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HERY WINARSI

Universitas Jenderal Soedirman S1 - Ilmu Gizi SINTA ID : 5978501
2.092
SINTA Score Overall
481
SINTA Score 3Yr
1.952
Affil Score
421
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Cowpea Sprouted Milk Rich in Phenolic Antioxidants, Vitamin C,Protein, and Dietary Fiber as an Antidiabetic Drink
Q4 Journal AIP Conference Proceedings
Author Order : 0 of 5     Creator : Winarsi H.
2023 0 cited
Formulation of sprouted cowpea yoghurt rich in antioxidant, as functional drink for diabetics
Q3 Journal Food Research
Author Order : 0 of 3     Creator : Winarsi H.
2022 0 cited
Improving oxidative stress and inflammation status of obese women with metabolic syndrome using phenolic-rich red kidney bean sprout milk yogurt
Q3 Journal International Food Research Journal
Author Order : 0 of 2     Creator : Winarsi H.
2022 0 cited
Mung bean sprouts yoghurt rich in antioxidants as a functional drink during pandemic
Q3 Journal Food Research
Author Order : 0 of 4     Creator : Winarsi H.
2022 2 cited
Improvement of immune and antioxidant status of COVID-19 vulnerable groups using mung bean sprout yoghurt
Q3 Journal Food Research
Author Order : 0 of 3     Creator : Winarsi H.
2022 0 cited
The effect of basic ingredients form, cold storage and precipitate separation on bioactive components and antioxidant activity of curcuma xanthorrhiza Roxb
Q3 Journal Food Research
Author Order : 0 of 3     Creator : Septiana A.T.
2021 0 cited
Polyphenol rich mung bean (Vigna radiata) yogurt for obesity prevention
Q3 Journal Food Research
Author Order : 0 of 8     Creator : Winarsi H.
2021 4 cited
Sensory and antioxidant evaluation of functional drinks based on cardamom rhizomes (Amomum cardamomum willd.)
Q4 Journal Food Research
Author Order : 0 of 4     Creator : Winarsi H.
2020 6 cited
Anti-inflammatory effects of functional milk drink enriched with soya bean sprout protein in breastfeeding mothers
Q3 Journal Malaysian Journal of Nutrition
Author Order : 0 of 3     Creator : Winarsi H.
2020 3 cited
Germination improves sensory, phenolic, protein content and anti-inflammatory properties of red kidney bean (Phaseolus vulgaris L.) sprouts milk
Q4 Journal Food Research
Author Order : 0 of 3     Creator : Winarsi H.
2020 18 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 22 98 11
Citation 138 2929 28
Cited Document 17 68 7
H-Index 6 16 3
i10-Index 4 27 0
G-Index 1 1 1
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