Teknologi Pangan

INSTITUT PERTANIAN BOGOR KAB. BOGOR - JAWA BARAT, ID CODE PRODI : 41122 CODE PT : 002003
8
Authors
30.628
SINTA Score Overall
6.394
SINTA Score 3Yr
4.375
SINTA Score Overall Productivity
913
SINTA Score 3Yr Productivity
Latest number of publication
Potential molecular mechanism of reuterin on the inhibition of Aspergillus flavus conidial germination: An in silico study
Q2 Journal WOS.SCI Edition   Core Collection JOURNAL OF FOOD SCIENCE
Authors : Purnawita, W; Rahayu, WP; Lioe, HN; Nurjanah, S; Wahyudi, ST;
FEB 2024 0 cited Scopus Indexed DOI : 10.1111/1750-3841.16904
Dietary supplementation of black rice bran to colon carcinogen-induced mice: Examining the development of colorectal cancer by improving environmental colon conditions
Q2 Journal WOS.SCI Edition   Core Collection HELIYON
Authors : Budijanto, S; Nurtiana, W; Muniroh, A; Kurniati, Y; Nuraida, L; Priosoeryanto, BP; Dewi, F...
AUG 2023 0 cited Scopus Indexed DOI : 10.1016/j.heliyon.2023.e18528
Characterization and shelf life of synbiotic drink powder from porang (Amorphophallus muelleri)
Q2 Journal WOS.SCI Edition   Core Collection JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Authors : Daysita, LE; Aulia, HR; Pradiva, MI; Nandyawati, D; Illaningtyas, F; Gebrina, AD; Mustafaw...
DEC 2 2023 0 cited Scopus Indexed DOI : 10.1007/s13197-023-05894-x
Optimization of the manufacturing process of fried instant corn noodles using response surface methodology
Q4 Journal WOS.ESCI Edition   Core Collection FUTURE OF FOOD-JOURNAL ON FOOD AGRICULTURE AND SOCIETY
Authors : Muhandri, T; Aminullah; Subarna; Taqi, FM; Nurtama, B; Fauzi, MS;
2023 0 cited Scopus Indexed DOI : 10.17170/kobra-202210056949
Bioaccessibility of Antioxidant Capacity of Wedang Uwuh a Traditional Indonesian Beverage by Gastrointestinal Digestion
Q4 Journal WOS.ESCI Edition   Core Collection CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
Authors : Fauziah, IN; Prangdimurti, E; Palupi, NS;
APR 2023 0 cited DOI : 10.12944/CRNFSJ.11.1.28
A meta analysis: the effects of types, roasting degrees and origins on antioxidant properties of coffee
Q2 Journal WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Authors : Melliyanti, SN; Afandi, FA; Giriwono, PE; Herawati, D;
JUN 2023 0 cited Scopus Indexed DOI : 10.1111/ijfs.16431
Antioxidant Activity of Skimmed Cow and Soy Milks Fermented by Lactic Isolates of Kefir Granules
Q3 Journal WOS.ESCI Edition   Core Collection APPLIED FOOD BIOTECHNOLOGY
Authors : Nuraida, L; Hastuti, AP; Lioe, HN;
2023 1 cited Scopus Indexed DOI : 10.22037/afb.v10i3.41673
CONTINUOUS SYNTHESIS OF CINNAMATE ESTER USING MEMBRANE REACTOR IN A SOLVENT-FREE SYSTEM
Q4 Journal WOS.ESCI Edition   Core Collection ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
Authors : Sitanggang, AB; Hidayati, RA; Nuraida, L; Sitanggang, N; Budijanto, S;
2023 0 cited Scopus Indexed DOI : 10.35219/foodtechnology.2023.1.03
Effect of extrusion processing and simulated human digestion on the allergenicity of bambara groundnut protein
Q2 Journal WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Authors : Astuti, RM; Palupi, NS; Suhartono, MT; Lioe, HN; Kusumaningtyas, E; Subekti, DT;
SEP 2023 0 cited Scopus Indexed DOI : 10.1111/ijfs.16555
FOLATE PRODUCTION AND ITS DISTRIBUTION DURING GROWTH OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED FOOD AND BREAST MILK
Q4 Journal WOS.ESCI Edition   Core Collection ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY
Authors : Mahara, FA; Nuraida, L; Lioe, HN; Nurjanah, S;
2023 0 cited Scopus Indexed DOI : 10.35219/foodtechnology.2023.1.11
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Article 234 1,401 158
Citation 3,139 10,547 1,913
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