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DIMAS RAHADIAN AJI MUHAMMAD

Universitas Sebelas Maret S1 - Ilmu Teknologi Pangan SINTA ID : 6044315
3.193
SINTA Score Overall
984
SINTA Score 3Yr
3.193
Affil Score
984
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Impact of toluene exposure on MDA, creatinine, and BUN levels in printing workers at Airlangga University Press, Surabaya
Q2 as Journal Journal of Medicinal and Pharmaceutical Chemistry Research
Author Order : 11 of 28     Creator : Tualeka A.R.
2025 0 cited
Unlocking the potential of cacao bean shell as a functional food additive: Composition, applications, optimization, and future directions – a review
Q1 as Journal Food Chemistry
Author Order : 5 of 5     Creator : Sanchez P.D.C.
2025 0 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 : 7 of 7     Creator : Indiarto R.
2025 0 cited
Processing of Cocoa and Development of Chocolate Beverages
Q3 as Book Series Reference Series in Phytochemistry
Author Order : 2 of 2     Creator : Kongor J.E.
2025 1 cited
Formulation of vegan chocolate with soybean and kidney bean: Physical and sensory properties
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 1 of 5     Creator : Muhammad D.R.A.
2025 0 cited
Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice
Q3 as Journal Food Chemistry Advances
Author Order : 6 of 7     Creator : Indiarto R.
2025 3 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 : 5 of 6     Creator : Indiarto R.
2025 0 cited
Cocoa powder alkalisation in a small-scale pressurized vessel: Effect of sodium bicarbonate concentration and process duration
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 1 of 3     Creator : Muhammad D.R.A.
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 : 5 of 6     Creator : Indiarto R.
2025 4 cited
Chemical and sensory properties of single-origin chocolate made from cocoa beans with different fermentation durations
Q3 as Journal Canrea Journal Food Technology Nutritions and Culinary Journal
Author Order : 4 of 5     Creator : Sunarharum W.B.
2025 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 80 141 28
Citation 1060 2149 560
Cited Document 61 101 23
H-Index 15 24 8
i10-Index 23 49 7
G-Index 1 1 1
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