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IMA WIJAYANTI

Universitas Diponegoro S1 - Teknologi Hasil Perikanan SINTA ID : 6658578
1.511
SINTA Score Overall
391
SINTA Score 3Yr
2.881
Affil Score
820
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Colour characteristics, phenolic content and antioxidant activity of Spirulina platensis soaked in basil (Ocimum basilicum) leaves extract
Q1 Journal International Journal of Food Science and Technology
Author Order : 1 of 3     Creator : Wijayanti I.
2024 0 cited
The Addition of Anchovy (Stolephorus insularis) Powder to Chemical and Texture Characteristics of Pizza Base
no-Q Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Author Order : 3 of 3     Creator : Istifada D.S.
2023 0 cited
Mapping the Scientific Literature on Mangrove Conservation in Indonesia: A Bibliometric Analysis to Environmental Research
Q3 Journal E3S Web of Conferences
Author Order : 2 of 9     Creator : Husna J.
2023 0 cited
Optimization of Threadfin Bream (Nemipterus sp.) Protein Hydrolysate Using Response Surface Methodology Analysis
Q4 Journal IOP Conference Series: Earth and Environmental Science
Author Order : 3 of 6     Creator : Riyadi P.H.
2023 0 cited
Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio-calcium
Q2 Journal JAOCS, Journal of the American Oil Chemists' Society
Author Order : 1 of 7     Creator : Wijayanti I.
2023 3 cited
Soluble Asian sea bass bone bio-calcium: characteristics, bioavailability across Caco-2 cells and fortification into apple juice
Q1 Journal International Journal of Food Science and Technology
Author Order : 1 of 5     Creator : Wijayanti I.
2022 3 cited
Effect of Asian sea bass bio-calcium on textural, rheological, sensorial properties and nutritive value of Indian mackerel fish spread at different levels of potato starch
Q1 Journal International Journal of Food Science and Technology
Author Order : 1 of 5     Creator : Wijayanti I.
2022 7 cited
Physical and chemical characteristics of Asian sea bass bio-calcium powders as affected by ultrasonication treatment and drying method
Q2 Journal Journal of Food Biochemistry
Author Order : 1 of 6     Creator : Wijayanti I.
2021 8 cited
Textural, sensory, and chemical characteristic of threadfin bream (Nemipterus sp.) surimi gel fortified with bio-calcium from bone of Asian sea bass (lates calcarifer)
Q1 Journal Foods
Author Order : 1 of 4     Creator : Wijayanti I.
2021 19 cited
Preheat-Treatment and Bleaching Agents Affect Characteristics of Bio-calcium from Asian Sea Bass (Lates calcarifer) Backbone
Q2 Journal Waste and Biomass Valorization
Author Order : 1 of 3     Creator : Wijayanti I.
2021 10 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 27 129 18
Citation 97 1021 73
Cited Document 20 95 12
H-Index 5 16 5
i10-Index 2 32 2
G-Index 1 1 1
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