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C HANNY WIJAYA

Institut Pertanian Bogor S2 - Ilmu Pangan SINTA ID : 6006457
5.034
SINTA Score Overall
419
SINTA Score 3Yr
5.034
Affil Score
419
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Plant-Derived Exosome-like Nanoparticles from Emprit Ginger (Zingiber officinale var. Amarum) and Its Potential Metabolite as Functional Food Ingredients
Q3 as Journal Hayati Journal of Biosciences
Author Order : 3 of 3     Creator : Rukmi P.S.D.
2026 0 cited
Aroma Intensity and Sweetness of Ready-to-Drink Coffee Based on Consumer Perception of Caramel and Vanilla Flavoring
no-Q as Journal Jurnal Teknologi Dan Industri Pangan Journal of Food Technology and Industry
Author Order : 2 of 3     Creator : Faisal A.I.
2025 0 cited
Impact of Size Reduction, Drying Temperature, and Drying Time on Overripe Tempe Powder Quality Parameters
Q2 as Journal International Journal of Technology
Author Order : 2 of 4     Creator : Fortunata S.A.
2025 1 cited
Exosome-like Nanoparticles from Indonesian Red and Emprit Ginger Varieties Suppress LPS-induced IL-6 Production in RAW 264.7 Macrophages
Q1 as Journal Advanced Pharmaceutical Bulletin
Author Order : 4 of 9     Creator : Muhammad D.R.
2025 1 cited
Extracellular Vesicle-Like Nanoparticles, Artificially Created by Heat Treatment of Euglena gracilis, Exhibit Autofluorescence and Suppress IL-6 Expression in RAW264.7 Cells
Q2 as Journal Bionanoscience
Author Order : 10 of 15     Creator : Sakurai A.
2025 2 cited
The effect of microbial community in the self-induced anaerobic fermentation on the aroma precursor development of geothermal coffee
Q2 as Journal Sustainable Food Technology
Author Order : 2 of 5     Creator : Istighfarah Z.
2025 0 cited
Isolation of plant-derived exosome-like nanoparticles (PDENs) from Solanum nigrum L. berries and Their Effect on interleukin-6 expression as a potential anti-inflammatory agent
Q1 as Journal Plos One
Author Order : 4 of 12     Creator : Emmanuela N.
2024 49 cited
Neurospora intermedia from a traditional fermented food enables waste-to-food conversion
Q1 as Journal Nature Microbiology
Author Order : 20 of 24     Creator : Maini Rekdal V.
2024 37 cited
Oncom: A Nutritive Functional Fermented Food Made from Food Process Solid Residue
Q1 as Journal Applied Sciences Switzerland
Author Order : 1 of 5     Creator : Wijaya C.H.
2024 7 cited
Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps
Q1 as Journal Applied Food Research
Author Order : 4 of 4     Creator : Firoh A.M.
2024 4 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 67 302 52
Citation 1769 4474 978
Cited Document 59 186 46
H-Index 23 36 19
i10-Index 34 87 28
G-Index 1 1 1
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