1. Anggrahini, S. and A. Gumawang, 2016. Effect of drying method on proximate content, physical properties and antioxidant activities of powder gading, manggala and lumut snake fruit kernel. KnE Life Sci., 3: 114-118.
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2. Ariviani, S., S. Anggrahini, S. Naruki and S. Raharjo, 2015. Characterization and chemical stability evaluation of β-carotene microemulsions prepared by spontaneous emulsification method using VCO and palm oil as oil phase. Int. Food Res. J., 22: 2432-2439.
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3. Pranoto, Y., S. Anggrahini and Z. Efendi, 2013. Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour. Food Biosci., 2: 46-52.
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4. Pujimulyani, D., A. Wazika, S. Anggrahini and U. Santoso, 2012. Antioxidative properties of white saffron extract (Curcuma mangga Val.) in vivo assay. Agritech, 32: 392-396.
5. Hutomo, G.S., D.W. Marseno, S. Anggrahini and Supriyanto, 2012. Extraction of cellulose from pod husk cacao using sodium hydroxide. Agritech, 32: 223-229.
6. Hutomo, G.S., D.W. Marseno and S. Anggrahini, 2012. Synthesis and characterization of sodium carboxymethylcellulose from pod husk of Cacao (Theobroma cacao L.). Afr. J. Food Sci., 6: 180-185.
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7. Anggrahini, S. and Supriyanto, 2012. The characteristics of "Keropok Pilus" which the tapioca flour was substituted by purple sweet potato (Ipomoea batatas L.) flour. J. Food Sci. Eng., 2: 138-142.
8. Pujimulyani, D., A. Wazyka, S. Anggrahini and U. Santoso, 2009. Antioxidative properties of white saffron extract (Curcuma mangga Val) in the B-carotene bleaching and DPPH-radical scavenging methods. Indonesian Food Nutr. Progr., 11: 35-40.
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