Publications by authors named "Yustinus Marsono"

Claim this Profile
J
Jack Bean () Tempeh: ACE-Inhibitory Peptide Formation during Absorption in the Small Intestine.
Endah Puspitojati, Muhammad Nur Cahyanto, Yustinus Marsono, Retno Indrati

Food Technol Biotechnol· March 2023

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
I
Impact of Gastrointestinal Digestion Simulation on the Formation of Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptides from Germinated Lamtoro Gung Flour.
Aprilia Fitriani, Retno Indrati, Yustinus Marsono, Supriyadi Supriyadi

Foods· November 2022

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
F
FiberCreme as a Functional Food Ingredient Reduces Hyperlipidemia and Risk of Cardiovascular Diseases in Subjects with Hyperlipidemia.
Sunarti, Hasanah Mumpuni, Nadia Yasmine, Yustinus Marsono, Dwi Larasatie Nur Fibri

Prev Nutr Food Sci· June 2022

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
I
In vitro gastrointestinal simulation of tempe prepared from koro kratok ( L.) as an angiotensin-converting enzyme inhibitor.
Made Gendis Putri Pertiwi, Yustinus Marsono, Retno Indrati

J Food Sci Technol· May 2020

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
B
Bioactive Peptide Tempe Made from (L) DC as an Inhibitor of Angiotensin-I-Converting Enzyme (ACE) in a Digestion Simulation.
Windy Rizkaprilisa, Yustinus Marsono, Retno Indrati

Prev Nutr Food Sci· March 2020

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
P
Physicochemical properties, in vitro starch digestibility, and estimated glycemic index of resistant starch from cowpea (Vigna unguiculata) starch by autoclaving-cooling cycles.
Nani Ratnaningsih, Suparmo, Eni Harmayani, Yustinus Marsono

Int J Biol Macromol· January 2020

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis
T
The development of low glycemic index cookie bars from foxtail millet (), arrowroot () flour, and kidney beans ().
Lily Arsanti Lestari, Emy Huriyati, Yustinus Marsono

J Food Sci Technol· May 2017

Social Media Activity not collected for this article yet.

Sign Up to Request Social Media Analysis