Dr. Andriati Ningrum

Lecturer, Researcher
Gadjah Mada University, Indonesia

Highest Degree
Ph.D. in Food Science and Technology from University of Natural Resources and Life Sciences, Austria

My URL
https://livedna.org/62.18738

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Area of Interest:

Food Science and Technology
Food Microbiology
Food Chemistry
Natural Product
Food Processing

Selected Publications

  1. Hidayat, B.T., A. Wea and N. Andriat, 2018. Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable proteins. Food Res., 2: 20-31.

  2. Ningrum, A., 2016. Role of carotenoids cleavage dioxygenases in aroma formantion in plants. J. Nutraceut. Funct. Food, .
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  3. Ningrum, A., N.N. Minh and M. Schreiner, 2015. Carotenoids and norisoprenoids as carotenoid degradation products in pandan leaves (Pandanus amaryllifolius Roxb.). Int. J. Food Properties, 18: 1905-1914.
    CrossRef  |  Direct Link  |  

  4. Ningrum, A. and M. Schreiner, 2014. Pandan leaves: “Vanilla of the East”. AgroFOOD Ind. Hi Tech, 25: 56-61.

  5. Ningrum, A. and M. Schreiner, 2014. Pandan leaves : Vanilla of the east as potential food ingredients. Eur. J. Nutraceuticals Funct. Food, .
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  6. Ningrum, A. and M. Schreiner, 2014. Carotenoid‐cleavage activities of crude enzymes from Pandanous amryllifolius. Chem. Biodiversity, 11: 1871-1881.
    CrossRef  |  Direct Link  |  

  7. Baldermann, S., A.N. Mulyadi, Z. Yang, A. Murata and P. Fleischmann et al., 2011. Application of centrifugal precipitation chromatography and high‐speed counter‐current chromatography equipped with a spiral tubing support rotor for the isolation and partial characterization of carotenoid cleavage‐like enzymes in Enteromorpha compressa (L.) nees. J. Sep. Sci., 34: 2759-2764.
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Member since September, 2017