C. Hanny Wijaya
C. Hanny Wijaya
Profesor Ilmu Pangan, Bogor Agricultural University (IPB)
Email yang diverifikasi di apps.ipb.ac.id
Judul
Dikutip oleh
Dikutip oleh
Tahun
Flavonoid content and antioxidant activity of vegetables from Indonesia
N Andarwulan, R Batari, DA Sandrasari, B Bolling, H Wijaya
Food chemistry 121 (4), 1231-1235, 2010
4602010
Volatile flavor components and antithrombotic agents: vinyldithiins from Allium victorialis L
H Nishimura, CH Wijaya, J Mizutani
Journal of Agricultural and Food Chemistry 36 (3), 563-566, 1988
1071988
Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins
P Sari, CH Wijaya, D Sajuthi, U Supratman
Food Chemistry 132 (4), 1908-1914, 2012
1052012
High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration
W Wijaya, P Van der Meeren, CH Wijaya, AR Patel
Food & function 8 (2), 584-594, 2017
842017
Teknik Analisis Sifat Kimia dan fungsional komponen pangan
D Fardiaz, N Andarwulan, H Wijaya, NL Puspitasari
Departemen Pendidikan dan Kebudayaan. Direktorat Perguruan Tinggi. Pusat …, 1992
631992
Aktivitas antioksi dan dari daun sirih (Piper Betle L.)
N Andarwulan, CH Wijaya, DT Cahyono
591996
Identification of potent odorants in different cultivars of snake fruit [Salacca zalacca (Gaert.) voss] using gas chromatography-olfactometry
CH Wijaya, D Ulrich, R Lestari, K Schippel, G Ebert
Journal of Agricultural and Food Chemistry 53 (5), 1637-1641, 2005
542005
Aktivitas antimikroba ekstrak kedawung (Parkia roxburghii G. Don) terhadap bakteri patogen
EAM Zuhud, WP Rahayu, CH Wijaya, PP Sari
522001
Thermochemical transformation of sulfur compounds in Japanese domestic Allium, Allium victorialis L
H Nishimura, T Takahashi, C Hanny Wijaya, A Satoh, T Ariga
BioFactors 13 (1‐4), 257-263, 2000
492000
Role of bacteria in tempe bitter taste formation: microbiological and molecular biological analysis based on 16S rRNA gene
T Barus, A Suwanto, AT Wahyudi, H WIJAYA
Microbiology Indonesia 2 (1), 4-4, 2008
482008
Screening of selected Asian spices for anti obesity-related bioactivities
ND Yuliana, M Iqbal, M Jahangir, CH Wijaya, H Korthout, M Kottenhage, ...
Food Chemistry 126 (4), 1724-1729, 2011
372011
Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum Acanthopodium DC.)
CH Wijaya, IT Hadiprodjo, A Apriyantono
Food Sci. Biotechnol 2 (6), 680-683, 2002
372002
Bahan Tambahan Pangan Pemanis
CH Wijaya, N Mulyono
IPB (Bogor Agricultural University), 2010
34*2010
Andaliman, rempah tradisional Sumatera Utara dengan aktivitas antioksidan dan antimikroba
CH Wijaya
Jurusan Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, IPB, 1999
341999
Petunjuk Laboratorium Teknik Analisis Sifat Kimia dan Fungsional Komponen Pangan
D Fardiaz, N Andarwulan, H Wijaya, NL Puspitasari
Bogor: PAU Pangan dan Gizi, Institut Pertanian Bogor, 1992
341992
Angiotensin converting enzyme (ACE) inhibitory and antihypertensive activities of protein hydrolysate from meat of Kacang goat (Capra aegagrus hircus)
I Mirdhayati, J Hermanianto, CH Wijaya, D Sajuthi, K Arihara
Journal of the Science of Food and Agriculture 96 (10), 3536-3542, 2016
312016
Perbandingan metode ekstraksi terhadap rendemen ekstrak daun rambai laut (Sonneratia caseolaris L. Engl)
H Wijaya, JS Novitasari, S Jubaidah
Jurnal Ilmiah Manuntung 4 (1), 79-83, 2018
302018
Sensory characteristics of seasoning powders from overripe tempeh, a solid state fermented soybean
MDPT Gunawan-Puteri, TR Hassanein, EK Prabawati, CH Wijaya, ...
Procedia Chemistry 14, 263-269, 2015
302015
Performa, persentase karkas dan nilai heterosis itik Alabio, Cihateup dan hasil persilangannya pada umur delapan minggu
PR Matitaputty, RR Noor, PS Hardjosworo, CH Wijaya
JITV 16 (2), 90-97, 2011
272011
Physicochemical differences and sensory profiling of six lai (Durio kutejensis) and four durian (Durio zibethinus) cultivars indigenous Indonesia.
M Belgis, CH Wijaya, A Apriyantono, B Kusbiantoro, ND Yuliana
International Food Research Journal 23 (4), 2016
262016
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