Teknologi Pangan dan Hasil Pertanian

UNIVERSITAS GADJAH MADA KAB. SLEMAN - DAERAH ISTIMEWA YOGYAKARTA, ID CODE PRODI : 41231 CODE PT : 001001
16
Authors
18.694
SINTA Score Overall
6.107
SINTA Score 3Yr
1.039
SINTA Score Overall Productivity
339
SINTA Score 3Yr Productivity
Latest number of publications
Development of Low-Lactose Probiotic Yogurt Drinks with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Physicochemical and Sensory Characteristics
Q2 Journal Applied Food Biotechnology
Creator : Lebdoyono R.
2024 0 cited
Fungal Contamination, Peroxide Value, and Quality of Cocoa Bean: Effect of Lactic Acid Bacteria Starter and Packaging Techniques during Storage
Q4 Journal AIP Conference Proceedings
Creator : Marwati T.
2024 0 cited
Dengke naniura source of probiotics to lower cholesterol
Q4 Journal IOP Conference Series: Earth and Environmental Science
Creator : Simanjuntak R.
2024 0 cited
Microwave-assisted unfermented cocoa bean: improving flavor precursor after acetic acid submersion
Q1 Journal Journal of Food Science and Technology
Creator : Maghfiroh A.D.
2024 0 cited
Fermentation of pineapple juice with Lactiplantibacillus plantarum subsp. plantarum Dad-13: Sensory and microbiological characteristics
Q3 Journal Czech Journal of Food Sciences
Creator : Aziz F.N.
2023 0 cited
Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain
Q1 Journal Foods
Creator : Purbaningrum K.
2023 3 cited
Synthesis of Mono-and Diacylglycerol Using High Shear Reactor
Q3 Journal Philippine Journal of Science
Creator : Rohana N.L.R.T.
2023 0 cited
Chemical and microstructural characterization of easy- and hard-to-cook Jack bean (Canavalia ensiformis (L.) DC.) collections
Q1 Journal LWT
Creator : Purwandari F.A.
2023 0 cited
Sugar palm starch (Arenga pinnata) modification using microwave and acetylation: effect of moisture content and microwave power on physicochemical characteristics
Q3 Journal Food Research
Creator : Hehamahua Z.N.
2023 0 cited
Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia
Q2 Journal International Journal of Food Science
Creator : Sari A.B.T.
2023 3 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 183 1,439 144
Citation 2,011 8,830 1,243
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