Indonesian Food and Nutrition Progress is at least cited 23 times at Scopus database.

Last updated February, 9, 2018 15:20 GMT +7.  First published in 1994.

1. Suryanto, E., Sastrohamidjojo, H., Raharjo, S., Tranggongo. (2004). Antiradical activity of andaliman (Zanthoxylum acanthopodium DC.) fruit extract. Indonesian Food and Nutrition Progress 11(1), pp. 15-19.

  1. Hasibuan, P.A.Z., Harahap, U., Sitorus, P., Satria, D. (2016). Ethylacetate extract of Zanthoxylum acanthopodium DC. Fruit against doxorubicin-resistanced T47D cells. Pharma Chemica 8(20), pp. 172-174.
  2. Masyithah, C., Hadisahputra, S., Ilyas, S. (2015). Combinational effects of ethylacetate extract of Zanthoxylum acanthopodium DC. with doxorubicinon MCF7 breast cancer cells. International Journal of PharmTech Research 7(4), pp. 651-653.
  3. Kristanty, R.E., Suriawati, J. (2015). The Indonesian Zanthoxylum acanthopodium DC.: Chemical and biological values. International Journal of PharmTech Research 8(6), pp. 313-321.
  4. Elenora Kristanty, R., Suriawati, J. (2014). Cytotoxic and antioxidant activity of Andaliman fruits (Zanthoxylum acanthopodium DC.). International Journal of PharmTech Research 6(3), pp. 1064-1069.
  5. Anggraeni, R., Hadisahputra, S., Silalahi, J., Satria, D. (2014). Combinational effects of ethylacetate extract of Zanthoxylum acanthopodium DC. with doxorubicin on T47D breast cancer cells. International Journal of PharmTech Research 6(7), pp. 2032-2035.


2. Sardjono, E., Rahayu, S., Raharjo, S., Rahayu, K. (2004). Detoxification of aflatoxin B1 by extracellular enzymes of Aspergillus oryzae KKB4. Indonesian Food and Nutrition Progress, 11 (1), pp. 30-34.

  1. Shcherbakova, L.A., Mikityuk, O.D., Nazarova, T.A., Dzhavakhiya, V.G. (2016). Study of aflatoxin B1-destroying activity of Gliocladium roseum and Trichoderma viride and their antagonism toward toxigenic aspergillus flavus. Sel’skokhozyaistvennaya Biologiya 51(6), pp. 946-950.


3. Lestari, L.A., Harmayani, E., Marsono, Y. (2003). Supplementation of indigenous probiotic bacteria into yoghurt. Indonesian Food and Nutrition Progress, 10 (1), pp. 30-34.

  1. Wardani, S.K., Cahyanto, M.N., Rahayu, E.S., Utami, T. (2017). The effect of inoculum size and incubation temperature on cell growth, acid production and curd formation during milk fermentation by Lactobacillus plantarum Dad 13. International Food Research Journal 24(3), pp. 921-926.


4. Raharjo, S. (1996). Review of flavor differences in meat and meat products. Indonesian Food and Nutrition Progress, 3(2), pp. 61-65.

  1. Hamid, M.A., Wang, X., Ding, X., Wang, C., Zhao, X. (2014). Measurement of trimethyalmine concentration and evaluation of pig meat natural quality by a spectrophotometric method. Frontiers of Agricultural Science and Engineering 1(3), pp. 236-241.

5. Rahayu, E.S., Djaafar T.F., Wobowo, D., Sudarmadji, D.S. (1996). Lactic acid bacteria from indigenous fermented foods and their antimicrobial activity. . Indonesian Food and Nutrition Progress, 3, pp. 21-28.

  1. Kiti, A.A., Jamilah, I., Rusmarilin, H. (2017). Antagonistic activity of isolated lactic acid bacteria from Pliek U against gram-negative bacteria Escherichia coli ATCC 25922. (2017). AIP Conference Proceedings 1885, 020021.
  2. Zahari, W.I.Y.W. (2016). Antimicrobial activities and antibiotic sensitivity of lactic acid bacteria (LAB) from fermented durian flesh. Proceedings – 2015 Innovation and Commercialization of Medical Electronic Conference, ICMET 2015 7449582, pp. 105-110.


6. Darmadji, P., Izumimoto, M. (1996). Effect of chitosan on meat preservation. Indonesian Food and Nutrition Progress, 3(2), pp. 51-56.

  1. Dohlen, S., Braun, C., Brodkorb, F., (...), Kreyenschmidt, M., Kreyenschmidt, J. (2017). Effect of different packaging materials containing poly-[2-(tertbutylamino) methylstyrene] on the growth of spoilage and pathogenic bacteria on fresh meat. International Journal of Food Microbiology 257, pp. 91-100.
  2. Serrano, R., Banon, S. (2012). Reducing SO2 in fresh pork burgers by adding chitosan. Meat Science 92(4), pp. 651-658.


7. Petterson, D.S., Fairbrother, A.H. (1996). Lupins as a raw material for human foods and animal feeds. Indonesian Food and Nutrition Progress, 3, pp. 35-41.

  1. Prusinski, J. (2017). White lupin (Lupinus albus L.) – Nutritional and health values in human nutrition – A review. Czech Journal of Food Sciences 35(2), pp. 95-105.
  2. Jayasena, V., Tah, W.Y., Nasar-Abbas, S.M. (2014). Effect of coagulant type and concentration on the yield and quality of soy-lupin tofu. Quality Assurance and Safety of Crops and Foods 6(2), pp. 159-166.
  3. Mahmood, T., Iqbal, Z., Akhtar, M., Ali, R., Yaqub, M. (2014). Exploring the potential of domesticating lupins in Punjab, Pakistan. Soil and Environment 33(1), pp. 59-66.
  4. Jayasena, V., Khu, W.S., Nasar-Abbas, S.M., (2010). The development and sensory acceptability of lupin-based tofu. Journal of Food Quality 13 33(1), pp. 85-97.
  5. Torres, A., Frias, J., Granito, M., Guerra, M., Vidal-Valverde, C. (2007). Chemical, biological and sensory evaluation of pasta products supplemented with α-galactoside-free lupin flours. Journal of the Science of Food and Agriculture 87(1), pp. 74-81.
  6. Martinez-Villaluenge, C., Frias, J., Valverde, C. 2006. Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides. Food Chemistry 98(2), pp. 291-299.
  7. Torres, A., Frias, J., Vidal-Valverde, C. (2005). Changes in chemical composition of lupin seeds (Lupinus angustifolius) after selective α-galactoside extraction. Journal of the Science of Food and Agriculture 85(14), pp. 2468-2474.
  8. Sudaryono, A., Tsvetnenko, E., Hutabarat, J., Supriharyono, Evans, L.H. (1999). Lupin ingredients in shrimp (Penaus monodon) diets: Influence of lupin species and types of meals. 171(1-2), pp. 121-133.
  9. Dilworth, R.J. (1997). Promoting legume foods. Food Australia 49(12), pp. 577-579.


8. Haryadi. (1994). Physical characteristics and acceptability of the keropok crackers from different starches. Indonesian Food and Nutrition Progress 1(1), pp. 23-26.

  1. Noorakmar, A.W., Cheow, C.S., Norizzah, A.R., Mohd Zahid, A., Ruzaina, I. (2012). Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers. International Food Research Journal 19(2), pp. 657-664.
  2. Vasanti Nair, C.K., Seow, C.C., Sulebele, G.A. (1996). Effects of frying parameters on physical changes of tapioca chips during deep-fat frying. International Journal of Food Science and Technology 31(3), pp. 249-256.