1.Adenine, Guanine, Xanthine and Hypoxanthine Content in Various Indonesian Foods

作　　者：Kesuma Sayuti ;Kesuma Sayuti ;Rina Yenrina 等

出　　处：Pakistan Journal of Nutrition. 2019 ;18(3):260-263.doi:10.3923/pjn.2019.260.263

出版社：Asian Network for Scientific Information

文章 ID：226775988

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2.Nutritional Value and Inhibitory Activity Αlpha-Amylase of Cookies Made from Addition of Mulberry Leaf and the Extract

作　　者：Kesuma Sayuti ;Deivy Andhika Permata ;Tuty Anggraini

出　　处：Pakistan Journal of Nutrition. 2013 ;12(8):775-781.doi:10.3923/pjn.2013.775.781

出版社：Asian Network for Scientific Information

文章 ID：96696424

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3.Effect of Cooking Temperature on Quality of Jelly Candy Made from Guava Leaves ( Psidium guajava L.)

作　　者：Deivy Andhika Permata ;Kesuma Sayuti ;Effendi

出　　处：Pakistan Journal of Nutrition. 2014 ;13(4):211-214.doi:10.3923/pjn.2014.211.214

出版社：Asian Network for Scientific Information

文章 ID：96695751

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4.The Effect of Temperature and Drying Time on the Characteristic of Reddish Grey Fruit Instant Powder ( Sizyqium cumini )

作　　者：Kesuma Sayuti ;Nurhaida Hamzah ;Tuty Anggraini 等

出　　处：Pakistan Journal of Nutrition. 2011 ;10(9):846-850.doi:10.3923/pjn.2011.846.850

出版社：Asian Network for Scientific Information

文章 ID：96696030

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5.KADAR 1-DEOXYNOJIRIMYCIN DAN AKTIFITAS PENGHAMBATAN TERHADAP ENZIM Α-GLUKOSIDASE DALAM EKSTRAK, TEPUNG EKSTRAK DAN TEPUNG INSTANT DAUN MURBAI (Morus alba L) [1-Deoxynojirimycin Content and Inhibitory Activity on Α-Glucosidase Enzyme of Extract, Extract Po

作　　者：Kesuma Sayuti ;Norio Muto

出　　处：Jurnal Teknologi Dan Industri Pangan. 2010 ;21(2):160.doi:10.6066/3413

出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

文章 ID：100029389

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6.Relationship Between Proportion of Food Expenditure and Consumption of Energy and Protein

作　　者：Effendi ;Kesuma Sayuti

出　　处：Pakistan Journal of Nutrition. 2015 ;14(4):204-208.doi:10.3923/pjn.2015.204.208

出版社：Asian Network for Scientific Information

文章 ID：103027592

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7.Antioxidant Activity and Bioactivity (LC₅₀) of Soursop Leaves Jelly Candy with Addition of Soursop Fruit Extract ( Annona muricata L)

作　　者：Rina Yenrina ;Kesuma Sayuti ;Rizky Astricia Putri

出　　处：Pakistan Journal of Nutrition. 2015 ;14(5):259-262.doi:10.3923/pjn.2015.259.262

出版社：Asian Network for Scientific Information

文章 ID：103027616

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8.Acceptability and Antioxidant Activity of Vegetable Leather of Soursop Leaves ( Annona muricata L) and Seaweed ( Eucheuma cottoni ) with Addition of Strawberries ( Fragaria vescal )

作　　者：Rina Yenrina ;Kesuma Sayuti ;Reno Tisna Maharani 等

出　　处：Pakistan Journal of Nutrition. 2015 ;14(8):498-502.doi:10.3923/pjn.2015.498.502

出版社：Asian Network for Scientific Information

文章 ID：112910510

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9.Cyanidin, Malvidin and Pelargonidin Content of Kolang-kaling Jams Made with Juices from Asian Melastome ( Melastoma malabathricum ) Fruit, Java Plum ( Syzygium cumini ) Fruit Rind or Mangosteen ( Garcinia mangostana ) Fruit Rind

作　　者：Rina Yenrina ;Kesuma Sayuti ;Kohei Nakano 等

出　　处：Pakistan Journal of Nutrition. 2017 ;16(11):850-856.doi:10.3923/pjn.2017.850.856

出版社：Asian Network for Scientific Information

文章 ID：203651826

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10.Characteristics of Sponge Cake Made from Red, Black, and White Rice Flour from Some Areas in West Sumatra

作　　者：Tuty Anggraini ;Yossie Kharisma Dewi ;Kesuma Sayuti

出　　处：JLI: Jurnal Litbang Industri. 2017 ;7(2):123-136.doi:10.24960/jli.v7i2.3378.123-136

出版社：Balai Riset dan Standardisasi Industri Padang

文章 ID：255034690

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