A. Apriyantono

发表

Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

W. Röling, H. V. van Verseveld, H. Stam, 2001, Applied and Environmental Microbiology.

Flavor Characteristics of Indonesian Soy Sauce (Kecap Manis)

A. Apriyantono, H. Husain, L. Lie, 1999 .

Identification of Character Impact Odorants of Wood Apple Fruit (Feronia Limonia)

B. Kumara, A. Apriyantono, 2004 .

Soy Sauce: Typical Aspects of Japanese Shoyu and Indonesian Kecap

M. Yasuda, H. Lioe, A. Apriyantono, 2012 .

Sulfur-Containing Volatiles of Durian Fruits (Durio zibethinus Murr.)

H. Weenen, A. Apriyantono, W. E. Koolhaas, 1996 .

Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-α-Aromatic Amino Acids

M. Yasuda, H. Lioe, Koji Wada, 2005 .

Low molecular weight compounds responsible for savory taste of Indonesian soy sauce.

H. Naoki, M. Yasuda, H. Lioe, 2004, Journal of agricultural and food chemistry.

Mobilization of primary metabolites and phenolics during natural fermentation in seeds of Pangium edule Reinw.

N. Andarwulan, K. Shetty, A. Apriyantono, 1999 .

Novel volatile thermal degradation products of thiamine

J. Ames, A. Apriyantono, Odile Hincelin, 1992 .

AOAC. 2005. Official of Analysis of The Association of Official Analytical Chemistry. Arlington

A. Apriyantono, S. Budijanto, D. Fardiaz, 2011 .

Identification of Volatile Compounds and Key Aroma Compounds of Andaliman Fruit (Zanthoxylum acanthopodium DC)

C. Wijaya, A. Apriyantono, Irene Triyanti Hadiprodjo, 2002 .

Comparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia

W. Röling, A. Apriyantono, H. V. Verseveld, 1996 .

Molecular Sciences Identification of Compounds in the Essential Oil of Nutmeg Seeds (myristica Fragrans Houtt.) That Inhibit Locomotor Activity in Mice

R. Mustarichie, A. Subarnas, A. Apriyantono, 2022 .

Comparison of the non-volatile ethyl acetate-extractable reaction products formed in a xylose-lysine model system heated with and without pH control

J. Ames, A. Apriyantono, 1994 .

Volatile reaction products from a heated xylose-lysine model system

J. Ames, A. Apriyantono, 1993 .

Volatiles and aroma characterization of several lai (Durio kutejensis) and durian (Durio zibethinus) cultivars grown in Indonesia

N. D. Yuliana, C. Wijaya, A. Apriyantono, 2017 .

Xylose-lysine model systems: The effect of pH on the volatile reaction products

J. Ames, A. Apriyantono, 1993 .

AKTIVITAS ANTIOKSIDAN EKSTRAK DAN FRAKSI EKSTRAK BIJI ATUNG (Parinarium glaberrimum Hassk.) [Antioxidant Activities of Parinarium glaberrimum Hassk Extracts and their Fractions]

A. Apriyantono, D. Fardiaz, S. T. Soekarto, 2002 .

Isolation and Tentative Identification of Volatile Compound of Atung(Parinarium glaberrimum Hassk) Seed

Murhadi, A. Apriyantono, S. Yasni, 2010 .

Low molecular weight coloured compounds formed in xylose—lysine model systems☆

A. Arnoldi, J. Ames, A. Apriyantono, 1993 .

Rate of browning reaction during preparation of coconut and palm sugar

Nurhayati, A. Apriyantono, S. T. Soekarto, 2002 .

Analysis of compounds possessing inhibitory properties on mice locomotor activity from essential oils of Ki Lemo bark (Litsea cubeba lour. Pers)

A. Subarnas, A. Apriyantono, S. Budijanto, 2005 .

ANALYSIS OF VOLATILES OF KECAP MANIS (A TYPICAL INDONESIAN SOY SAUCE)

A. Apriyantono, L. Lie, N. L. Puspitasari-Nienaber, 1996 .

Comparison of flavor characteristic of domestic chicken and broiler as affected by different processing methods

Indrawaty, A. Apriyantono, 1998 .

The effect of xylose on the generation of volatiles from heated thiamine

J. Elmore, J. Ames, A. Apriyantono, 1992 .

DUCK MEAT OFF-ODOR AS AFFECTED BY DIFFERENT STRAINS AND DIETARY LIPIDS (BAU DAGING ITIK YANG DIPENGARUHI OLEH PERBEDAAN GALUR TERNAK DAN JENIS PAKAN)

A. Apriyantono, R. Hutagalung, P. Hardjosworo, 2010 .

Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration.

L. Nuraida, D. Setyaningsih, A. Apriyantono, 2004, Advances in experimental medicine and biology.