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プロフィール詳細
プロジェクトを作成
★★★★★
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Putu Virgina Partha D.に依頼
Indonesia

PhD in Chemical Engineering & Biotech expert with experience in academia & product development & fermentation processes

プロフィール概要
専門分野
サービス
Writing Technical Writing, Copywriting, General Proofreading & Editing
職務経験

Assistant Professor (tenured)

Indonesia International Institute for Life Sciences

1月 2018 - 現在

学歴

PhD Chemical Engineering

University of Birmingham

9月 2014 - 12月 2018

認定資格
  • 認定資格の詳細は未入力です。
出版物
JOURNAL ARTICLE
Putu Virgina Partha Devanthi, Gabriella Devina Tirta, Leon Martin, Mario Donald Bani, Katherine Kho, Ihsan Tria Pramanda, Liew Phing Pui, Yu Hsuan How, Crystale Siew Ying Lim (2022). Spray Drying Encapsulation of Pediococcus acidilactici at Different Inlet Air Temperatures and Wall Material Ratios . Foods.
The Effect of Dekkera bruxellensis Concentration and Inoculation Time on Biochemical Changes and Cellulose Biosynthesis by Komagataeibacter intermedius <head> <META HTTP-EQUIV="Refresh" CONTENT="0;URL=/servlet/useragent"> </head> . Journal of Fungi.
Putu Virgina Partha Devanthi, Ferren Pratama, Katherine Kho, Mohammad J. Taherzadeh, solmaz Aslanzadeh (2022). The Effect of <i>Dekkera bruxellensis</i> Concentration and Inoculation Time on Biochemical Changes and Cellulose Biosynthesis by <i>Komagataeibacter intermedius</i> . Journal of Fungi.
Putu Virgina Partha Devanthi, Ivanna Williantarra, Timmy Richardo, Inge Kumalasari Sudibjo (2021). An Overview of the Primary Cilium and RPGRIP1L: The Signalling Hub’s Anchor for Organ Development and Homeostasis . Malaysian Journal of Fundamental and Applied Sciences.
Putu Virgina Partha Devanthi, Katherine Kho, Rizky Nurdiansyah, Arnaud Briot, Mohammad J. Taherzadeh, Solmaz Aslanzadeh (2021). Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses? . Journal of Fungi.
Putu Virgina Partha Devanthi, Katherine Kho, Rizky Nurdiansyah, Arnaud Briot, Mohammad J. Taherzadeh, solmaz Aslanzadeh (2021). Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses? . Journal of Fungi.
Devanthi, P.V.P., Linforth, R., El Kadri, H., Gkatzionis, K.(2019). Corrigendum to “Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce” [Food Chem. 257 (2018) 243–251](S0308814618304369)(10.1016/j.foodchem.2018.03.022) . Food Chemistry. 285. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 324-325.
Devanthi, P.V.P., Gkatzionis, K.(2019). Soy sauce fermentation: Microorganisms, aroma formation, and process modification . Food Research International. 120. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 364-374.
Devanthi, P.V.P., Gkatzionis, K.(2019). Soy sauce fermentation: Microorganisms, aroma formation, and process modification . Food Research International. 120. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 364-374.
Devanthi, P.V.P., Linforth, R., El Kadri, H., Gkatzionis, K.(2019). Corrigendum to “Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce” [Food Chem. 257 (2018) 243–251](S0308814618304369)(10.1016/j.foodchem.2018.03.022) . Food Chemistry. 285. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 324-325.
Devanthi, P.V.P., El Kadri, H., Bowden, A., Spyropoulos, F., Gkatzionis, K.(2018). Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W<inf>1</inf>/O/W<inf>2</inf> double emulsion for use in mixed culture fermentation . Food Research International. 105. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 333-343.
Devanthi, P.V.P., Linforth, R., El Kadri, H., Gkatzionis, K.(2018). Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce . Food Chemistry. 257. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 243-251.
Devanthi, P.V.P., Linforth, R., El Kadri, H., Gkatzionis, K.(2018). Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce . Food Chemistry. 257. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 243-251.
Devanthi, P.V.P., Linforth, R., Onyeaka, H., Gkatzionis, K.(2018). Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation . Food Chemistry. 240. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1-8.
Devanthi, P.V.P., El Kadri, H., Bowden, A., Spyropoulos, F., Gkatzionis, K.(2018). Segregation of Tetragenococcus halophilus and Zygosaccharomyces rouxii using W<inf>1</inf>/O/W<inf>2</inf> double emulsion for use in mixed culture fermentation . Food Research International. 105. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 333-343.
Devanthi, P.V.P., Linforth, R., Onyeaka, H., Gkatzionis, K.(2018). Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation . Food Chemistry. 240. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 1-8.
Kadri, H.E., Devanthi, P.V.P., Overton, T.W., Gkatzionis, K.(2017). Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria? . Food Research International. 101. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 114-128.
Kadri, H.E., Devanthi, P.V.P., Overton, T.W., Gkatzionis, K.(2017). Do oil-in-water (O/W) nano-emulsions have an effect on survival and growth of bacteria? . Food Research International. 101. Microsoft.AspNetCore.Mvc.Localization.LocalizedHtmlString 114-128.