Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-02

AUTHORS

Dian Herawati, Puspo Edi Giriwono, Fitriya Nur Annisa Dewi, Takehiro Kashiwagi, Nuri Andarwulan

ABSTRACT

Indonesian Lampung Robusta coffee green beans were roasted at eight roasting levels (green bean, early yellow, brown, 1st crack done, very light, light, medium, and dark), followed by grinding and brewing. The physical properties of ground coffee and chemical properties of brewed coffee were analyzed. The resulting data were mapped in order to investigate the critical roasting level. It was observed that major alterations for physicochemical properties of coffee happened after "first crack" roasting level (when water activity (Aw) of bean decreased from 0.22 to 0.15). This cracking is defined as popping sound of the bean during roasting. Continuous formation of melanoidins under low Aw (< 0.15) was followed by slow degradation of chlorogenic acid (5-CQA) and total phenolic compounds. Caffeine was stable during roasting, while antioxidant activity slightly decreased. The "first crack" was determined to be the critical roasting level to produce roasted coffee beans containing high concentrations of phenolics. More... »

PAGES

7-14

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10068-018-0442-x

DOI

http://dx.doi.org/10.1007/s10068-018-0442-x

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1105830389

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30815289


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0907", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Environmental Engineering", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Bogor Agricultural University", 
          "id": "https://www.grid.ac/institutes/grid.440754.6", 
          "name": [
            "Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), IPB Dramaga Campus, 16680, Bogor, Indonesia", 
            "Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University (IPB), Jl. Ulin No.1 IPB Dramaga Campus, 16680, Bogor, Indonesia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Herawati", 
        "givenName": "Dian", 
        "id": "sg:person.012454007464.10", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012454007464.10"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Bogor Agricultural University", 
          "id": "https://www.grid.ac/institutes/grid.440754.6", 
          "name": [
            "Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), IPB Dramaga Campus, 16680, Bogor, Indonesia", 
            "Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University (IPB), Jl. Ulin No.1 IPB Dramaga Campus, 16680, Bogor, Indonesia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Giriwono", 
        "givenName": "Puspo Edi", 
        "id": "sg:person.0733110454.26", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0733110454.26"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Bogor Agricultural University", 
          "id": "https://www.grid.ac/institutes/grid.440754.6", 
          "name": [
            "Primate Research Center, Bogor Agricultural University (IPB), Jl. Lodaya II No. 5, Bogor, Indonesia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Dewi", 
        "givenName": "Fitriya Nur Annisa", 
        "id": "sg:person.0657052207.04", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0657052207.04"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "K\u014dchi University", 
          "id": "https://www.grid.ac/institutes/grid.278276.e", 
          "name": [
            "Department of Agricultural Chemistry, Faculty of Agricultural and Marine Science, Kochi University, B200, 7838502, Monobe, Nankoku, Kochi, Japan"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Kashiwagi", 
        "givenName": "Takehiro", 
        "id": "sg:person.01157324703.78", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01157324703.78"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Bogor Agricultural University", 
          "id": "https://www.grid.ac/institutes/grid.440754.6", 
          "name": [
            "Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), IPB Dramaga Campus, 16680, Bogor, Indonesia", 
            "Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University (IPB), Jl. Ulin No.1 IPB Dramaga Campus, 16680, Bogor, Indonesia"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Andarwulan", 
        "givenName": "Nuri", 
        "id": "sg:person.013377270315.13", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013377270315.13"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/j.foodchem.2016.09.095", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000790188"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2014.11.053", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004704310"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.agsy.2015.02.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005838812"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2016.06.041", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009775889"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2011.05.059", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010219206"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2014.02.053", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010681423"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.imr.2014.08.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010829542"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijheatmasstransfer.2016.08.083", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012742617"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1186/1471-2407-11-96", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015006244", 
          "https://doi.org/10.1186/1471-2407-11-96"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2010.07.008", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016015967"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfca.2013.09.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017688832"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.2337/dc13-1203", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023912587"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.2337/dc13-1203", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023912587"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2014.08.016", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1027020149"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2013.06.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1027773973"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.indcrop.2015.02.047", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1027865361"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0176-1617(11)82181-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029978353"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2014.03.045", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031516534"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2010.12.037", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034410452"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2003.07.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034857919"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2003.07.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034857919"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijms.2014.02.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042322720"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.profoo.2011.09.059", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042851323"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2016.08.012", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046555670"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.2000.tb16026.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047919382"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1186/bcr2879", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051273034", 
          "https://doi.org/10.1186/bcr2879"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3945/ajcn.110.004044", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051908849"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ed062p446", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055455926"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2019-02", 
    "datePublishedReg": "2019-02-01", 
    "description": "Indonesian Lampung Robusta coffee green beans were roasted at eight roasting levels (green bean, early yellow, brown, 1st crack done, very light, light, medium, and dark), followed by grinding and brewing. The physical properties of ground coffee and chemical properties of brewed coffee were analyzed. The resulting data were mapped in order to investigate the critical roasting level. It was observed that major alterations for physicochemical properties of coffee happened after \"first crack\" roasting level (when water activity (Aw) of bean decreased from 0.22 to 0.15). This cracking is defined as popping sound of the bean during roasting. Continuous formation of melanoidins under low Aw (<\u20090.15) was followed by slow degradation of chlorogenic acid (5-CQA) and total phenolic compounds. Caffeine was stable during roasting, while antioxidant activity slightly decreased. The \"first crack\" was determined to be the critical roasting level to produce roasted coffee beans containing high concentrations of phenolics.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s10068-018-0442-x", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1119788", 
        "issn": [
          "1226-7708", 
          "2092-6456"
        ], 
        "name": "Food Science and Biotechnology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "1", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "28"
      }
    ], 
    "name": "Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans", 
    "pagination": "7-14", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "e21e472ecbeed8c704e9aba185667defd7ef33a0e73dca4672743684fcd7a0d8"
        ]
      }, 
      {
        "name": "pubmed_id", 
        "type": "PropertyValue", 
        "value": [
          "30815289"
        ]
      }, 
      {
        "name": "nlm_unique_id", 
        "type": "PropertyValue", 
        "value": [
          "9816587"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s10068-018-0442-x"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1105830389"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s10068-018-0442-x", 
      "https://app.dimensions.ai/details/publication/pub.1105830389"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T10:50", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000350_0000000350/records_77579_00000001.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1007%2Fs10068-018-0442-x"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s10068-018-0442-x'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s10068-018-0442-x'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s10068-018-0442-x'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s10068-018-0442-x'


 

This table displays all metadata directly associated to this object as RDF triples.

182 TRIPLES      21 PREDICATES      55 URIs      21 LITERALS      9 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s10068-018-0442-x schema:about anzsrc-for:09
2 anzsrc-for:0907
3 schema:author Ncb7042f4d34c4b75b917a696642ca415
4 schema:citation sg:pub.10.1186/1471-2407-11-96
5 sg:pub.10.1186/bcr2879
6 https://doi.org/10.1016/j.agsy.2015.02.008
7 https://doi.org/10.1016/j.foodchem.2003.07.007
8 https://doi.org/10.1016/j.foodchem.2010.07.008
9 https://doi.org/10.1016/j.foodchem.2011.05.059
10 https://doi.org/10.1016/j.foodchem.2016.06.041
11 https://doi.org/10.1016/j.foodchem.2016.09.095
12 https://doi.org/10.1016/j.foodres.2010.12.037
13 https://doi.org/10.1016/j.foodres.2013.06.006
14 https://doi.org/10.1016/j.foodres.2014.03.045
15 https://doi.org/10.1016/j.foodres.2014.11.053
16 https://doi.org/10.1016/j.ijheatmasstransfer.2016.08.083
17 https://doi.org/10.1016/j.ijms.2014.02.010
18 https://doi.org/10.1016/j.imr.2014.08.002
19 https://doi.org/10.1016/j.indcrop.2015.02.047
20 https://doi.org/10.1016/j.jfca.2013.09.002
21 https://doi.org/10.1016/j.jfoodeng.2014.08.016
22 https://doi.org/10.1016/j.lwt.2014.02.053
23 https://doi.org/10.1016/j.lwt.2016.08.012
24 https://doi.org/10.1016/j.profoo.2011.09.059
25 https://doi.org/10.1016/s0176-1617(11)82181-4
26 https://doi.org/10.1021/ed062p446
27 https://doi.org/10.1111/j.1365-2621.2000.tb16026.x
28 https://doi.org/10.2337/dc13-1203
29 https://doi.org/10.3945/ajcn.110.004044
30 schema:datePublished 2019-02
31 schema:datePublishedReg 2019-02-01
32 schema:description Indonesian Lampung Robusta coffee green beans were roasted at eight roasting levels (green bean, early yellow, brown, 1st crack done, very light, light, medium, and dark), followed by grinding and brewing. The physical properties of ground coffee and chemical properties of brewed coffee were analyzed. The resulting data were mapped in order to investigate the critical roasting level. It was observed that major alterations for physicochemical properties of coffee happened after "first crack" roasting level (when water activity (Aw) of bean decreased from 0.22 to 0.15). This cracking is defined as popping sound of the bean during roasting. Continuous formation of melanoidins under low Aw (< 0.15) was followed by slow degradation of chlorogenic acid (5-CQA) and total phenolic compounds. Caffeine was stable during roasting, while antioxidant activity slightly decreased. The "first crack" was determined to be the critical roasting level to produce roasted coffee beans containing high concentrations of phenolics.
33 schema:genre research_article
34 schema:inLanguage en
35 schema:isAccessibleForFree false
36 schema:isPartOf N1ee682b4b4a74c6a818ae940cab3f40b
37 Nb73a4ccb14c84d289b63b89ec75e0ba5
38 sg:journal.1119788
39 schema:name Critical roasting level determines bioactive content and antioxidant activity of Robusta coffee beans
40 schema:pagination 7-14
41 schema:productId N37b77407cf4a47ae84108818c917ae69
42 N6f2cb4ded71948e79afe844a1ec967dc
43 N953a44ac41214eee803a164d2917bea1
44 N98881f655b8c4c34838a199c13172e12
45 Nd72d151be5074afa88b9388727b39bf6
46 schema:sameAs https://app.dimensions.ai/details/publication/pub.1105830389
47 https://doi.org/10.1007/s10068-018-0442-x
48 schema:sdDatePublished 2019-04-11T10:50
49 schema:sdLicense https://scigraph.springernature.com/explorer/license/
50 schema:sdPublisher N2d1cb7bf27174fdca82704d5c0dbed66
51 schema:url https://link.springer.com/10.1007%2Fs10068-018-0442-x
52 sgo:license sg:explorer/license/
53 sgo:sdDataset articles
54 rdf:type schema:ScholarlyArticle
55 N1ee682b4b4a74c6a818ae940cab3f40b schema:issueNumber 1
56 rdf:type schema:PublicationIssue
57 N2d1cb7bf27174fdca82704d5c0dbed66 schema:name Springer Nature - SN SciGraph project
58 rdf:type schema:Organization
59 N37b77407cf4a47ae84108818c917ae69 schema:name doi
60 schema:value 10.1007/s10068-018-0442-x
61 rdf:type schema:PropertyValue
62 N5fe1efb5539e40fb9e31acc77239923a rdf:first sg:person.0657052207.04
63 rdf:rest N887b9c59167a4b55bdbd1a85d1187c6c
64 N6e26097d996c49ea8cf9eb8c28a5b5cc rdf:first sg:person.0733110454.26
65 rdf:rest N5fe1efb5539e40fb9e31acc77239923a
66 N6f2cb4ded71948e79afe844a1ec967dc schema:name nlm_unique_id
67 schema:value 9816587
68 rdf:type schema:PropertyValue
69 N7199d0b3282744aeaf7e01942ffba27a rdf:first sg:person.013377270315.13
70 rdf:rest rdf:nil
71 N887b9c59167a4b55bdbd1a85d1187c6c rdf:first sg:person.01157324703.78
72 rdf:rest N7199d0b3282744aeaf7e01942ffba27a
73 N953a44ac41214eee803a164d2917bea1 schema:name readcube_id
74 schema:value e21e472ecbeed8c704e9aba185667defd7ef33a0e73dca4672743684fcd7a0d8
75 rdf:type schema:PropertyValue
76 N98881f655b8c4c34838a199c13172e12 schema:name pubmed_id
77 schema:value 30815289
78 rdf:type schema:PropertyValue
79 Nb73a4ccb14c84d289b63b89ec75e0ba5 schema:volumeNumber 28
80 rdf:type schema:PublicationVolume
81 Ncb7042f4d34c4b75b917a696642ca415 rdf:first sg:person.012454007464.10
82 rdf:rest N6e26097d996c49ea8cf9eb8c28a5b5cc
83 Nd72d151be5074afa88b9388727b39bf6 schema:name dimensions_id
84 schema:value pub.1105830389
85 rdf:type schema:PropertyValue
86 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
87 schema:name Engineering
88 rdf:type schema:DefinedTerm
89 anzsrc-for:0907 schema:inDefinedTermSet anzsrc-for:
90 schema:name Environmental Engineering
91 rdf:type schema:DefinedTerm
92 sg:journal.1119788 schema:issn 1226-7708
93 2092-6456
94 schema:name Food Science and Biotechnology
95 rdf:type schema:Periodical
96 sg:person.01157324703.78 schema:affiliation https://www.grid.ac/institutes/grid.278276.e
97 schema:familyName Kashiwagi
98 schema:givenName Takehiro
99 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01157324703.78
100 rdf:type schema:Person
101 sg:person.012454007464.10 schema:affiliation https://www.grid.ac/institutes/grid.440754.6
102 schema:familyName Herawati
103 schema:givenName Dian
104 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012454007464.10
105 rdf:type schema:Person
106 sg:person.013377270315.13 schema:affiliation https://www.grid.ac/institutes/grid.440754.6
107 schema:familyName Andarwulan
108 schema:givenName Nuri
109 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013377270315.13
110 rdf:type schema:Person
111 sg:person.0657052207.04 schema:affiliation https://www.grid.ac/institutes/grid.440754.6
112 schema:familyName Dewi
113 schema:givenName Fitriya Nur Annisa
114 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0657052207.04
115 rdf:type schema:Person
116 sg:person.0733110454.26 schema:affiliation https://www.grid.ac/institutes/grid.440754.6
117 schema:familyName Giriwono
118 schema:givenName Puspo Edi
119 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0733110454.26
120 rdf:type schema:Person
121 sg:pub.10.1186/1471-2407-11-96 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015006244
122 https://doi.org/10.1186/1471-2407-11-96
123 rdf:type schema:CreativeWork
124 sg:pub.10.1186/bcr2879 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051273034
125 https://doi.org/10.1186/bcr2879
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1016/j.agsy.2015.02.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005838812
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1016/j.foodchem.2003.07.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034857919
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1016/j.foodchem.2010.07.008 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016015967
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1016/j.foodchem.2011.05.059 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010219206
134 rdf:type schema:CreativeWork
135 https://doi.org/10.1016/j.foodchem.2016.06.041 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009775889
136 rdf:type schema:CreativeWork
137 https://doi.org/10.1016/j.foodchem.2016.09.095 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000790188
138 rdf:type schema:CreativeWork
139 https://doi.org/10.1016/j.foodres.2010.12.037 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034410452
140 rdf:type schema:CreativeWork
141 https://doi.org/10.1016/j.foodres.2013.06.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1027773973
142 rdf:type schema:CreativeWork
143 https://doi.org/10.1016/j.foodres.2014.03.045 schema:sameAs https://app.dimensions.ai/details/publication/pub.1031516534
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1016/j.foodres.2014.11.053 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004704310
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1016/j.ijheatmasstransfer.2016.08.083 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012742617
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1016/j.ijms.2014.02.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042322720
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1016/j.imr.2014.08.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010829542
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1016/j.indcrop.2015.02.047 schema:sameAs https://app.dimensions.ai/details/publication/pub.1027865361
154 rdf:type schema:CreativeWork
155 https://doi.org/10.1016/j.jfca.2013.09.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017688832
156 rdf:type schema:CreativeWork
157 https://doi.org/10.1016/j.jfoodeng.2014.08.016 schema:sameAs https://app.dimensions.ai/details/publication/pub.1027020149
158 rdf:type schema:CreativeWork
159 https://doi.org/10.1016/j.lwt.2014.02.053 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010681423
160 rdf:type schema:CreativeWork
161 https://doi.org/10.1016/j.lwt.2016.08.012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046555670
162 rdf:type schema:CreativeWork
163 https://doi.org/10.1016/j.profoo.2011.09.059 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042851323
164 rdf:type schema:CreativeWork
165 https://doi.org/10.1016/s0176-1617(11)82181-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029978353
166 rdf:type schema:CreativeWork
167 https://doi.org/10.1021/ed062p446 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055455926
168 rdf:type schema:CreativeWork
169 https://doi.org/10.1111/j.1365-2621.2000.tb16026.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1047919382
170 rdf:type schema:CreativeWork
171 https://doi.org/10.2337/dc13-1203 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023912587
172 rdf:type schema:CreativeWork
173 https://doi.org/10.3945/ajcn.110.004044 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051908849
174 rdf:type schema:CreativeWork
175 https://www.grid.ac/institutes/grid.278276.e schema:alternateName Kōchi University
176 schema:name Department of Agricultural Chemistry, Faculty of Agricultural and Marine Science, Kochi University, B200, 7838502, Monobe, Nankoku, Kochi, Japan
177 rdf:type schema:Organization
178 https://www.grid.ac/institutes/grid.440754.6 schema:alternateName Bogor Agricultural University
179 schema:name Department of Food Science and Technology, Faculty of Agricultural Engineering and Technology, Bogor Agricultural University (IPB), IPB Dramaga Campus, 16680, Bogor, Indonesia
180 Primate Research Center, Bogor Agricultural University (IPB), Jl. Lodaya II No. 5, Bogor, Indonesia
181 Southeast Asian Food and Agricultural Science and Technology Center, Bogor Agricultural University (IPB), Jl. Ulin No.1 IPB Dramaga Campus, 16680, Bogor, Indonesia
182 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...