Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Yudiono K.
Effect of Sprouting on Anthocyanin, Antioxidant Activity, Color Intensity and Color Attributes in Purple Sweet Potatoes
Food Research
Food Science
Related publications
KARAKTERISTIK WARNA DAN AKTIVITAS ANTIOKSIDAN ANTOSIANIN UBI JALAR UNGU [Color Characteristics and Antioxidant Activity of Anthocyanin Extract From Purple Sweet Potato]
Jurnal Teknologi dan Industri Pangan
Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Study on the Stability and Application of Anthocyanin From Purple Sweet Potato
DEStech Transactions on Computer Science and Engineering
Cultivar Effect on the Sweet Cherry Antioxidant and Some Chemical Attributes
Folia Horticulturae
Horticulture
Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored With Andes Berry (Rubus Glaucus Benth) Anthocyanin Powder
Journal of Food Science
Food Science
Purple Sweet Potatoes and Bits as Dental Plaque Identification Agents
Jurnal Kesehatan Gigi
Effect of Incorporating Purple-Fleshed Sweet Potato in Biscuit on Antioxidant Content, Antioxidant Capacity and Colour Characteristics
Malaysian Journal of Analytical Sciences
Analytical Chemistry
The Color Purple and Women's Time
Journal of Language Teaching and Research
Kinetics of Temperature Effect on Antioxidant Activity, Phenolic Compounds and Color of Iranian Jujube Honey
Heliyon
Multidisciplinary
