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RIANITA PRAMITASARI

Universitas Katolik Indonesia Atma Jaya S1 - Teknologi Pangan SINTA ID : 5982989
908
SINTA Score Overall
594
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Formula optimization, physicochemical characterization, and sensory evaluation of beetroot-based blended frozen dessert
Q4 as Journal Food Chemistry Advances
Author Order : 2 of 2     Creator : Putradamni A.M.
2024 0 cited
Extraction, foam-mat drying, and physicochemical analysis of Indonesian black glutinous rice (Oryza sativa L. var glutinosa) anthocyanins
Q3 as Journal Food Research
Author Order : 1 of 2     Creator : Pramitasari R.
2023 1 cited
Development of Indicator Film Based on Cassava Starch–Chitosan Incorporated with Red Dragon Fruit Peel Anthocyanins–Gambier Catechins to Detect Banana Ripeness
Q1 as Journal Polymers
Author Order : 2 of 3     Creator : Santoso V.R.
2023 0 cited
Development of alginate-based film incorporated with anthocyanins of red cabbage and zinc oxide nanoparticles as freshness indicator for prawns
Q1 as Journal International Journal of Biological Macromolecules
Author Order : 4 of 7     Creator : Anugrah D.S.B.
2023 5 cited
Utilising N-glutaryl chitosan-based film with butterfly pea flower anthocyanin as a freshness indicator of chicken breast
Q2 as Journal Packaging Technology and Science
Author Order : 4 of 5     Creator : Anugrah D.S.B.
2023 4 cited
Co-pigmentation with catechin derived from Indonesian gambier increases the stability of black rice anthocyanin in isotonic sports drinks during one-month storage in 4°C
Q3 as Journal Food Research
Author Order : 1 of 3     Creator : Pramitasari R.
2022 1 cited
Development of an Indicator Film Based on Cassava Starch–Chitosan Incorporated with Red Dragon Fruit Peel Anthocyanin Extract
Q1 as Journal Polymers
Author Order : 1 of 3     Creator : Pramitasari R.
2022 16 cited
Bioprospecting brown algae (Sargassum polycystum C. Agardh) as a potential antioxidant additive in snack bar and its sensory evaluation
Q3 as Journal Food Research
Author Order : 3 of 4     Creator : Nurcahyanti A.D.R.
2021 1 cited
Sensory evaluation and antimicrobial activity of snack bar from black soybean and black rice containing anthocyanins
Q3 as Journal Food Research
Author Order : 1 of 3     Creator : Pramitasari R.
2021 0 cited
Antioxidant activity and sensory evaluation of a cold dairy-based beverage enriched with Sargassum polycystum C. Agardh extract in sunflower oil
Q3 as Journal Food Research
Author Order : 3 of 4     Creator : Nurcahyanti A.D.R.
2021 1 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 12 46 6
Citation 64 138 35
Cited Document 9 23 4
H-Index 4 6 3
i10-Index 2 3 2
G-Index 1 1 2
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