Search Results - APRIYANTONO, Anton

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  1. 1
    Identification of compounds in the essential oil of nutmeg seeds (Myristica fragrans Houtt.) that inhibit locomotor activity in mice

    Identification of compounds in the essential oil of nutmeg seeds (Myristica fragrans Houtt.) that inhibit locomotor activity in mice by Muchtaridi, Subarnas, Anas, Apriyantono, Anton, Mustarichie, Resmi

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  2. 2
    Volatiles and aroma characterization of several lai (Durio kutejensis) and durian (Durio zibethinus) cultivars grown in Indonesia

    Volatiles and aroma characterization of several lai (Durio kutejensis) and durian (Durio zibethinus) cultivars grown in Indonesia by Belgis, Maria, Wijaya, Christofora Hanny, Apriyantono, Anton, Kusbiantoro, Bram, Yuliana, Nancy Dewi

    Published in Scientia horticulturae
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  3. 3
    Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce

    Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce by Lioe, Hanifah N, Apriyantono, Anton, Takara, Kensaku, Wada, Koji, Naoki, Hideo, Yasuda, Masaaki

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  4. 4
    Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing

    Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing by RÖLING, Wilfred F. M, KERLER, Josef, BRASTER, Martin, APRIYANTONO, Anton, STAM, Hein, VAN VERSEVELD, Henk W

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  5. 5
    Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids

    Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids by Lioe, H.N, Apriyantono, A, Takara, K, Wada, K, Yasuda, M

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  6. 6
    Umami Taste Enhancement of MSG/NaCI Mixtures by Subthreshold L-alpha-Aromatic Amino Acids

    Umami Taste Enhancement of MSG/NaCI Mixtures by Subthreshold L-alpha-Aromatic Amino Acids by Lioe, Hanifah N, Apriyantono, Anton, Takara, Kensaku, Wada, Koji, Yasuda, Masaaki

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  7. 7
    Mobilization of primary metabolites and phenolics during natural fermentation in seeds of Pangium edule Reinw

    Mobilization of primary metabolites and phenolics during natural fermentation in seeds of Pangium edule Reinw by Andarwulan, Nuri, Fardiaz, Srikandi, Apriyantono, Anton, Hariyadi, Purwiyatno, Shetty, Kalidas

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  8. 8
    Rate of browning reaction during preparation of coconut and palm sugar

    Rate of browning reaction during preparation of coconut and palm sugar by Apriyantono, Anton, Aristyani, Astrid, Nurhayati, Lidya, Yeni, Budiyanto, Slamet, Soekarto, Soewarno T

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  9. 9
    Comparison between traditional and industrial soy sauce ( kecap) fermentation in Indonesia

    Comparison between traditional and industrial soy sauce ( kecap) fermentation in Indonesia by Röling, Wilfred F.M., Apriyantono, Anton, Van Verseveld, Henk W.

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