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Facility & Publications

Publications

2016

Nugrahedi, P. Y., Dekker, M., Widianarko, B., & Verkerk, R. (2016). Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation. LWT-Food Science and Technology65, 421-427.

 

2015

Nugrahedi, P. Y., Verkerk, R., Widianarko, B., & Dekker, M. (2015). A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review. Critical reviews in food science and nutrition55(6), 823-838.

Hartayanie, L., & Adriani, M. (2015). Karakteristik emulsi santan dan minyak kedelai yang ditambah gum arab dan sukrosa ester [Emulsion Characteristics of Coconut Milk and Soybean Oil Added by Gum Arabic, Sucrose Ester]. Jurnal Teknologi Dan Industri Pangan25(2), 152.

Nugrahedi, P. Y., Widianarko, B., Dekker, M., Verkerk, R., & Oliviero, T. (2015). Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin. European Food Research and Technology240(3), 559-565.

Nugrahedi, P. Y., Hantoro, I., Verkerk, R., Dekker, M., & Steenbekkers, B. (2015). Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications.International journal of food sciences and nutrition66(6), 633-641.

Yuantari, M. G., Van Gestel, C. A., Van Straalen, N. M., Widianarko, B., Sunoko, H. R., & Shobib, M. N. (2015). Knowledge, attitude, and practice of Indonesian farmers regarding the use of personal protective equipment against pesticide exposure. Environmental monitoring and assessment187(3), 1-7.

Goh, R., Gao, J., Ananingsih, V. K., Ranawana, V., Henry, C. J., & Zhou, W. (2015). Green tea catechins reduced the glycaemic potential of bread: An in vitro digestibility study. Food chemistry180, 203-210.

Yuantari, M. G. C., Widianarko, B., & Sunoko, H. R. (2015). Analisis Risiko Pajanan Pestisida Terhadap Kesehatan Petani. Jurnal Kesehatan Masyarakat,10(2), 239-245.

Nugrahedi, P. Y., Hantoro, I., Verkerk, R., Dekker, M., & Steenbekkers, B. (2015). Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications.International journal of food sciences and nutrition66(6), 633-641.

 

2014

Zhang, L., Huang, S., Ananingsih, V. K., Zhou, W., & Chen, X. D. (2014). A study on Bifidobacterium lactis Bb12 viability in bread during baking. Journal of Food Engineering122, 33-37.

Ananingsih, V. K., Sim, E. Y., Chen, X. D., & Zhou, W. (2014). Heat Transfer during Steaming of Bread. International Journal of Food Engineering10(4), 613-623.

Soedarini, B., van Gestel, C. A., van Straalen, N. M., Widianarko, B., & Röling, W. F. (2014). Interactions between accumulated copper, bacterial community structure and histamine levels in crayfish meat during storage. Journal of the science of food and agriculture94(10), 2023-2029.

Dukut, E. M., Utami, M. P., Nugroho, A., Putri, N. I., & Nugrahedi, P. Y. (2014). Using popular culture’s media of Indonesian-English picturebooks as a way of reaching more vegetable consuming children. Celt14(1), 36.

 

2013

Ananingsih, V. K., Gao, J., & Zhou, W. (2013). Impact of green tea extract and fungal alpha-amylase on dough proofing and steaming. Food and Bioprocess Technology6(12), 3400-3411.

Ananingsih, V. K., Sharma, A., & Zhou, W. (2013). Green tea catechins during food processing and storage: a review on stability and detection. Food Research International50(2), 469-479.

Soedarini, B., Klaver, L., Giesen, D., Roessink, I., Widianarko, B., van Straalen, N. M., & van Gestel, C. A. (2013). Effect of copper exposure on histamine concentrations in the marbled crayfish (Procambarus fallax forma virginalis). Animal Biology63(2), 139-147.

Nugrahedi, P. Y., Priatko, C. A., Dekker, M., Widianarko, B., & Verkerk, R. (2013). Reduction of glucosinolates content during sayur asin fermentation [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin]. Jurnal Teknologi Dan Industri Pangan24(2), 235.

 

2012

Soedarini, B., Klaver, L., Roessink, I., Widianarko, B., Van Straalen, N. M., & Van Gestel, C. A. M. (2012). Copper kinetics and internal distribution in the marbled crayfish (Procambarus sp.). Chemosphere87(4), 333-338.

Yudiar, H., Lindayani, L., & Nugrahedi, P. Y. (2012). Perubahan kandungan karoten dan aktivitas antioksidan pada wortel (Daucus carota) selama proses perebusan. Vitasphere2(1), 27-36.