| Entrepreneurial resilience during the Covid-19 pandemic: navigating survival, continuity and growth BR Purnomo, R Adiguna, W Widodo, H Suyatna, BP Nusantoro Journal of Entrepreneurship in Emerging Economies 13 (4), 497-524, 2021 | 87 | 2021 |
| Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety NAM Yanty, JMN Marikkar, BP Nusantoro, K Long, HM Ghazali Journal of Oleo Science 63 (9), 885-892, 2014 | 50 | 2014 |
| Properties of sugar-snap cookies as influenced by lauric-based shortenings LS Sciarini, F Van Bockstaele, B Nusantoro, GT Perez, K Dewettinck Journal of Cereal Science 58 (2), 234-240, 2013 | 48 | 2013 |
| Preparation and processing of religious and cultural foods ME Ali, NNA Nizar Woodhead Publishing, 2018 | 37 | 2018 |
| Lipid characteristics and tocopherol content of the oils of native avocado cultivars grown in Indonesia YN Manaf, AP Rahardjo, YA Yusof, MNM Desa, BP Nusantoro International Journal of Food Properties 21 (1), 2758-2771, 2019 | 32 | 2019 |
| Physicochemical properties of palm stearin and palm mid fraction obtained by dry fractionation BP Nusantoro Agritech 29 (3), 154-158, 2009 | 21 | 2009 |
| Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points BP Nusantoro, M Xanthina, S Kadivar, NAM Yanty, K Dewettinck Journal of the American Oil Chemists' Society 93, 1051-1062, 2016 | 16 | 2016 |
| Effect of three plant-based shortenings and lard on cookie dough properties and cookies quality YN Manaf, JMN Marikkar, S Mustafa, F Van Bockstaele, BP Nusantoro International Food Research Journal 26 (6), 1795-1802, 2019 | 10 | 2019 |
| Compatibility of selected plant-based shortening as lard substitute: microstructure, polymorphic forms and textural properties NAM Yanty, JMN Marikkar, MS Miskandar, F Van Bockstaele, ... Grasas y Aceites 68 (1), 2017 | 10 | 2017 |
| Changing the SFC profile of lauric fat blends based on melting group triacylglycerol formulation BP Nusantoro, N De Clercq, K Anthierens, K Dewettinck Journal of the American Oil Chemists' Society 90 (11), 1607-1619, 2013 | 10 | 2013 |
| Development of an offline bidimensional high-performance liquid chromatography method for analysis of stereospecific triacylglycerols in cocoa butter equivalents S Kadivar, N De Clercq, BP Nusantoro, TT Le, K Dewettinck Journal of agricultural and food chemistry 61 (33), 7896-7903, 2013 | 10 | 2013 |
| Purification og gel forming component extracted from janggelan (Mesona palustris BL) and characterization of the resulted gel DP Haryadi, PN Bangun Proceeding of the Seminar PATPI, 30-31, 2002 | 7 | 2002 |
| Minyak Goreng untuk Pengolahan Pangan AP Rahardjo, YN Manaf, MD Ambarita, BP Nusantoro | 6 | 2020 |
| Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points BP Nusantoro, NAM Yanty, D Van de Walle, C Hidayat, S Danthine, ... Grasas y Aceites 68 (4), 221, 2017 | 6 | 2017 |
| Dry Fractionation of RBD (Refined Bleached and Deodorized) Palm Oil BP Nusantoro agriTECH 27 (4), 2007 | 5 | 2007 |
| Food Production: From Farm to Fork B Nusantoro Preparation and Processing of Religious and Cultural Foods, 466, 2018 | 4 | 2018 |
| Physicochemical Properties and Thermal Behavior of Binary Blends of Madhuca longifolia Seed Fat and Palm Oil as a Lard Substitute NAM Yanty, S Dollah, JMN Marikkar, MS Miskandar, MNM Desa, ... Journal of Advanced Agricultural Technologies 5 (3), 202-208, 2018 | 4 | 2018 |
| Physico-chemical characteristics of papaya (Carica papaya L.) seed oil of the Hong Kong/Sekaki variety. A Noorzianna, M Jalaldeen, BP Nusantoro, L Kamariah, MG Hasanah Journal of Oleo Science 63 (9), 885-892, 2014 | 4 | 2014 |
| Pengaruh Cara Ekstraksi dari Daun Janggelan (Mesona palustris BL.) dengan Perebusan dan Pengempaan terhadap Sifat Gel BP Nusantoro, H Haryadi agriTECH 23 (1), 28-32, 0 | 4 | |
| Pembuatan Tepung Jagung Kuning Pramasak dengan Proses Nixtamalisasi serta Karakterisasi Produknya BP Nusantoro, H Haryadi, N Bintoro, P Darmadji Agritech 25 (3), 148-153, 0 | 3 | |
