| Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener AD Saputro, D Van de Walle, RP Aidoo, MA Mensah, C Delbaere, ... European Food Research and Technology 243, 177-191, 2017 | 98 | 2017 |
| Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles DRA Muhammad, AD Saputro, H Rottiers, D Van de Walle, K Dewettinck European Food Research and Technology 244, 1185-1202, 2018 | 74 | 2018 |
| Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system AD Saputro, D Van de Walle, BA Caiquo, M Hinneh, M Kluczykoff, ... Lwt 100, 10-19, 2019 | 45 | 2019 |
| Palm Sap Sugar: A Review AD Saputro, D Van de Walle, K Dewettinck Sugar Tech 21, 862–867, 2019 | 43 | 2019 |
| Aroma profile and appearance of dark chocolate formulated with palm sugar–sucrose blends AD Saputro, D Van de Walle, M Hinneh, J Van Durme, K Dewettinck European Food Research and Technology 244, 1281-1292, 2018 | 42 | 2018 |
| Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement AD Saputro, D Van de Walle, S Kadivar, MD Bin Sintang, ... European Food Research and Technology 243, 1729-1738, 2017 | 40 | 2017 |
| Feasibility of a small-scale production system approach for palm sugar sweetened dark chocolate AD Saputro, D Van de Walle, S Kadivar, MA Mensah, J Van Durme, ... European Food Research and Technology, 2016 | 36 | 2016 |
| Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques M Hinneh, D Van de Walle, J Haeck, EE Abotsi, A De Winne, AD Saputro, ... Journal of Food Engineering 253, 59-71, 2019 | 31 | 2019 |
| Physicochemical properties of coarse palm sap sugars as natural alternative sweetener AD Saputro, D Van de Walle, K Dewettinck Food Bioscience 38, 100780, 2020 | 24 | 2020 |
| Determining casson yield value, casson viscosity and thixotropy of molten Chocolate using viscometer A Cahyani, J Kurniasari, R Nafingah, S Rahayoe, E Harmayani, ... IOP Conference Series: Earth and Environmental Science 355 (1), 012041, 2019 | 21 | 2019 |
| Investigating the impact of Palm Sap Sugar proportion and fat content on heat stability of Milk Chocolate R Nafingah, J Kurniasari, A Cahyani, E Harmayani, AD Saputro IOP Conference Series: Earth and Environmental Science 355 (1), 012043, 2019 | 15 | 2019 |
| The use of oven as a device to temper molten Dark Chocolate J Kurniasari, A Cahyani, R Nafingah, S Rahayoe, E Harmayani, ... IOP Conference Series: Earth and Environmental Science 355 (1), 012042, 2019 | 11 | 2019 |
| Physical characteristics of instanised Cocoa drink sweetened with Palm Sap Sugar: A preliminary study EF Dyaningrum, RA Lutfiyah, DR Diasti, JNW Karyadi, AD Saputro IOP Conference Series: Earth and Environmental Science 355 (1), 012045, 2019 | 10 | 2019 |
| Kinetika Perubahan Sifat Fisik dan Kadar Tanin Biji Sorgum (Sorghum Bicolor L.) Selama Perendaman A Asropi, N Bintoro, JNW Karyadi, S Rahayoe, AD Saputro agriTECH 39 (3), 222-233, 2019 | 10 | 2019 |
| Determination of Acid Level (pH) and Moisture Content of Cocoa Beans at Various Fermentation Level Using Visible Near-Infrared (Vis-NIR) Spectroscopy DC Priambodo, D Saputro, MFR Pahlawan, AD Saputro, RE Masithoh IOP Conference Series: Earth and Environmental Science 985 (1), 012045, 2022 | 8 | 2022 |
| Formation and development of flavour of cocoa (Theobroma cacao L.) cultivar Criollo and Forastero: a review NL Wahyuni, WB Sunarharum, DRA Muhammad, AD Saputro IOP Conference Series: Earth and Environmental Science 733 (1), 012078, 2021 | 7 | 2021 |
| Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia DRA Muhammad, DLN Fibri, AD Saputro, WB Sunarharum Open Agriculture 7 (1), 382-391, 2022 | 5 | 2022 |
| Increasing the melting temperature of chocolate by adding xanthan gum-based hydrogel: A preliminary study MAN Fadilah, AD Saputro, SK Bangun, AD Setiowati, S Rahayoe, ... 2nd International Conference on Smart and Innovative Agriculture (ICoSIA …, 2022 | 5 | 2022 |
| The effect of steaming time and types of cocoa powder on the characteristics of instantized cocoa powder made using batch-type steam jet agglomerator YF Hardiyanto, AD Saputro, Z Nurkholisa, PA Setiyadi, N Bintoro, ... IOP Conference Series: Earth and Environmental Science 653 (1), 012089, 2021 | 5 | 2021 |
| Rekayasa teknologi penyimpanan dengan atmosfer termodifikasi untuk memperpanjang umur simpan dalam penanganan pascapanen tomat EP Pega, N Bintoro, AD Saputro Agritech 41 (3), 246-256, 2021 | 4 | 2021 |
Sri RahayoeUniversitas Gadjah MadaVerified email at ugm.ac.id
