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NOOR ARIEFANDIE FEBRIANTO

PT. Riset Perkebunan Nusantara Unknown SINTA ID : 6751393
514
SINTA Score Overall
151
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Coffee bean processing: Emerging methods and their effects on chemical, biological and sensory properties
Q1 as Journal Food Chemistry
Author Order : 1 of 2     Creator : Febrianto N.A.
2023 22 cited
Chemical and biological properties of cocoa beans affected by processing: a review
Q1 as Journal Critical Reviews in Food Science and Nutrition
Author Order : 1 of 3     Creator : Febrianto N.A.
2022 17 cited
Composition of methylxanthines, polyphenols, key odorant volatiles and minerals in 22 cocoa beans obtained from different geographic origins
Q1 as Journal LWT
Author Order : 1 of 2     Creator : Febrianto N.A.
2022 14 cited
Comparison of bioactive components and flavor volatiles of diverse cocoa genotypes of Theobroma grandiflorum, Theobroma bicolor, Theobroma subincanum and Theobroma cacao
Q1 as Journal Food Research International
Author Order : 1 of 2     Creator : Febrianto N.A.
2022 4 cited
Changes in the Composition of Methylxanthines, Polyphenols, and Volatiles and Sensory Profiles of Cocoa Beans from the sul 1 Genotype Affected by Fermentation
Q1 as Journal Journal of Agricultural and Food Chemistry
Author Order : 1 of 2     Creator : Febrianto N.A.
2020 23 cited
Intravariety Diversity of Bioactive Compounds in Trinitario Cocoa Beans with Different Degrees of Fermentation
Q1 as Journal Journal of Agricultural and Food Chemistry
Author Order : 1 of 2     Creator : Febrianto N.
2019 8 cited
Roasting equipment for cocoa processing
no-Q as Book Drying and Roasting of Cocoa and Coffee
Author Order : 2 of 3     Creator : Misnawi B.
2019 3 cited
Diversity in Composition of Bioactive Compounds among 26 Cocoa Genotypes
Q1 as Journal Journal of Agricultural and Food Chemistry
Author Order : 1 of 2     Creator : Febrianto N.
2019 12 cited
Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting
Q3 as Journal International Food Research Journal
Author Order : 1 of 3     Creator : Febrianto N.A.
2016 13 cited
Fatty acid composition, rheological properties and crystal formation of rambutan fat and cocoa butter
Q3 as Journal International Food Research Journal
Author Order : 3 of 4     Creator : Zzaman W.
2014 17 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 15 46 0
Citation 210 554 0
Cited Document 15 39 0
H-Index 10 14
i10-Index 10 16
G-Index 12 1
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