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Dr

Elisabeth Prabawati

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Overview

Availability

Dr Elisabeth Prabawati is:
Available for supervision

Qualifications

  • Doctor of Philosophy of Food Science and Technology, The University of Queensland

Works

Search Professor Elisabeth Prabawati’s works on UQ eSpace

9 works between 2012 and 2023

1 - 9 of 9 works

2023

Journal Article

Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese

Prabawati, Elisabeth K., Turner, Mark S. and Bansal, Nidhi (2023). Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese. Food Control, 144 109330, 1-11. doi: 10.1016/j.foodcont.2022.109330

Lactiplantibacillus plantarum as an adjunct culture exhibits antifungal activity in shredded Cheddar cheese

2022

Journal Article

Continuous flow fabrication of green graphene oxide in aqueous hydrogen peroxide

Vimalanathan, Kasturi, Scott, James, Pan, Xun, Luo, Xuan, Rahpeima, Soraya, Sun, Qiang, Zou, Jin, Bansal, Nidhi, Prabawati, Elisabeth, Zhang, Wei, Darwish, Nadim, Andersson, Mats R., Li, Qin and Raston, Colin L. (2022). Continuous flow fabrication of green graphene oxide in aqueous hydrogen peroxide. Nanoscale Advances, 4 (15), 3121-3130. doi: 10.1039/d2na00310d

Continuous flow fabrication of green graphene oxide in aqueous hydrogen peroxide

2020

Other Outputs

Lactobacillus plantarum as a biopreservative for cheese

Prabawati, Elisabeth (2020). Lactobacillus plantarum as a biopreservative for cheese. PhD Thesis, School of Agriculture and Food Sciences, The University of Queensland. doi: 10.14264/babd1d7

Lactobacillus plantarum as a biopreservative for cheese

2018

Journal Article

Overripe tempe as source of protein in development of ready to eat porridge

Puteri, M. D. P. T. G., Fortunata, S. A., Prabawati, E. K., Kristianti, F. and Wijaya, C. H. (2018). Overripe tempe as source of protein in development of ready to eat porridge. International Food Research Journal, 25, S201-S209.

Overripe tempe as source of protein in development of ready to eat porridge

2018

Conference Publication

Development of Rice Porridge With Overripe Tempeh Extract for Infants

Dewi Puspitasari Tirtaningtyas Gunawan Puteri, Maria, Christli, Laurensia, Kartika Prabawati, Elisabeth and Muzi Marpaung, Abdullah (2018). Development of Rice Porridge With Overripe Tempeh Extract for Infants. 4th International Conference on Food and Agriculture Resources (FANRes 2018), Kasihan, Indonesia, 12-14 September 2018. Paris, France: Atlantis Press. doi: 10.2991/fanres-18.2018.39

Development of Rice Porridge With Overripe Tempeh Extract for Infants

2017

Journal Article

Physicochemical & Microbial Characterization of Overripe Tempeh

Djunaidi, Stefani, Tirtaningtyas Gunawan-Puteri, Maria Dewi Puspitasari, Wijaya, Christofora Hanny and Prabawati, Elisabeth Kartika (2017). Physicochemical & Microbial Characterization of Overripe Tempeh. INSIST, 2 (1), 48-51. doi: 10.23960/ins.v2i1.33

Physicochemical & Microbial Characterization of Overripe Tempeh

2015

Conference Publication

Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean

Gunawan-Puteri, Maria Dewi Puspitasari Tirtaningtyas, Hassanein, Tia Raissha, Prabawati, Elisabeth Kartika, Wijaya, Christofora Hanny and Mutukumira, Anthony N. (2015). Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean. 2nd Humboldt Kolleg in Conjunction with International Conference on Natural Sciences (HK-ICONS), Batu, Indonesia, 25-28 September 2014. Amsterdam, Netherlands: Elsevier. doi: 10.1016/j.proche.2015.03.037

Sensory Characteristics of Seasoning Powders from Overripe Tempeh, a Solid State Fermented Soybean

2013

Journal Article

Characteristics Of Soymilk Added With Dragon Fruit And Eggplant Peel Extracts

Sari Kusuma, Diana, Santoso, Filiana and Kartika Prabawati, Elisabeth (2013). Characteristics Of Soymilk Added With Dragon Fruit And Eggplant Peel Extracts. Jurnal Teknologi dan Industri Pangan, 24 (1), 54-59. doi: 10.6066/jtip.2013.24.1.54

Characteristics Of Soymilk Added With Dragon Fruit And Eggplant Peel Extracts

2012

Journal Article

Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

Sohail, Asma, Turner, Mark S., Prabawati, Elisabeth Kartika, Coombes, Allan G. A. and Bhandari, Bhesh (2012). Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products. International Journal of Food Microbiology, 157 (2), 162-166. doi: 10.1016/j.ijfoodmicro.2012.04.025

Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products

Supervision

Availability

Dr Elisabeth Prabawati is:
Available for supervision

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Media

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