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SRI MULYANI

Universitas Diponegoro S1 - Teknologi Pangan SINTA ID : 6080696
2.075
SINTA Score Overall
521
SINTA Score 3Yr
2.062.140.000
Affil Score
1.337.200.000
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Smart and biodegradable labeling system using Butterfly Pea flower (Clitoria ternatea L.) Anthocyanin extract for monitoring of chicken meat freshness during chilled storage
Q3 as Journal Journal of Advanced Veterinary Research
Author Order : 1 of 4     Creator : Mulyani S.
2026 0 cited
Total lactic acid bacteria, total dissolved solids, and organoleptic properties of cocogurt with the addition of stevia leaf extracts
Q3 as Journal Food Research
Author Order : 3 of 5     Creator : Pramono Y.B.
2025 1 cited
Changes in water activity, free fatty acids, peroxide number, fat content, moisture content, color, and appearance of beef sausage with corn oil replacement and sodium erythorbate addition during storage period
Q3 as Journal Journal of Advanced Veterinary Research
Author Order : 3 of 4     Creator : Putra H.B.P.
2025 0 cited
PROXIMATE ANALYSIS, PHYSICAL QUALITIES AND CONSUMER PREFERENCES OF GLUTEN-FREE CHICKEN OTAK-OTAK
Q4 as Journal Carpathian Journal of Food Science and Technology
Author Order : 6 of 6     Creator : Putri S.K.
2025 0 cited
Exploration Antioxidant Properties of Indonesian Local Single-Bulb Garlic Extract (Var. Temanggung) in a Mixed Solvent
Q4 as Journal Journal of Food Science and Technology Iran
Author Order : 3 of 4     Creator : Nuraini V.
2025 0 cited
Fermentation time optimization: Unleashing quality with microbial consortia in whey
Q3 as Journal Asia Pacific Journal of Science and Technology
Author Order : 1 of 5     Creator : Mulyani S.
2025 1 cited
OPTIMIZATION OF PROCESSING CONDITIONS FOR STEAMED DOUGH MADE FROM FERMENTED CASSAVA FLOUR AND EGG WHITE PROTEIN
Q3 as Journal Acta Scientiarum Polonorum Technologia Alimentaria
Author Order : 4 of 4     Creator : Abduh S.B.M.
2025 0 cited
VALORISATION OF COCONUT OIL DREGS (BLONDO) AS AN INGREDIENT FOR FERMENTED PLANT-BASED ICE CREAM: A FUNCTIONAL AND SENSORY EVALUATION
Q3 as Journal Acta Scientiarum Polonorum Technologia Alimentaria
Author Order : 2 of 3     Creator : Kamil R.Z.
2025 0 cited
Effect of gum arabic addition on physicochemical characteristics of goat milk yoghurt with mango puree
Q3 as Journal Journal of Advanced Veterinary Research
Author Order : 6 of 6     Creator : Al-Baari A.N.
2025 0 cited
The Effect of Rabbit Skin Gelatin Concentration on Frozen Yoghurt Quality
Q3 as Conference Proceedin Iop Conference Series Earth and Environmental Science
Author Order : 1 of 3     Creator : Mulyani S.
2025 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 42 214 6
Citation 156 2505 37
Cited Document 23 136 4
H-Index 6 25 3
i10-Index 4 47 1
G-Index 1 1 2
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