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Nugrahedi, PY and Dekker, M and Widianarko, B and Verkerk, R (2016) Quality of cabbage during long term steaming; phytochemical, texture and colour evaluation. LWT - Food Science and Technology, 65. pp. 421-427.
Nugrahedi, PY and Widianarko, B and Dekker, M and Verkerk, R and Oliviero, T (2015) Retention of glucosinolates during fermentation of Brassica juncea: a case study on production of sayur asin. European Food Research and Technology, 240 (3). pp. 559-565.
Nugrahedi, PY and Verkerk, R and Widianarko, B and Dekker, M (2015) A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review. Critical Reviews in Food Science and Nutrition, 55 (6). pp. 823-838.
