Ikuti
Sri Raharjo
Sri Raharjo
Professor of Food Science and Technology, Gadjah Mada University
Email yang diverifikasi di ugm.ac.id
Judul
Dikutip oleh
Dikutip oleh
Tahun
Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef
S Raharjo, JN Sofos, GR Schmidt
Journal of Agricultural and Food Chemistry 40 (11), 2182-2185, 1992
3511992
Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review
S Raharjo, JN Sofos
Meat science 35 (2), 145-169, 1993
2931993
Kerusakan oksidatif pada makanan
S Raharjo
Ugm Press, 2018
1552018
Antioxidant activity of brown algae Sargassum species extracts from the coastline of java island
SA Budhiyanti, S Raharjo, DW Marseno, IYB Lelana
American Journal of Agricultural and Biological Science, 2012
1112012
Solid‐phase acid extraction improves thiobarbituric acid method to determine lipid oxidation
S Raharjo, JN Sofos, GR Schmidt
Journal of Food Science 58 (4), 921-924, 1993
1091993
Formulation and stability of water-in-virgin coconut oil microemulsion using ternary food grade nonionic surfactants.
A Rukmini, S Raharjo, P Hastuti, S Supriyadi
International Food Research Journal 19 (1), 2012
652012
Quality characteristics of restructured beef steaks manufactured by various techniques
S Raharjo, DR Dexter, RC Worfel, JN Sofos, MB Solomon, GW Shults, ...
Journal of Food Science 60 (1), 68-71, 1995
651995
Aktivitas antioksidan dan kadar senyawa fenolik pada kunir putih (Curcuma mangga Val.) segar dan setelah blanching
D Pujimulyani, S Raharjo, Y Marsono, U Santoso
Agritech 30 (2), 2010
582010
Fermentasi: metode untuk meningkatkan nilai nutrisi jerami padi
Y Yanuartono, S Indarjulianto, H Purnamaningsih, A Nururrozi, S Raharjo
Jurnal Sain Peternakan Indonesia 14 (1), 49-60, 2019
572019
Free radical scavenging, metal chelating and singlet oxygen quenching activity of fractionated brown seaweed Sargassum hystrix extract.
SA Budhiyanti, S Raharjo, DW Marseno, IYB Lelana
492011
Evaluation of immunostimulatory effect of the arrowroot (Maranta arundinacea. L) in vitro and in vivo
ID Kumalasari, E Harmayani, LA Lestari, S Raharjo, W Asmara, K Nishi, ...
Cytotechnology 64, 131-137, 2012
482012
Immunomodulatory activity of Bengkoang (Pachyrhizus erosus) fiber extract in vitro and in vivo
ID Kumalasari, K Nishi, E Harmayani, S Raharjo, T Sugahara
Cytotechnology 66, 75-85, 2014
472014
Stabilitas ekstrak antosianin beras ketan (Oryza sativa var. glutinosa) hitam selama proses pemanasan dan penyimpanan
N Suhartatik, M Karyantina, A Mustofa, MN Cahyanto, S Raharjo, ...
Agritech 33 (4), 384-390, 2013
472013
Pattern of peroxide value changes in virgin coconut oil (VCO) due to photo-oxidation sensitized by chlorophyll
A Rukmini, S Raharjo
Journal of the American Oil Chemists' Society 87 (12), 1407-1412, 2010
472010
Tranggongo
E Suryanto, H Sastrohamidjojo, S Raharjo
Antiradical Activity of Andaliman (Zanthoxylum acanthopodium DC.) Fruit …, 2004
422004
Indonesian wild honey authenticity analysis using attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopy combined with multivariate statistical techniques
Y Riswahyuli, A Rohman, FMCS Setyabudi, S Raharjo
Heliyon 6 (4), 2020
412020
Perubahan Aktivitas Antioksidan, Kadar Antosianin dan Polifenol pada Beberapa Tingkat Kemasakan Buah Duwet (Syzygium Cumini)
LN Lestario, S Suparmo, S Raharjo, T Tranggono
Agritech: Jurnal Fakultas Teknologi Pertanian UGM 25 (4), 98780, 0
36*
Ekstraksi daun gedi (Abelmoschus Manihot L) secara sekuensial dan aktivitas antioksidannya
M Taroreh, S Rahardjo, P Hastuti, A Murdiati
Agritech 35 (3), 280-287, 2015
342015
The effects of blanching treatment on the radical scavenging activity of white saffron (Curcuma mangga Val.)
D Pujimulyani, S Raharjo, Y Marsono, U Santoso
International Food Research Journal 17, 615-621, 2010
342010
Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate
S Raharjo, DR Dexter, RC Worfel, JN Sofos, MB Solomon, GW Shults, ...
Journal of food science 59 (3), 471-473, 1994
321994
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