Apriyantono A - Search Results

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

Lioe HN, Apriyantono A, Takara K, Wada K, Naoki H, Yasuda M. Lioe HN, et al. Among authors: apriyantono a. J Agric Food Chem. 2004 Sep 22;52(19):5950-6. doi: 10.1021/jf049230d. J Agric Food Chem. 2004. PMID: 15366848

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

Apriyantono A, Setyaningsih D, Hariyadi P, Nuraida L. Apriyantono A, et al. Adv Exp Med Biol. 2004;542:213-26. doi: 10.1007/978-1-4419-9090-7_15. Adv Exp Med Biol. 2004. PMID: 15174583 No abstract available.

Microorganisms with a taste for vanilla: microbial ecology of traditional Indonesian vanilla curing.

Röling WF, Kerler J, Braster M, Apriyantono A, Stam H, van Verseveld HW. Röling WF, et al. Among authors: apriyantono a. Appl Environ Microbiol. 2001 May;67(5):1995-2003. doi: 10.1128/AEM.67.5.1995-2003.2001. Appl Environ Microbiol. 2001. PMID: 11319073 Free PMC article.

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

Muchtaridi, Subarnas A, Apriyantono A, Mustarichie R. Muchtaridi, et al. Among authors: apriyantono a. Int J Mol Sci. 2010 Nov 23;11(11):4771-81. doi: 10.3390/ijms11114771. Int J Mol Sci. 2010. PMID: 21151471 Free PMC article.

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