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EVY ROSSI

Universitas Riau S1 - Teknologi Hasil Pertanian SINTA ID : 6038851
2.494
SINTA Score Overall
888
SINTA Score 3Yr
2.500
Affil Score
888
Affil Score 3Yr
Latest number of publications
Comparison of probiotic properties between free cells and encapsulated cells of Limosilactobacillus fermentum InaCC B1295
WOS.ESCI Edition   Core Collection AIMS AGRICULTURE AND FOOD
Author Order: 4 of 5     Authors : Pato, U; Yusuf, Y; Riftyan, E; Rossi, E; Agrina;
2024 0 cited Scopus Indexed DOI : 10.3934/agrfood.2024028
Using palm oil residue for food nutrition and quality: from palm fatty acid distillate to vitamin E toward sustainability
WOS.SCI Edition   Core Collection JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Author Order: 4 of 6     Authors : Pramana, A; Kurnia, D; Firmanda, A; Rossi, E; Hasnah, ARN; Putri, VJ;
SEP 11 2024 0 cited Scopus Indexed DOI : 10.1002/jsfa.13878
Probiotic Properties of Lactobacillus fermentum InaCC B1295 Encapsulated by Cellulose Microfiber from Oil Palm Empty Fruit Bunches
WOS.SCI Edition   Core Collection FERMENTATION-BASEL
Author Order: 4 of 11     Authors : Pato, U; Yusmarini; Riftyan, E; Rossi, E; Hidayat, R; Anjani, SF; Riadi, N; Octaviani, IN;...
NOV 2022 3 cited Scopus Indexed DOI : 10.3390/fermentation8110602
Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Solid Waste of Soymilk production
WOS.ISTP Edition 7TH INTERNATIONAL CONFERENCE ON SUSTAINABLE AGRICULTURE, FOOD AND ENERGY
Author Order: 1 of 8     Authors : Rossi, E; Ali, A; Efendi, R; Restuhadi, F; Zalfiatri, Y; Sofyan, Y; Aritonang, SN; Purwati, E;
2021 3 cited Scopus Indexed DOI : 10.1088/1755-1315/709/1/012020
The effect of whippy cream adding on the quality of frozen soyghurt as symbiotic ice cream
WOS.ISTP Edition 1ST INTERNATIONAL CONFERENCE ON ANIMAL PRODUCTION FOR FOOD SUSTAINABILITY
Author Order: 3 of 3     Authors : Aritonang, SN; Roza, E; Rossi, E;
2019 2 cited Scopus Indexed DOI : 10.1088/1755-1315/287/1/012029
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 26 0 5
Citation 118 0 8
Cited Document 20 0 3
H-Index 7 0 2
i10-Index 4 0 0
G-Index 1 3 1
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