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ATA ADITYA WARDANA

Universitas Bina Nusantara S1 - Teknologi Pangan SINTA ID : 6093802
2.467
SINTA Score Overall
1.049
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Potency of kombucha SCOBY-derived cellulose for biodegradable and edible film development
Q1 as Journal Frontiers in Sustainable Food Systems
Author Order : 1 of 5     Creator : Wardana A.A.
2026 0 cited
Multifunctional fermented cassava starch–chitosan films and coatings loaded with Hyssopus officinalis essential oil: Development, properties, postharvest preservation of cherry tomatoes
Q1 as Journal Progress in Organic Coatings
Author Order : 8 of 10     Creator : Bibi A.
2026 2 cited
Chitosan-essential oil Pickering emulsion coating for improving microbial safety of traditional food packaging based on banana leaves
Q2 as Journal Frontiers in Food Science and Technology
Author Order : 1 of 10     Creator : Wardana A.A.
2026 1 cited
Toward future-ready food packaging: From passive protection to intelligent, self-healing, and data-enabled systems
Q1 as Journal Trends in Food Science and Technology
Author Order : 8 of 10     Creator : Meng F.
2026 0 cited
A Review on the Utilization of Dioscorea Hispida as a Biopolymer for Food Coating and Film Applications
Q3 as Journal Macromolecular Symposia
Author Order : 2 of 3     Creator : Marcellino V.
2026 0 cited
Potency of pectin-based Pickering emulsions for fresh fruit and vegetable preservation
Q1 as Journal Frontiers in Sustainable Food Systems
Author Order : 1 of 11     Creator : Wardana A.A.
2026 0 cited
Characterization of storage-induced quality deterioration in Rambak crackers and development of an IoT-based humidity-responsive smart container
Q1 as Journal Frontiers in Sustainable Food Systems
Author Order : 2 of 5     Creator : Adrian D.
2026 0 cited
Potential of Jicama Starch as a Sustainable Edible Polymer Material: A Review
Q3 as Journal Macromolecular Symposia
Author Order : 2 of 3     Creator : Marcellino V.
2026 0 cited
Utilization of High-PUFA Sardine By-Product Oil in Emulsion Gels for Odeng Fish Cake Prepared from Restructured Tilapia Surimi
Q2 as Journal Journal of Culinary Science and Technology
Author Order : 7 of 8     Creator : Ramadhan W.
2026 0 cited
Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (kerupuk) Through Egg White Substitution and Alternative Frying
Q1 as Journal Food Science and Nutrition
Author Order : 1 of 7     Creator : Wardana A.A.
2026 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 95 124 0
Citation 1209 1510 0
Cited Document 72 79 0
H-Index 19 22
i10-Index 36 43
G-Index 1 2
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