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ELOK WAZIIROH

Universitas Brawijaya S2 - Teknologi Hasil Pertanian SINTA ID : 6035529
1.033
SINTA Score Overall
230
SINTA Score 3Yr
1.033
Affil Score
230
Affil Score 3Yr
Latest number of Publication and Citations
Effect of non-covalent interactions on gluten-free batter stability and bread properties
Authors : E Waziiroh, D Bender, PL Fuhrmann, R Schoenlechner LWT 215, 117263, 2025
2025 0 cited
Effect of ultrasound-assisted soaking on the hydration kinetics and physicochemical properties of chickpeas
Authors : D Bender, R Yamsaengsung, E Waziiroh, R Schoenlechner, H Jaeger International Journal of Food Science and Technology 59 (4), 2221-2235, 2024
2024 5 cited
Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven
Authors : E Waziiroh, D Bender, M Faieta, H Jaeger, M Schreiner, R Schoenlechner Innovative Food Science & Emerging Technologies 86, 103348, 2023
2023 5 cited
Ohmic baking of gluten-free bread: role of non-gluten protein on GF bread structure and properties
Authors : E Waziiroh, D Bender, H Jäger, R Schönlechner International Journal of Food Science and Technology 58 (2), 595-609, 2023
2023 14 cited
Aplikasi teknologi inovatif pada pengolahan roti bebas gluten
Authors : E Waziiroh, ES Murtini, SS Yuwono Universitas Brawijaya Press, 2023
2023 6 cited
Understanding gluten-free bread ingredients during ohmic heating: Function, effect and potential application for breadmaking
Authors : E Waziiroh, R Schoenlechner, H Jaeger, G Brusadelli, D Bender European Food Research and Technology 248 (4), 1021-1034, 2022
2022 28 cited
Kimia dan Fisik Pangan
Authors : T Estiasih, E Waziiroh, K Fibrianto Bumi Aksara, 2022
2022 71 cited
Ohmic baking of gluten-free bread: Role of starch and flour on batter properties
Authors : E Waziiroh, D Bender, A Saric, H Jaeger, R Schoenlechner Applied Sciences 11 (14), 6567, 2021
2021 19 cited
Halal Management System for Main Course Product in Aerofood Indonesia-Yogyakarta Ltd: A Case Study
Authors : E Waziiroh, SM Tijani Enhancing Halal Sustainability: Selected Papers from the 4th International …, 2021
2021 0 cited
Improving Gluten-Free Bread Properties by Ohmic Baking: Role of Starch and Flour
Authors : E Waziiroh, D Bender, A Saric, H Jaeger, R Schoenlechner Biology and Life Sciences Forum 6 (1), 113, 2021
2021 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 14 32 12
Citation 150 473 80
Cited Document 13 29 10
H-Index 6 10 5
i10-Index 6 10 4
G-Index 1 1 8
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