Tatas Hardo Panintingjati Brotosudarmo (Tatas H P Brotosudarmo)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2022
Publications (10 Years): 5

Top Topics

Tandem Mass Spectrometry

Top Venues

The journal of physical chemistry letters

International journal of food science

Universitas Ma Chung

University of Glasgow (PHD)

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

Affiliation History

Universitas Ma Chung Apr 1o 2011

Indonesia

Principal Investigator :: Ma Chung Research Center for Photosynthetic Pigments

Education History

University of Glasgow Apr 1o 2007 - Mar 1o 2010

United Kingdom

PHD :: Molecular and Cellular Biology

Publications

Tatas Hardo Panintingjati Brotosudarmo, Bernd Wittmann, Soichiro Seki, Ritsuko Fujii, Jürgen Köhler
Wavelength-Dependent Optical Response of Single Photosynthetic Antenna Complexes from Siphonous Green Alga Codium fragile . The journal of physical chemistry letters (2022)
Tatas Hardo Panintingjati Brotosudarmo, Bernd Wittmann, Soichiro Seki, Ritsuko Fujii, Jürgen Köhler
Correction to "Wavelength-Dependent Optical Response of Single Photosynthetic Antenna Complexes from Siphonous Green Alga Codium fragile ". The journal of physical chemistry letters 13 (33) (2022)
Renny Indrawati, Elok Zubaidah, Aji Sutrisno, Leenawaty Limantara, Melisa Megawati Yusuf, Tatas Hardo Panintingjati Brotosudarmo
Visible Light-Induced Antibacterial Activity of Pigments Extracted from Dregs of Green and Black Teas. Scientifica 2021 (2021)
Tatas Hardo Panintingjati Brotosudarmo, Leenawaty Limantara, Edi Setiyono, null Heriyanto
Structures of Astaxanthin and Their Consequences for Therapeutic Application. International journal of food science 2020 (2020)
Rosita D Chandra, Chandra A Siswanti, Monika N U Prihastyanti, null Heriyanto, Leenawaty Limantara, Tatas Hardo Panintingjati Brotosudarmo
Evaluating Provitamin A Carotenoids and Polar Metabolite Compositions during the Ripening Stages of the Agung Semeru Banana (Musa paradisiaca L. AAB). International journal of food science 2020 (2020)