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UMI PURWANDARI

Universitas Trunojoyo S1 - Teknologi Industri Pertanian SINTA ID : 5980128
1.428
SINTA Score Overall
260
SINTA Score 3Yr
1.428
Affil Score
260
Affil Score 3Yr
Latest number of publications
  Scopus Analysis  

Nutrition, chemical and physical evaluation of flour of local Madura corn and powder of underutilized Holothuria species
Q3 as Journal Food Research
Author Order : 0 of 5     Creator : Tjokrokusumo D.
2024 1 cited
A Review of the Technological Aspects and Process Optimization of Bioethanol Production From Corn Stover Biomass: Pretreatment Process, Hydrolysis, Fermentation, Purification Process, and Future Perspective
Q3 as Journal Environmental Quality Management
Author Order : 2 of 7     Creator : Fansuri H.
2024 2 cited
The isolation and characterization of indigenous microbes with probiotic potential from gatotan
Q3 as Journal Food Research
Author Order : 3 of 4     Creator : Nurhayati N.
2023 0 cited
Crude gelatin from jellyfish for storage stability of frozen maize tortilla bread
Q3 as Journal Food Research
Author Order : 2 of 2     Creator : Horisah K.
2023 1 cited
Incorporation of defatted coconut flour into purple sweet potato crackers: a study on texture and colour characteristics
Q3 as Journal Food Research
Author Order : 4 of 4     Creator : Zahroh N.L.
2023 0 cited
Isolation and identification of gastric acid-tolerant yeast from tapai
Q3 as Journal Food Research
Author Order : 2 of 4     Creator : Wahyuni I.
2023 1 cited
Best Alternatives Determination and Financial Feasibility Analysis of the Cleaner Production Application at Amplang Crackers Industry
no-Q as Journal Jurnal Ilmiah Perikanan dan Kelautan
Author Order : 3 of 3     Creator : Putri K.
2019 0 cited
Metabolites of Botryodiplodia theobromae for therapeutic agent and food industry
Q3 as Journal International Food Research Journal
Author Order : 1 of 1     Creator : Purwandari U.
2018 1 cited
Texture, sensory, antioxidant, and blood glucose profile of gluten-free taro and banana noodles using gathotan flour as texturing agent
Q3 as Journal International Food Research Journal
Author Order : 1 of 7     Creator : Purwandari U.
2018 4 cited
Functional properties of gluten-free gathotan noodle: Lipid profile and satiety power
Q3 as Journal International Food Research Journal
Author Order : 1 of 3     Creator : Purwandari U.
2017 1 cited
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Summary

Article Quartile
Research Output
  Scopus GScholar WOS
Article 20 65 6
Citation 345 752 161
Cited Document 16 38 5
H-Index 6 9 3
i10-Index 5 9 2
G-Index 2 2 2
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