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AZIS BOING SITANGGANG

Institut Pertanian Bogor S1 - Teknologi Pangan SINTA ID : 5988715
3.766
SINTA Score Overall
790
SINTA Score 3Yr
3.766
Affil Score
790
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Proximate Composition and Infra-Red Spectra Profiles of Gracilaria sp. from Five Harvest Locations
Q3 as Journal Jurnal Pengolahan Hasil Perikanan Indonesia
Author Order : 4 of 5     Creator : Prasetyati S.B.
2026 0 cited
Research progress in microbial synthesis of D-allulose using metabolically engineered microbes
Q1 as Journal Trends in Food Science and Technology
Author Order : 5 of 8     Creator : Zhu J.
2026 0 cited
Characterization of flavor quality in sago starch produced by different processing methods: Insights from physicochemical, metabolomic, and sensory analyses: Characterization of Flavor Quality in Sago Starch
Q2 as Journal Journal of Bioscience and Bioengineering
Author Order : 0 of 4     Creator : Barokah G.R.
2026 0 cited
Palm Oil Pickering Emulsions Stabilized by Zinc Oxide Nanoparticles and Glycerol Monostearate
Q2 as Journal Chemie Ingenieur Technik
Author Order : 11 of 11     Creator : Lubis R.F.
2026 0 cited
NMR fingerprinting of depolymerised durian rind pectin and its antibacterial activity
Q1 as Journal Natural Product Research
Author Order : 3 of 4     Creator : Rahmawati I.S.
2025 2 cited
Optimization of Media Compositions and Fermentation Conditions to Maximize Viable Cells and Biomass Production of Lactiplantibacillus plantarum DLBSK207 Using Response Surface Methodology
Q2 as Journal Applied Food Biotechnology
Author Order : 3 of 4     Creator : Silaban B.J.S.
2025 1 cited
The prevalence of Salmonella contamination in beef and beef products: A systematic review and meta-analysis
Q4 as Conference Proceedin Bio Web of Conferences
Author Order : 3 of 3     Creator : Nugraha A.F.
2025 0 cited
High-pressure processing as an emerging technology for enhancing dairy product safety and quality: a critical review of latest advances, sustainability impact, limitations, and prospects
Q1 as Journal Critical Reviews in Food Science and Nutrition
Author Order : 6 of 6     Creator : Saputra A.
2025 7 cited
Antioxidant peptides produced by Pediococcus acidilactici YKP4 and Lacticaseibacillus rhamnosus BD2 in fermented soymilk made from germinated soybeans
Q1 as Journal International Journal of Food Science and Technology
Author Order : 3 of 4     Creator : Fadlillah H.N.
2025 2 cited
The trend of sugar reduction interest globally and alternative solutions for the better health: Systematic review
Q4 as Conference Proceedin Bio Web of Conferences
Author Order : 2 of 3     Creator : Nugraha A.F.
2025 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 87 154 42
Citation 980 1686 494
Cited Document 66 109 33
H-Index 18 25 15
i10-Index 27 47 19
G-Index 1 1 1
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