Ata Aditya Wardana

Publications

• Incorporation of co-stabilizer cellulose nanofibers/chitosan nanoparticles into cajuput oil-emulsified chitosan coating film for fruit application
• Functional enhancement of hydroxypropyl cellulose‐based bionanocomposite films incorporating chitosan nanoparticles
• Probiotic cells support alginate‐based edible film properties: study of optical, water barrier and antifungal characteristics
• Browning inhibition of fresh-cut apple by coating carrageenan/ascorbic acid/ ZnO nanoparticles
• Characterisation of an edible chitosan film incorporating tea seed oil/montmorillonite and antifungal activity against Botrytis cinerea
• CuO nanoparticles/Indonesian cedarwood essential oil‐loaded chitosan coating film: characterisation and antifungal improvement against Penicillium spp.
• Improving ‘Nanguo’ pear fungal disease and storability by chitosan coating combined with diepoxy-poly (ethylene glycol)
• Improved alginate‐based films by Ylang‐ylang (Cananga odorata L) oil incorporation
• Application of Pregelatinized Corn Starch Edible Coating with Cellulose Nanofiber Pickering Emulsion and Basil Essential Oil on Mandarin Oranges to Prevent Quality-Quantity Loss
• Influence of ZnO nanoparticles and stearic acid on physical, mechanical and structural properties of cassava starch-based bionanocomposite edible films
• Nanocomposite edible coating from cassava starch, stearic acid and zno nanoparticles to maintain quality of fresh-cut mango cv. arumanis
• Antifungal features and properties of chitosan/sandalwood oil Pickering emulsion coating stabilized by appropriate cellulose nanofiber dosage for fresh fruit application
• Resistant starch content, pasting properties, and structure of modified taro (Colocasia esculenta L. Schott) starch granule by steam cooking
• Resistant starch content, pasting properties, and morphology of taro (Colocasia esculenta L. Schott) flour modified by heat-moisture treatment
• The influence of acid hydrolysis followed by autoclaving-cooling on physical properties and resistant starch of purple sweet potato (Ipomea batatas L.) flour
• Characterization of Edible Film based on Yam Bean Starch, Calcium Propionate and Agarwood Bouya Essential Oil
• Application of bioindicator film from tapioca/agar/mulberry (Morus alba L.) to detect sausage spoilage
• Preparation and Characterization of Chitosan/Lemongrass Oil/Cellulose Nanofiber Pickering Emulsions Active Packaging and Its Application on Tomato Preservation
• Development of edible films from tapioca starch and agar, enriched with red cabbage (Brassica oleracea) as a sausage deterioration bio-indicator
• Antifungal Features and Properties of Chitosan/Sandalwood Oil Pickering Emulsion Coating Stabilized by Appropriate Cellulose Nanofiber Dosage for Fresh Fruit Application
• Preserving Mandarin Nutritional Properties and Appearance During Ambient Storage Using Edible Coatings of Pregelatinized Corn Starch Pickering Emulsions and Essential Oil
• The antifungal effect against Penicillium italicum and characterization of fruit coating from chitosan/ZnO nanoparticle/Indonesian sandalwood essential oil composites
• Inhibition of Botrytis cinerea by alginate/cajuput essential oil and the composite's surface properties as potential antifungal coating
• Edible film of native jicama starch, agarwood Aetoxylon Bouya essential oil and calcium propionate: Processing, mechanical, thermal properties and structure
• Biosynthesis of nisin, antimicrobial mechanism and its applications as a food preservation: A review
• Application of pregelatinized corn starch and basil essential oil edible coating with cellulose nanofiber as Pickering emulsion agent to prevent quality-quantity loss of mandarin orange
• Preserving mandarin quality during ambient storage using edible coatings of pregelatinized corn starch Pickering emulsions and essential oil
• Effect of functional food ingredients on gut microbiota in a rodent diabetes model
• Strawberry preservation using combination of yam bean starch, agarwood Aetoxylon bouya essential oil, and calcium propionate edible coating during cold storage evaluated by TOPSIS-Shannon entropy
• Nanocomposite coating based on carrageenan and ZnO nanoparticles to maintain the storage quality of mango
• Development and texture profile of wood-ear mushroom (Auricularia auricula) sausage formulated with carrageenan
• Surface microstructure of nanocomposite from chitosan loaded with zno nanoparticle by atomic force microscopy
• Effect of Cocoyam Modified Starch (Xanthosoma sagittifolium), Beetroot Juice, Cocoyam Modified Starch Adsorbing Beetroot on Plasma Selenium and Glutathione Peroxidase of Pre-Diabetic Rat
• Antifungal features and properties of Pickering emulsion coating from alginate/lemongrass oil/cellulose nanofibers
• Combination of Chitosan and Peppermint Essential Oil as Potential Active Coating Against Penicillium digitatum and Botrytis cinerea
• Physical characteristics of nanoemulsion from chitosan/nutmeg seed oil and evaluation of its coating against microbial growth on strawberry
• Antimicrobial activity and application of nanocomposite coating from chitosan and ZnO nanoparticle to inhibit microbial growth on fresh-cut papaya
• Determinants of knowledge and perception of probiotic by Jabodetabek college students
• Nanocomposite coating based on chitosan and ZnO nanoparticles to maintain the storage quality of meatball
• Effect of Taro Starch, Beet Juice, Probiotic, and/or Psicose on Gut Microbiota in a Type 2 Diabetic Rat Model: A Pilot Study
• Red Melinjo Peel Extract as a Source of Encapsulated Nanocarotenoid for Food Fortification
• Antimicrobial Feature of Traditional Coconut Leaf‐Based Packaging Coated With Propolis
• Concentration and Temperature Level Influenced the Optical Properties of Citrus Peel‐Based Edible Film
• Propolis Edible Coating Improves Antibacterial Feature of Banana Leaf‐Based Traditional Packaging
• Enhancing functional features of pectin-based coating by incorporating cellulose nanofibre/peppermint oil
• Biofunctional features of Pickering emulsified film from citrus peel pectin/limonene oil/nanocrystalline cellulose
• Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour