| Colour properties, stability, and free radical scavenging activity of jambolan (Syzygium cumini) fruit anthocyanins in a beverage model system: Natural and copigmented anthocyanins P Sari, CH Wijaya, D Sajuthi, U Supratman Food Chemistry 132 (4), 1908-1914, 2012 | 140 | 2012 |
| Simultaneous determination of (+)‐catechin and (−)‐epicatechin in cacao and its products by high‐performance liquid chromatography with electrochemical detection A Subagio, P Sari, N Morita Phytochemical Analysis: An International Journal of Plant Chemical and …, 2001 | 35 | 2001 |
| Experimental study and modeling on supercritical CO2 extraction of Indonesian raw propolis using response surface method: Influence of pressure, temperature and CO2 mass … BA Fachri, P Sari, S Yuwanti, E Subroto Chemical Engineering Research and Design 153, 452-462, 2020 | 26 | 2020 |
| Karakteristik kimia-sensori dan stabilitas polifenol minuman cokelat-rempah P Sari, E Utari, Y Praptiningsih, M Maryanto Jurnal Agroteknologi 9 (01), 54-66, 2015 | 21 | 2015 |
| IDENTIFIKASI ANTOSIANIN BUAH DUWET (Syzygium cumini) MENGGUNAKAN KROMATOGRAFI CAIR KINERJA TINGGI-DIODE ARRAY DETECTION [Identification of Anthocyanins in Jambolan Fruit … P Sari, CH Wijaya, D Sajuthi, U Supratman Jurnal Teknologi dan Industri Pangan 20 (2), 102-102, 2009 | 19 | 2009 |
| Antioxidative and sensory properties of tea made from Jambolan (Syzygium cumini) fruit peel P Sari, NEA Fitriyah, N Kuswardhani, WP Niken IOP Conference Series: Earth and Environmental Science 347 (1), 012085, 2019 | 5 | 2019 |
