| 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 | 138 | 2007 |
| 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 | 128 | 1996 |
| Ubi kayu substitusi berbagai tepung-tepungan A Subagio Food review 1 (3), 18-22, 2006 | 118 | 2006 |
| Characterization of hyacinth bean (Lablab purpureus (L.) sweet) seeds from Indonesia and their protein isolate A Subagio Food chemistry 95 (1), 65-70, 2006 | 114 | 2006 |
| Stability of lutein and its myristate esters A Subagio, H Wakaki, N Morita Bioscience, biotechnology, and biochemistry 63 (10), 1784-1786, 1999 | 104 | 1999 |
| No effect of esterification with fatty acid on antioxidant activity of lutein A Subagio, N Morita Food research international 34 (4), 315-320, 2001 | 87 | 2001 |
| Karakteristik mocaf (Modified Cassava Flour) berdasarkan metode penggilingan dan lama fermentasi NA Putri, H Herlina, A Subagio Jurnal Agroteknologi 12 (01), 79-89, 2018 | 82 | 2018 |
| 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 | 80 | 2001 |
| Prosedur operasi standar (POS) produksi mocaf berbasis klaster A Subagio, WI Siti W, Y Witono, F Fahmi FTP UNEJ-SEAFAST CENTER IPB, 2008 | 70 | 2008 |
| Prooxidant activity of lutein and its dimyristate esters in corn triacylglyceride A Subagio, N Morita Food Chemistry 81 (1), 97-102, 2003 | 47 | 2003 |
| Sifat fisikokimia, dan fungsional pati dari mocaf (modified cassava flour) varietas kaspro dan cimanggu N Diniyah, A Subagio, RNL Sari, N Yuwana Jurnal Penelitian Pascapanen Pertanian 15 (2), 80-90, 2018 | 46 | 2018 |
| Potensi daging buah kelapa sebagai bahan baku pangan bernilai A Subagio Jurnal Pangan 20 (1), 15-26, 2011 | 46 | 2011 |
| Produksi Operasi Standar (POS): Produksi Mocal Berbasis Klaster A Subagio, WS Windrati, Y Witono, F Fahmi Fakultas Teknologi Pertanian, Universitas Jember, Jember, 2008 | 39 | 2008 |
| Karakterisasi sifat kimia, profil amilografi (rva) dan morfologi granula (sem) pati singkong termodifikasi secara biologi SN Kartikasari, P Sari, A Subagio Jurnal Agroteknologi 10 (01), 12-24, 2016 | 38 | 2016 |
| 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 | 36 | 2003 |
| Modified cassava flour sebuah masa depan ketahanan pangan nasional berbasis potensi lokal A Subagio Jember: FTP Universitas Jember, 2009 | 35 | 2009 |
| 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 | 35 | 2001 |
| 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 | 35 | 1997 |
| Modified Cassava Flour (Mocal): Sebuah masa depan ketahanan pangan nasional berbasis potensi lokal A Subagio Jurnal Pangan 17 (1), 92-103, 2008 | 32 | 2008 |
| 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 | 31 | 2003 |
