Hanifah Nuryani Lioe

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

Hanifah Nuryani Lioe, Anton Apriyantono, Kensaku Takara et al. · Journal of Food Science · 2005 · 142 citations

Food Chemistry, Sodium Chloride, Umami Taste +9

Evaluation of Peptide Contribution to the Intense Umami Taste of Japanese Soy Sauces

Hanifah Nuryani Lioe, Kensaku Takara, Masaaki Yasuda · Journal of Food Science · 2006 · 123 citations

Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu) – Koikuchi, tamari and shiro shoyu

Hanifah Nuryani Lioe, Kōji Wada, Takayoshi Aoki et al. · Food Chemistry · 2006 · 111 citations

Food Chemistry, Japanese Soy Sauce, Food Composition +6

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

Hanifah Nuryani Lioe, Anton Apriyantono, Kensaku Takara et al. · Journal of Agricultural and Food Chemistry · 2004 · 110 citations

Proteomic study of bioactive peptides from tempe

Badrut Tamam, Dahrul Syah, Maggy Thenawidjaja Suhartono et al. · Journal of Bioscience and Bioengineering · 2019 · 71 citations

Proteomic Technology, Biochemistry, Protein Folding +5