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HERLY EVANUARINI

Universitas Brawijaya S1 - Peternakan SINTA ID : 6006633
1.246
SINTA Score Overall
492
SINTA Score 3Yr
1.246
Affil Score
492
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Applications of potato flour nanoparticles in functional meatballs
Q3 Journal Food Research
Author Order : 1 of 4     Creator : Evanuarini H.
2024 0 cited
Effect of apple peel flour addition on physicochemical characteristics and fatty acid profile of reduced-fat mayonnaise
Q4 Journal Malaysian Journal of Nutrition
Author Order : 1 of 2     Creator : Evanuarini H.
2024 0 cited
Study of the structure and characterization of membranes reinforced with CuO-NPs/Graphene Oxide using bacterial cellulose extracted from Sargassum sp. for water nanofiltration system
Q3 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 2 of 8     Creator : Yanuhar U.
2024 0 cited
Physico-chemical properties, amino acid and fatty acid profile of chicken patties added with beetroot peel flour as natural colourant
Q3 Journal Journal of Food and Nutrition Research
Author Order : 1 of 3     Creator : Evanuarini H.
2023 2 cited
Utilisation of chicken eggshell nanopowder on physicochemical quality, microstructure, and amino acid profile of beef patties
Q3 Journal Czech Journal of Food Sciences
Author Order : 1 of 4     Creator : Evanuarini H.
2023 0 cited
The Potential of Stevia Leaf Flour (Stevia rebaudiana) as a Natural Sweetener in Mayonnaise
Q4 Journal Food Science and Technology (United States)
Author Order : 1 of 2     Creator : Evanuarini H.
2023 0 cited
The use of tomato peel nanopowder as a natural antioxidant in low-fat mayonnaise
no-Q Journal BIO Web of Conferences
Author Order : 1 of 3     Creator : Evanuarini H.
2023 1 cited
The quality of spent hen chicken sausage with the addition of tomato paste (Solanum lycopersicum) as natural food colorant
no-Q Journal BIO Web of Conferences
Author Order : 2 of 3     Creator : Dienardila Anisa C.
2023 0 cited
Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer
Q3 Journal E3S Web of Conferences
Author Order : 2 of 3     Creator : Nidhal H.A.
2022 5 cited
Physicochemical quality of low fat mayonnaise using whey protein concentrate
Q3 Journal E3S Web of Conferences
Author Order : 2 of 3     Creator : Satriawan T.U.
2022 3 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 24 100 7
Citation 87 625 28
Cited Document 17 60 5
H-Index 5 14 4
i10-Index 2 21 1
G-Index 1 1 2
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