Achmad Subagio
Achmad Subagio
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TitleCited byYear
Characterization of hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia and their protein isolate
A Subagio
Food chemistry 95 (1), 65-70, 2006
732006
Carotenoids and their fatty-acid esters in banana peel
A Subagio, N Morita, S Sawada
Journal of nutritional science and vitaminology 42 (6), 553-566, 1996
731996
Stability of lutein and its myristate esters
A Subagio, H Wakaki, N Morita
Bioscience, biotechnology, and biochemistry 63 (10), 1784-1786, 1999
671999
No effect of esterification with fatty acid on antioxidant activity of lutein
A Subagio, N Morita
Food research international 34 (4), 315-320, 2001
582001
Instability of carotenoids is a reason for their promotion on lipid oxidation
A Subagio, N Morita
Food research international 34 (2-3), 183-188, 2001
532001
Industrialisasi Modified Cassava Flour (MOCAF) sebagai Bahan Baku Industri Pangan untuk Menunjang Diversifikasi Pangan Pokok Nasional
A Subagio
Jember: Fakultas Teknologi Pertanian, Universitas Jember, 2007
522007
Ubi Kayu: Subtitusi Berbagai Tepung-Tepungan
A Subagio
Food review 1 (3), 18-22, 2006
472006
Prooxidant activity of lutein and its dimyristate esters in corn triacylglyceride
A Subagio, N Morita
Food chemistry 81 (1), 97-102, 2003
402003
Simultaneous determination of (+)‐catechin and (−)‐epicatechin in cacao and its products by high‐performance liquid chromatography with electrochemical detection
A Subagio, P Sari, N Morita
Phytochemical Analysis: An International Journal of Plant Chemical and …, 2001
322001
Prosedur Operasi Standar (POS) Produksi Mocaf Berbasis Klaster
A Subagio, WI Siti W, Y Witono, F Fahmi
FTP UNEJ-SEAFAST CENTER IPB, 2008
242008
Changes in carotenoids and their fatty acid esters in banana peel during ripening
A SUBAGIO, N MORITA
Food Science and Technology International, Tokyo 3 (3), 264-268, 1997
231997
Modified Cassava Flour Sebuah Masa Depan Ketahanan Pangan Nasional Berbasis Potensi Lokal
A Subagio
Jember: FTP Universitas Jember, 2009
172009
Development of functional proteins from some local non-oilseed legumes as food additives
A Subagio, WS Windrati, Y Witono
Proceeding National Seminar of Perhimpunan Ahli Pangan Teknologi Pangan …, 2003
122003
Effects of protein isolate from hyacinth beans (Lablab purpureus (L.) Sweet) seeds on cake characteristics
A Subagio, N Morita
Food science and technology research 14 (1), 12-17, 2008
112008
Color stability and lipid oxidation of a dried food model to which carotenoids have been added
A SUBAGIO, Y SHIGEMURA, N MORITA
Food Science and Technology Research 7 (3), 231-234, 2001
112001
Mocal Sebuah Ketahanan Pangan Masa Depan Berbasis Potensi Lokal
A Subagio
Fakultas Teknologi Pertanian-Universitas Jember. Jember, 2006
102006
Pengembangan tepung kaya protein (TKP) dari koro komak (Lablab purpureus (L.) sweet) dan koro kratok (Phaseolus lunatus)
A Nafi, T Susanto, A Subagio
Jurnal Teknologi dan Industri Pangan 17 (3), 159-165, 2006
92006
Thermal isomerization of all-trans-lutein in a benzene solution
A Subagio, N Morita, S Sawada
Bioscience, biotechnology, and biochemistry 62 (12), 2453-2456, 1998
91998
Preparation of lutein from marigold flowers and esterification to their myristates
A Subagio, N Morita
Analytical sciences 13 (6), 1025-1028, 1997
91997
Modified Cassava Flour (Mocal): Sebuah Masa Depan Ketahanan Pangan Nasional Berbasis Potensi Lokal
A Subagio
JURNAL PANGAN 17 (1), 92-103, 2008
82008
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