Fitriyono Ayustaningwarno

6PUBLICATIONS
9CO-AUTHORS
Food properties (incl. characteristics and health benefits)Genetically modified horticulture plantsOenology and viticultureBeverage chemistry and beverage sensory science
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Publications (6)

|Aug 26, 2026
Soybean Hull Fermentation Into Tempe Modifies Dietary Fibre Composition and Improves In Vitro Antidiabetic Properties.

|May 11, 2026
Physicochemical, and Sensory Characteristics of "Mijipe": A Crispy Noodle Snack Made From Cempedak (Artocarpus integer) Seeds With Shrimp, Anchovy, and Seaweed Flour for School Children.

|Mar 30, 2026
A Critical Review of Antidiabetic Properties of Tempeh From Various Substrates.

Fitriyono Ayustaningwarno, Tsamaroh Najdah Ghoziyah Jusman, Diana Nur Afifah

|Sep 30, 2025
Characterization of Volatile Organic Compounds in Citrus-Flavored Sesame, Palm, and Coconut Oils Using Gas Chromatography-Mass Spectrometry and Multivariate Analysis.

Azzahra Mutiara Ayu, Aldia Katherinatama, Yonathan Asikin

|Jan 19, 2025
A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient-dense alternative.

Fitriyono Ayustaningwarno, Aditya Suryaputra, Gemala Anjani

|Apr 13, 2023
Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries.

Fitriyono Ayustaningwarno, Yonathan Asikin, Ryo Amano

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Frequent Collaborators

3 joint publications

Gemala Anjani

2 joint publications

Yonathan Asikin

2 joint publications

Diana Nur Afifah

2 joint publications

Ninik Rustanti