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KIKI FIBRIANTO

Universitas Brawijaya S2 - Teknologi Hasil Pertanian SINTA ID : 6006030
2.149
SINTA Score Overall
595
SINTA Score 3Yr
2.149
Affil Score
595
Affil Score 3Yr
Latest number of Publication and Citations
Development of liquid whey-based yoghurt beverage: A case of whey-to-milk ratios and types of stabilizers
Authors : K Fibrianto, IEP Fam, SN Wulan Advances in Food Science, Sustainable Agriculture and Agroindustrial …, 2025
2025 0 cited
Functional and relaxing properties of coffee leaf tea: An integrative food cognition approach
Authors : K Fibrianto, IA Bimo, ES Wulandari, Y Hendrawan Applied Food Research 5 (2), 101141, 2025
2025 1 cited
Quantifying Feel, Fragrance And Finish: A Review of Sensory Threshold In Cosmetics
Authors : S Suryaneta, K Fibrianto International Journal of Health and Pharmaceutical (IJHP) 5 (4), 845-853, 2025
2025 1 cited
Consumer Sensory Perception of Jamu Gendong: The Traditional Javanese Herbal Drink
Authors : K Fibrianto, VD Putri, GM Regina BIO Web of Conferences 165, 07003, 2025
2025 1 cited
Traditional fermented fish ‘bekasam’ as a flavor enhancer: Perspectives on characteristics of fermented product and sensory properties
Authors : A Miftachurrochmah, WB Sunarharum, K Fibrianto Journal of Ethnic Foods 12 (1), 40, 2025
2025 0 cited
Gen Z sensory perspective on turmeric-based jamu transformed into kombucha through convolutional neural network approach
Authors : K Fibrianto, E Zubaidah, I Bimo, A Miftachurrochmah, N Safindra, BN Putri Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 246-253, 2025
2025 2 cited
The Impact of the Chemical Characteristics of The Soil in an Agroforestry System on the Sensory Quality of Robusta Coffee
Authors : R Prasetia, S Kurniawan, K Fibrianto BIO Web of Conferences 165, 04001, 2025
2025 1 cited
Sensory and facial emotion study on refreshing coffee leaf tea beverage using Aero-press and V60 brewing techniques during storage
Authors : K Fibrianto, V Bristin, R Muna CyTA-Journal of Food 23 (1), 2508509, 2025
2025 1 cited
Formula Optimization and Sensory Analysis of Functional Collagen Drink from Butterfly Pea Flower (Clitoria ternatea L.) and Red Guava (Psidium guajava L.)
Authors : AAW Nabilah, E Marcelia, TD Widyaningsih, K Fibrianto Biology, Medicine, & Natural Product Chemistry 14 (2), 1021-1028, 2025
2025 0 cited
Isolation and Characterization of a Phage Xoo-Tp1, Infecting Xanthomonas oryzae pv. oryzae.
Authors : AK Wardani, RA Fitri, FR Ramadhani, H Tarno, K Fibrianto, ... Journal of Pure & Applied Microbiology 19 (3), 2025
2025 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 58 121 18
Citation 365 1043 128
Cited Document 47 87 13
H-Index 10 18 6
i10-Index 10 27 3
G-Index 1 1 1
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