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MUTIARA NUGRAHENI

Universitas Negeri Yogyakarta S3 - Ilmu Teknik SINTA ID : 6000123
1.632
SINTA Score Overall
299
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

The Video Development on Making Crispy Boneless Milkfish for Flipped Classroom
Q4 as Conference Proceedin Aip Conference Proceedings
Author Order : 3 of 5     Creator : Anggraeni A.A.
2023 0 cited
Product development of gluten-free dried noodles from composite flour of germinated organic brown rice, vigna radiata, sago, and tapioca flour
Q4 as Conference Proceedin Aip Conference Proceedings
Author Order : 1 of 3     Creator : Nugraheni M.
2023 0 cited
Chemical composition, glycaemic index, and antidiabetic property of analogue rice made from composite tubers, germinated legumes, and cereal flours
Q3 as Journal International Food Research Journal
Author Order : 1 of 3     Creator : Nugraheni M.
2022 2 cited
Gluten-free noodles made based on germinated organic red rice: chemical composition, bioactive compounds, antioxidant activity and sensory evaluation
Q3 as Journal Food Research
Author Order : 1 of 3     Creator : Nugraheni M.
2022 2 cited
Antioxidative, antiproliferative, and apoptosis effect of Coleus tuberosus flesh and peel ethanol extracts on cervical cancer cell lines
Q3 as Journal Journal of Applied Biology and Biotechnology
Author Order : 1 of 3     Creator : Nugraheni M.
2022 0 cited
Impact of analog rice derived from different composite flours from tubers, germinated legumes, and cereals on improving serum markers in alloxan-induced diabetic rats
Q2 as Journal Preventive Nutrition and Food Science
Author Order : 1 of 3     Creator : Nugraheni M.
2021 5 cited
Bioactive compound content and antioxidant activities of analog rice enriched with the germinated of white corn (zea mays) and the germinated of mung bean (vigna radiata)
Q4 as Conference Proceedin Journal of Physics Conference Series
Author Order : 1 of 3     Creator : Nugraheni M.
2021 1 cited
Nutrient and sensory analysis of analog rice made with arrowroot (Maranta arundinaceae) flour, germinated red kidney bean (phaseolus vulgaris l) flour, germinated white sorghum flour, and sago starch
Q4 as Journal Food Research
Author Order : 1 of 3     Creator : Nugraheni M.
2020 6 cited
Validation of the chefs’ key competencies questionnaire: A culinary student perspective
Q3 as Journal Journal of Technical Education and Training
Author Order : 2 of 4     Creator : Mahfud T.
2020 3 cited
The antecedent factor of tourists' intention to consume traditional food
Q2 as Journal Geojournal of Tourism and Geosites
Author Order : 3 of 5     Creator : Komariah K.
2020 26 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 23 145 0
Citation 103 1112 0
Cited Document 19 83 0
H-Index 5 17
i10-Index 3 28
G-Index 1 1
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