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ROSSI INDIARTO

Universitas Padjadjaran S1 - Teknologi Pangan SINTA ID : 6021919
3.214
SINTA Score Overall
1.249
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Upcycling pineapple biomass waste to produce maltodextrin through enzymatic hydrolysis
Q2 as Journal International Journal of Food Properties
Author Order : 7 of 11     Creator : Nurhadi B.
2025 0 cited
Solid lipid nanoparticles of mangosteen peel extract based on monoacylglycerol-diacylglycerol-rich fat and stearic acid: Study on physicochemical properties and encapsulation efficiency
Q1 as Journal Future Foods
Author Order : 4 of 8     Creator : Subroto E.
2025 0 cited
Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice
Q3 as Journal Food Chemistry Advances
Author Order : 1 of 7     Creator : Indiarto R.
2025 3 cited
Physicochemical properties of margarine substituted by monoacylglycerol and diacylglycerol-rich fats from coconut stearin
Q2 as Journal International Journal of Food Properties
Author Order : 4 of 6     Creator : Subroto E.
2025 0 cited
Improving the properties and sensory acceptability of vegan chocolate formulated with oat milk and soy protein isolate by incorporating encapsulated strawberry extract
Q2 as Journal Applied Food Research
Author Order : 1 of 6     Creator : Indiarto R.
2025 4 cited
Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract
Q2 as Journal Cyta Journal of Food
Author Order : 1 of 7     Creator : Indiarto R.
2025 0 cited
Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute
Q2 as Journal International Journal of Food Properties
Author Order : 1 of 6     Creator : Indiarto R.
2025 0 cited
Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability
Q2 as Journal International Journal of Food Properties
Author Order : 3 of 7     Creator : Subroto E.
2024 1 cited
Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties
Q2 as Journal International Journal of Food Properties
Author Order : 1 of 9     Creator : Indiarto R.
2024 6 cited
Physicochemical properties and sensory acceptability of recombined butter substituted by fat rich in mono- and diacylglycerol from coconut stearin
Q2 as Journal International Journal of Food Properties
Author Order : 4 of 7     Creator : Subroto E.
2024 4 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 50 102 27
Citation 843 1722 239
Cited Document 44 76 20
H-Index 16 22 9
i10-Index 27 42 9
G-Index 1 1 1
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