Keamanan Pangan

INSTITUT PERTANIAN BOGOR KAB. BOGOR - JAWA BARAT, ID CODE PRODI : 13114 CODE PT : 002003
4
Authors
24.719
SINTA Score Overall
3.508
SINTA Score 3Yr
6.180
SINTA Score Overall Productivity
877
SINTA Score 3Yr Productivity
Latest number of publications
Multiple-stage silica-assisted liquid-liquid extraction: A promising extraction method for fractionation Mono-diacylglycerols(MDAGs) based Palm Stearin
Q3 Journal Food Chemistry Advances
Creator : Nadjamoeddin G.L.
2024 1 cited
Co-occurrence and exposure assessment of deoxynivalenol and fumonisins from maize and maize-based products in Indonesia
Q3 Journal Food Research
Creator : Shantika Z.R.
2024 0 cited
The inhibition of colon cancer development by black rice bran on BALB/C Mice
Q1 Journal AIMS Agriculture and Food
Creator : Budijanto S.
2024 0 cited
Evaluation of physical stability of whey protein-stabilized red palm oil emulsion by monitoring the changes of droplets characteristics
Q2 Journal Journal of Dispersion Science and Technology
Creator : Armetha V.
2024 0 cited
Sustainability of Food Systems: The Role of Food Technology and Regulatory Science
no-Q Journal BIO Web of Conferences
Creator : Hariyadi P.
2024 0 cited
Estimated inorganic arsenic from total arsenic in fishery products and its health risk to the Indonesian population
Q1 Journal Emerging Contaminants
Creator : Dwiyitno D.
2024 2 cited
Biofilm formation by pGFPuv labeled mutant Cronobacter sakazakii in the absence and presence of other bacteria
Q3 Journal Food Research
Creator : Dewanti-Hariyadi R.
2024 0 cited
Potential molecular mechanism of reuterin on the inhibition of Aspergillus flavus conidial germination: An in silico study
Q1 Journal Journal of Food Science
Creator : Purnawita W.
2024 1 cited
Optimization Using Response Surface Methodology (RSM) of NaCl, NaOH, and Activated Charcoal Concentration for the Purification Process of Crude Oil of Common Ponyfish
no-Q Journal BIO Web of Conferences
Creator : Rukmana J.
2024 0 cited
Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics-sensomics approach
Q1 Journal International Journal of Food Science and Technology
Creator : Herlina V.T.
2024 3 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 199 1,914 134
Citation 3,088 13,296 1,738
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