The University of Queensland

Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese

Prabawati, Elisabeth K., Turner, Mark S. and Bansal, Nidhi (2023). Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese. Food Control, 144 109330, 1-11. doi: 10.1016/j.foodcont.2022.109330

Continuous flow fabrication of green graphene oxide in aqueous hydrogen peroxide

Vimalanathan, Kasturi, Scott, James, Pan, Xun, Luo, Xuan, Rahpeima, Soraya, Sun, Qiang, Zou, Jin, Bansal, Nidhi, Prabawati, Elisabeth, Zhang, Wei, Darwish, Nadim, Andersson, Mats R., Li, Qin and Raston, Colin L. (2022). Continuous flow fabrication of green graphene oxide in aqueous hydrogen peroxide. Nanoscale Advances, 4 (15), 3121-3130. doi: 10.1039/d2na00310d

Overripe tempe as source of protein in development of ready to eat porridge

Puteri, M. D. P. T. G., Fortunata, S. A., Prabawati, E. K., Kristianti, F. and Wijaya, C. H. (2018). Overripe tempe as source of protein in development of ready to eat porridge. International Food Research Journal, 25, S201-S209.

Physicochemical & Microbial Characterization of Overripe Tempeh

Djunaidi, Stefani, Tirtaningtyas Gunawan-Puteri, Maria Dewi Puspitasari, Wijaya, Christofora Hanny and Prabawati, Elisabeth Kartika (2017). Physicochemical & Microbial Characterization of Overripe Tempeh. INSIST, 2 (1), 48-51. doi: 10.23960/ins.v2i1.33

Characteristics Of Soymilk Added With Dragon Fruit And Eggplant Peel Extracts

Sari Kusuma, Diana, Santoso, Filiana and Kartika Prabawati, Elisabeth (2013). Characteristics Of Soymilk Added With Dragon Fruit And Eggplant Peel Extracts. Jurnal Teknologi dan Industri Pangan, 24 (1), 54-59. doi: 10.6066/jtip.2013.24.1.54

Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

Sohail, Asma, Turner, Mark S., Prabawati, Elisabeth Kartika, Coombes, Allan G. A. and Bhandari, Bhesh (2012). Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products. International Journal of Food Microbiology, 157 (2), 162-166. doi: 10.1016/j.ijfoodmicro.2012.04.025

Development of Rice Porridge With Overripe Tempeh Extract for Infants

Dewi Puspitasari Tirtaningtyas Gunawan Puteri, Maria, Christli, Laurensia, Kartika Prabawati, Elisabeth and Muzi Marpaung, Abdullah (2018). Development of Rice Porridge With Overripe Tempeh Extract for Infants. 4th International Conference on Food and Agriculture Resources (FANRes 2018), Kasihan, Indonesia, 12-14 September 2018. Paris, France: Atlantis Press. doi: 10.2991/fanres-18.2018.39

Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean

Gunawan-Puteri, Maria Dewi Puspitasari Tirtaningtyas, Hassanein, Tia Raissha, Prabawati, Elisabeth Kartika, Wijaya, Christofora Hanny and Mutukumira, Anthony N. (2015). Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean. 2nd Humboldt Kolleg in Conjunction with International Conference on Natural Sciences (HK-ICONS), Batu, Indonesia, 25-28 September 2014. Amsterdam, Netherlands: Elsevier. doi: 10.1016/j.proche.2015.03.037

Lactobacillus plantarum as a biopreservative for cheese

Prabawati, Elisabeth (2020). Lactobacillus plantarum as a biopreservative for cheese. PhD Thesis, School of Agriculture and Food Sciences, The University of Queensland. doi: 10.14264/babd1d7