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
742006
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
741996
Stability of lutein and its myristate esters
A Subagio, H Wakaki, N Morita
Bioscience, biotechnology, and biochemistry 63 (10), 1784-1786, 1999
661999
No effect of esterification with fatty acid on antioxidant activity of lutein
A Subagio, N Morita
Food research international 34 (4), 315-320, 2001
592001
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
552001
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
482006
Prooxidant activity of lutein and its dimyristate esters in corn triacylglyceride
A Subagio, N Morita
Food chemistry 81 (1), 97-102, 2003
352003
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
302001
Prosedur operasi standar (POS) produksi mocaf berbasis klaster
A Subagio, WI Siti W, Y Witono, F Fahmi
FTP UNEJ-SEAFAST CENTER IPB, 2008
262008
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
241997
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
232003
Modified Cassava Flour Sebuah Masa Depan Ketahanan Pangan Nasional Berbasis Potensi Lokal
A Subagio
Jember: FTP Universitas Jember, 2009
162009
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
Protein Albumin dan Globulin dari Beberapa Jenis Koro-koroan di Indonesia
A Subagio, WS Windrati, Y Witono
Prosiding Seminar Nasional PATPI, Kelompok Gizi dan Keamanan Pangan, 143-151, 2002
102002
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
92008
PENGEMBANGAN TEPUNG KAYA PROTEIN (TKP) dari KORO KOMAK (Lablab purpureus (L) Sweet) DAN KORO KRATOK (Phaseolus lunatus)[Development of Protein Rich Flour (PRF) from Hyacinth …
A Nafi, T Susanto, A Subagio
Jurnal Teknologi dan Industri Pangan 17 (3), 159-165, 2006
92006
Mocal Sebuah Ketahanan Pangan Masa Depan Berbasis Potensi Lokal
A Subagio
Fakultas Teknologi Pertanian-Universitas Jember. Jember, 2006
92006
Pengaruh penambahan isolat protein koro pedang (Canavalia ensiformis L.) terhadap Karakteristik cake
A Subagio, WS Windrati, Y Witono
Teknol. dan Industri Pangan 14 (2), 136-143, 2003
92003
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
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