Teknologi Pangan

UNIVERSITAS PADJADJARAN KAB. SUMEDANG - JAWA BARAT, ID CODE PRODI : 41221 CODE PT : 001007
19
Authors
26.376
SINTA Score Overall
9.062
SINTA Score 3Yr
1.388
SINTA Score Overall Productivity
477
SINTA Score 3Yr Productivity
Latest number of publications
Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract
Q2 Journal Applied Food Research
Creator : Indiarto R.
2025 0 cited
Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production
Q1 Journal Current Research in Food Science
Creator : Utama G.L.
2025 0 cited
Laccase Characterization from Ganoderma lucidum Grown in Pineapple and Coffee Waste Substrates under Solid Fermentation
Q3 Journal Pakistan Journal of Biological Sciences
Creator : Yuliana T.
2025 0 cited
Synbiotic Biscuit Potential Reducing Blood Sugar Levels In Wistar White Rats
Q3 Journal Current Research in Nutrition and Food Science
Creator : Moody S.D.
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
Nutritional Composition of Underutilized Local Food Resources for Rice Substitution and Gluten-Free Product
Q3 Journal International Journal on Advanced Science, Engineering and Information Technology
Creator : Fetriyuna F.
2024 0 cited
Valorization of agri-food waste and by-products in cheese and other dairy foods: An updated review
Q1 Journal Food Bioscience
Creator : Tarchi I.
2024 3 cited
Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil
Q2 Journal Journal of Nutrition and Metabolism
Creator : Nurdin S.U.
2024 1 cited
Transforming plant-based waste and by-products into valuable products using various “Food Industry 4.0” enabling technologies: A literature review
Q1 Journal Science of the Total Environment
Creator : Aït-Kaddour A.
2024 0 cited
Psychochemical changes and functional properties of organosulfur and polysaccharide compounds of black garlic (Allium sativum L.)
Q1 Journal Current Research in Food Science
Creator : Utama G.L.
2024 3 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 283 948 93
Citation 4,990 6,756 1,474
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