Supriyadi Supriyadi

Publication Activity (10 Years)

Years Active: 2021-2023
Publications (10 Years): 14

Top Topics

Angiotensin Converting Enzyme

Hyaluronic Acid

Arabidopsis Thaliana

Top Venues

Gels (Basel, Switzerland)

Foods (Basel, Switzerland)

International journal of food science

Plants (Basel, Switzerland)

This page only lists publications with an associated author ORCID identifier.

Publications

Windy Heristika, Andriati Ningrum, Supriyadi Supriyadi, Heli Siti Helimatul Munawaroh, Pau-Loke Show
Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili ( Capsicum annnum L.). Gels (Basel, Switzerland) 9 (1) (2023)
Windy Heristika, Andriati Ningrum, Supriyadi Supriyadi, Heli Siti Helimatul Munawaroh, Pau-Loke Show
Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili ( Capsicum annnum L.). Gels (Basel, Switzerland) 9 (1) (2023)
Windy Heristika, Andriati Ningrum, Supriyadi Supriyadi, Heli Siti Helimatul Munawaroh, Pau-Loke Show
Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili ( Capsicum annnum L.). Gels (Basel, Switzerland) 9 (1) (2023)
Windy Heristika, Andriati Ningrum, Supriyadi Supriyadi, Heli Siti Helimatul Munawaroh, Pau-Loke Show
Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili ( Capsicum annnum L.). Gels (Basel, Switzerland) 9 (1) (2023)
Windy Heristika, Andriati Ningrum, Supriyadi Supriyadi, Heli Siti Helimatul Munawaroh, Pau-Loke Show
Development of Composite Edible Coating from Gelatin-Pectin Incorporated Garlic Essential Oil on Physicochemical Characteristics of Red Chili ( Capsicum annnum L.). Gels (Basel, Switzerland) 9 (1) (2023)
Aprilia Fitriani, Retno Indrati, Yustinus Marsono, Supriyadi Supriyadi
Impact of Gastrointestinal Digestion Simulation on the Formation of Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptides from Germinated Lamtoro Gung Flour. Foods (Basel, Switzerland) 11 (23) (2022)
Fitri Astutiningsih, Sri Anggrahini, Aprilia Fitriani, Supriyadi Supriyadi
Optimization of Saffron Essential Oil Nanoparticles Using Chitosan-Arabic Gum Complex Nanocarrier with Ionic Gelation Method. International journal of food science 2022 (2022)
Aprilia Fitriani, Retno Indrati, Yustinus Marsono, Supriyadi Supriyadi
Impact of Gastrointestinal Digestion Simulation on the Formation of Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptides from Germinated Lamtoro Gung Flour. Foods (Basel, Switzerland) 11 (23) (2022)
Aprilia Fitriani, Retno Indrati, Yustinus Marsono, Supriyadi Supriyadi
Impact of Gastrointestinal Digestion Simulation on the Formation of Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptides from Germinated Lamtoro Gung Flour. Foods (Basel, Switzerland) 11 (23) (2022)
Dea Risfika Faustina, Rachmad Gunadi, Aprilia Fitriani, Supriyadi Supriyadi
Alteration of Phenolic and Volatile Compounds of Tea Leaf Extract by Tyrosinase and β -Glucosidase during Preparation of Ready-to-Drink Tea on Farm. International journal of food science 2022 (2022)
Aprilia Fitriani, Retno Indrati, Yustinus Marsono, Supriyadi Supriyadi
Impact of Gastrointestinal Digestion Simulation on the Formation of Angiotensin-I-Converting Enzyme Inhibitory (ACE-I) Peptides from Germinated Lamtoro Gung Flour. Foods (Basel, Switzerland) 11 (23) (2022)
Hani Widhianata, Panjisakti Basunanda, Supriyadi Supriyadi, Taryono Taryono
Transcriptional Comparison of New Hybrid Progenies and Clone-Cultivars of Tea ( Camellia sinensis L.) Associated to Catechins Content. Plants (Basel, Switzerland) 11 (15) (2022)
Aprilia Fitriani, Umar Santoso, Supriyadi Supriyadi
Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum). International journal of food science 2021 (2021)
Supriyadi Supriyadi, Alfrista Ruri Nareswari, Aprilia Fitriani, Rachmad Gunadi
Enhancement of Black Tea Aroma by Adding the β-Glucosidase Enzyme during Fermentation on Black Tea Processing. International journal of food science 2021 (2021)