Achmad Subagio
Achmad Subagio
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Title
Cited by
Cited by
Year
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
831996
Characterization of hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia and their protein isolate
A Subagio
Food chemistry 95 (1), 65-70, 2006
792006
Stability of lutein and its myristate esters
A Subagio, H Wakaki, N Morita
Bioscience, biotechnology, and biochemistry 63 (10), 1784-1786, 1999
731999
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
702007
No effect of esterification with fatty acid on antioxidant activity of lutein
A Subagio, N Morita
Food research international 34 (4), 315-320, 2001
692001
Ubi Kayu: Subtitusi Berbagai Tepung-Tepungan
A Subagio
Food review 1 (3), 18-22, 2006
612006
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
592001
Prooxidant activity of lutein and its dimyristate esters in corn triacylglyceride
A Subagio, N Morita
Food Chemistry 81 (1), 97-102, 2003
412003
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
342001
Prosedur Operasi Standar (POS) Produksi MOCAF Berbasis Klaster
A Subagio, WI Siti W, Y Witono, F Fahmi
FTP UNEJ-SEAFAST CENTER IPB, 2008
302008
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
291997
Development of functional proteins from some local non-oilseed legumes as food additives
A Subagio, WS Windrati, Y Witono
Proceeding of ITSF Seminar on Science and Technology, Indonesia Toray …, 2003
222003
Modified Cassava Flour Sebuah Masa Depan Ketahanan Pangan Nasional Berbasis Potensi Lokal
A Subagio
Jember: FTP Universitas Jember, 2009
182009
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
172008
Pengaruh penambahan isolat protein koro pedang (Canavalia ensiformis L.) terhadap Karakteristik cake
A Subagio, WS Windrati, Y Witono
Jurnal Teknologi dan Industri Pangan 14 (2), 136-143, 2003
142003
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
132006
Mocal Sebuah Ketahanan Pangan Masa Depan Berbasis Potensi Lokal
A Subagio
Fakultas Teknologi Pertanian-Universitas Jember. Jember, 2006
132006
KAJIAN SIFAT FISIKOKIMIA DAN ORGANOLEPTIK HIDROLISAT TEMPE HASIL HIDROLISIS PROTEASE [Study on physicochemical and organoleptic properties of tempeh hydrolysate produced by …
A Subagio, S Hartanti, WS Windrati, M Fauzi, B Herry
Jurnal Teknologi dan Industri Pangan 13 (3), 204, 2002
132002
Modified Cassava Flour (Mocal): Sebuah Masa Depan Ketahanan Pangan Nasional Berbasis Potensi Lokal
A Subagio
JURNAL PANGAN 17 (1), 92-103, 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
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