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Dimas Rahadian Aji Muhammad

Observed names: D R A Muhammad, D.R.A. Muhammad, DIMAS RAHADIAN AJI MUHAMMAD, Dimas Muhammad, Dimas R A Muhammad, Dimas R. A. Muhammad, Dimas RA Muhammad, Dimas Rahadian Aji MUHAMMAD, Muhammad Dimas RA, Muhammad, Dimas Rahadian Aji
ORCID: 0000-0001-6551-5812
Observed ORCID: 0000-0001-6551-5812
OpenAlex ID: A5019590391
Cinnamon and its derivatives as potential ingredient in functional food—A review
2017 · Dimas Rahadian Aji Muhammad, Koen Dewettinck · International Journal of Food Properties · 148
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Stability and functionality of xanthan gum–shellac nanoparticles for the encapsulation of cinnamon bark extract
2019 · Dimas Rahadian Aji Muhammad, Ali Sedaghat Doost, et al. · Food Hydrocolloids · 136
Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate
2020 · Dimas Rahadian Aji Muhammad, Emmy Tuenter, et al. · Food Chemistry · 111
Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures
2017 · Dimas Rahadian Aji Muhammad, Danar Praseptiangga, et al. · Food Chemistry · 101
Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles
2018 · Dimas Rahadian Aji Muhammad, Arifin Dwi Saputro, et al. · European Food Research and Technology · 96
Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation
2018 · Ali Sedaghat Doost, Dimas Rahadian Aji Muhammad, et al. · Food Hydrocolloids · 85
Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles
2019 · Dimas Rahadian Aji Muhammad, Carolina Gomez Gonzalez, et al. · Food and Bioprocess Technology · 59
Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil
2019 · Dimas Rahadian Aji Muhammad, Valérie Lemarcq, et al. · Journal of Food Science and Technology · 55
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Sensory Attributes and Preliminary Characterization of Milk Chocolate Bar Enriched with Cinnamon Essential Oil
2017 · A Ilmi, D Praseptiangga, et al. · IOP Conference Series Materials Science and Engineering · 38
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Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink
2020 · Dimas Rahadian Aji Muhammad, John Edem Kongor, et al. · Journal of Food Science and Technology · 37
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Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract
2024 · Rossi Indiarto, Jennie Aurellia Herwanto, et al. · CyTA - Journal of Food · 34
Effect of cinnamon essential oils addition in the sensory attributes of dark chocolate
2016 · MUHAMMAD ISA DWIJATMOKOa, DANAR PRASEPTIANGGA, et al. · Nusantara Bioscience · 30
Preparation and characterization of semi-refined kappa carrageenan-based edible film for nano coating application on minimally processed food
2016 · Godras Jati Manuhara, Danar Praseptiangga, et al. · AIP conference proceedings · 30
Development and characterization of semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO2/ZnO nanoparticles
2024 · Danar Praseptiangga, Annisa Rizki Sesari, et al. · International Journal of Biological Macromolecules · 28
Challenges in the development of the cocoa and chocolate industry in Indonesia: A case study in Madiun, East Java
2020 · Danar Praseptiangga, Jessica M. Guevara Zambrano, et al. · AIMS Agriculture and Food · 23
Sensorial and physical properties of chocolate beverage prepared using low fat cocoa powder
2020 · Salwa Al Aribah, Adhitya Pitara Sanjaya, et al. · AIP conference proceedings · 21
KAJIAN SIFAT KIMIA DAN FISIK TEPUNG LABU KUNING (Cucurbita moschata) DENGAN PERLAKUAN BLANCHING DAN PERENDAMAN DALAM NATRIUM METABISULFIT (Na2S2O5)
2013 · Hehmaning Prabasini, Dwi Ishartani, et al. · Jurnal Teknosains Pangan · 21
The Effect of Geographical Indications (GIs) on the Koerintji Cinnamon Sales Price and Information of Origin
2021 · Sidi Rana Menggala, Wouter Vanhove, et al. · Agronomy · 20
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Ginger-flavoured ready-to-drink cocoa beverage formulated with high and lowfat content powder: consumer preference, properties and stability
2021 · K.E.N. Faiqoh, D.R.A. Muhammad, et al. · Food Research · 20
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Physico-Chemical Property, Sensory Profile and Consumer Acceptability of Water Buffalo (Bubalus bubalis L.) Chocolate Milk Using Alkalized and Natural Cocoa Powder
2023 · Joel Juvinal, Hans De Steur, et al. · Foods · 19
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Consumer acceptance of chocolate formulated with functional ingredient
2021 · D R A Muhammad, F Zulfa, et al. · IOP Conference Series Earth and Environmental Science · 19
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Revisiting the Development of Probiotic-based Functional Chocolates
2021 · Dimas Rahadian Aji Muhammad, Endang Sutriswati Rahayu, et al. · Reviews in Agricultural Science · 19
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Advanced and Potential Methods for Extraction of Bioactive Compounds from Avocado Peel—A Review
2024 · Dimas Rahadian Aji Muhammad, Siham Ayouaz, et al. · Applied Sciences · 18
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PENGARUH PERLAKUAN PENDAHULUAN DAN SUHU PENGERINGAN TERHADAP SIFAT FISIK, KIMIA, DAN SENSORI TEPUNG BIJI NANGKA (Artocarpus heterophyllus)
2012 · Desti Dwi Kusumawati, Bambang Sigit Amanto, et al. · Jurnal Teknosains Pangan · 17
Sensory profile analysis of steamed brownies using Quantitative Descriptive Analysis (QDA)
2021 · Mardiana, G Fauza, et al. · IOP Conference Series Earth and Environmental Science · 15
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Works count: 127
Citation count: 1,584
H-index: 19
I10-index: 38
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