Jiangtao Qiao | Food Science | Best Researcher Award

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Dr. Jiangtao Qiao | Food Science | Best Researcher Award

Lecturer at Hebei University of Engineering, China

Dr. Jiangtao Qiao is an Assistant Professor at the College of Life Science and Food Engineering, Hebei University of Engineering. He holds a Ph.D. in Agricultural Sciences and Biological Engineering from the University of Liège, Belgium. His research focuses on identifying bioactive compounds in bee products and evaluating their antioxidant, anti-inflammatory, and gut microbiota-modulating effects. With over 20 peer-reviewed publications, he also explores the development of functional foods and honey-based beverages. He serves as Vice-Chair of the Bee Products Processing Professional Committee of the Chinese Beekeeping Society and is recognized as a Qinglan Scholar “Key Talent Category C.”

Professional Profile

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Academic Background

Dr. Jiangtao Qiao has built a strong academic foundation in the fields of food science and agricultural engineering. He earned his Ph.D. in Agricultural Sciences and Biological Engineering from the University of Liège, Belgium (2020–2024), where he focused on the bioactive components of bee products. Prior to that, he completed a Master’s degree in Food Processing and Safety at the Chinese Academy of Agricultural Sciences (2016–2019), gaining expertise in food safety and quality control. His academic journey began with a Bachelor’s degree in Food Science and Engineering from Hebei University of Engineering (2012–2016), laying the groundwork for his current research career.

Professional Experience

Dr. Jiangtao Qiao currently serves as an Assistant Professor at the College of Life Science and Food Engineering, Hebei University of Engineering. Since joining in 2024, he has actively contributed to research on bioactive compounds in bee products and their health benefits. Recognized as a Qinglan Scholar “Key Talent Category C,” he brings innovation to the development of functional foods and honey-based beverages. In addition to his academic role, he holds the position of Vice-Chair in the Bee Products Processing Professional Committee under the Chinese Beekeeping Society, where he plays a key role in advancing research and industry collaboration.

Awards and Honors

Dr. Jiangtao Qiao has been recognized for his contributions to food science and natural product research through several notable honors. He was awarded the prestigious Qinglan Scholar “Key Talent Category C” title, which acknowledges his potential and achievements in scientific research and academic leadership. His innovative work on the functional properties of bee products has garnered attention within both academic and professional communities. As Vice-Chair of the Bee Products Processing Professional Committee of the Chinese Beekeeping Society, he has also been commended for his leadership in promoting interdisciplinary collaboration and advancing the application of bee product research in food engineering.

Research Focus

Dr. Jiangtao Qiao’s research is centered on the identification and functional evaluation of bioactive compounds in bee products, such as flavonoids, phenolic acids, alkaloids, and terpenes. His work explores their antioxidant, anti-inflammatory, and gut microbiota-modulating properties, aiming to uncover their potential in natural health therapies. He also focuses on the development of innovative functional foods, including honey-based beverages. By integrating advanced analytical techniques and multidisciplinary approaches, Dr. Qiao seeks to elucidate the mechanisms behind these bioactivities. His research contributes to the growing field of food-based health solutions and supports the sustainable utilization of natural bee-derived resources.

Publication Top Notes

📝 Di‐p‐Coumaroyl Spermidine From Bee Pollen Alleviates Chronic Nonbacterial Prostatitis
Year: 2025

📝 Nutrient Profiles and Browning Control of Wasp Larvae
Year: 2024

📝 New Insights into Identification, Distribution, and Health Benefits of Polyamines and Their Derivatives
Year: 2024 | Cited by: 3+

📝 New Insights into Bee Pollen: Nutrients, Phytochemicals, Functions and Wall-Disruption
Year: 2024 | Cited by: 5+

📝 Characteristic Components and Authenticity Evaluation of Chinese Honeys from Three Different Botanical Sources
Year: 2023 |Cited by: 8+

📝 Phenolamide and Flavonoid Glycoside Profiles of 20 Types of Monofloral Bee Pollen
Year: 2023 | Cited by: 10+

📝 Rapeseed Bee Pollen Alleviates Chronic Non‐Bacterial Prostatitis via Regulating Gut Microbiota
Year: 2023 | Cited by: 6+

📝 Botanical Origins and Antioxidant Activities of Two Types of Flavonoid-Rich Poplar-Type Propolis
Year: 2023 | Cited by: 4+

Conclusion

Dr. Jiangtao Qiao is an outstanding candidate for the Research for Best Researcher Award, with a strong academic background that includes a Ph.D. from the University of Liège and a research focus on the bioactive properties of bee products. Currently serving as an Assistant Professor at Hebei University of Engineering, he is also a recognized Qinglan Scholar and Vice-Chair of a national scientific committee. With over 20 peer-reviewed publications in high-impact journals, his work integrates innovative analytical methods and interdisciplinary approaches, contributing significantly to functional food development and natural health therapies. His leadership and impactful research make him highly deserving of this recognition.

 

 

Mohammad Rezaul Islam Shishir | Food Science | Best Researcher Award

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Dr. Mohammad Rezaul Islam Shishir | Food Science | Best Researcher Award

Dr. Mohammad Rezaul Islam Shishir, Jiangsu University, China

Dr. Mohammad Rezaul Islam Shishir is a distinguished food scientist specializing in nanoliposome technology, functional foods, and bioactive compound delivery. He has published 47 SCI articles, contributing to advancing controlled-release systems and bioavailability studies. With an h-index of 26 and over 3,900 citations, his impactful research has earned him prestigious awards, including the Jiangsu Provincial Excellent Postdoctoral Award. As a Principal Investigator, he secured competitive research grants from the National Natural Science Foundation of China (NSFC) and the China Postdoctoral Science Foundation. Dr. Shishir has served as a Guest Editor for reputed journals and as an invited reviewer for over 15 international journals. His interdisciplinary research combines nanotechnology, functional foods, and gut microbiome modulation, making significant contributions to the scientific community. 🌿

Publication Profile

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Education 🎓

Dr. Shishir earned his PhD in Food Science from Zhejiang University, China (2016–2020), where he developed nanoliposome systems for controlled-release delivery of flavonoids, publishing eight first-authored articles. He completed his MSc in Food Engineering at Universiti Putra Malaysia (2013–2016), focusing on spray-drying techniques to optimize the shelf-life and nutrient retention of pink guava powder, resulting in three first-authored publications. His academic journey began with a BSc in Food and Process Engineering from Hajee Mohammad Danesh Science & Technology University, Bangladesh (2007–2011). Throughout his academic career, he has contributed to cutting-edge research on functional food formulation, advanced encapsulation technologies, and sustainable food systems. 📘

Experience 🧪

Dr. Shishir is currently a Postdoctoral Researcher at Jiangsu University, China (2023–present), pioneering nanoliposome-embedded hydrogel beads and chitosan-starch complexes for bioactive delivery. Previously, he served as a Postdoctoral Researcher at Shenzhen University (2020–2022), fabricating nanofiber solosome carriers to combat gut microbiota dysbiosis and colitis. His early career includes a role as a Research Assistant at Universiti Putra Malaysia (2015–2016), where he worked on smart packaging solutions. His dedication to research excellence has led him to mentor postgraduate students, secure national research grants, and publish influential articles in top-tier journals. 🚀

Awards and Honors 🏆

Dr. Shishir’s accolades include the prestigious Jiangsu Provincial Excellent Postdoctoral Award (2023), valued at 300,000 CNY. He was a recipient of the Chinese Government Scholarship (2016–2020) for his doctoral studies and earned the Special Graduate Research Assistance (SGRA) from Universiti Putra Malaysia for his MSc. He also received the Best Presenter Award at the International Postgraduate Conference on Chemical and Material Engineering (IPCCME 2015). These honors reflect his excellence in academic achievement, research leadership, and significant contributions to the field of food science. 🥇

Research Focus 🔬

Dr. Shishir’s research revolves around nano- and micro-encapsulation, enhancing the bioavailability of bioactive compounds like flavonoids and polyphenols. He has developed novel nanoliposome carriers, hydrogel beads, and complex coacervates for gastrointestinal-targeted delivery. His work also explores gut microbiota modulation, using nanofiber solosomes to combat inflammatory diseases. Additionally, his expertise extends to functional food formulation, simulated gastrointestinal digestion, and controlled release mechanisms. Through interdisciplinary collaboration, he aims to bridge the gap between food engineering and medical sciences for the development of nutraceuticals and functional foods. 🌿

Publication Top Notes

📘 Advances in micro and nano-encapsulation of bioactive compounds using biopolymer and lipid-based transporters — Cited by 636 — 2018
📘 Trends of spray drying: A critical review on drying of fruit and vegetable juices — Cited by 559 — 2017
📘 Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: A critical review — Cited by 430 — 2019
📘 Dietary polyphenols to combat the metabolic diseases via altering gut microbiota — Cited by 267 — 2019
📘 Jujube fruit: A potential nutritious fruit for the development of functional food products — Cited by 232 — 2020
📘 Liposomal delivery of natural product: A promising approach in health research — Cited by 163 — 2019
📘 Effect of pre-treatment and different drying methods on the physicochemical properties of Carica papaya L. leaf powder — Cited by 137 — 2019
📘 Optimization of spray drying parameters for pink guava powder using RSM — Cited by 136 — 2016
📘 Cold plasma: An emerging pretreatment technology for the drying of jujube slices — Cited by 135 — 2021
📘 Pectin-chitosan conjugated nanoliposome as a promising delivery system for neohesperidin — Cited by 129 — 2019
📘 Physical properties of spray-dried pink guava (Psidium guajava) powder — Cited by 124 — 2014
📘 Cold plasma pretreatment–A novel approach to improve the hot air drying characteristics of shiitake mushroom — Cited by 91 — 2020
📘 Production, stability, and application of micro-and nanoemulsion in food production and processing — Cited by 75 — 2016
📘 Effect of packaging materials and storage temperature on pink guava powder properties — Cited by 71 — 2017
📘 Surface decoration of neohesperidin-loaded nanoliposome using chitosan and pectin for stability — Cited by 55 — 2020
📘 Effect of cold plasma pretreated hot-air drying on shiitake mushroom properties — Cited by 54 — 2021
📘 Colonic delivery of pelargonidin-3-O-glucoside using pectin-chitosan-nanoliposome — Cited by 52 — 2020

 

Prof.Dr. Poliana Mendes de Souza | Foodtech Awards | Women Researcher Award

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Prof. Dr. Poliana Mendes de Souza | Foodtech Awards | Women Researcher Award

Prof. Dr. Poliana Mendes de Souza, UM6P, Morocco

Poliana Mendes de Souza is a Brazilian Associate Professor of Food Science and Technology at the Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), where she has been serving since April 2013. With a rich academic background, she holds a Ph.D. in Food Technology from the Universidad Politécnica de Valencia and a Postdoctoral degree in Food Science from the Universidade Federal de Lavras. Poliana has made significant contributions to the field through her research on emerging technologies in food and animal food technology, authoring 16 scientific articles and several book chapters. Additionally, she has held various administrative roles at UFVJM, including Coordinator of the Master Program on Food Science and Technology. Her international experience includes research positions at institutions in Germany, Spain, and Mexico, further enhancing her expertise in food science and technology. Poliana has been recognized for her academic excellence, receiving multiple scholarships and awards throughout her career.

Professional Profile:

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Suitability for the Research for Women Researcher Awards: Poliana Mendes de Souza

Summary of Suitability

Prof.Dr. Poliana Mendes de Souza achievements, leadership in research and education, and commitment to mentoring the next generation of women in food science, Poliana Mendes de Souza is an exemplary candidate for the Research for Women Researcher Awards. Her contributions not only advance the field of food science but also inspire and uplift women researchers, making her a worthy recipient of this honor.

🎓Education:

Poliana Mendes de Souza completed her academic journey with a Bachelor of Science in Food Engineering from Pontifícia Católica do Paraná, Brazil (February 2002 – February 2007). She then pursued a Master’s in Food Engineering at Universidade Estadual de Campinas, Brazil (February 2006 – September 2007), where she conducted a thesis titled “Comparative study of milk pasteurization using conventional and microwave methods,” under the guidance of Prof. Dr. Antonio Marsaioli Jr. and Prof. Dr. Mirna Lucia Gigante. Following her master’s, Poliana earned her Ph.D. in Food Technology from Universidad Politécnica de Valencia, Spain (October 2007 – July 2012), with a dissertation focusing on “Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products,” supervised by Dr. Avelina Fernandéz Garcia. She further advanced her expertise by completing a Postdoctoral degree in Food Science at Universidade Federal de Lavras, Brazil (December 2016 – July 2018), concentrating on the reduction of nitrates in processed meat products, guided by Prof. Dr. Eduardo Mendes Ramos and Prof. Dr. Alcnéia de Lemos Souza Ramos.

🏢Work Experience:

Poliana Mendes de Souza is currently an Associate Professor of Food Science and Technology at Universidade Federal dos Vales do Jequitinhonha e Mucuri (UFVJM), Brazil, a position she has held since April 2013. In this role, she teaches various courses in Food Science and Technology at both undergraduate and graduate levels and serves as the principal investigator on research projects focused on emerging technologies in food and animal food technology. Throughout her tenure, Poliana has undertaken multiple administrative responsibilities, including Coordinator of International Relations (December 2021 – September 2022), Strategic Planning Director (September 2017 – October 2019), Coordinator of the Master Program in Food Science and Technology (January 2016 – September 2017), and Coordinator of the Bachelor in Food Engineering (August 2014 – August 2016). She currently coordinates the Master Program in Nutrition Science since January 2023. In addition to her role at UFVJM, she has gained international experience as a Visiting Researcher at Tecnológico de Monterrey, Mexico (January – April 2023) and as a Visiting Professor and Researcher at Universidade de Cordoba, Spain (January – March 2019). Earlier in her career, she served as a Postdoctoral Researcher at Universidade Federal de Lavras, Brazil (December 2016 – December 2018), and as a Doctoral Researcher at both Max-Rubner Institut, Germany (March – August 2011) and Instituto de Agroquímica y Tecnología de Alimentos, Spain (October 2007 – July 2012).

🏅Awards and Recognition:

Poliana Mendes de Souza has been recognized for her academic excellence through multiple scholarships during her studies at Universidade Estadual de Campinas and Universidad Politécnica de Valencia. She was honored as an Excellent Graduate of UFVJM, placing in the top 10% of her class. Additionally, she received the First Prize at the Youth Forum of the First “Financial China” Academic Summit for her outstanding research contributions. Poliana also earned a First-Class Academic Scholarship at Wuhan University, where she ranked in the top 5% for two consecutive years, along with other scholarships that reflect her exceptional academic performance throughout her career.

Publication Top Notes:

  • Title: Modified sodium caseinate films as releasing carriers of lysozyme

    Citations: 114

  • Title: Effects of the decontamination of a fresh tiger nuts’ milk beverage (horchata) with short wave ultraviolet treatments (UV-C) on quality attributes

    Citations: 76

  • Title: Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

    Citations: 75

  • Title: Effects of radiation technologies on food nutritional quality

    Citations: 55

  • Title: Rheological properties and protein quality of UV-C processed liquid egg products

    Citations: 50

 

 

Getachew Neme Tolesa | Food Engineering | Outstanding Scientist Award

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Assoc Prof Dr. Getachew Neme Tolesa | Food Engineering | Outstanding Scientist Award 

Assoc Prof Dr. Getachew NemeTolesa, Haramaya University, Haramaya Institute of Technology, Department of Food Science and Postharvest Technology, Ethiopia

Assoc Prof Dr. Getachew Neme Tolesa is an accomplished academic and researcher with a Ph.D. in Agricultural Engineering, specializing in Postharvest Technology. 🌾 Currently an Assistant Professor at Haramaya University, Ethiopia, he leads research in Energy, Engineering, and Information Technology. 🎓 His expertise extends to Computational Fluid Dynamics, evidenced by his Ph.D. work on micro-environment modeling in cooled stores. 🍅 With a rich teaching background, he has contributed significantly to academia, holding leadership roles and receiving grants for innovative projects in postharvest technology and food science. 🌍 Getachew is also involved in community service, reflecting his commitment to sustainable agricultural practices.

Publication Profile:

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Academic Qualification:

Assoc Prof Dr. Getachew Neme Tolesa is a distinguished academic, holding a Ph.D. in Agricultural Engineering from the University of KwaZulu-Natal, South Africa. 🎓 Specializing in Postharvest Technology, his doctoral work focused on “Modelling of Micro-Environment inside Evaporatively and CoolBot Cooled Stores.” 🌡️ Earlier, he earned an M.Sc. in Food Technology from the University of Gent and Katholic University of Leuven, Belgium, exploring the impact of High-Pressure Homogenization on Lycopene Stability. 🍅 His academic journey began with a B.Sc. in Food Science from Haramaya University, Ethiopia. 🌍 Complementing his qualifications, he holds a Graduate Diploma in Higher Education Teaching, showcasing his commitment to educational excellence. 🏫

Work Experience:

Dr. Getachew Neme Tolesa boasts a rich and diverse professional journey, currently serving as the Research Thematic Area Leader (Director) for Energy, Engineering, and Information Technology since 2019. Simultaneously, he holds the position of Assistant Professor of Postharvest Technology at Haramaya University, Ethiopia, showcasing his expertise in academia since 2018. His international exposure includes a stint as a Postdoctoral Researcher at the University of KwaZulu-Natal, South Africa, from July 2019 to June 2020. Over the years, he has contributed significantly to the academic leadership at Haramaya University, serving as the Former Head of the School of Food Science, Postharvest Technology, and Process Engineering from 2012 to 2014.

Awards:

Dr. Getachew Neme Tolesa’s prolific career includes numerous accolades and impactful projects. 🏆 He played a crucial role as Team Member and Co-PI in a World Food Program-funded initiative, implementing low-cost, zero-energy cooling storage units for fresh produce in the Oromia region. 🌐 His dedication to nutrition and post-harvest technology is evident in projects like the Four Tier Nutrition Assessment funded by Mercy Corpus and the FAO-funded analysis of dietary needs in local markets and Farmer Field School curriculum development. 🍅 As Principal Investigator, he led the Development and Performance Evaluation of Zero-Energy Cooling Chamber Technology, showcasing his commitment to innovative solutions. 🌍 Dr. Tolesa’s remarkable contributions extend globally, with grants and awards recognizing his expertise in food processing and agricultural engineering.

Research Focus:

Dr. Getachew Neme Tolesa, an accomplished researcher and academic, specializes in Sustainable Agriculture and Postharvest Technology. 🌾 His diverse research portfolio encompasses areas such as the economic, environmental, and social indicators of sustainability among smallholders, evaluating drying models for fruit slices, and optimizing cooling technologies. 🍅 With a keen focus on computational fluid dynamics, he explores the application of modeling in coolers and investigates the effects of evaporative cooling on climacteric fruits. His dedication to enhancing food security is evident in studies on nutritional properties, food processing, and the impact of cooling systems on produce quality. 🌍 Dr. Tolesa’s work reflects a commitment to advancing agricultural practices for a sustainable future

 

     Publication Top Notes:

Economic, environmental and social indicators of sustainability among smallholders in Ethiopia: Based on tool for agroecological performance evaluation data

Evaluation of selected drying models of white sapote (Casimiroa edulis L.) slices as affected by drying methods and pre-drying treatments

Application of computational fluid dynamics modeling for coolers

Influence of evaporative coolant structures on the postharvest attributes of climacteric fruits

Numerical and experimental investigation of the potential of combining evaporative cooler with a CoolBot air conditioner for a low-cost tomato cold storage

Effects of storage temperature and relative humidity on cooking time and moisture uptake of selected common bean (<i>Phaseolus vulgaris</i> L.) varieties grown in Ethiopia

Effects of variety and particles size on functional properties of <i>Teff</i> (<i>Eragrostis tef</i> (Zucc.) Trotter) flour

Optimization of extrusion cooking process parameters to develop teff ( Eragrostis (Zucc) Trotter) -based products: Physical properties, functional properties, and sensory quality

Parboiling to improve milling quality of Selam rice variety, grown in Ethiopia

Effects of Zero Energy Evaporative Cooling Pads on the White Sapote (Casimiroa edulis L.) Fruit Quality and Storage Life

 

 

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Heny Herawati | Food Agroindustry | Best Innovation Award

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Dr. Heny Herawati: Food Agroindustry

Dr. Heny Herawati  is an accomplished Indonesian researcher and academic with a passion for agricultural science. 🌾 She embarked on her educational journey at SDN Mangkujayan, progressing through SMPN 1 Ponorogo and SMA 1 Ponorogo. 🏫 In 2001, she earned her S-1 degree in TPG from IPB, followed by a Master’s in Chemical Engineering from Undip in 2010 and a doctorate from IPN-IPB in 2015.

Dr. Herawati is not only a dedicated scholar but also a globally oriented professional, having participated in diverse international programs. 🌐 She underwent specialized training in agricultural machinery in Jinan, China, and a sandwich program at Sultan Qaboos University in Oman. Her commitment to quality is evident through certifications like ISO 17025 and ISO 17043:2010.

Apart from her academic achievements, Dr. Herawati is a skilled researcher, showcased by her participation in various programs and conferences globally. She received training in scientific writing and research management, demonstrating her commitment to advancing agricultural knowledge. Food Agroindustry🌱✨

Profile:

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Education:

🎓 Dr. Heny Herawati’s educational journey is a testament to her commitment to academic excellence. She began her formal education at SDN Mangkujayan 1 in 1985, paving the way for her growth through SMPN 1 Ponorogo and SMA 1 Ponorogo. In 1997, she earned her S-1 degree in TPG from IPB (Bogor Agricultural University), marking a pivotal moment in her academic career.

Continuing her pursuit of knowledge, Dr. Herawati attained a Master’s in Chemical Engineering from Undip (Diponegoro University) in 2010. Her passion for research and academic advancement culminated in a Doctorate (S-3) from IPN-IPB in 2015.

This accomplished scholar’s educational journey, spanning from elementary school to a Ph.D., reflects her dedication to learning and growth. 🌟📚

Experience:

👩‍🔬 Dr. Heny Herawati’s professional journey is marked by significant achievements and roles in the field of agricultural research. 🌾 Starting in 2001, she earned her accreditation as an Agricultural Laboratory Technician (KP.340.0301.011.AP.VI), followed by advancements through various positions, showcasing her dedication to excellence.

In the realm of structural positions, she currently serves as the Technical Manager for ISO 17025 Testing Laboratory at the Balai Besar Litbang Pascapanen Pertanian, appointed in August 2017 (108/Kpts/KP340/I.10/08/2017). Simultaneously, she holds the position of Technical Manager for the Reference Laboratory ISO 17043, a role she assumed in December 2017 (119/Kpts/OT.050/H.10/12/2017).

Her career progression is complemented by her functional roles. Having started as a Senior Researcher in December 2005, she advanced to Junior Researcher in December 2009 and further to Intermediate Researcher in July 2017. Dr. Herawati’s journey continues as she assumes the role of Senior Researcher in October 2019, and her recent appointment as Principal Researcher in January 2022.

This dynamic scientist has not only accumulated a wealth of experience but also demonstrated continuous dedication to her research endeavors, earning accolades and contributing significantly to the field. 👩‍🏫🌟

Publication Top Note:
  • Penentuan Umur Simpan pada Produk Pangan
    • Author: H. Herawati
    • Year: 2008
    • Citation: Jurnal Litbang Pertanian 27 (4), 124-130 📚
  • Potensi Pengembangan Produk Pati Tahan Cerna sebagai Pangan Fungsional
    • Author: H. Herawati
    • Year: 2011
    • Citation: Jurnal Litbang Pertanian 30 (1), 31-39 📚
  • Potensi Hidrokoloid sebagai Bahan Tambahan pada Produk Pangan dan Nonpangan Bermutu
    • Author: H. Herawati
    • Year: 2018
    • Citation: Jurnal Litbang Pertanian 37 (1), 17-25 📚
  • Potensi Pengembangan Plastik Biodegradable Berbasis Pati Sagu dan Ubikayu di Indonesia
    • Authors: E. Kamsiati, H. Herawati, E.Y. Purwani
    • Year: 2017
    • Citation: Jurnal Litbang Pertanian 36 (2), 67-76 📚
  • Pengaruh Jenis dan Konsentrasi Bahan Penstabil terhadap Mutu Produk Velva Labu Jepang
    • Authors: B. Kusbiantoro, H. Herawati, A.B. Ahza
    • Year: 2005
    • Citation: Indonesian Center for Horticulture Research and Development, 73 📚
  • Teknologi Proses Produksi Food Ingredient dari Tapioka Termodifikasi
    • Author: H. Herawati
    • Year: 2012
    • Citation: Jurnal Litbang Pertanian 31 (2), 68-76 📚
  • Pengaruh Promosi dan Desain Kemasan Terhadap Keputusan Pembelian Sariayu Putih Langsat
    • Authors: H. Herawati, M. Muslikah
    • Year: 2019
    • Citation: Kinerja 2 (01), 17-35 📚
  • Mekanisme dan Kinerja pada Sistem Perontokan Padi
    • Author: H. Herawati
    • Year: 2008
    • Citation: Jurnal Litbang Provinsi Jawa Tengah 6 (2), 195-203 📚
  • Peningkatan Nilai Tambah Produk Teh Hijau Rakyat di Kecamatan Cikalong Wetan-Kabupaten Bandung
    • Authors: H. Herawati, B. Tegalepek, A. Nurawan, PBPTP Jawa, L. Bandung
    • Year: 2020
    • Citation: Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian, 23 📚
  • Pengaruh Gaya Kepemimpinan dan Motivasi terhadap Kinerja Karyawan
    • Authors: H. Herawati, D. Ermawati
    • Year: 2020
    • Citation: Kinerja 2 (02), 16-33 📚