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BHAKTI ETZA SETIANI

Universitas Diponegoro S1 - Teknologi Pangan SINTA ID : 6643960
1.014
SINTA Score Overall
273
SINTA Score 3Yr
19.664.100
Affil Score
4.106.440
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Investigation of the Physicochemical Properties and its Correlation during Koji-Moromi Fermentation Stage of Production Soy Sauce Naturally Brewed in Central Java, Indonesia
Q3 Journal International Journal on Advanced Science, Engineering and Information Technology
Author Order : 1 of 4     Creator : Setiani B.E.
2024 0 cited
Protein fraction profile and physicochemical quality of Blacksoyghurt drink
Q3 Journal Food Research
Author Order : 5 of 8     Creator : Al-Baarri A.N.
2024 1 cited
A Summary Review of Biogenic Amines in Southeast Asia Fermented Food, the Factors and the Reduction Methods
Q2 Journal International Journal of Agriculture and Biosciences
Author Order : 0 of 0     Creator : Setiani B.E.
2024 0 cited
The Fermentation Time Effect against the Isoflavones Profiles of Genistein and Daidzein of Blacksoyghurt as a Potential Functional-Probiotic Drink
Q3 Journal International Journal on Advanced Science, Engineering and Information Technology
Author Order : 2 of 4     Creator : Rahmawati A.A.
2023 1 cited
Physical and chemical characteristics of Chitofudregs nugget in comparison to commercial nugget
Q4 Journal International Journal of Advances in Applied Sciences
Author Order : 2 of 4     Creator : Susanti S.
2023 0 cited
Restructured Meat Products Quality of Turkey Meat
Q4 Journal AIP Conference Proceedings
Author Order : 2 of 9     Creator : Dwiloka B.
2023 0 cited
Physicochemical properties of post laying hen breast meat thawed using various methods
Q3 Journal Food Research
Author Order : 2 of 6     Creator : Dwiloka B.
2022 0 cited
Functional properties comparison of hide buffalo gelatin and commercial bovine gelatin as clarifying agent for the tropical fruit juice
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 4 of 4     Creator : Mulyani S.
2021 5 cited
Physicochemical properties of steak made of post laying hen breast meat thawed using various methods
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 1 of 6     Creator : Setiani B.E.
2021 4 cited
Antioxidant status, nutrition facts, and sensory of spinach extract fortified wet noodles
Q3 Journal Food Research
Author Order : 6 of 6     Creator : Susanti S.
2021 4 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 20 112 8
Citation 49 1004 22
Cited Document 14 74 7
H-Index 4 18 2
i10-Index 1 28 1
G-Index 1 2 2
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