Ilmu Gizi

INSTITUT PERTANIAN BOGOR KAB. BOGOR - JAWA BARAT, ID CODE PRODI : 13211 CODE PT : 002003
14
Authors
21.687
SINTA Score Overall
6.264
SINTA Score 3Yr
1.549
SINTA Score Overall Productivity
447
SINTA Score 3Yr Productivity
Latest number of publications
Edible insects as a sustainable protein source: A meta-analysis
Q1 Journal Journal of Insects as Food and Feed
Creator : Nasir S.Q.
2024 0 cited
Decreasing fishy odour from catfish (Clarias sp.) flour as a food ingredient by using various soaking solutions
Q3 Journal Food Research
Creator : Noviana A.
2024 0 cited
Associations of Diet with Health Outcomes in the UK Biobank: A Systematic Review
Q1 Journal Nutrients
Creator : Navratilova H.F.
2024 0 cited
Impact of Pandemic COVID-19 towards Food Insecurity and Dietary Diversity Among B40 Mothers Living in Urban Areas in Selangor
Q4 Journal Malaysian Journal of Medicine and Health Sciences
Creator : Abdullah N.A.
2024 0 cited
High-Fiber Extruded Purple Sweet Potato (Ipomoea batatas) and Kidney Bean (Phaseolus vulgaris) Extends the Feeling of Fullness
Q2 Journal Polish Journal of Food and Nutrition Sciences
Creator : Palupi E.
2024 0 cited
Meat-analog made from Javanese Grasshopper, kidney beans, and elephant foot yam as a high-protein and low-cholesterol product
Q1 Journal Journal of Agriculture and Food Research
Creator : Priyatnasari N.S.
2024 0 cited
Food habits based on gender perspective in rural and urban of West Java
Q3 Journal International Journal of Public Health Science
Creator : Fatchiya A.
2024 0 cited
Synthesis of Effect Sizes on Dose Response from Ultra-Processed Food Consumption against Various Noncommunicable Diseases
Q1 Journal Foods
Creator : Bestari F.F.
2023 0 cited
Preference for and consumption of traditional and fast foods among adolescents in Indonesia
Q3 Journal Food Research
Creator : Briawan D.
2023 0 cited
Kidney Bean Substitution Ameliorates the Nutritional Quality of Extruded Purple Sweet Potatoes: Evaluation of Chemical Composition, Glycemic Index, and Antioxidant Capacity
Q1 Journal Foods
Creator : Palupi E.
2023 3 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 220 1,641 204
Citation 917 10,628 503
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