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NETI YULIANA

Universitas Lampung S2 - Teknologi Industri Pertanian SINTA ID : 257554
1.021
SINTA Score Overall
166
SINTA Score 3Yr
1.021
Affil Score
166
Affil Score 3Yr
Latest number of publications
Physical properties and glycaemic response of tapioca noodles fortified with herb mixture
Q4 Journal WOS.SCI Edition   Core Collection INTERNATIONAL FOOD RESEARCH JOURNAL
Author Order: 0 of 9     Authors : Nurdin, SU; Arief, RW; Rustiaty, B; Asnawi, R; Mar'atun, AM; Arfiathi, A; Koesoemawardani,...
AUG 2023 0 cited Scopus Indexed DOI : 10.47836/ifrj.30.4.18
Total microbe, physicochemical property, and antioxidative activity during fermentation of cocoa honey into kombucha functional drink
No-Q Journal WOS.ESCI Edition   Core Collection APPLIED FOOD RESEARCH
Author Order: 1 of 5     Authors : Yuliana, N; Nurainy, F; Sari, GW; Sumardi; Widiastuti, EL;
JUN 2023 0 cited Scopus Indexed DOI : 10.1016/j.afres.2023.100297
Application of partial gelatinization autoclaving-cooling process to increase the resistant starch content of fermented cassava pulp flour-based composite flour
Q4 Journal WOS.ESCI Edition   Core Collection ASIAN JOURNAL OF AGRICULTURE AND BIOLOGY
Author Order: 4 of 6     Authors : Hidayat, B; Hasanudin, U; Nurdjanah, S; Yuliana, N; Akmal, S; Muslihudin, M;
JUL-SEP 2021 0 cited Scopus Indexed DOI : 10.35495/ajab.2020.09.483
Growth kinetics of Saccharomyces cerevisiae and tape yeast on the cassava pulp fermentation
No-Q Journal WOS.ISTP Edition 3RD FORUM IN RESEARCH, SCIENCE, AND TECHNOLOGY (FIRST 2019) INTERNATIONAL CONFERENCE
Author Order: 6 of 6     Authors : Hidayat, B; Hasanudin, U; Muslihudin, M; Akmal, S; Nurdjanah, S; Yuliana, N;
2020 0 cited Scopus Indexed DOI : 10.1088/1742-6596/1500/1/012058
Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread
Q4 Journal WOS.SCI Edition   Core Collection INTERNATIONAL FOOD RESEARCH JOURNAL
Author Order: 1 of 3     Authors : Yuliana, N; Nurdjanah, S; Dewi, YR;
JUN 2018 1 cited Scopus Indexed DOI :
IMPROVING PROPERTIES OF SWEET POTATO COMPOSITE FLOUR: INFLUENCE OF LACTIC FERMENTATION
No-Q Journal WOS.ISTP Edition PROCEEDING OF INTERNATIONAL BIOLOGY CONFERENCE 2016: BIODIVERSITY AND BIOTECHNOLOGY FOR HUMAN WELFARE
Author Order: 1 of 4     Authors : Yuliana, N; Nurdjanah, S; Setyani, S; Novianti, D;
2017 4 cited Scopus Indexed DOI : 10.1063/1.4985431
Characteristic of Durian Lay (Durio kutejensis) Lactic Beverage Supplemented with Lactobacillus Culture during Cold Storage
No-Q Journal WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 1 of 3     Authors : Yuliana, N; Noviyeziana, T; Sutikno, S;
NOV 2016 0 cited DOI : 10.22146/agritech.16766
Addition of Acetic and Fumaric Acid to Maintain Quality of Fermented Yellow Sweet Potatoes Pickle
No-Q Journal WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 1 of 3     Authors : Yuliana, N; Nurdjanah, S; Sari, M;
AUG 2014 0 cited DOI : 10.22146/agritech.9458
Influence of Pediococcus acidilactici as a starter on the flavour of tempoyak (fermented durian)
No-Q Journal WOS.SCI Edition   Core Collection INDIAN JOURNAL OF BIOTECHNOLOGY
Author Order: 1 of 2     Authors : Yuliana, N; Garcia, VV;
JUL 2009 8 cited Scopus Indexed DOI :
Fermentation Profile of Rusip Made from Anchovies
No-Q Journal WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 0 of 0     Authors :
MAR 2007 1 cited DOI : 10.22146/agritech.9488
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 12 160 11
Citation 54 931 14
Cited Document 10 77 4
H-Index 5 16 2
i10-Index 1 28 0
G-Index 1 1 1
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