Teknologi Pangan

UNIVERSITAS DIPONEGORO KOTA SEMARANG - JAWA TENGAH, ID CODE PRODI : 41221 CODE PT : 001008
16
Authors
19.141
SINTA Score Overall
4.799
SINTA Score 3Yr
1.367
SINTA Score Overall Productivity
343
SINTA Score 3Yr Productivity
Latest number of publications
Secretome of Hypoxic Mesenchymal Stem Cells Improves Fluconazole-Induced Alopecia in Rats via Immunoregulatory Modulation of IL-15 and IFN-?
Q3 Journal Biosaintifika
Creator : Rahardja C.K.
2024 1 cited
The effect of skim milk powder on physical, chemical, and microbiology characteristics of goat milk kefir powder
Q3 Journal Food Research
Creator : Rizqiati H.
2024 0 cited
Shelf-Life Determination of “Hiwan Tahu” Using Accelerated Shelf-Life Testing (ASLT) with Arrhenius Mode
Q3 Journal International Journal on Advanced Science, Engineering and Information Technology
Creator : Pramono Y.B.
2024 0 cited
Chemical characteristics of traditional fish crackers (kemplang) heated using a microwave oven
Q3 Journal Food Research
Creator : Guttifera
2024 0 cited
Evaluation of sensory acceptance and anti-hypercholesterolemia activity of biscuits containing anthocyanins made from roselle (Hibiscus sabdariffa L.) flour and chitosan
Q3 Journal Food Research
Creator : Kusnadi
2024 0 cited
Shelf-life and antioxidant activity of beef meatball containing api-api mangrove (Avicennia marina) leaf flour
Q3 Journal IOP Conference Series: Earth and Environmental Science
Creator : Novitasari A.
2024 0 cited
Modification of the GLITEROS diabetes-specific hospital enteral formula based on jicama flour and tempeh flour with the addition of sunflower seed flour
Q3 Journal Food Research
Creator : Wijayanti L.
2024 0 cited
The effect of gelatin and konjac glucomannan concentrations on moisture content, water activity, texture, density, and protein content in synbiotic marshmallows
Q3 Journal Food Research
Creator : Bintoro V.P.
2024 0 cited
Optimization of Oven Temperature on the Chemical Quality of Cookies Made from Cashew Nut Waste Flour
Q4 Journal E3S Web of Conferences
Creator : Arifan F.
2024 0 cited
High-fiber and low-glycemic index egg-roll cookies made from non-itchy taro (Colocasia esculenta var. Febi521)
Q1 Journal Journal of Agriculture and Food Research
Creator : Nurilmala F.
2024 1 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 233 2,591 63
Citation 1,639 20,509 436
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