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MADE ASTAWAN

Institut Pertanian Bogor S3 - Ilmu Pangan SINTA ID : 35660
7.394
SINTA Score Overall
1.355
SINTA Score 3Yr
7.394
Affil Score
1.355
Affil Score 3Yr
Latest number of publications
Evaluation Dangke Cheese Processing by Edible Film Coating Made from Whey Combined with Konjac Flour
WOS.SCI Edition   Core Collection JOURNAL OF FOOD PROCESSING AND PRESERVATION
Author Order: 8 of 9     Authors : Malaka, R; Maruddin, F; Arief, FA; Hakim, W; Irwansyah; Kasmiati; Putranto, WS; Astawan, M...
MAR 8 2024 0 cited Scopus Indexed DOI : 10.1155/2024/4676923
Physicochemical and Antioxidant Properties of Germinated Soybean Tempe after Two Days Additional Fermentation Time
WOS.ESCI Edition   Core Collection BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY
Author Order: 2 of 4     Authors : Abdurrasyid, Z; Astawan, M; Lioe, HN; Wresdiyati, T;
JUN 15 2023 4 cited Scopus Indexed DOI : 10.33263/BRIAC133.238
Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe
WOS.ESCI Edition   Core Collection CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
Author Order: 1 of 5     Authors : Astawan, M; Faishal, MA; Prayudani, APG; Wresdiyati, T; Sardjono, RE;
AUG 2023 3 cited Scopus Indexed DOI : 10.12944/CRNFSJ.11.2.30
A Comparison of Biophysical Conditions Between Sundanese Migrant and Non-Migrant Pekarangans in Indonesia
WOS.SCI Edition   Core Collection FRONTIERS IN ENVIRONMENTAL SCIENCE
Author Order: 4 of 4     Authors : Ali, MS; Arifin, HS; Arifin, N; Astawan, M;
JUL 18 2022 0 cited Scopus Indexed DOI : 10.3389/fenvs.2022.779301
Formula Optimization and Physicochemical Characterization of Tempe Drink Powder
WOS.ESCI Edition   Core Collection CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
Author Order: 2 of 6     Authors : Mahdi, SA; Astawan, M; Wulandari, N; Muhandri, T; Wresdiyati, T; Febrinda, AE;
DEC 2022 1 cited Scopus Indexed DOI : 10.12944/CRNFSJ.10.3.31
Equivalence Test on the Protein Content and Quality of Transgenic and Non-Transgenic Soybean Flour
WOS.ESCI Edition   Core Collection CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
Author Order: 1 of 5     Authors : Astawan, M; Annisa, ASN; Wresdiyati, T; Sahrial; Mursyid;
APR 2022 2 cited Scopus Indexed DOI : 10.12944/CRNFSJ.10.1.19
Assessment of Sodium Content of Processed Food Available in Indonesia
WOS.ESCI Edition   Core Collection JURNAL GIZI DAN PANGAN
Author Order: 2 of 3     Authors : Istiqomah, N; Astawan, M; Palupi, NS;
NOV 2021 4 cited DOI : 10.25182/jgp.2021.16.3.129-138
Haematological and Biochemical Serum Profiles of Experimental Rats Fed with GMO and Non-GMO Soybean
WOS.ESCI Edition   Core Collection JURNAL GIZI DAN PANGAN
Author Order: 2 of 3     Authors : Rachmawati, NA; Astawan, M; Wresdiyati, T;
FEB 2021 0 cited Scopus Indexed DOI :
Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes
WOS.SCI Edition   Core Collection JOURNAL OF BIOSCIENCE AND BIOENGINEERING
Author Order: 2 of 4     Authors : Rahmawati, D; Astawan, M; Putri, SP; Fukusaki, E;
NOV 2021 15 cited Scopus Indexed DOI : 10.1016/j.jbiosc.2021.07.001
The role of soy plant-based formula supplemented with dietary fiber to support children's growth and development: An expert opinion
WOS.SCI Edition   Core Collection NUTRITION
Author Order: 4 of 9     Authors : Vandenplas, Y; Hegar, B; Munasir, Z; Astawan, M; Juffrie, M; Bardosono, S; Sekartini, R; B...
OCT 2021 8 cited Scopus Indexed DOI : 10.1016/j.nut.2021.111278
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 83 353 38
Citation 835 8932 232
Cited Document 65 257 30
H-Index 18 45 8
i10-Index 30 144 8
G-Index 1 1 1
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