Prof. Dr. Yuli Witono

Professor
University of Jember, Indonesia

Highest Degree
Ph.D. in Food and Agriculture Product Technology from Brawijaya University, Indonesia

My URL
https://livedna.org/62.23821

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Area of Interest:

Food Science and Technology

Agricultural Products

Bioprocess technology

Food Processing

Food Quality

Witono, Y., I. Taruna, W.S. Windrati, L. Azkiyah, T. Yoshino and R.D. Nurani, 2017. Savory salt production by enzymatic hydrolysis from low economic value of freshwater fishes and saltwater fishes. Adv. Sci. Lett., 23: 11797-11799.
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Witono, Y., I. Taruna, W.S. Windrati, L. Azkiyah and T.N. Sari, 2016. 'Wader'(Rasbora jacobsoni) protein hydrolysates: production, biochemical, and functional properties. Agric. Agric. Sci. Procedia, 9: 482-492.
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Witono, Y., 2016. Immobilization of crown flower (Calotropis gigantea) protease using celite and dextrin. Int. J. Adv. Sci. Eng. Inform. Technol., 6: 201-204.
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Witono, Y., S.B. Widjanarko, M. Mujianto and D.T. Rachmawati, 2015. Amino acids identification of over fermented tempeh, the hydrolysate and the seasoning product hydrolysed by calotropin from crown flower (Calotropis gigantea). Int. J. Adv. Sci. Eng. Inform. Technol., 5: 103-106.
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Witono, Y., C. Anam, H. Herlina and A.D. Pamujiati, 2014. Chemical and functional properties of protein isolate from cowpea (Vigna unguiculata). Int. J. Adv. Sci. Eng. Inform. Technol., 4: 94-98.