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SAIFULLAH

Universitas Syiah Kuala D3 - Teknik Kimia SINTA ID : 6019513
239
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SINTA Score 3Yr
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Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents
Q2 Journal International Journal of Food Sciences and Nutrition
Author Order : 3 of 4     Creator : Yeoh S.
2011 20 cited
Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits
Q1 Journal Food Chemistry
Author Order : 2 of 4     Creator : Alkarkhi A.
2011 75 cited
The use of principal component and cluster analysis to differentiate banana peel flours based on their starch and dietary fibre components
Q3 Journal Tropical Life Sciences Research
Author Order : 1 of 4     Creator : Ramli S.
2010 16 cited
Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles
Q2 Journal International Journal of Food Sciences and Nutrition
Author Order : 1 of 5     Creator : Ramli S.
2009 35 cited
Application of multivariate statistical techniques for differentiation of ripe banana flour based on the composition of elements
Q2 Journal International Journal of Food Sciences and Nutrition
Author Order : 2 of 3     Creator : Alkarkhi A.
2009 4 cited
The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components
Q2 Journal International Journal of Food Sciences and Nutrition
Author Order : 1 of 4     Creator : Ramli S.B.
2009 2 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 6 21 0
Citation 144 591 0
Cited Document 6 17 0
H-Index 4 10
i10-Index 4 10
G-Index 0 0
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