Bambang Nurhadi

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 7

Top Topics

Glycemic Control

Physical Activity

Top Venues

Journal of nutrition and metabolism

Food science & nutrition

International journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Samsu Udayana Nurdin, Siti Nurdjanah, Ramadhan Triyandi, Bambang Nurhadi
Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil. Journal of nutrition and metabolism 2024 (2024)
Bambang Nurhadi, Muhammad Abdillah Hasan Qonit, Syariful Mubarok, Rudy Adi Saputra
Enhancing betacyanin stability: Comparison of dragon fruit ( Hylocereus polyrhizus ) pulp and peel powders through encapsulation technology during storage. Food science & nutrition 12 (5) (2024)
Samsu Udayana Nurdin, Siti Nurdjanah, Ramadhan Triyandi, Bambang Nurhadi
Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil. Journal of nutrition and metabolism 2024 (2024)
Samsu Udayana Nurdin, Siti Nurdjanah, Ramadhan Triyandi, Bambang Nurhadi
Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil. Journal of nutrition and metabolism 2024 (2024)
Bambang Nurhadi, Muhammad Abdillah Hasan Qonit, Syariful Mubarok, Rudy Adi Saputra
Enhancing betacyanin stability: Comparison of dragon fruit ( Hylocereus polyrhizus ) pulp and peel powders through encapsulation technology during storage. Food science & nutrition 12 (5) (2024)
Samsu Udayana Nurdin, Siti Nurdjanah, Ramadhan Triyandi, Bambang Nurhadi
Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil. Journal of nutrition and metabolism 2024 (2024)
Bambang Nurhadi, Nandi Sukri, Rudy Adi Saputra, Fatonah Isnaini Wandhani, Afifah Indah Nurlita
Physical Characteristics of Amorphous and Crystalline Coconut Sugar Powder with the Addition of Tricalcium Phosphate (TCP) as an Anticaking Agent. International journal of food science 2020 (2020)