Anton Apriyantono - Concepedia

Author

Anton Apriyantono

Also Known As

A APRIYANTONO, A Apriyantono, A. Apriyantono, A. Apriyantono2), Anton Apriyantono, Anton Apriyantono 1), Anton Apriyantono 2), Anton Apriyantono1), Anton Apriyantono4), Apriyantono A

Publications

963

Citations

H-Index

Concepts

All Affiliations

IPB University University of Reading Vrije Universiteit Amsterdam University of the Ryukyus

About

Anton Apriyantono is an author at IPB University specializing in food chemistry, health sciences, and natural sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	344
2	Natural Sciences	4	4	177
3	Engineering	3	3	97
4	Biochemistry	3	3	85
5	Medicine	1	1	10

Anton Apriyantono

Publications

842

Citations

H-Index

Page 1

	Year	Citations
Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L‐α‐Aromatic Amino Acids Hanifah Nuryani Lioe, Anton Apriyantono, Kensaku Takara, Journal of Food Science Food ChemistrySodium ChlorideUmami TasteMsg/nacl MixturesFlavoromics	2005	142
Identification of Compounds in the Essential Oil of Nutmeg Seeds (Myristica fragrans Houtt.) That Inhibit Locomotor Activity in Mice Muchtaridi Muchtaridi, Anas Subarnas, Anton Apriyantono, International Journal of Molecular Sciences	2010	112
Low Molecular Weight Compounds Responsible for Savory Taste of Indonesian Soy Sauce Hanifah Nuryani Lioe, Anton Apriyantono, Kensaku Takara, Journal of Agricultural and Food Chemistry	2004	110
Sulfur-Containing Volatiles of Durian Fruits (<i>Durio </i><i>zibethinus</i> Murr.) Hugo Weenen, Wim E. Koolhaas, Anton Apriyantono Journal of Agricultural and Food Chemistry BiologyFood ChemistryHealth SciencesBotanyFlavoromics	1996	92
Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing Wilfred F. M. Röling, Josef Kerler, Martin Braster, Applied and Environmental Microbiology	2001	74
Rate of browning reaction during preparation of coconut and palm sugar Anton Apriyantono, Astrid Aristyani, Nurhayati Nurhayati, International Congress Series Food ChemistryFood ProcessingFood QualityPalm SugarFood Technology	2002	49
Low molecular weight coloured compounds formed in xylose—lysine model systems☆ Jennifer M. Ames, Anton Apriyantono, Anna Arnoldi Food Chemistry EngineeringChemical AnalysisLow Molecular WeightBiochemistryNatural Sciences	1993	45
Volatiles and aroma characterization of several lai ( Durio kutejensis ) and durian ( Durio zibethinus ) cultivars grown in Indonesia Maria Belgis, C. Hanny Wijaya, Anton Apriyantono, Scientia Horticulturae BotanyDurio ZibethinusAroma CharacterizationDurio KutejensisVolatile Element	2017	44
Comparison between traditional and industrial soy sauce (kecap) fermentation in Indonesia Wilfred F. M. Röling, Anton Apriyantono, Henk W. van Verseveld Journal of Fermentation and Bioengineering Food FermentationIndustrial Soy SauceAgricultural EconomicsFood QualityFood Safety	1996	39
Xylose‐lysine model systems: The effect of pH on the volatile reaction products Anton Apriyantono, Jennifer M. Ames Journal of the Science of Food and Agriculture Volatile Reaction ProductsEngineeringAliphatic CompoundsOrganic ChemistryChemistry	1993	30

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