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ULFAH AMALIA

Universitas Diponegoro S1 - Teknologi Hasil Perikanan SINTA ID : 6046692
984
SINTA Score Overall
166
SINTA Score 3Yr
57.067.600
Affil Score
26.867.300
Affil Score 3Yr
Latest number of publications
Quality of brine boiled Indian mackerel (Rastrelliger sp.) with different cooking methods and additions of liquid smoke
WOS.ISTP Edition 4TH EMBRIO INTERNATIONAL SYMPOSIUM AND THE 7TH INTERNATIONAL SYMPOSIUM OF EAST ASIA FISHERIES AND TECHNOLOGISTS ASSOCIATION
Author Order: 3 of 3     Authors : Pertiwi, MD; Swastawati, F; Amalia, U;
2019 0 cited Scopus Indexed DOI : 10.1088/1755-1315/404/1/012079
Application of basil leaf extracts to decrease Spirulina platensis off-odour in increasing food consumption
WOS.SCI Edition   Core Collection INTERNATIONAL FOOD RESEARCH JOURNAL
Author Order: 3 of 4     Authors : Agustini, TW; Dewi, EN; Amalia, U; Kurniasih, RA;
DEC 2019 6 cited Scopus Indexed DOI :
Formulation and Characterization of Phycocyanin Microcapsules within Maltodextrin-Alginate
WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 3 of 4     Authors : Kurniasih, RA; Purnamayati, L; Amalia, U; Dewi, EN;
2018 10 cited DOI : 10.22146/agritech.16752
Effect of Melanin Free Ink Extracted From Squid (Loligo sp.) on Proximate and Sensory Characteristics of Soft-Bone Milkfish (Chanos chanos) During Storage
WOS.ISTP Edition 3RD INTERNATIONAL CONFERENCE ON TROPICAL AND COASTAL REGION ECO DEVELOPMENT 2017
Author Order: 4 of 5     Authors : Agustini, TW; Hadiyanto; Wijayanti, I; Amalia, U; Benjakul, S;
2018 0 cited Scopus Indexed DOI : 10.1088/1755-1315/116/1/012031
Nutritional comparison of Spirulina sp powder by solid-state fermentation using Aspergillus sp (FNCL 6088) and Lactobacillus plantarum (FNCL 0127)
WOS.ISTP Edition INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY (ISFA) 2017
Author Order: 2 of 2     Authors : Dewi, EN; Amalia, U;
2018 4 cited Scopus Indexed DOI : 10.1088/1755-1315/102/1/012024
Characterization of Lactic Acid Bacteria (LAB) isolated from Indonesian shrimp paste (terasi)
WOS.ISTP Edition 3RD INTERNATIONAL CONFERENCE ON TROPICAL AND COASTAL REGION ECO DEVELOPMENT 2017
Author Order: 1 of 3     Authors : Amalia, U; Sumardianto; Agustini, TW;
2018 9 cited Scopus Indexed DOI : 10.1088/1755-1315/116/1/012049
Effect of Time Lenght Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based
WOS.ISTP Edition 3RD INTERNATIONAL CONFERENCE ON TROPICAL AND COASTAL REGION ECO DEVELOPMENT 2017
Author Order: 1 of 3     Authors : Amalia, U; Rianingsih, L; Wijayanti, I;
2018 0 cited Scopus Indexed DOI : 10.1088/1755-1315/116/1/012050
The Utilization of Blue Swimming Crab (Portunus pelagicus) Waste Product, Lemi, as a Food Flavor
WOS.ISTP Edition INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY (ISFA) 2017
Author Order: 3 of 3     Authors : Sasongko, AY; Dewi, EN; Amalia, U;
2018 1 cited Scopus Indexed DOI : 10.1088/1755-1315/102/1/012030
Investigation of the Quantity Effect of NaCl Salt on Generating Glutamic Acid Contents During Shrimp Paste Production by Fermentation Method
WOS.ISTP Edition ADVANCED SCIENCE LETTERS
Author Order: 3 of 3     Authors : Sumardianto; Agustini, TW; Amalia, U;
JUL 2017 1 cited Scopus Indexed DOI : 10.1166/asl.2017.9669
Chemical Characteristics of Fish Nugget with Mangrove Fruit Flour Substitution
WOS.ISTP Edition 2ND INTERNATIONAL SYMPOSIUM ON AQUATIC PRODUCTS PROCESSING AND HEALTH, ISAPPROSH 2015
Author Order: 1 of 4     Authors : Amalia, U; Darmanto, YS; Sumardianto; Rianingsih, L;
2016 3 cited DOI : 10.1016/j.aqpro.2016.07.037
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 18 75 11
Citation 78 767 64
Cited Document 14 60 8
H-Index 5 15 4
i10-Index 2 26 2
G-Index 1 1 1
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