Teknologi Pangan

UNIVERSITAS PADJADJARAN KAB. SUMEDANG - JAWA BARAT, ID CODE PRODI : 41221 CODE PT : 001007
20
Authors
25.481
SINTA Score Overall
9.236
SINTA Score 3Yr
1.341
SINTA Score Overall Productivity
486
SINTA Score 3Yr Productivity
Latest number of publication
EFFECT OF CULTIVATION AT DIFFERENT ALTITUDES ON THE CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF STARCH MEDIANS CULTIVAR POTATO (SOLANUM TUBEROSUM L.)
Q4 Journal WOS.ESCI Edition   Core Collection INTERNATIONAL JOURNAL OF AGRICULTURAL AND STATISTICAL SCIENCES
Authors : Rohima, IE; Djali, M; Cahyana, Y; Hamdani, JS; Lani, MN;
JUN 2024 0 cited DOI : 10.59467/IJASS.2024.20.33
Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability
Q2 Journal WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Authors : Subroto, E; Zaida, Z; Indiarto, R; Harlina, PW; Andoyo, R; Geng, F; Rahmawati, F;
DEC 31 2024 0 cited Scopus Indexed DOI : 10.1080/10942912.2024.2311153
Evaluation of pasting and functional properties of composite flour from Indonesian local tubers and its application in gluten-free biscuits
Q3 Journal WOS.SCI Edition   Core Collection JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Authors : Marta, H; Anastasia, IL; Cahyana, Y; Filianty, F; Sondari, D;
JUN 20 2024 0 cited Scopus Indexed DOI : 10.1007/s11694-024-02691-8
Modification of gadung (Dioscorea hispida Dennst) starch by ultrasonication and freeze moisture treatment
No-Q Journal WOS.ESCI Edition   Core Collection CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS
Authors : Subroto, E; Sholihat, F; Wulandari, E; Lani, MN; Indiarto, R;
DEC 2024 0 cited Scopus Indexed DOI : 10.1016/j.carpta.2024.100552
Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review
No-Q Journal WOS.ESCI Edition   Core Collection JOURNAL OF AGRICULTURE AND FOOD RESEARCH
Authors : Nurmilah, S; Frediansyah, A; Cahyana, Y; Utama, GL;
DEC 2024 0 cited Scopus Indexed DOI : 10.1016/j.jafr.2024.101365
Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract
Q3 Journal WOS.SCI Edition   Core Collection CYTA-JOURNAL OF FOOD
Authors : Indiarto, R; Herwanto, JA; Filianty, F; Lembong, E; Subroto, E; Muhammad, DRA;
DEC 31 2024 1 cited Scopus Indexed DOI : 10.1080/19476337.2024.2329144
Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity
Q1 Journal WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Authors : Cahyana, Y; Annisa, NDN; Khoerunnisa, TK; Sulastri, S; Marta, H; Rialita, T; Yuliana, T; A...
FEB 2024 2 cited Scopus Indexed DOI : 10.1016/j.ijbiomac.2023.128771
Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay (Coix lacryma jobi L.) flour using Rhizopus sp.
Q2 Journal WOS.SCI Edition   Core Collection COGENT FOOD & AGRICULTURE
Authors : Marta, H; Firmansyah, IN; Febiola, C; Artatia, PR; Yuliana, T; Cahyana, Y; Yarlina, VP; Dj...
DEC 31 2024 0 cited Scopus Indexed DOI : 10.1080/23311932.2024.2381608
Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin
Q2 Journal WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Authors : Subroto, E; Sholihat, AA; Cahyana, Y; Indiarto, R; Harlina, PW; Andoyo, R; Geng, F;
DEC 31 2024 0 cited DOI : 10.1080/10942912.2024.2330516
Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review
Q1 Journal WOS.SCI Edition   Core Collection FOOD BIOSCIENCE
Authors : Tarchi, I; Boudalia, S; Ozogul, F; Câmara, JS; Bhat, ZF; Hassoun, A; Perestrelo, R; Bouaz...
APR 2024 4 cited Scopus Indexed DOI : 10.1016/j.fbio.2024.103751
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Article 279 978 93
Citation 4,470 6,810 1,412
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