| Gastronomi makanan khas keraton Yogyakarta sebagai upaya pengembangan wisata kuliner SP Nugroho, HD Hardani, I Putu Jurnal Khatulistiwa Informatika 7 (1), 52-62, 2020 | 44 | 2020 |
| Gastronomi makanan yogyakarta sebagai atraksi wisata kuliner VA Hasnah, SP Nugroho UNCLLE (Undergraduate Conference on Language, Literature, and Culture) 1 (1), 2021 | 25 | 2021 |
| ANALISIS MAKANAN TRADISIONAL GUDEG SEBAGAI DAYA TARIK WISATA KULINER DI YOGYAKARTA VAD Saputra, OC Setyo, SP Nugroho UNCLLE (Undergraduate Conference on Language, Literature, and Culture) 1 (1 …, 2021 | 9 | 2021 |
| Potential Gastronomy Tourist Attraction in the Area of Alun-Alun Utara Yogyakarta SP Nugroho, N Kurniawati, NJ Sinangjoyo, MEN Islami Technium Social Sciences Journal 22 (1), 630-640, 2021 | 8 | 2021 |
| nDalem Prince Joyokusuman’s (Gadri Resto) Food Quality: Consumer Response as the Research Approach SP Nugroho STRUKTURAL 1 (1), 281-287, 2021 | 7 | 2021 |
| Tourists' Motivation in Visiting nDalem Prince Joyokusuman (Gadri Resto) Yogyakarta as a Gastronomy Tourism Destination SP Nugroho, GMEN Islami, Y Setiaji Proceedings of the 1st NHI Tourism Forum 1 (1), 37-42, 2021 | 6 | 2021 |
| Potensi Makanan Tradisional Mie Lethek Sebagai Daya Tarik Wisata Di Daerah Istimewa Yogyakarta SP Nugroho, E Mulyantari, H Prasetyanto Senorita 2 (1), 54-64, 2021 | 4 | 2021 |
| KUALITAS PELAYANAN GADRI RESTO YOGYAKARTA (Respon Konsumen Sebagai Pendekatan Penelitian) SP Nugroho Universitas Gadjah Mada Yogyakarta, 2013 | 4 | 2013 |
| Preservation of ‘Jenang’as Gastronomy Tourism in Yogyakarta BP Dewi, SP Nugroho UNCLLE (Undergraduate Conference on Language, Literature, and Culture) 2 (01 …, 2022 | 3 | 2022 |
| Penerjemahan Folklore dalam Wisata Kuliner Khas Keraton di Gadri Resto Yogyakarta SPN Ayu Ida Savitri Seminar Nasional Struktural 2018 1 (Fakultas Ilmu Budaya UDINUS), 237-249, 2018 | 3 | 2018 |
| Asal Usul Nama Makanan dalam Wisata Kuliner Khas Keraton di Resto Gadri, Yogyakarta AI Savitri, SP Nugroho Artikel dalam Seminar Bahasa Sastra dan Budaya. Fakultas Ilmu Budaya …, 2017 | 3 | 2017 |
| Traditional Moke Drinks as Gastronomy Tourism: An Exploratory Study FFP JOAN, SP Nugroho, Y Setiaji UNCLLE (Undergraduate Conference on Language, Literature, and Culture) 2 (01 …, 2022 | 2 | 2022 |
| Archaeological Contributions for Cultural Tourism E Mulyantari, N Erningdyah, SP Nugroho, H Prasetyanto Technium Soc. Sci. J. 24, 571, 2021 | 2 | 2021 |
| Innovation of Red Bean Flour as A Substitution for Wheat Flour in Making Noodle TYH Rahmawati, B Hermawan, IM Witara, G Yuliyanto, SP Nugroho Gastronary 2 (2), 55-64, 2023 | 1 | 2023 |
| Culture, history, and Bakpia Pathok processing method as a gastronomic tourist attraction in Yogyakarta E Mulyantari, VA Hasnah, SP Nugroho Technium Soc. Sci. J. 40, 305, 2023 | 1 | 2023 |
| The Quality of Coconut Cream Torn Bread A Research Approach Based on Consumer Response F Rahmawati, SP Nugroho, NJ Sinangjoyo Gastronary 1 (1), 16-28, 2022 | 1 | 2022 |
| Gastronomy Traditional Culinary Names at Gadri Restaurant, Yogyakarta Palace Through Ethnolinguistics History and Culture A Albattat, SP Nugroho, H Prasetyanto Journal of Islamic Tourism (JIT) 2, 36-55, 2022 | 1* | 2022 |
| Analysis of community-based ecotourism impact of Wae Bobok on the social and economic life in Tanjung Boleng Village Manggarai Barat Regency A Fajriati Technium Soc. Sci. J. 32, 581, 2022 | 1 | 2022 |
| Study Of Tourism Travel Patterns In Bantul Regency, Yogyakarta Post Pandemic Covid-19 H Rahmadi, SP Nugroho Technium Soc. Sci. J. 28, 607, 2022 | 1 | 2022 |
| Kualitas Tepung Beras Hitam Dalam Pembuatan Roll Cake JR Batara STP AMPTA Yogyakarta, 2019 | 1 | 2019 |
