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YANA CAHYANA

Universitas Padjadjaran S1 - Teknologi Pangan SINTA ID : 5995597
2.214
SINTA Score Overall
689
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging
WOS.SCI Edition   Core Collection MEAT SCIENCE
Author Order: 8 of 8     Authors : Ait-Kaddour, A; Loudiyi, M; Boukria, O; Safarov, J; Sultanova, S; Andueza, D; Listrat, A; ...
AUG 2024 1 cited Scopus Indexed DOI : 10.1016/j.meatsci.2024.109533
Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review
WOS.ESCI Edition   Core Collection JOURNAL OF AGRICULTURE AND FOOD RESEARCH
Author Order: 3 of 4     Authors : Nurmilah, S; Frediansyah, A; Cahyana, Y; Utama, GL;
DEC 2024 0 cited Scopus Indexed DOI : 10.1016/j.jafr.2024.101365
Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity
WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Author Order: 1 of 9     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
Evaluation of pasting and functional properties of composite flour from Indonesian local tubers and its application in gluten-free biscuits
WOS.SCI Edition   Core Collection JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Author Order: 3 of 5     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
Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin
WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Author Order: 3 of 7     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
WOS.SCI Edition   Core Collection FOOD BIOSCIENCE
Author Order: 10 of 11     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
EFFECT OF CULTIVATION AT DIFFERENT ALTITUDES ON THE CHEMICAL, FUNCTIONAL AND PASTING PROPERTIES OF STARCH MEDIANS CULTIVAR POTATO (SOLANUM TUBEROSUM L.)
WOS.ESCI Edition   Core Collection INTERNATIONAL JOURNAL OF AGRICULTURAL AND STATISTICAL SCIENCES
Author Order: 3 of 5     Authors : Rohima, IE; Djali, M; Cahyana, Y; Hamdani, JS; Lani, MN;
JUN 2024 0 cited DOI : 10.59467/IJASS.2024.20.33
Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
WOS.SCI Edition   Core Collection POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
Author Order: 5 of 6     Authors : Marta, H; Yusnia, SA; Fetriyuna, F; Arifin, HR; Cahyana, Y; Sondari, D;
2024 0 cited Scopus Indexed DOI : 10.31883/pjfns/188615
Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay (Coix lacryma jobi L.) flour using Rhizopus sp.
WOS.SCI Edition   Core Collection COGENT FOOD & AGRICULTURE
Author Order: 6 of 9     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
Exploring protein derivative profiles in cheese whey through native Candida tropicalis fermentation
WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Author Order: 5 of 6     Authors : Utama, GL; Utba, F; Sari, VF; Nurmilah, S; Cahyana, Y; Balia, RL;
DEC 31 2024 1 cited Scopus Indexed DOI : 10.1080/10942912.2024.2317746
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 58 95 45
Citation 915 1294 751
Cited Document 50 68 37
H-Index 17 19 15
i10-Index 21 28 17
G-Index 1 3 1
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