Teknologi Industri Pertanian

UNIVERSITAS PADJADJARAN KAB. SUMEDANG - JAWA BARAT, ID CODE PRODI : 41011 CODE PT : 001007
5
Authors
9.330
SINTA Score Overall
4.179
SINTA Score 3Yr
1.866
SINTA Score Overall Productivity
836
SINTA Score 3Yr Productivity
Latest number of publications
Quantitative metabolomic analysis of yolk granules from different poultry eggs
Q1 Journal Microchemical Journal
Creator : Zhang Y.
2024 0 cited
Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin
Q2 Journal International Journal of Food Properties
Creator : Subroto E.
2024 1 cited
Iron oxide nanoparticles alleviate salt-alkaline stress and improve growth by modulating antioxidant defense system in cherry tomato
Q1 Journal Journal of Plant Interactions
Creator : Shahzad R.
2024 0 cited
Exploring oxylipins in processed foods: Understanding mechanisms, analytical perspectives, and enhancing quality with lipidomics
Q1 Journal Heliyon
Creator : Harlina P.W.
2024 0 cited
Cardiovascular diseases crossroads: cGAS-STING signaling and disease progression
Q2 Journal Current Problems in Cardiology
Creator : Khan M.S.
2024 13 cited
Emerging challenges and efficacy of polyphenols–proteins interaction in maintaining the meat safety during thermal processing
Q1 Journal Comprehensive Reviews in Food Science and Food Safety
Creator : Nawaz A.
2024 3 cited
High temperature curing softening salted egg yolk: Insights on microstructure, texture properties and composition of key protein
Q1 Journal LWT
Creator : Sun J.
2024 0 cited
Insights into the engineering parameters and Ca-peptide chelation of whole fish: Chemistry, structure and in vitro digestibility characteristics
Q1 Journal Journal of Food Engineering
Creator : Irshad S.
2024 0 cited
Comprehensive review on the application of omics analysis coupled with Chemometrics in gelatin authentication of food and pharmaceutical products
Q2 Journal Food Chemistry: X
Creator : Harlina P.W.
2024 0 cited
Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties
Q2 Journal International Journal of Food Properties
Creator : Indiarto R.
2024 1 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 99 369 49
Citation 596 1,767 219
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