All Stories

  1. The Volatile Compounds and Aroma Profile of Some Pigmented Rice Brans After Fermentation

    Article • Current Research in Nutrition and Food Science Journal, April 2022, Enviro Research Publishers

    Dr Dody Dwi Handoko

  2. The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran

    Article • Fermentation, March 2022, MDPI AG

    Dr Dody Dwi Handoko

  3. Rice grain quality evaluation of promising lines of rice under irrigation and for salinity tolerance

    Article • January 2022, American Institute of Physics

    Dr Dody Dwi Handoko

  4. Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavour components of freeze-dried durian (Durio zibethinus) products

    Article • Food Research, July 2021, Rynnye Lyan Resources

    Dr Dody Dwi Handoko

  5. Changes in the quality of some improved rice grain varieties during storage

    Article • IOP Conference Series Earth and Environmental Science, July 2021, Institute of Physics Publishing

    Dr Dody Dwi Handoko

  6. Physicochemical Properties of Some Improved Indonesian Red Rice Flour Varieties

    Article • IOP Conference Series Earth and Environmental Science, July 2021, Institute of Physics Publishing

    Dr Dody Dwi Handoko

  7. Rice grain quality evaluation in some promising lines of swamp and upland rice

    Article • IOP Conference Series Earth and Environmental Science, July 2021, Institute of Physics Publishing

    Dr Dody Dwi Handoko

  8. The Bioactivity of Indonesian Fermented Rice Bran

    Article • Current Developments in Nutrition, June 2021, Oxford University Press (OUP)

    Dr Dody Dwi Handoko

  9. Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

    Article • Plants, May 2021, MDPI AG

    Dr Dody Dwi Handoko

  10. Volatile compounds profile of some Indonesian shallot varieties

    Article • IOP Conference Series Earth and Environmental Science, April 2021, Institute of Physics Publishing

    Dr Dody Dwi Handoko

  11. Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran

    Article • AIMS Agriculture and Food, January 2021, American Institute of Mathematical Sciences (AIMS)

    Dr Dody Dwi Handoko

  12. The Glycemic Index Value of Hipa 7 and the Determination Method

    Article • Kaunia Integration and Interconnection Islam and Science, May 2020, Al-Jami'aj Research Centre

    Dr Dody Dwi Handoko

  13. Fermented rice bran extract improves blood pressure and glucose in stroke-prone spontaneously hypertensive rats

    Article • Nutrition & Food Science, September 2019, Emerald

    Dr Dody Dwi Handoko

  14. Physical, Milling Quality and Physicochemical Properties of Several Local Glutinous Paddy Varieties in West Java, Indonesia

    Article • IOP Conference Series Earth and Environmental Science, September 2019, Institute of Physics Publishing

    Dr Dody Dwi Handoko

  15. The Volatile Components and Rice Quality of Three Indonesian Aromatics Local Paddy

    Article • IOP Conference Series Earth and Environmental Science, September 2019, Institute of Physics Publishing

    Dr Dody Dwi Handoko

  16. Proximate Composition, Total Phenolic Content, and Sensory Analysis of Rice Bran Tempeh

    Article • Makara Journal of Science, June 2018, Universitas Indonesia, Directorate of Research and Public Service

    Dr Dody Dwi Handoko

  17. Blast Resistance Levels of Red and Black Upland Rice Local Cultivars from Indonesia

    Article • Asian Journal of Crop Science, March 2018, Science Alert

    Dr Dody Dwi Handoko

  18. KERAGAMAN GENETIK VARIETAS PADI <em>japonica</em> DAN <em>indica</em> BERDASARKAN MARKA DNA TERKAIT MUTU RASA

    Article • Scripta Biologica, March 2018, Program Pascasarjana Universitas Jenderal Soedirman

    Dr Dody Dwi Handoko

  19. Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour

    Article • Food Chemistry, October 2017, Elsevier

    Dr Dody Dwi Handoko

  20. Study of glycyrrhizic acid contents from Glycyrrhiza glabra populations in Iran and their relation with environmental factors

    Article • Biodiversitas Journal of Biological Diversity, February 2017, UNS Solo

    Dr Dody Dwi Handoko