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ADETIYA RACHMAN

Badan Riset dan Inovasi Nasional Unknown SINTA ID : 6956006
380
SINTA Score Overall
129
SINTA Score 3Yr
0
Affil Score
0
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Effect of soy protein isolates inclusion on physicochemical, functional, and nutritional properties of buckwheat gels
Q1 as Journal European Food Research and Technology
Author Order : 1 of 4     Creator : Rachman A.
2024 2 cited
Gluten-free bread production based on cassava-banana composite flour with egg white protein addition
Q4 as Conference Proceedin AIP Conference Proceedings
Author Order : 1 of 4     Creator : Rachman A.
2024 0 cited
Effect of cassava-banana flour composition and soy protein isolate addition on bread quality and antioxidant properties of gluten-free bread
Q3 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 1 of 4     Creator : Rachman A.
2023 1 cited
Utilization of canna ( Canna edulis ker.) as raw material for non-gluten processed food to supporting food diversification program: A review
Q3 as Conference Proceedin IOP Conference Series: Earth and Environmental Science
Author Order : 2 of 4     Creator : Histifarina D.
2023 2 cited
In-vitro digestibility, protein digestibility corrected amino acid, and sensory properties of banana-cassava gluten-free pasta with soy protein isolate and egg white protein addition
Q1 as Journal Food Science and Human Wellness
Author Order : 1 of 5     Creator : Rachman A.
2023 29 cited
Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies
Q1 as Journal Innovative Food Science and Emerging Technologies
Author Order : 4 of 7     Creator : Wu G.
2021 33 cited
Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion
Q2 as Journal Starch/Staerke
Author Order : 1 of 4     Creator : Rachman A.
2021 9 cited
Effect of egg white protein and soy protein isolate addition on nutritional properties and in-vitro digestibility of gluten-free pasta based on banana flour
Q1 as Journal Foods
Author Order : 1 of 4     Creator : Rachman A.
2020 21 cited
Gluten-free pasta production from banana and cassava flours with egg white protein and soy protein addition
Q1 as Journal International Journal of Food Science and Technology
Author Order : 1 of 4     Creator : Rachman A.
2020 27 cited
Effects of addition of buckwheat bran on physicochemical, pasting properties and starch digestion of buckwheat gels
Q1 as Journal European Food Research and Technology
Author Order : 1 of 4     Creator : Rachman A.
2020 8 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 12 30 0
Citation 174 259 0
Cited Document 11 18 0
H-Index 8 9
i10-Index 6 9
G-Index 2 1
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