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IMA WIJAYANTI

Universitas Diponegoro S1 - Teknologi Hasil Perikanan SINTA ID : 6658578
1.609
SINTA Score Overall
352
SINTA Score 3Yr
94.310.000
Affil Score
17.909.200
Affil Score 3Yr
Latest number of publications
Soluble bio-calcium from Asian sea bass bone prepared with organic acids: solubility and physiochemical characteristics
Q2 Journal WOS.SCI Edition   Core Collection BIOMASS CONVERSION AND BIOREFINERY
Author Order: 1 of 5     Authors : Wijayanti, I; Benjakul, S; Saetang, J; Prodpran, T; Sookchoo, P;
FEB 23 2024 0 cited Scopus Indexed DOI : 10.1007/s13399-024-05402-x
Colour characteristics, phenolic content and antioxidant activity of Spirulina platensis soaked in basil (Ocimum basilicum) leaves extract
Q2 Journal WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Author Order: 1 of 3     Authors : Wijayanti, I; Agustini, TW; Benjakul, S;
MAR 2024 0 cited Scopus Indexed DOI : 10.1111/ijfs.16897
Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio-calcium
Q3 Journal WOS.SCI Edition   Core Collection JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Author Order: 1 of 7     Authors : Wijayanti, I; Prodpran, T; Sookchoo, P; Nirmal, N; Zhang, B; Balange, A; Benjakul, S;
FEB 2023 4 cited Scopus Indexed DOI : 10.1002/aocs.12649
Soluble Asian sea bass bone bio-calcium: characteristics, bioavailability across Caco-2 cells and fortification into apple juice
Q2 Journal WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Author Order: 1 of 5     Authors : Wijayanti, I; Benjakul, S; Saetang, J; Prodpran, T; Sookchoo, P;
SEP 2022 3 cited Scopus Indexed DOI : 10.1111/ijfs.15904
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
Q2 Journal WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Author Order: 1 of 5     Authors : Wijayanti, I; Benjakul, S; Chantakun, K; Prodpran, T; Sookchoo, P;
MAY 2022 7 cited Scopus Indexed DOI : 10.1111/ijfs.15651
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 WOS.SCI Edition   Core Collection FOODS
Author Order: 1 of 4     Authors : Wijayanti, I; Singh, A; Benjakul, S; Sookchoo, P;
MAY 2021 24 cited Scopus Indexed DOI : 10.3390/foods10050976
Preheat-Treatment and Bleaching Agents Affect Characteristics of Bio-calcium from Asian Sea Bass (Lates calcarifer) Backbone
Q2 Journal WOS.SCI Edition   Core Collection WASTE AND BIOMASS VALORIZATION
Author Order: 1 of 3     Authors : Wijayanti, I; Benjakul, S; Sookchoo, P;
JUN 2021 13 cited Scopus Indexed DOI : 10.1007/s12649-020-01224-w
Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi
Q3 Journal WOS.SCI Edition   Core Collection JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Author Order: 1 of 5     Authors : Wijayanti, I; Singh, A; Prodpran, T; Sookchoo, P; Benjakul, S;
OCT 21 2021 6 cited Scopus Indexed DOI : 10.1080/10498850.2021.1975004
Physical and chemical characteristics of Asian sea bass bio-calcium powders as affected by ultrasonication treatment and drying method
Q3 Journal WOS.SCI Edition   Core Collection JOURNAL OF FOOD BIOCHEMISTRY
Author Order: 1 of 6     Authors : Wijayanti, I; Sookchoo, P; Prodpran, T; Mohan, CO; Aluko, RE; Benjakul, S;
APR 2021 11 cited Scopus Indexed DOI : 10.1111/jfbc.13652
Effect of high pressure heating on physical and chemical characteristics of Asian sea bass (Lates calcarifer) backbone
Q2 Journal WOS.SCI Edition   Core Collection JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Author Order: 1 of 3     Authors : Wijayanti, I; Benjakul, S; Sookchoo, P;
AUG 2021 13 cited Scopus Indexed DOI : 10.1007/s13197-020-04815-6
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 30 134 19
Citation 150 1307 90
Cited Document 22 104 12
H-Index 7 19 6
i10-Index 4 39 4
G-Index 1 1 1
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