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DASE HUNAEFI

Institut Pertanian Bogor S3 - Ilmu Pangan SINTA ID : 6197062
1.522
SINTA Score Overall
294
SINTA Score 3Yr
1.522
Affil Score
294
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Bibliometric analysis of biochemical and sensory characteristics of mangosteen using virtual reality technology
Q4 as Conference Proceedin Bio Web of Conferences
Author Order : 3 of 4     Creator : Nur'azizah F.
2025 0 cited
Volatile and Non-Volatile Metabolite Profiling of Black Bangle
no-Q as Journal Jurnal Teknologi Dan Industri Pangan Journal of Food Technology and Industry
Author Order : 3 of 8     Creator : Wardayanie N.I.A.
2025 0 cited
Chemical composition, antioxidant activity, and sensory profile of espressobased Arabica coffee from different bean origins
Q1 as Journal Beverage Plant Research
Author Order : 5 of 7     Creator : Fitri N.
2025 2 cited
Aroma Intensity and Sweetness of Ready-to-Drink Coffee Based on Consumer Perception of Caramel and Vanilla Flavoring
no-Q as Journal Jurnal Teknologi Dan Industri Pangan Journal of Food Technology and Industry
Author Order : 3 of 3     Creator : Faisal A.I.
2025 0 cited
Sensory Profiling of Commercial Sweet Crackers Using Check-All-That-Apply and Just-About Right Methods
no-Q as Journal Jurnal Teknologi Dan Industri Pangan
Author Order : 1 of 5     Creator : Hunaefi D.
2025 0 cited
Volatile and non-volatile composition of walang leaves (Etlingera cf. walang (Blume) R.M.Sm) as affected by different drying methods
Q1 as Journal International Journal of Food Science and Technology
Author Order : 4 of 5     Creator : Mujdalipah S.
2025 0 cited
Meat Analog Processing Technology from Non-animal Protein to Create Fibrous Structures Similar to Animal Meat: Review
Q3 as Journal Current Applied Science and Technology
Author Order : 3 of 4     Creator : Rahmadi M.I.N.
2025 0 cited
WATER ACTIVITY AS A DETERMINANT OF CHANGES IN PHYSICAL AND CHEMICAL PROPERTIES OF WALANG LEAVES (ETLINGERA CF. WALANG (BLUME) R.M.SM) DURING DRYING USING VARIOUS METHODS
Q3 as Journal Annals of the University Dunarea De Jos of Galati Fascicle Vi Food Technology
Author Order : 3 of 5     Creator : Mujdalipah S.
2024 1 cited
The effect of physicochemical and sensory characteristics of red and black oncom to the consumer acceptability
Q3 as Journal Food Research
Author Order : 3 of 3     Creator : Nuramalia D.R.
2024 1 cited
Assessment of Sensory Attributes in White Tea Utilizing the High Identity Traits (HITS) Methodology Employing an Immersive Approach
no-Q as Journal Jurnal Teknologi Dan Industri Pangan
Author Order : 2 of 6     Creator : Rinaldi A.
2024 0 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 44 103 8
Citation 340 650 88
Cited Document 34 63 8
H-Index 10 15 5
i10-Index 11 21 3
G-Index 1 1 0
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