Ir SAIFULLAH, M.Sc.
D3 - Teknik Kimia
SINTA Score Overall
238
SINTA Score 3Year
0
Affiliation Score Overall
0
Affiliation Score 3Year
0
Authors Publication
Database Author
| Scopus | WOS | Garuda | GS | |
|---|---|---|---|---|
| Article | 6 | 0 | 0 | 21 |
| Citation | 144 | 0 | 0 | 591 |
| Cited Document | 6 | 0 | 0 | 17 |
| H-Index | 4 | 0 | 0 | 10 |
| i10-Index | 4 | 0 | 0 | 10 |
| G-Index | 0 | 0 | 0 | 0 |
List of Articles
| No | Title | Publication | Date | Type | URL | |
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| 1 | Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with cross-linking agents | International Journal of Food Sciences and Nutrition | 1 June 2011 | Journal |
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| 2 | Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits | Food Chemistry | 15 November 2011 | Journal |
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| 3 | The use of principal component and cluster analysis to differentiate banana peel flours based on their starch and dietary fibre components | Tropical Life Sciences Research | 24 November 2010 | Journal |
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| 4 | Application of multivariate statistical techniques for differentiation of ripe banana flour based on the composition of elements | International Journal of Food Sciences and Nutrition | 1 September 2009 | Journal |
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| 5 | Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles | International Journal of Food Sciences and Nutrition | 1 September 2009 | Journal |
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| 6 | The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components | International Journal of Food Sciences and Nutrition | 1 September 2009 | Journal |
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| 1 | Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness | International Food Research Journal 19 (3), 1041 | 2012 |
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| 2 | Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits | Food Chemistry 129 (2), 312-318 | 2011 |
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| 3 | Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with … | International Journal of Food Sciences and Nutrition 62 (4), 410-417 | 2011 |
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| 4 | Effect of cooking on physical and sensory properties of fresh yellow alkaline noodles prepared by partial substitution of wheat flour with soy protein isolate and treated with … | International Journal of Food Sciences and Nutrition 62 (4), 410-417, 2011 | 2011 |
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| 5 | Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis. | Asian Journal of Food and Agro-Industry 3 (3), 349-362 | 2010 |
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| 6 | The use of principal component and cluster analysis to differentiate banana peel flours based on their starch and dietary fibre components | Tropical life sciences research 21 (1), 91 | 2010 |
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| 7 | Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis | Asian Journal of Food and Agro-Industry 3 (03), 349-362 | 2010 |
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| 8 | Physicochemical properties of banana flour as influenced by variety and stage of ripeness: multivariate statistical analysis | Nong Ye Ke Xue Yu Ji Shu 4 (1), 69 | 2010 |
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| 9 | Utilization of green banana flour as a functional ingredient in yellow noodle | International Food Research Journal 16 (3), 373-379 | 2009 |
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| 10 | Assessment of physical properties of ripe banana flour prepared from two varieties: Cavendish and Dream banana | International Food Research Journal 16 (2), 183-189 | 2009 |
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| 11 | Effect of banana pulp and peel flour on physicochemical properties and <i>in vitro</i> starch digestibility of yellow alkaline noodles | International Journal of Food Sciences and Nutrition 60 (sup4), 326-340 | 2009 |
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| 12 | Utilization of banana peel as a functional ingredient in yellow noodle. | Asian Journal of Food and Agro-Industry 2 (3), 321-329 | 2009 |
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| 13 | Differentiation of ripe banana flour using mineral composition and logistic regression model | International Food Research Journal 16 (1), 83-87 | 2009 |
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| 14 | Assessment of physical properties of ripe banana flour prepared from two varieties: cavedish and dream bananas | International Food Research Journal 16, 183-189 | 2009 |
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| 15 | The use of principle component and cluster analyses to differentiate banana pulp flours based on starch and dietary fiber components | INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION 60, 317-325 | 2009 |
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| 16 | Application of multivariate statistical techniques for differentiation of ripe banana flour based on the composition of elements | International journal of food sciences and nutrition 60 (sup4), 116-125 | 2009 |
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| 17 | Effect of banana pulp and peel flour on physicochemical properties and in vitro starch digestibility of yellow alkaline noodles | International Journal of Food Sciences and Nutrition 60 (sup4), 326-340, 2009 | 2009 |
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| 18 | Utilization of green and ripe banana peel as a functional ingredient in yellow noodle. | 2001 |
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| 19 | Utilization of green and ripe banana peel as a functional ingredient in yellow noodle | 2001 |
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| 20 | Shin Yong y Azhar, Mat Easa, 2011. Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits | Food Chemistry 129, 312-318 |
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| 21 | Shin Yong y Azhar, Mat Easa, 2011. Comparing physicochemical properties of banana pulp and peel flours prepared from green and ripe fruits | Food Chemistry 129, 312-318, 0 |
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List of Research Works
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List of Community Services
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List of IPRs
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List of Books
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