Mada, 2019 | | 2019 |
