| 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 | 617 | 2010 |
| 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 | 160 | 2017 |
| 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 | 140 | 2012 |
| 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 | 114 | 1988 |
| Pengaruh penambahan maltodekstrin pada pembuatan santan kelapa bubuk E Srihari, F FSri Lingganingrum, R Hervita, H Wijaya S | 112 | 2010 |
| Aktivitas antioksi dan dari daun sirih (Piper Betle L.) N Andarwulan, CH Wijaya, DT Cahyono | 80 | 1996 |
| 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 | 75 | 1992 |
| Traditional fermented foods with anti-aging effect: A concentric review G Das, S Paramithiotis, BS Sivamaruthi, CH Wijaya, S Suharta, N Sanlier, ... Food Research International 134, 109269, 2020 | 73 | 2020 |
| 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, 2008 | 73 | 2008 |
| Plant‐derived exosome‐like nanoparticles: A concise review on its extraction methods, content, bioactivities, and potential as functional food ingredient S Suharta, A Barlian, AC Hidajah, HB Notobroto, ID Ana, S Indariani, ... Journal of Food Science 86 (7), 2838-2850, 2021 | 69 | 2021 |
| A review of the bioactivity and flavor properties of the exotic spice “andaliman” (Zanthoxylum acanthopodium DC.) CH Wijaya, FI Napitupulu, V Karnady, S Indariani Food Reviews International 35 (1), 1-19, 2019 | 69 | 2019 |
| 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 | 67 | 2005 |
| 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 | 59 | 2000 |
| Aktivitas antimikroba ekstrak kedawung (Parkia roxburghii G. Don) terhadap bakteri patogen EAM Zuhud, WP Rahayu, CH Wijaya, PP Sari | 53 | 2001 |
| 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 | 52 | 2016 |
| 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 | 51 | 2015 |
| Identification of volatile compounds and key aroma compounds of andaliman fruit (Zanthoxylum acanthopodium DC) CH Wijaya Food Science and Biotechnology 11 (6), 680-683, 2002 | 49 | 2002 |
| 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 | 48 | 2011 |
| Taste of water-soluble extracts obtained from over-fermented tempe R Utami, CH Wijaya, HN Lioe International Journal of Food Properties 19 (9), 2063-2073, 2016 | 47 | 2016 |
| Andaliman, rempah tradisional Sumatera Utara dengan aktivitas antioksidan dan antimikroba CH Wijaya Jurusan Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, IPB, 1999 | 46 | 1999 |
