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1

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

Wilfred F.M. Röling, Anton Apriyantono, Henk W. Van Verseveld

Journal:

Journal of Fermentation and Bioengineering

Year:

1996

Language:

english

File:

PDF, 460 KB

english, 1996

2

Rate of browning reaction during preparation of coconut and palm sugar

Anton Apriyantono, Astrid Aristyani, Nurhayati, Yeni Lidya, Slamet Budiyanto, Soewarno T Soekarto

Journal:

International Congress Series

Year:

2002

Language:

english

File:

PDF, 77 KB

english, 2002

3

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

Weenen, Hugo, Koolhaas, Wim E., Apriyantono, Anton

Journal:

Journal of Agricultural and Food Chemistry

Year:

1996

Language:

english

File:

PDF, 67 KB

english, 1996

4

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

Roling, W. F. M., Kerler, J., Braster, M., Apriyantono, A., Stam, H., van Verseveld, H. W.

Journal:

Applied and Environmental Microbiology

Year:

2001

Language:

english

File:

PDF, 1.06 MB

english, 2001

5

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

Jennifer M. Ames, Anton Apriyantono

Journal:

Year:

1994

Language:

english

File:

PDF, 434 KB

english, 1994

6

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

Belgis, Maria, Wijaya, Christofora Hanny, Apriyantono, Anton, Kusbiantoro, Bram, Yuliana, Nancy Dewi

Journal:

Scientia Horticulturae

Year:

2017

Language:

english

File:

PDF, 1.33 MB

english, 2017

7

Novel volatile thermal degradation products of thiamine

Jennifer M Ames, Odile Hincelin, Anton Apriyantono

Journal:

Journal of the Science of Food and Agriculture

Year:

1992

Language:

english

File:

PDF, 244 KB

english, 1992

8

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

Anton Apriyantono, Jennifer M Ames

Journal:

Journal of the Science of Food and Agriculture

Year:

1993

Language:

english

File:

PDF, 731 KB

english, 1993

9

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

Odile Hincelin, Jennifer M. Ames, Anton Apriyantono, J.Stephen Elmore

Journal:

Year:

1992

Language:

english

File:

PDF, 759 KB

english, 1992

10

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

Jennifer M. Ames, Anton Apriyantono, Anna Arnoldi

Journal:

Year:

1993

Language:

english

File:

PDF, 593 KB

english, 1993

11

Volatile reaction products from a heated xylose-lysine model system

Jennifer M. Ames, Anton Apriyantono

Journal:

Year:

1993

Language:

english

File:

PDF, 609 KB

english, 1993

12

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

Nuri Andarwulan, Srikandi Fardiaz, Anton Apriyantono, Purwiyatno Hariyadi, Kalidas Shetty

Journal:

Process Biochemistry

Year:

1999

Language:

english

File:

PDF, 266 KB

english, 1999

13

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

Hanifah N. Lioe, Anton Apriyantono, Kensaku Takara, Koji Wada, Masaaki Yasuda

Journal:

Journal of Food Science

Year:

2005

Language:

english

File:

PDF, 252 KB

english, 2005

14

Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce

Lioe, Hanifah N., Apriyantono, Anton, Takara, Kensaku, Wada, Koji, Naoki, Hideo, Yasuda, Masaaki

Journal:

Journal of Agricultural and Food Chemistry

Year:

2004

Language:

english

File:

PDF, 248 KB

english, 2004

15

Identification of Compounds in the Essential Oil of Nutmeg Seeds (Myristica fragrans Houtt.) That Inhibit Locomotor Activity in Mice

Muchtaridi,, Subarnas, Anas, Apriyantono, Anton, Mustarichie, Resmi

Journal:

International Journal of Molecular Sciences

Year:

2010

Language:

english

File:

PDF, 285 KB

english, 2010

16

The Maillard Reaction in Foods and Medicine || Separation of Coloured Components of Kecap Manis (an Indonesian Soy Sauce) by HPLC and Capillary Electrophoresis

Apriyantono, Anton

Year:

2005

Language:

english

File:

PDF, 528 KB

english, 2005

17

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

Apriyantono, A.

Year:

1996

Language:

english

File:

PDF, 269 KB

english, 1996

18

[Developments in Food Science] Food Flavors: Formation, Analysis and Packaging Influences, Proceedings of the 9th International Flavor Conference The George Charalambous Memorial Symposium Volume 40 || Comparison of flavor characteristic of domestic chicken and broiler as affected by different processing methods

Apriyantono, A.

Year:

1998

Language:

english

File:

PDF, 635 KB

english, 1998