| γ-Aminobutyric acid found in fermented foods and beverages: current trends NRM Sahab, E Subroto, RL Balia, GL Utama Heliyon 6 (11), 2020 | 71 | 2020 |
| Kajian karakteristik tekstur (texture profil analysis) dan organoleptik daging ayam asap berbasis teknologi asap cair tempurung kelapa R Indiarto, B Nurhadi, E Subroto Jurnal Teknologi Hasil Pertanian 5 (2), 2012 | 69 | 2012 |
| Monoacylglycerols and diacylglycerols for fat-based food products: a review E Subroto Food Research 4 (4), 932-943, 2020 | 39 | 2020 |
| Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono-and diacylglycerol E Subroto, Supriyanto, T Utami, C Hidayat Food science and biotechnology 28, 511-517, 2019 | 36 | 2019 |
| Effect of heat-moisture treatment on functional and pasting properties of potato (Solanum tuberosum L. var. Granola) starch E Subroto, R Indiarto, H Marta, S Shalihah Food Research, 469-476, 2019 | 33 | 2019 |
| Bottom–up nanoparticle synthesis: a review of techniques, polyphenol-based core materials, and their properties R Indiarto, LPA Indriana, R Andoyo, E Subroto, B Nurhadi European Food Research and Technology 248 (1), 1-24, 2022 | 31 | 2022 |
| Bioactive monolaurin as an antimicrobial and its potential to improve the immune system and against COVID-19: A review E Subroto, R Indiarto Food Res 4 (6), 2355-2365, 2020 | 28 | 2020 |
| The analysis techniques of amino acid and protein in food and agricultural products E Subroto, E Lembong, F Filianty, R Indiarto, G Primalia, M Putri, ... Int. J. Sci. Technol. Res 9 (10), 29-36, 2020 | 27 | 2020 |
| Enzymatic and chemical synthesis of high mono-and diacylglycerol from palm stearin and olein blend at different type of reactor stirrers E Subroto, MF Wisamputri, T Utami, C Hidayat Journal of the Saudi Society of Agricultural Sciences 19 (1), 31-36, 2020 | 26 | 2020 |
| A review on bioactive peptides derived from various sources of meat and meat by-products B Rezaharsamto, E Subroto Int. J. Sci. Technol. Res 8 (12), 3151-3156, 2019 | 25 | 2019 |
| Semi-industrial high-temperature ceramic membrane clarification during starch hydrolysis PTP Aryanti, E Subroto, D Mangindaan, IN Widiasa, IG Wenten Journal of food engineering 274, 109844, 2020 | 24 | 2020 |
| Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage R Indiarto, B Nurhadi, T Tensiska, E Subroto, YJ Istiqamah Food Res 4 (2), 522-531, 2020 | 24 | 2020 |
| Production and application of crosslinking-modified starch as fat replacer: A review E Subroto, R Indiarto, M Djali, HD Rosyida Int. J. Eng. Trends Technol 68 (12), 26-30, 2020 | 23 | 2020 |
| Meat irradiation: A comprehensive review of its impact on food quality and safety R Indiarto, AN Irawan, E Subroto Foods 12 (9), 1845, 2023 | 22 | 2023 |
| Solid lipid nanoparticles: Review of the current research on encapsulation and delivery systems for active and antioxidant compounds E Subroto, R Andoyo, R Indiarto Antioxidants 12 (3), 633, 2023 | 20 | 2023 |
| Bioactive compounds in garlic (Allium sativum L.) as a source of antioxidants and its potential to improve the immune system: a review E Subroto, Y Cahyana, M Tensiska, F Lembong, E Filianty, E Kurniati, ... Food Research 5 (6), 1-11, 2021 | 20 | 2021 |
| Ginger rhizomes (Zingiber officinale) functionality in food and health perspective: a review R Indiarto, E Subroto, S Angeline Food Res 5, 497-505, 2021 | 19 | 2021 |
| The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract R Indiarto, R Reni, GL Utama, E Subroto, AD Pangawikan, M Djali International Journal of Food Properties 26 (1), 122-138, 2023 | 18 | 2023 |
| Review on the analysis methods of starch, amylose, amylopectinin food and agricultural products E Subroto, G Jeanette, Y Meiyanasari, I Luwinsky, S Baraddiaz International Journal of Emerging Trends in Engineering Research 8 (7), 2020 | 18 | 2020 |
| Physicochemical and sensorial properties of recombined butter produced from milk fat and fish oil blend E Subroto, Tensiska, R Indiarto, H Marta, AS Wulan Bioscience Research 15 (4), 3720-3727, 2018 | 17 | 2018 |
