avatar

A SUHAELI FAHMI

Universitas Diponegoro S1 - Teknologi Hasil Perikanan SINTA ID : 6015226
672
SINTA Score Overall
280
SINTA Score 3Yr
34.769.200
Affil Score
8.963.220
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Chemical, physical, and sensory properties of various fish skin gelatin fortified taro flour-seaweed based analogue rice
Q3 as Journal Food Research
Author Order : 0 of 4     Creator : Darmanto S.
2024 0 cited
Addition of Squid (Loligo sp.) Ink to Improve Instant Cuko Pempek Characteristics
Q4 as Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Author Order : 3 of 3     Creator : Wulandari E.
2024 0 cited
Sensory Value, Proximate Analysis, Amino Acid and Fatty Acid Profile of Steamed and Boiled Blue Swimming Crab (Portunus pelagicus)
Q3 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 1 of 4     Creator : Suhaeli Fahmi A.
2023 1 cited
Effectiveness of liquid smoke as a preservative agent of barracuda fish cake during cold storage
Q3 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 4 of 5     Creator : Febriani Y.
2023 1 cited
Product characteristics, amino acid and fatty acid profiles of milkfish (Chanos chanos) with different cooking methods
Q3 as Journal Food Research
Author Order : 2 of 5     Creator : Nopiyanti V.
2023 0 cited
Effect of different chilled storage method and ozone treatment on the quality of steamed whole blue swimming crab (Portunus pelagicus)
Q3 as Journal Food Research
Author Order : 1 of 12     Creator : Fahmi A.S.
2023 0 cited
Characteristics of ready to cook product from dried pempek with freezing treatment before drying
Q3 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 1 of 2     Creator : Fahmi A.S.
2023 0 cited
The Quality of Frozen Catfish Fillet (Pangasius sp.) with Food Additives NaCl and Sodium Tripolyphosphate
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 3 of 3     Creator : Demayanti R.
2023 0 cited
The potential of milkfish ( Chanos chanos) gelatin as stabilizer in ice cream production
Q4 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 4 of 5     Creator : Swastawati F.
2022 1 cited
Characteristics of Ice Cream Cone Based Shrimp Shell Flour with Different Concentrations of Carrageenan
no-Q as Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Author Order : 3 of 3     Creator : Mandiri R.T.
2022 3 cited
View more ...
Get More with SINTA Insight
Go to Insight

Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 20 67 0
Citation 108 692 0
Cited Document 13 52 0
H-Index 4 12
i10-Index 3 14
G-Index 1 1
Get More with SINTA Insight

Go to Insight