Teknologi Pangan

UNIVERSITAS LINTAS INTERNASIONAL INDONESIA KOTA TANGERANG SELATAN - BANTEN, ID CODE PRODI : 41221 CODE PT : 041058
6
Authors
739
SINTA Score Overall
203
SINTA Score 3Yr
92
SINTA Score Overall Productivity
25
SINTA Score 3Yr Productivity
Latest number of publications
Non-destructive monitoring of quality attributes kinetics during the drying process: A case study of celeriac slices and the model generalisation in selected commodities
Q1 Journal Food Chemistry
Creator : Nurkhoeriyati T.
2023 0 cited
Non-Destructive In-Process Quality Evaluation Of Plant-Sourced Food During Drying
Q4 Journal IOP Conference Series: Earth and Environmental Science
Creator : Nurkhoeriyati T.
2022 0 cited
The effect of pre?drying treatment and drying conditions on quality and energy consumption of hot air?dried celeriac slices: Optimisation
Q1 Journal Foods
Creator : Nurkhoeriyati T.
2021 12 cited
Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage
Q1 Journal Journal of Food Science
Creator : Nurkhoeriyati T.
2012 10 cited
Nutritional properties of spent duck surimi-like material prepared by conventional and acidalkaline solubilization methods
Q2 Journal International Journal of Food Sciences and Nutrition
Creator : Nurkhoeriyati T.
2012 1 cited
Gelation Properties of Spent Duck Meat Surimi-Like Material Produced Using Acid-Alkaline Solubilization Methods
Q1 Journal Journal of Food Science
Creator : Nurkhoeriyati T.
2011 31 cited
Effect of chicken and duck meat ratio on the properties of sausage
Q3 Journal International Journal of Poultry Science
Creator : Huda N.
2010 9 cited
Surimi-like material: Challenges and prospects
Q3 Journal International Food Research Journal
Creator : Tina N.
2010 25 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 8 66 4
Citation 88 535 45
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