| Improved speed, specificity, and limit of determination of an aqueous acid extraction thiobarbituric acid-C18 method for measuring lipid peroxidation in beef S Raharjo, JN Sofos, GR Schmidt Journal of Agricultural and Food Chemistry 40 (11), 2182-2185, 1992 | 358 | 1992 |
| Methodology for measuring malonaldehyde as a product of lipid peroxidation in muscle tissues: A review S Raharjo, JN Sofos Meat science 35 (2), 145-169, 1993 | 294 | 1993 |
| Kerusakan oksidatif pada makanan S Raharjo Ugm Press, 2018 | 162 | 2018 |
| Antioxidant activity of brown algae Sargassum species extracts from the coastline of java island SA Budhiyanti, S Raharjo, DW Marseno, IYB Lelana American Journal of Agricultural and Biological Science, 2012 | 115 | 2012 |
| Solid‐phase acid extraction improves thiobarbituric acid method to determine lipid oxidation S Raharjo, JN Sofos, GR Schmidt Journal of Food Science 58 (4), 921-924, 1993 | 110 | 1993 |
| Quality characteristics of restructured beef steaks manufactured by various techniques S Raharjo, DR Dexter, RC Worfel, JN Sofos, MB Solomon, GW Shults, ... Journal of Food Science 60 (1), 68-71, 1995 | 67 | 1995 |
| Formulation and stability of water-in-virgin coconut oil microemulsion using ternary food grade nonionic surfactants. A Rukmini, S Raharjo, P Hastuti, S Supriyadi International Food Research Journal 19 (1), 2012 | 66 | 2012 |
| Fermentasi: metode untuk meningkatkan nilai nutrisi jerami padi Y Yanuartono, S Indarjulianto, H Purnamaningsih, A Nururrozi, S Raharjo Jurnal Sain Peternakan Indonesia 14 (1), 49-60, 2019 | 60 | 2019 |
| Aktivitas antioksidan dan kadar senyawa fenolik pada kunir putih (Curcuma mangga Val.) segar dan setelah blanching D Pujimulyani, S Raharjo, Y Marsono, U Santoso Agritech 30 (2), 2010 | 60 | 2010 |
| Stabilitas ekstrak antosianin beras ketan (Oryza sativa var. glutinosa) hitam selama proses pemanasan dan penyimpanan N Suhartatik, M Karyantina, A Mustofa, MN Cahyanto, S Raharjo, ... Agritech 33 (4), 384-390, 2013 | 51 | 2013 |
| Immunomodulatory activity of Bengkoang (Pachyrhizus erosus) fiber extract in vitro and in vivo ID Kumalasari, K Nishi, E Harmayani, S Raharjo, T Sugahara Cytotechnology 66, 75-85, 2014 | 50 | 2014 |
| Evaluation of immunostimulatory effect of the arrowroot (Maranta arundinacea. L) in vitro and in vivo ID Kumalasari, E Harmayani, LA Lestari, S Raharjo, W Asmara, K Nishi, ... Cytotechnology 64, 131-137, 2012 | 49 | 2012 |
| Free radical scavenging, metal chelating and singlet oxygen quenching activity of fractionated brown seaweed Sargassum hystrix extract. SA Budhiyanti, S Raharjo, DW Marseno, IYB Lelana | 49 | 2011 |
| Pattern of peroxide value changes in virgin coconut oil (VCO) due to photo-oxidation sensitized by chlorophyll A Rukmini, S Raharjo Journal of the American Oil Chemists' Society 87 (12), 1407-1412, 2010 | 47 | 2010 |
| Indonesian wild honey authenticity analysis using attenuated total reflectance-fourier transform infrared (ATR-FTIR) spectroscopy combined with multivariate statistical techniques Y Riswahyuli, A Rohman, FMCS Setyabudi, S Raharjo Heliyon 6 (4), 2020 | 44 | 2020 |
| Tranggongo E Suryanto, H Sastrohamidjojo, S Raharjo Antiradical Activity of Andaliman (Zanthoxylum acanthopodium DC.) Fruit …, 2004 | 42 | 2004 |
| Perubahan Aktivitas Antioksidan, Kadar Antosianin dan Polifenol pada Beberapa Tingkat Kemasakan Buah Duwet (Syzygium Cumini) LN Lestario, S Suparmo, S Raharjo, T Tranggono Agritech: Jurnal Fakultas Teknologi Pertanian UGM 25 (4), 98780, 0 | 37* | |
| Ekstraksi daun gedi (Abelmoschus Manihot L) secara sekuensial dan aktivitas antioksidannya M Taroreh, S Rahardjo, P Hastuti, A Murdiati Agritech 35 (3), 280-287, 2015 | 35 | 2015 |
| The effects of blanching treatment on the radical scavenging activity of white saffron (Curcuma mangga Val.) D Pujimulyani, S Raharjo, Y Marsono, U Santoso International Food Research Journal 17, 615-621, 2010 | 35 | 2010 |
| Restructuring veal steaks with salt/phosphate and sodium alginate/calcium lactate S Raharjo, DR Dexter, RC Worfel, JN Sofos, MB Solomon, GW Shults, ... Journal of food science 59 (3), 471-473, 1994 | 33 | 1994 |
