Ilmu Teknologi Pangan

UNIVERSITAS SEBELAS MARET KOTA SURAKARTA - JAWA TENGAH, ID CODE PRODI : 41231 CODE PT : 001027
19
Authors
24.450
SINTA Score Overall
5.967
SINTA Score 3Yr
1.287
SINTA Score Overall Productivity
314
SINTA Score 3Yr Productivity
Latest number of publications
Physical and Chemical Characteristics of Composite Flour Based on Modified Cassava Flour and Pigeon Pea (Cajanus cajan) Flour as Ingredient of Analog Rice
Q4 Journal AIP Conference Proceedings
Creator : Kusumaningtyas R.W.
2024 0 cited
Novel cross-linking of toxic-free biopolymers for cellulose-gelatin films from avocado seed waste
Q1 Journal Bioresource Technology Reports
Creator : Amelia S.T.W.
2024 2 cited
Pulse electric field pretreatment delays the texture deterioration of sweet persimmon (Diospyros kaki L.) during postharvest storage
Q1 Journal LWT
Creator : Lin S.H.
2024 0 cited
Effect of fish gelatin as a structure forming agent to enhance transparency and speed up degradability of bionanocomposite semi-refined kappa carrageenan film reinforced with ZnO and SiO2 filler
Q1 Journal Food Hydrocolloids
Creator : Rochima E.
2024 0 cited
Application of LDPE Film–Loaded Nutmeg Essential Oil Pickering Emulsion to Extend Tilapia Fillets’ Shelf Life
Q1 Journal Food and Bioprocess Technology
Creator : Yudhistira B.
2024 0 cited
Applying Importance Performance Analysis (IPA) to Measure the Customer Satisfaction on Food Safety Practices in Restaurant
Q4 Journal Lecture Notes in Mechanical Engineering
Creator : Fauza G.
2023 0 cited
Effects of Stearic Acid and Zein Incorporation on Refined Kappa Carrageenan-Based Composite Edible Film Properties
Q4 Journal Journal of Current Science and Technology
Creator : Praseptiangga D.
2023 0 cited
Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review
Q1 Journal Trends in Food Science and Technology
Creator : Yudhistira B.
2023 2 cited
The improvement of nutrition quality, antioxidant capacity, and functional properties of cowpea (Vigna unguiculata) sprout flour through NaCl and Naalginate elicitation
Q3 Journal Food Research
Creator : Ariviani S.
2023 0 cited
Product development of Amorphophallus muelleri Bl. Synbiotic yogurt using Quality Function Deployment method
Q4 Journal IOP Conference Series: Earth and Environmental Science
Creator : Revulaningtyas I.R.
2023 0 cited
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Article Quartile
Research Output
  Scopus GScholar WOS
Article 295 1,234 149
Citation 3,168 9,599 1,019
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