Article

Nugrahedi, Probo Y. and PUTRI, NOVITA IKA and Verkerk, Ruud and Dekker, Matthijs and Widianarko, Y. Budi (2013) Integrating research in food and health: a case of promoting health by glucosinolates in Brassica vegetables. Proceeding International Conference on Environment and Health: Integrating Research, Community Outreach and Service Learning. pp. 70-76. ISSN ISBN 978-602-8011-53-2

Nugrahedi, Probo Y. and HANTORO, INNEKE and Verkerk, Ruud and Dekker, Matthijs and Steenbekkers, Bea PRACTICES AND HEALTH PERCEPTION OF PREPARATION OF BRASSICA VEGETABLES:TRANSLATING SURVEY DATA TO TECHNOLOGICAL AND NUTRITIONAL IMPLICATIONS. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION.

Nugrahedi, Probo Y. and Dekker, Matthijs and WIDIANARKO, BUDI and Verkerk, Ruud QUALITY OF CABBAGE DURING LONG TERM STEAMING:PHYTOCHEMICAL, TEXTURE AND COLOUR EVALUATION. LWT-FOOD SCIENCE AND TECHNOLOGY.

Nugrahedi, Probo Y. and Priatko, Caesariana Ariyani and Verkerk, Ruud and Dekker, Matthijs and WIDIANARKO, BUDI REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION. Jurnal Teknologi dan Industri Pangan.

Nugrahedi, Probo Y. and WIDIANARKO, BUDI and Dekker, Matthijs and Verkerk, Ruud and Oliviero, T RETENTION OF GLUCOSINOLATES DURING FERMENTATION OF BRASSICA JUNCEA: A CASE STUDY ON PRODUCTION OF SAYUR ASIN. EUROPEAN FOOD RESEARCH AND TECHNOLOGY.

Nugrahedi, Probo Y. and Oliviero, Teresa and Heising, Jenneke K and Dekker, Matthijs and Verkerk, Ruud STIR FRYING OF CHINESE CABBAGE AND PAKCHOI RETAINS HEALTH-PROMOTING GLUCOSINOLATES. PLANT FOODS FOR HUMAN NUTRITION.

Book Section

Nugrahedi, Probo Y. and Dekker, Matthijs and Verkerk, Ruud GLUCOSINOLATES. In: GLUCOSINOLATES. SPRINGER INTERNATIONAL PUBLISHING.

Other

Almansouri, Mohammad and Verkerk, Ruud and Karim, Shahrim Ab and Raji, Mohd Nazri Abdul and Ismail, Nurul and Nugrahedi, Probo Y. and Luning, Pieternel A. Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study. Elsevier B.V..

Nugrahedi, Probo Y. and HANTORO, INNEKE and Verkerk, Ruud and Dekker, Matthijs and Steenbekkers, Bea Similarity - PRACTICES AND HEALTH PERCEPTION OF PREPARATION OF BRASSICA VEGETABLES:TRANSLATING SURVEY DATA TO TECHNOLOGICAL AND NUTRITIONAL IMPLICATIONS. TAYLOR&FRANCIS.

Nugrahedi, Probo Y. and Dekker, Matthijs and WIDIANARKO, BUDI and Verkerk, Ruud Similarity - QUALITY OF CABBAGE DURING LONG TERM STEAMING:PHYTOCHEMICAL, TEXTURE AND COLOUR EVALUATION. ELSEVIER.

Nugrahedi, Probo Y. and WIDIANARKO, BUDI and Dekker, Matthijs and Verkerk, Ruud and Oliviero, T Similarity - RETENTION OF GLUCOSINOLATES DURING FERMENTATION OF BRASSICA JUNCEA: A CASE STUDY ON PRODUCTION OF SAYUR ASIN. SPRINGER VERLAG.

Almansouri, Mohammad and Verkerk, Ruud and Karim, Shahrim Ab and Raji, Mohd Nazri Abdul and Ismail, Nurul and Nugrahedi, Probo Y. and Luning, Pieternel A. Similarity - Safety and authenticity practices in heritage food production in home-based and commercial catering: A multiple country case study. Elsevier B.V..

Nugrahedi, Probo Y. and Priatko, Caesariana Ariyani and Verkerk, Ruud and Dekker, Matthijs and WIDIANARKO, BUDI Similarity REDUCTION OF GLUCOSINOLATES CONTENT DURING SAYUR ASIN FERMENTATION. IPB UNIVERSITY.

Nugrahedi, Probo Y. and Oliviero, Teresa and Heising, Jenneke K and Dekker, Matthijs and Verkerk, Ruud Similarity STIR FRYING OF CHINESE CABBAGE AND PAKCHOI RETAINS HEALTH-PROMOTING GLUCOSINOLATES. SPRINGER NETHERLANDS.