| A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review PY Nugrahedi, R Verkerk, B Widianarko, M Dekker Critical Reviews in Food Science and Nutrition 55 (6), 823-838, 2015 | 104 | 2015 |
| Effect of thermal processing on key phytochemical compounds in green leafy vegetables: A review N Putriani, J Perdana, Meiliana, PY Nugrahedi Food Reviews International 38 (4), 783-811, 2022 | 33 | 2022 |
| Stir-frying of chinese cabbage and pakchoi retains health-promoting glucosinolates PY Nugrahedi, T Oliviero, JK Heising, M Dekker, R Verkerk Plant Foods for Human Nutrition 72, 439-444, 2017 | 30 | 2017 |
| Pengaruh pra perlakuan terhadap kualitas kunyit yang dikeringkan dengan menggunakan solar tunnel dryer VK Ananingsih, G Arsanti, PY NugrahedI Jurnal Ilmu Pertanian Indonesia 22 (2), 79-86, 2017 | 18 | 2017 |
| Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation PY Nugrahedi, M Dekker, B Widianarko, R Verkerk LWT-Food Science and Technology 65, 421-427, 2016 | 15 | 2016 |
| Fortifikasi guava (Psidium guajava L.) jelly drink dengan zat besi organik dari kedelai (Glycine max L.) dan kacang hijau (Vigna radiate L.) CH Setyaningrum, IE Fernandez, RPY Nugrahedi Jurnal Agroteknologi 11 (01), 10-16, 2017 | 12 | 2017 |
| Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin PY Nugrahedi, B Widianarko, M Dekker, R Verkerk, T Oliviero European Food Research and Technology 240, 559-565, 2015 | 12 | 2015 |
| Processing and Preparation of Brassica Vegetables and the Fate of Glucosinolates 14 PY Nugrahedi, M Dekker, R Verkerk Glucosinolates, 407, 2017 | 5 | 2017 |
| Practices and health perception of preparation of Brassica vegetables: translating survey data to technological and nutritional implications PY Nugrahedi, I Hantoro, R Verkerk, M Dekker, B Steenbekkers International Journal of Food Sciences and Nutrition 66 (6), 633-641, 2015 | 4 | 2015 |
| Using Popular Culture's Media of Indonesian-English Picture Books as a way of Reaching More Vegetable Consuming Children EM Dukut, MP Utami, A Nugroho, NI Putri, P Nugrahedi Celt: A Journal of Culture, English Language Teaching & Literature 14 (1), 36, 2014 | 4 | 2014 |
| Reduction of glucosinolates content during sayur asin fermentation [Penurunan Kandungan Berbagai Glukosinolat selama Fermentasi Sayur Asin] PY Nugrahedi, CA Priatko, M Dekker, B Widianarko, R Verkerk Jurnal Teknologi dan Industri Pangan 24 (2), 235-235, 2013 | 4 | 2013 |
| Pengaruh Penambahan Senyawa Antioksidan Pada Penggorengan Kerupuk Bawang Terhadap Kualitas Minyak Goreng Dan Produk BKH Prayogo, M Harumi, PY Nugrahedi Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition …, 2021 | 3 | 2021 |
| Perubahan kandungan karoten dan aktivitas antioksidan pada wortel H Yudiar, PY Nugrahedi (Daucus carota) selama proses perebusan VITASPHERE 2, 27-36, 2012 | 3 | 2012 |
| Effects of Modified Atmosphere Packaging on Selected Phenomena Affecting Quality of Fresh, Edible Bamboo Shoots PY Nugrahedi, M Lusiani, ST Persijn Indonesian Food and Nutrition Progress 11 (1), 20-24, 2004 | 2 | 2004 |
| Glucosinolates during Preparation of Brassica Vegetables in Indonesia PY Nugrahedi PQDT-Global, 2015 | 1 | 2015 |
| INDONESIAN FOOD NEOPHOBIA SCALE AND ITS APPLICATION ON ETHNIC FOOD STUDY PY Nugrahedi, YKS Utomo, I Hantoro Journal of Food, Culinary, and Nutrition 1 (1), 13-26, 2024 | | 2024 |
| Effect of rice bran and spent soymilk on the dough rheological properties and quality of bread CCR Wang, PY Nugrahedi, Y Johan Food Research 7 (1), 151-160, 2023 | | 2023 |
| Laporan dan Sertifikat Sistem Penjualan GEMA PS BLY Nugraheni, RSA Nugroho, AA CHRISMASTUTI, PY Nugrahedi, ... | | 2022 |
| Effect of Production Methods on The Properties of Clear Beverages of Red Guava and Pineapple P Nugrahedi, A Damara, C Paramita, M Meiliana International Food Conference 2021, 2021 | | 2021 |
| Mencari Relevansi Manusia Belajar: Refleksi atas Darurat Belajar Daring PY Nugrahedi, AR Pratiwi | | 2020 |
Ruud VerkerkAssociate Professor, Wageningen University在 wur.nl 的电子邮件经过验证
