Teknologi Pangan

UNIVERSITAS KATOLIK WIDYA MANDALA SURABAYA KOTA SURABAYA - JAWA TIMUR, ID CODE PRODI : 41221 CODE PT : 071003
22
Authors
13.105
SINTA Score Overall
3.335
SINTA Score 3Yr
624
SINTA Score Overall Productivity
159
SINTA Score 3Yr Productivity
Latest number of publications
IMPLEMENTATION OF AUTOPILOT INNOVATION IN THE MOBILE PUMPKIN SEED COFFEE BUSINESS MODEL TO DRIVE PROGRESS ON SDGS
Q3 Journal Journal of Lifestyle and SDG'S Review
Creator : Haryono
2024 0 cited
Antibacterial activity of Monascus-fermented sorghum extracts against Staphylococcus aureus and Escherichia coli
Q3 Journal Food Research
Creator : Srianta I.
2024 0 cited
Effect of Steeping Temperature and Storage Period on the Bioactive Compounds plus Antioxidant and Antidiabetic Activities of Infusion from Powdered Pluchea indica Less
Q3 Journal Philippine Journal of Science
Creator : Widyawati P.S.
2024 0 cited
Physicochemical characteristics of jack bean (Canavalia ensiformis (L.) DC.) milk, a non-dairy milk alternative developed using various pretreatment methods
Q3 Journal Food Research
Creator : Virly
2024 0 cited
Development of Bio-Based Smart Edible Food Packaging Using Roselle Flower Extract and Eggshell Powder as Active Agents
no-Q Journal BIO Web of Conferences
Creator : Jati I.R.A.P.
2024 1 cited
Effect of butterfly pea (Clitoria ternatea) flower extract on qualities, sensory properties, and antioxidant activity of wet noodles with various composite flour proportions
Q2 Journal Beverage Plant Research
Creator : Widyawati P.S.
2024 1 cited
Potential of Underutilized Sago for Bioenergy Uses
Q3 Journal International Journal on Advanced Science, Engineering and Information Technology
Creator : Fetriyuna F.
2024 8 cited
Yellow pigment fraction from Monascus-fermented durian seed: thermal stability and bioactivities
Q3 Journal Food Research
Creator : Nugerahani I.
2024 0 cited
Combining Natural Ingredients to Optimise Antioxidant Content in Brewing Herbal Drinks
no-Q Journal BIO Web of Conferences
Creator : Raharjo S.J.
2024 0 cited
Effects of Red Dragon Fruit Puree Application on Physicochemical Properties of Selected Bakery Products
Q1 Journal Applied Sciences (Switzerland)
Creator : Jati I.R.A.P.
2024 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 134 835 65
Citation 1,848 5,485 653
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