Bara Yudhistira

Publication Activity (10 Years)

Years Active: 2022-2024
Publications (10 Years): 8

Top Topics

Carbon Nanotubes

Artificial Intelligence

Cystic Fibrosis

Top Venues

Comprehensive reviews in food science and food safety

Foods (Basel, Switzerland)

Molecules (Basel, Switzerland)

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

Publications

Bara Yudhistira, Prakoso Adi, Rizka Mulyani, Chao-Kai Chang, Mohsen Gavahian, Chang-Wei Hsieh
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint. Comprehensive reviews in food science and food safety 23 (5) (2024)
Bara Yudhistira, Prakoso Adi, Rizka Mulyani, Chao-Kai Chang, Mohsen Gavahian, Chang-Wei Hsieh
Achieving sustainability in heat drying processing: Leveraging artificial intelligence to maintain food quality and minimize carbon footprint. Comprehensive reviews in food science and food safety 23 (5) (2024)
Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, Chao-Kai Chang, Naila Husnayain, Chih-Yao Hou, Cheng-Chia Yu, Chang-Wei Hsieh
Optimization of Plasma Activated Water Extraction of Pleurotus ostreatus Polysaccharides on Its Physiochemical and Biological Activity Using Response Surface Methodology. Foods (Basel, Switzerland) 12 (23) (2023)
Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, Chao-Kai Chang, Naila Husnayain, Chih-Yao Hou, Cheng-Chia Yu, Chang-Wei Hsieh
Optimization of Plasma Activated Water Extraction of Pleurotus ostreatus Polysaccharides on Its Physiochemical and Biological Activity Using Response Surface Methodology. Foods (Basel, Switzerland) 12 (23) (2023)
Fuangfah Punthi, Bara Yudhistira, Mohsen Gavahian, Chao-Kai Chang, Kuan Chen Cheng, Chih-Yao Hou, Chang-Wei Hsieh
Pulsed electric field-assisted drying: A review of its underlying mechanisms, applications, and role in fresh produce plant-based food preservation. Comprehensive reviews in food science and food safety 21 (6) (2022)
Bara Yudhistira, Fuangfah Punthi, Jer-An Lin, Andi Syahrullah Sulaimana, Chao-Kai Chang, Chang-Wei Hsieh
S-Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value-added product development. Comprehensive reviews in food science and food safety 21 (3) (2022)
Bara Yudhistira, Andi Syahrullah Sulaimana, Fuangfah Punthi, Chao-Kai Chang, Chun-Ta Lung, Shella Permatasari Santoso, Mohsen Gavahian, Chang-Wei Hsieh
Cold Plasma-Based Fabrication and Characterization of Active Films Containing Different Types of Myristica fragrans Essential Oil Emulsion. Polymers 14 (8) (2022)
Kai-Hui Chan, Chao-Kai Chang, Mohsen Gavahian, Bara Yudhistira, Shella Permatasari Santoso, Kuan Chen Cheng, Chang-Wei Hsieh
The Impact of Different Pretreatment Processes (Freezing, Ultrasound and High Pressure) on the Sensory and Functional Properties of Black Garlic ( Allium sativum L.). Molecules (Basel, Switzerland) 27 (20) (2022)