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Apriyantono, Anton
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1

Volatiles and aroma characterization of several lai ( Durio..:

Belgis, Maria ; Wijaya, Christofora Hanny ; Apriyantono, Anton..
Scientia Horticulturae.  220 (2017)  - p. 291-298 , 2017
Link: https://doi.org/10.1016/..
 
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2

Identification of Compounds in the Essential Oil of Nutmeg ..:

Muchtaridi ; Subarnas, Anas ; Apriyantono, Anton.
International Journal of Molecular Sciences.  11 (2010)  11 - p. 4771-4781 , 2010
Link: https://doi.org/10.3390/..
 
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3

Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshol..:

Lioe, Hanifah N. ; Apriyantono, Anton ; Takara, Kensaku..
Journal of Food Science.  70 (2005)  7 - p. , 2005
Link: https://doi.org/10.1111/..
 
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4

Low Molecular Weight Coloured Compounds Formed in Xylose-Ly..:

, In: Maillard Reactions in Chemistry, Food and Health,
Apriyantono, Anton ; Ames, Jennifer M. - p. 410 , 2005
Link: https://doi.org/10.1533/..
 
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5

Low Molecular Weight Compounds Responsible for Savory Taste..:

Lioe, Hanifah N. ; Apriyantono, Anton ; Takara, Kensaku...
Journal of Agricultural and Food Chemistry.  52 (2004)  19 - p. 5950-5956 , 2004
Link: https://doi.org/10.1021/..
 
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6

Rate of browning reaction during preparation of coconut and..:

Apriyantono, Anton ; Aristyani, Astrid ; Nurhayati...
International Congress Series.  1245 (2002)  - p. 275-278 , 2002
Link: https://doi.org/10.1016/..
 
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7

Mobilization of primary metabolites and phenolics during na..:

Andarwulan, Nuri ; Fardiaz, Srikandi ; Apriyantono, Anton..
Process Biochemistry.  35 (1999)  1-2 - p. 197-204 , 1999
Link: https://doi.org/10.1016/..
 
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8

Sulfur-Containing Volatiles of Durian Fruits (Durio zibethi..:

Weenen, Hugo ; Koolhaas, Wim E. ; Apriyantono, Anton
Journal of Agricultural and Food Chemistry.  44 (1996)  10 - p. 3291-3293 , 1996
Link: https://doi.org/10.1021/..
 
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9

Comparison between traditional and industrial soy sauce (ke..:

Röling, Wilfred F.M. ; Apriyantono, Anton ; Van Verseveld, Henk W.
Journal of Fermentation and Bioengineering.  81 (1996)  3 - p. 275-278 , 1996
Link: https://doi.org/10.1016/..
 
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10

Comparison of the non-volatile ethyl acetate-extractable re..:

Ames, Jennifer M. ; Apriyantono, Anton
Food Chemistry.  50 (1994)  3 - p. 289-292 , 1994
Link: https://doi.org/10.1016/..
 
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11

Xylose‐lysine model systems: The effect of pH on the volati..:

Apriyantono, Anton ; Ames, Jennifer M
Journal of the Science of Food and Agriculture.  61 (1993)  4 - p. 477-484 , 1993
Link: https://doi.org/10.1002/..
 
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12

Volatile reaction products from a heated xylose-lysine mode..:

Ames, Jennifer M. ; Apriyantono, Anton
Food Chemistry.  48 (1993)  3 - p. 271-277 , 1993
Link: https://doi.org/10.1016/..
 
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13

The effect of xylose on the generation of volatiles from he..:

Hincelin, Odile ; Ames, Jennifer M. ; Apriyantono, Anton.
Food Chemistry.  44 (1992)  5 - p. 381-389 , 1992
Link: https://doi.org/10.1016/..
 
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14

Novel volatile thermal degradation products of thiamine:

Ames, Jennifer M ; Hincelin, Odile ; Apriyantono, Anton
Journal of the Science of Food and Agriculture.  58 (1992)  2 - p. 287-289 , 1992
Link: https://doi.org/10.1002/..
 
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15

EFEKTIVITAS METODE AKTIVITAS ANTIOKSIDAN PADA FRAKSI KECAP ..:

Rosida, Dedin F ; Wijaya, C. Hany ; Apriyantono, Anton.
http://ejournal.upnjatim.ac.id/index.php/teknologi-pangan/article/view/396.  , 2013
Link: http://ejournal.upnjatim..
 
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