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YANA CAHYANA

Universitas Padjadjaran S1 - Teknologi Pangan SINTA ID : 5995597
3.459
SINTA Score Overall
970
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
Physicochemical and functional properties of modified potato starch from different altitudes: a study of the medians cultivar
WOS.ESCI Edition   Core Collection DISCOVER FOOD
Author Order: 3 of 6     Authors : Rohima, IE; Djali, M; Cahyana, Y; Hamdani, JS; Lani, MN; Triani, R;
FEB 11 2025 0 cited DOI : 10.1007/s44187-025-00283-z
Arrowroot ( Maranta arundinaceae L.) starch-based edible coating formulation and its application to shelf-life extension of tomato ( Solanum lycopersicum L.)
WOS.ESCI Edition   Core Collection CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS
Author Order: 3 of 7     Authors : Marta, H; Chandra, S; Cahyana, Y; Sukri, N; Pangawikan, AD; Yuliana, T; Arifin, HR;
MAR 2025 0 cited Scopus Indexed DOI : 10.1016/j.carpta.2025.100674
Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies
WOS.SCI Edition   Core Collection POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
Author Order: 5 of 6     Authors : Marta, H; Yusnia, SA; Fetriyuna, F; Arifin, HR; Cahyana, Y; Sondari, D;
2024 0 cited Scopus Indexed DOI : 10.31883/pjfns/188615
Physicochemical properties and sensory evaluation of gluten-free cookies made from fermented adlay (Coix lacryma jobi L.) flour using Rhizopus sp.
WOS.SCI Edition   Core Collection COGENT FOOD & AGRICULTURE
Author Order: 6 of 9     Authors : Marta, H; Firmansyah, IN; Febiola, C; Artatia, PR; Yuliana, T; Cahyana, Y; Yarlina, VP; Dj...
DEC 31 2024 0 cited Scopus Indexed DOI : 10.1080/23311932.2024.2381608
Exploring protein derivative profiles in cheese whey through native Candida tropicalis fermentation
WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Author Order: 5 of 6     Authors : Utama, GL; Utba, F; Sari, VF; Nurmilah, S; Cahyana, Y; Balia, RL;
DEC 31 2024 1 cited Scopus Indexed DOI : 10.1080/10942912.2024.2317746
Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging
WOS.SCI Edition   Core Collection MEAT SCIENCE
Author Order: 8 of 8     Authors : Ait-Kaddour, A; Loudiyi, M; Boukria, O; Safarov, J; Sultanova, S; Andueza, D; Listrat, A; ...
AUG 2024 2 cited Scopus Indexed DOI : 10.1016/j.meatsci.2024.109533
Biotransformation and health potential of isoflavones by microorganisms in Indonesian traditional fermented soy products: A review
WOS.ESCI Edition   Core Collection JOURNAL OF AGRICULTURE AND FOOD RESEARCH
Author Order: 3 of 4     Authors : Nurmilah, S; Frediansyah, A; Cahyana, Y; Utama, GL;
DEC 2024 3 cited Scopus Indexed DOI : 10.1016/j.jafr.2024.101365
Banana starch modified by heat moisture treatment and annealing: Study on digestion kinetics and enzyme affinity
WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Author Order: 1 of 9     Authors : Cahyana, Y; Annisa, NDN; Khoerunnisa, TK; Sulastri, S; Marta, H; Rialita, T; Yuliana, T; A...
FEB 2024 5 cited Scopus Indexed DOI : 10.1016/j.ijbiomac.2023.128771
Evaluation of pasting and functional properties of composite flour from Indonesian local tubers and its application in gluten-free biscuits
WOS.SCI Edition   Core Collection JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Author Order: 3 of 5     Authors : Marta, H; Anastasia, IL; Cahyana, Y; Filianty, F; Sondari, D;
JUN 20 2024 0 cited Scopus Indexed DOI : 10.1007/s11694-024-02691-8
Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin
WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Author Order: 3 of 7     Authors : Subroto, E; Sholihat, AA; Cahyana, Y; Indiarto, R; Harlina, PW; Andoyo, R; Geng, F;
DEC 31 2024 0 cited DOI : 10.1080/10942912.2024.2330516
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 77 120 47
Citation 1913 2574 868
Cited Document 71 95 40
H-Index 22 25 16
i10-Index 38 46 20
G-Index 2 1 1
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