| Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour X Wei, DD Handoko, L Pather, L Methven, JS Elmore Food chemistry 232, 531-544, 2017 | 59 | 2017 |
| Deskripsi Varietas Unggul Padi P Sasmita, NY Suprihanto, I Hasmi, RI Satoto, Z Susanti, B Kusbiantoro, ... Balai Besar Penelitian Tanaman Padi, Sukamandi, 2020 | 33* | 2020 |
| Penanganan pasca panen buah jeruk DD Handoko, B Napitupulu, H Sembiring Balai Pengkajian Teknologi Pertanian Sumatera Utara, Medan 41, 2000 | 33* | 2000 |
| Genetic diversity of red and black upland rice accessions from East Nusa Tenggara, Indonesia as revealed by agro-morphological characters YS MAU, JER MARKUS, S SHIRLY, S Oematan, ASS Ndiwa, ... Biodiversitas Journal of Biological Diversity 18 (1), 2017 | 25 | 2017 |
| Proximate composition, total phenolic content, and sensory analysis of rice bran tempeh L Cempaka, N Eliza, A Ardiansyah, DD Handoko, RM Astuti Makara Journal of Science 22 (2), 89-94, 2018 | 22 | 2018 |
| Improvement of red rice eating quality through one-time polishing process and evaluation on its phenolic and anthocyanin content Z Mardiah, E Septianingrum, DD Handoko, B Kusbiantoro International Journal of Agriculture, Forestry and Plantation 5 (6), 23-24, 2017 | 16 | 2017 |
| Fermented rice bran extract improves blood pressure and glucose in stroke-prone spontaneously hypertensive rats Ardiansyah, W David, DD Handoko, B Kusbiantoro, S Budijanto, ... Nutrition & Food Science, 2019 | 13 | 2019 |
| Karakterisasi Aroma dan Rasa Beberapa Varietas Beras Lokal Melalui Quantitative Descriptive Analysis Method AT Rakhmi Informatika Pertanian 22 (1), 37-44, 2015 | 13 | 2015 |
| The Volatile Compounds and Aroma Description in Various Rhizopus oligosporus Solid-State Fermented and Nonfermented Rice Bran RD Astuti, DLN Fibri, DD Handoko, W David, S Budijanto, H Shirakawa, ... fermentation 8 (120), 2022 | 12* | 2022 |
| Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran Ardiansyah, A Nada, NTI Rahmawati, A Oktriani, W David, RM Astuti, ... Plants 10 (6), 2021 | 12 | 2021 |
| Preferensi konsumen terhadap karakteristik beras dan kesesuaiannya dengan standar mutu beras di Jawa Tengah P Wibowo, SD Indrasari, DD Handoko Prosiding Seminar Nasional Padi. Buku 2. Seminar Apresiasi Hasil Penelitian …, 2007 | 12 | 2007 |
| Blast Resistance Levels of Red and Black Upland Rice Local Cultivars from Indonesia YS Mau, ASS Ndiwa, JER Markus, SS Oematan, A Nasution, ... Asian Journal of Crop Science 10 (9), 2018 | 9 | 2018 |
| Deskripsi varietas unggul baru padi Y Sastro, HA Suprihanto, I Hasmi, RIA Satoto, Z Susanti, B Kusbiantoro, ... Badan Penelitian dan Pengembangan Pertanian. Jakarta 140, 2021 | 7 | 2021 |
| Physical, milling quality and physicochemical properties of several local glutinous paddy varieties in west Java, Indonesia SD Indrasari, SD Ardhiyanti, DD Handoko, B Kusbiantoro IOP Conference Series: Earth and Environmental Science 309 (1), 012014, 2019 | 7 | 2019 |
| Karakteristik sensori nasi dari beberapa varietas padi aromatik lokal Indonesia CH Wijaya, H Kusumaningrum, B Kusbiantoro, DD Handoko PANGAN 20 (1), 63-80, 2011 | 5 | 2011 |
| Volatile compounds profile of some Indonesian shallot varieties SD Indrasari, D Arofah, Kristamtini, Sudarmaji, DD Handoko Conference: 3rd International Conference on Life and Applied Sciences for …, 2021 | 4 | 2021 |
| Pengaruh Proses Pemanasan Terhadap Senyawa Fenolik pada Beras Berwarna Z Mardiah, R Oktaviani, B Kusbiantoro, DD Handoko Prosiding Seminar Nasional 2016: Terobosan Inovasi Teknologi Padi Adaptif …, 2017 | 4 | 2017 |
| Budidaya Padi Jajar Legowo Super A Jamil, S Abdulrachman, P Sasmita, Z Zaini, RR Wiratno, R Saraswati, ... Badan Penelitian dan Pengembangan Pertanian, Kementerian Pertanian, 2016 | 4 | 2016 |
| Study on Volatile Compounds of Gelatine and The Maillard Reaction Products from Different Species Using SPME-GCMS I Ismarti, DD Handoko, K Triyana, HM Salleh, AN Fadzillah, ... Science and Technology Indonesia 2 (2), 126-131, 2022 | 3 | 2022 |
| Determination of shelf-life using accelerated shelf-life testing (ASLT) method and characterization of the flavor components of freeze-dried durian (Durio zibethinus) products S Darniadi, DD Handoko, S Sunarmani, S Widowati Food Research 5 (Suppl. 2), 98-106, 2021 | 3 | 2021 |
