Teknologi Pangan

INSTITUT PERTANIAN BOGOR KAB. BOGOR - JAWA BARAT, ID CODE PRODI : 41221 CODE PT : 002003
16
Authors
25.778
SINTA Score Overall
8.428
SINTA Score 3Yr
1.432
SINTA Score Overall Productivity
468
SINTA Score 3Yr Productivity
Latest number of publications
Characteristics of partially pregelatinized sago starch from Bangka, Riau, and Papua extruded using twin-screw extruder
Q1 Journal Journal of Food Measurement and Characterization
Creator : Sabirin
2024 0 cited
The Effect of Anthocyanins Black Rice Bran Extract (ABRiBE) on Colorectal Cancer Cell Proliferation and ABCA1 Gene Expression in the HT-29 Cell Line
Q2 Journal Jordan Journal of Biological Sciences
Creator : Iswanti W.
2024 0 cited
Identification of antioxidant and flavour marker compounds in Kalosi-Enrekang Arabica brewed coffee processed using different postharvest treatment methods
Q1 Journal Journal of Food Science and Technology
Creator : Yulianti Y.
2024 0 cited
Autoclave Process Contribution to the Production of Black Tiger Shrimp Powder (Penaeus monodon) and Hypoallergenic Puffing Snacks
no-Q Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Creator : Wulan N.L.N.
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
Alpha-amylase inhibitory activity of collagen hydrolysate from Asian bullfrog skin and its application in dark chocolate
Q1 Journal Cogent Food and Agriculture
Creator : Indriani S.
2024 0 cited
Impact of bean origin and brewing methods on bioactive compounds, bioactivities, nutrition, and sensory perception in coffee brews: An Indonesian coffee gastronomy study
Q1 Journal International Journal of Gastronomy and Food Science
Creator : Herawati D.
2024 0 cited
Determination of viscosity and critical concentrations of commercial low methoxyl pectin
Q2 Journal International Journal of Food Engineering
Creator : Purnomo E.H.
2023 0 cited
Optimization of pectin extraction from cacao pods using microwave assisted extraction (MAE) as a sustainable method for on-farm waste utilization
Q4 Journal IOP Conference Series: Earth and Environmental Science
Creator : Wulandari R.
2023 1 cited
A meta analysis: the effects of types, roasting degrees and origins on antioxidant properties of coffee
Q1 Journal International Journal of Food Science and Technology
Creator : Melliyanti S.N.
2023 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 238 2,284 182
Citation 2,731 22,730 2,051
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