| Umami taste enhancement of MSG/NaCl mixtures by Subthreshold L‐α‐aromatic amino acids HN Lioe, A Apriyantono, K Takara, K Wada, M Yasuda Journal of Food Science 70 (7), s401-s405, 2005 | 170 | 2005 |
| Soy sauce and its umami taste: a link from the past to current situation HN Lioe, J Selamat, M Yasuda Journal of Food Science 75 (3), R71-R76, 2010 | 164 | 2010 |
| Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces HN Lioe, K Takara, M Yasuda Journal of Food Science 71 (3), S277-S283, 2006 | 147 | 2006 |
| Structural changes to starch after acid hydrolysis, debranching, autoclaving‐cooling cycles, and heat moisture treatment (HMT): A review M Pratiwi, DN Faridah, HN Lioe Starch‐Stärke 70 (1-2), 1700028, 2018 | 146 | 2018 |
| Chemical and sensory characteristics of low molecular weight fractions obtained from three types of Japanese soy sauce (shoyu)–Koikuchi, tamari and shiro shoyu HN Lioe, K Wada, T Aoki, M Yasuda Food Chemistry 100 (4), 1669-1677, 2007 | 128 | 2007 |
| Low molecular weight compounds responsible for savory taste of Indonesian soy sauce HN Lioe, A Apriyantono, K Takara, K Wada, H Naoki, M Yasuda Journal of Agricultural and Food Chemistry 52 (19), 5950-5956, 2004 | 116 | 2004 |
| Proteomic study of bioactive peptides from tempe B Tamam, D Syah, MT Suhartono, WA Kusuma, S Tachibana, HN Lioe Journal of bioscience and bioengineering 128 (2), 241-248, 2019 | 76 | 2019 |
| The effect of temperature and relative humidity for Aspergillus flavus BIO 2237 growth and aflatoxin production on soybeans. C Pratiwi, WP Rahayu, HN Lioe, D Herawati, W Broto, S Ambarwati International Food Research Journal 22 (1), 2015 | 67 | 2015 |
| Nitrite residue and malonaldehyde reduction in dendeng—Indonesian dried meat—influenced by spices, curing methods and precooking preparation T Suryati, M Astawan, HN Lioe, T Wresdiyati, S Usmiati Meat Science 96 (3), 1403-1408, 2014 | 57 | 2014 |
| Umami compounds present in low molecular umami fractions of asam sunti–A fermented fruit of Averrhoa bilimbi L. A Istiqamah, HN Lioe, DR Adawiyah Food chemistry 270, 338-343, 2019 | 54 | 2019 |
| Aflatoxin in raw peanut kernels marketed in Malaysia S Arzandeh, J Selamat, H Lioe Journal of Food and Drug Analysis 18 (1), 5, 2010 | 54 | 2010 |
| Taste of water-soluble extracts obtained from over-fermented tempe R Utami, CH Wijaya, HN Lioe International Journal of Food Properties 19 (9), 2063-2073, 2016 | 50 | 2016 |
| Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase S Jinap, Y Ikrawan, J Bakar, N Saari, HN Lioe Journal of food science 73 (7), H141-H147, 2008 | 44 | 2008 |
| Dietary exposure to heterocyclic amines in high-temperature cooked meat and fish in Malaysia MHA Jahurul, S Jinap, SJ Ang, A Abdul-Hamid, P Hajeb, HN Lioe, ... Food Additives and Contaminants 27 (8), 1060-1071, 2010 | 41 | 2010 |
| Hair mercury level of coastal communities in Malaysia: a linkage with fish consumption P Hajeb, J Selamat, A Ismail, FA Bakar, J Bakar, HN Lioe European Food Research and Technology 227, 1349-1355, 2008 | 41 | 2008 |
| Accumulation patterns of lipophilic organic contaminants in surface sediments and in economic important mussel and fish species from Jakarta Bay, Indonesia L Dsikowitzky, I Nordhaus, N Andarwulan, HE Irianto, HN Lioe, F Ariyani, ... Marine pollution bulletin 110 (2), 767-777, 2016 | 40 | 2016 |
| Isolation and characterization of the major natural dyestuff component of Brazilwood (Caesalpinia sappan L.) HN Lioe, DR Adawiyah, R Anggraeni International Food Research Journal 19 (2), 537, 2012 | 40 | 2012 |
| Umami fractions obtained from water‐soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products SN Andayani, HN Lioe, CH Wijaya, M Ogawa Journal of Food Science 85 (3), 657-665, 2020 | 37 | 2020 |
| Taste and chemical characteristics of low molecular weight fractions from tofuyo–Japanese fermented soybean curd HN Lioe, A Kinjo, S Yasuda, M Kuba-Miyara, S Tachibana, M Yasuda Food chemistry 252, 265-270, 2018 | 37 | 2018 |
| The effect of maturity stages of banana on the formation of acrylamide in banana fritters G Daniali, S Jinap, NL Hanifah, P Hajeb Food control 32 (2), 386-391, 2013 | 30 | 2013 |
