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DEDIN FINATSIYATULL ROSIDA

Universitas Pembangunan Nasional Veteran Jawa Timur S1 - Teknologi Pangan SINTA ID : 5994719
6.195
SINTA Score Overall
1.456
SINTA Score 3Yr
6.309
Affil Score
1.494
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Physicochemical and sensory properties of cookies made from modified cassava flour and mung bean flour with the addition of coconut oil
Q3 as Journal Food Research
Author Order : 2 of 4     Creator : Rini D.M.
2026 0 cited
A perspective on seaweeds as a potential prebiotic source and its food applications
Q3 as Journal Food Research
Author Order : 1 of 2     Creator : Rosida D.F.
2026 0 cited
Effects of proteolysis conditions on the chemical properties and peptides associated with hedonic perception in Pomacea canaliculata hydrolysates
Q2 as Journal Cyta Journal of Food
Author Order : 1 of 5     Creator : Rosida D.F.
2026 1 cited
Potential of flavor enhancer from crude hydrolysate derived from Pomacea canaliculata and Filopaludina javanica using papain
Q3 as Journal Canrea Journal Food Technology Nutritions and Culinary Journal
Author Order : 2 of 5     Creator : Putra A.Y.T.
2025 1 cited
The effect of flour types and milk proportions on physicochemical and nutritional properties of biscuit
Q3 as Journal Food Research
Author Order : 1 of 4     Creator : Rosida D.F.
2025 0 cited
The role of base types and concentration in the deacetylation process of manufacturing chitosan from green mussel shells (Perna viridis)
Q3 as Journal Food Research
Author Order : 2 of 3     Creator : Sarofa U.
2025 1 cited
Consumer sensory evaluation of flavour enhanced derived from snail protein hydrolysate using the Rate-All-That-Applies method
Q3 as Journal Czech Journal of Food Sciences
Author Order : 0 of 3     Creator : Rosida D.F.
2025 0 cited
The Sensory Characteristics and Business Feasibility of a Snack Bar Made from Cocoa Cake and Banana Chips “Tanduk”
Q4 as Conference Proceedin Aip Conference Proceedings
Author Order : 3 of 7     Creator : Djaafar T.F.
2024 0 cited
Chemical and Sensory Evaluation of Umami Taste Derived from Proteolytic Hydrolysate of Pila ampullacea
Q2 as Journal Trends in Sciences
Author Order : 1 of 5     Creator : Rosida D.F.
2024 3 cited
Chemical properties and sensory preference related to umami flavor from crude hydrolysate of Indonesian snails (Filopaludina javanica)
Q3 as Journal Brazilian Journal of Food Technology
Author Order : 2 of 5     Creator : Kongpichitchoke T.
2024 1 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 15 244 8
Citation 32 950 26
Cited Document 9 156 7
H-Index 3 15 3
i10-Index 1 27 1
G-Index 1 1 4
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