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UMI PURWANDARI

Universitas Trunojoyo S1 - Teknologi Industri Pertanian SINTA ID : 5980128
614
SINTA Score Overall
54
SINTA Score 3Yr
1.062
Affil Score
54
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Isolation and identification of gastric acid-tolerant yeast from tapai
Q3 as Journal Food Research
Author Order : 2 of 4     Creator : Wahyuni I.
2023 0 cited
The isolation and characterization of indigenous microbes with probiotic potential from gatotan
Q3 as Journal Food Research
Author Order : 3 of 4     Creator : Nurhayati N.
2023 0 cited
Crude gelatin from jellyfish for storage stability of frozen maize tortilla bread
Q3 as Journal Food Research
Author Order : 2 of 2     Creator : Horisah K.
2023 0 cited
Incorporation of defatted coconut flour into purple sweet potato crackers: a study on texture and colour characteristics
Q3 as Journal Food Research
Author Order : 0 of 4     Creator : Zahroh N.L.
2023 0 cited
Best Alternatives Determination and Financial Feasibility Analysis of the Cleaner Production Application at Amplang Crackers Industry
no-Q as Journal Jurnal Ilmiah Perikanan dan Kelautan
Author Order : 3 of 3     Creator : Putri K.
2019 0 cited
Texture, sensory, antioxidant, and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent
Q3 as Journal International Food Research Journal
Author Order : 1 of 7     Creator : Purwandari U.
2018 4 cited
Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry
Q3 as Journal International Food Research Journal
Author Order : 1 of 1     Creator : Purwandari U.
2018 1 cited
Functional properties of gluten-free gathotan noodle: Lipid profile and satiety power
Q3 as Journal International Food Research Journal
Author Order : 1 of 3     Creator : Purwandari U.
2017 1 cited
Gluten-free noodle made from gathotan (an Indonesian fungal fermented cassava) flour: Cooking quality, textural, and sensory properties
Q3 as Journal International Food Research Journal
Author Order : 1 of 4     Creator : Purwandari U.
2014 12 cited
Gluten-free noodle made from gathotan flour: Antioxidant activity and effect of consumption on blood glucose level
Q3 as Journal International Food Research Journal
Author Order : 1 of 3     Creator : Purwandari U.
2014 6 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 18 58 0
Citation 317 729 0
Cited Document 13 34 0
H-Index 6 9
i10-Index 5 9
G-Index 1 1
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