Universitas Alma Ata

UAA KAB. BANTUL - DAERAH ISTIMEWA YOGYAKARTA, ID ID : 479 CODE : 051021
170
Authors
20
Departments
5
Journals
177.204
SINTA Score Overall
105.046
SINTA Score 3Yr
1.166
SINTA Score Productivity
691
SINTA Score Productivity 3Yr
WCU Analysis
Latest number of publications
Scopus Analysis
The Effect of Rice Cooking Techniques on the Sensory Evaluation Test and Fluffiness Levels of Analog Rice Made from Sorghum, Mocaf, Glucomannan, and Moringa Flour
Q4 Journal Amerta Nutrition
Creator : Sailendra N.V.
2024 0 cited
Gardening-cooking based intervention for improving healthy eating habits in preschool children
Q4 Journal Paediatrica Indonesiana(Paediatrica Indonesiana)
Creator : Herawati H.D.
2024 0 cited
Teachers' Efforts to Promote Students' Mathematical Thinking Using Ethnomathematics Approach
Q3 Journal Mathematics Teaching-Research Journal
Creator : Danoebroto S.W.
2024 0 cited
Digital Resilience in the Millennial Generation According to the Islamic Paradigm in Southeast Asia
Q4 Journal Lecture Notes in Networks and Systems
Creator : Suud F.M.
2024 3 cited
Effect of mHealth based intervention on Maternal Knowledge and Practices of Child Care: A quasi-experimental study
Q4 Journal Public Health of Indonesia
Creator : Siswati T.
2024 0 cited
Formulation of Zingiber cassumunar Roxb.-purple sweet potato-based biscuit as antioxidant by decreasing malondialdehyde (MDA) level, and increasing superoxide dismutase (SOD) activity in high-fat-diet-fed rats
Q3 Journal International Food Research Journal
Creator : Mahfudh N.
2024 0 cited
MV-DUO: multi-variate discrete unified optimization for psychological vital assessments
Q1 Journal Neural Computing and Applications
Creator : Pethuraj M.S.
2024 0 cited
Animal source foods consumptions on complementary feeding during COVID-19 pandemic in Indonesia
Q3 Journal Nutrition and Food Science
Creator : Rahayu H.K.
2024 1 cited
The Association between Current Knowledge and Interest Levels of Gene-Based Nutrition Service among Indonesians
Q4 Journal Amerta Nutrition
Creator : Khouridhiya M.
2024 0 cited
Sensory and Physical Properties of Jelly Candy Added with Porang (Amorphophallus oncophyllus) Macerated with Strobilanthes crispus as A Low-Calorie Food Product
Q4 Journal Journal of Food Science and Technology (Iran)
Creator : Aprilia V.
2024 0 cited
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Scopus
Article Quartile
Scopus
Research Output
  Scopus GScholar WOS Garuda
Article 263 5.731 4 1.169
Citation 2.511 39.915 4 15
Cited Document 180 2.405 2 12
Citation Per Researchers
Divided Lecturer of PDDikti 		14,68 233,42 0,02 0,09
Last update :2024-11-25 04:48:05
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