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KIKI FIBRIANTO

Universitas Brawijaya S2 - Teknologi Hasil Pertanian SINTA ID : 6006030
1.970
SINTA Score Overall
604
SINTA Score 3Yr
1.970
Affil Score
604
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Functional and relaxing properties of coffee leaf tea: An integrative food cognition approach
Q2 as Journal Applied Food Research
Author Order : 1 of 4     Creator : Fibrianto K.
2025 0 cited
The Impact of the Chemical Characteristics of The Soil in an Agroforestry System on the Sensory Quality of Robusta Coffee
no-Q as Conference Proceedin Bio Web of Conferences
Author Order : 3 of 3     Creator : Prasetia R.
2025 0 cited
Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal Drink
no-Q as Conference Proceedin Bio Web of Conferences
Author Order : 1 of 3     Creator : Fibrianto K.
2025 0 cited
Isolation and Characterization of a Phage Xoo-Tp1, Infecting Xanthomonas oryzae pv. oryzae
Q3 as Journal Journal of Pure and Applied Microbiology
Author Order : 5 of 6     Creator : Wardani A.K.
2025 0 cited
Sensory and facial emotion study on refreshing coffee leaf tea beverage using Aero-press and V60 brewing techniques during storage
Q2 as Journal Cyta Journal of Food
Author Order : 1 of 3     Creator : Fibrianto K.
2025 0 cited
Evaluating the use of cinnamon-water extract as taste modifier in yoghurt drink by temporal dominance of sensation
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 1 of 2     Creator : Fibrianto K.
2024 1 cited
Consumer perception of decocted coffee leaf tea originated from different altitude
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 1 of 3     Creator : Fibrianto K.
2024 1 cited
The Potential of Purple Sweet Potato-based Food Bar as an Immunomodulator and Hepatoprotector Against Diethylnitrosamine-induced Mice
Q3 as Journal Trends in Sciences
Author Order : 3 of 5     Creator : Widyaningsih T.D.
2024 0 cited
On Timor Island, East Nusa Tenggara, nixtamalization and pre-gelatinization were used as Bose Corn instantiation techniques
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 4 of 4     Creator : Hamaisa A.
2024 0 cited
Retraction Note: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia (Journal of Ethnic Foods, (2022), 9, 1, (24), 10.1186/s42779-022-00140-9)
Q1 as Journal Journal of Ethnic Foods
Author Order : 4 of 4     Creator : Hamaisa A.
2024 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 43 115 18
Citation 285 962 128
Cited Document 34 83 13
H-Index 8 18 6
i10-Index 8 27 3
G-Index 1 1 1
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