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NUR WULANDARI

Institut Pertanian Bogor S2 - Ilmu Pangan SINTA ID : 6042187
2.120
SINTA Score Overall
676
SINTA Score 3Yr
2.120
Affil Score
676
Affil Score 3Yr
Latest number of publications
Application of edible coating made from blends of VCO nanoemulsion, iota carrageenan, and alginate for pindang fish preservation by using response surface methodology
WOS.SCI Edition   Core Collection GREEN MATERIALS
Author Order: 3 of 10     Authors : Iswahyuni, H; Suyatma, NE; Wulandari, N; Irianto, HE; Dewi, FR; Nurhayati; Sinurat, E; Nur...
NOV 28 2023 1 cited Scopus Indexed DOI : 10.1680/jgrma.23.00066
Effect of combining acid modification and heat-moisture treatment (HMT) on resistant starch content: A systematic review
WOS.ESCI Edition   Core Collection AIMS AGRICULTURE AND FOOD
Author Order: 3 of 5     Authors : Budiyanti, RR; Faridah, DN; Wulandari, N; Jayanegara, A; Afandi, FA;
2023 2 cited Scopus Indexed DOI : 10.3934/agrfood.2023025
Characterization and shelf life of synbiotic drink powder from porang (Amorphophallus muelleri)
WOS.SCI Edition   Core Collection JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Author Order: 10 of 10     Authors : Daysita, LE; Aulia, HR; Pradiva, MI; Nandyawati, D; Illaningtyas, F; Gebrina, AD; Mustafaw...
DEC 2 2023 0 cited Scopus Indexed DOI : 10.1007/s13197-023-05894-x
Resistant starch content of dual modification autoclaving-cooling and pullulanase debranching on various carbohydrate sources: a systematic review
WOS.SCI Edition   Core Collection INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Author Order: 3 of 5     Authors : Oktaviani, SR; Faridah, DN; Wulandari, N; Afandi, FA; Jayanegara, A;
DEC 2023 5 cited Scopus Indexed DOI : 10.1111/ijfs.16525
Formula Optimization and Physicochemical Characterization of Tempe Drink Powder
WOS.ESCI Edition   Core Collection CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
Author Order: 3 of 6     Authors : Mahdi, SA; Astawan, M; Wulandari, N; Muhandri, T; Wresdiyati, T; Febrinda, AE;
DEC 2022 1 cited Scopus Indexed DOI : 10.12944/CRNFSJ.10.3.31
A Study of Mozzarella Cheese Analogue Stability Substituted with Modified Starches
WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 2 of 3     Authors : Gusnilawati, G; Wulandari, N; Purnomo, EH;
2022 0 cited DOI : 10.22146/agritech.52777
Indonesian Traditional Salted Fish: The Alteration Its Allergenicity during Processing
WOS.SCI Edition   Core Collection JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
Author Order: 3 of 3     Authors : Palupi, NS; Indrastuti, NA; Wulandari, N;
MAR 16 2021 1 cited Scopus Indexed DOI : 10.1080/10498850.2021.1882632
Optimasi Formula Produk Spreadable Gel Berbahan Dasar Biji Selasih Menggunakan Teknik Response Surface Methodology
WOS.ESCI Edition   Core Collection AGRITECH
Author Order: 3 of 3     Authors : Fatmawati, AH; Adawiyah, DR; Wulandari, N;
2021 1 cited DOI : 10.22146/agritech.55833
Physical Characteristics of Structured Lipid Synthesized by Lipase Catalyzed Interesterification of Coconut and Palm Oils
WOS.ESCI Edition   Core Collection PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY
Author Order: 3 of 4     Authors : Nurhasanah, S; Munarso, SJ; Wulandari, N; Hariyadi, P;
JAN 2020 3 cited Scopus Indexed DOI :
Stability of Chlorophyll as Natural Colorant: A Review for Suji (Dracaena angustifolia (Medik.) Roxb.) Leaves' Case
WOS.ESCI Edition   Core Collection CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
Author Order: 4 of 4     Authors : Indrasti, D; Andarwulan, N; Purnomo, EH; Wulandari, N;
DEC 2018 27 cited Scopus Indexed DOI : 10.12944/CRNFSJ.6.3.04
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 33 171 11
Citation 160 976 54
Cited Document 27 100 9
H-Index 7 16 3
i10-Index 3 24 2
G-Index 1 1 3
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