| Chilling-induced oxidative stress in cucumber fruits P Hariyadi, KL Parkin Postharvest Biology and Technology 1 (1), 33-45, 1991 | 162 | 1991 |
| Petunjuk Sederhana Memproduksi Pangan yang Aman P Hariyadi, R Dewanti Hariyadi Jakarta: PT. Dian Rakyat, 2009 | 91 | 2009 |
| Freeze drying technology: for better quality & flavor of dried products P Hariyadi Foodreview Indonesia 8 (2), 52-57, 2013 | 90 | 2013 |
| Analysis of α-cryptoxanthin, β-cryptoxanthin, α-carotene, and β-carotene of Pandanus conoideus oil by high-performance liquid chromatography (HPLC) ZL Sarungallo, P Hariyadi, N Andarwulan, EH Purnomo, M Wada Procedia Food Science 3, 231-243, 2015 | 81 | 2015 |
| Analisis Slfat Reologi Gelatin Darl Kullt Ikan Cucut M Astawan, P Hariyadi, A Mulyani Jurusan Teknologi Pangan, Institut Pertanian Bogor, 2009 | 74 | 2009 |
| Lipase-catalyzed interesterification for the synthesis of medium-long-medium (MLM) structured lipids–A review QD Utama, AB Sitanggang, DR Adawiyah, P Hariyadi Food Technology and Biotechnology 57 (3), 305, 2019 | 69 | 2019 |
| Teknologi Proses Ekstrusi untuk Membuat Beras Analog (Extrusion Process Technology of Analog Rice) FS Budi, P Hariyadi, S Budijanto, D Syah Jurnal Pangan 22 (3), 263-274, 2013 | 65 | 2013 |
| Penguatan Industri Penghasil Nilai Tambah Berbasis Potensi Lokal Peranan Teknologi Pangan untuk Kemandirian Pangan P Hariyadi PANGAN, Vol. 19 No. 4 Desember 2010: 295-301 19 (4), 295-301, 2010 | 64 | 2010 |
| Pengaruh proses heat-moisture treatment (hmt) terhadap karakteristik fisikokimia pati [Effect of Heat-Moisture Treatment (HMT) Process on Physicochemical Characteristics of Starch] E Syamsir, P Hariyadi, D Fardiaz, N Andarwulan, F Kusnandar Jurnal Teknologi dan Industri Pangan 23 (1), 100-100, 2012 | 63 | 2012 |
| Teknologi pemasakan ekstrusi TR Muchtadi, Purwiyatno, B A PAU Pangan dan Gizi. Institut Pertanian Bogor, Bogor, 1988 | 62 | 1988 |
| HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn … N Aini, P Hariyadi, TR Muchtadi, N Andarwulan Jurnal Teknologi dan Industri Pangan 21 (1), 18-18, 2010 | 60 | 2010 |
| Karakterisasi tapioka dari lima varietas ubi kayu (Manihot utilisima Crantz) asal Lampung E Syamsir, P Hariyadi, D Fardiaz, F Kusnandar Jurnal agroteknologi 5 (01), 93-105, 2020 | 59 | 2020 |
| Chilling-induced oxidative stress in cucumber (Cucumis sativus L. cv. Calypso) seedlings P Hariyadi, KL Parkin Journal of Plant Physiology 141 (6), 733-738, 1993 | 58 | 1993 |
| Gelatinization properties of white maize starch from three varieties of corn subject to oxidized and acetylated-oxidized modification. N Aini, H Purwiyatno International Food Research Journal 17 (4), 2010 | 52 | 2010 |
| Wacana Tempe Indonesia R Syarief, J Hermanianto, P Hariyadi, S Wiriatmadja Universitas Katolik Widya Mandala, Surabaya, 50-65, 1999 | 44 | 1999 |
| Dasar-dasar Teori dan Praktek Proses Termal P Hariyadi Pusat Studi Pangan dan Gizi IPB, Bogor, 2000 | 43 | 2000 |
| Technical aspects of food fortification MA Wirakartakusumah, P Hariyadi Food and nutrition bulletin 19 (2), 101-108, 1998 | 42 | 1998 |
| Characterization of chemical properties, lipid profile, total phenol and tocopherol content of oils extracted from nine clones of red fruit (Pandanus conoideus) ZL Sarungallo, P Hariyadi, N Andarwulan, EH Purnomo Agriculture and Natural Resources 49 (2), 237-250, 2015 | 39 | 2015 |
| Solvent suitability for lipase-mediated acyl-transfer and esterification reactions in microaqueous milieu is related to substrate and product polarities B Yang, SJ Kuo, P Hariyadi, KL Parkin Enzyme and microbial technology 16 (7), 577-583, 1994 | 39 | 1994 |
| Quality of vegetable oil prior to fortification is an important criteria to achieve a health impact N Andarwulan, D Gitapratiwi, A Laillou, D Fitriani, P Hariyadi, ... Nutrients 6 (11), 5051-5060, 2014 | 33 | 2014 |
Nuri AndarwulanBogor Agricultural UniversityVerified email at apps.ipb.ac.id
