Dimas Rahadian Aji Muhammad

Universitas Sebelas Maret

H指数:19

被引数:1,483

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Response surface optimization and evaluation of cacao bean shell powder production for functional food applications

响应面优化和功能性食品应用中可可豆壳粉的生产与评价

Powder Technology

IF4.6

2026-08-010

PRE

Functional and structural modulation of oat milk–based vegan chocolate by lemon microcapsules

燕麦奶基素食巧克力的功能性和结构性调制通过柠檬微胶囊实现

LWT

IF0

2026-04-010

OAAI

Analytical Methods for the Authentication of Ginger and Ginger Products: A Critical Review of Studies Between 2005 and 2024

ginger and ginger products: 2005年至2024年相关研究的批判性综述

Critical Reviews in Analytical Chemistry

IF5.2

2026-03-090

PRE

Quality attributes of alkalized dark chocolate from Forastero cocoa nibs

Forastero可可碎豆制成的碱性黑巧克力的质量属性

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2026-01-060

PRE

Physicochemical properties, antioxidant activity, and sensory acceptability of dairy-free chocolate incorporating encapsulated green coffee extract

CyTA-Journal of Food

IF1.7

2025-12-313

PRE

Metabolite and Sensory Profiling of Microwave-Assisted and Ultrasonic-Assisted Alkalized Cocoa Powders

微波辅助和超声辅助碱化可可粉的代谢物与感官分析

Journal of Food Science

IF3.4

2025-09-030

PRE

Unlocking the potential of cacao bean shell as a functional food additive: Composition, applications, optimization, and future directions – a review

解锁可可豆壳作为功能性食品添加剂的潜力：组成、应用、优化及未来方向——综述

Food Chemistry

IF9.8

2025-07-070

PRE

Enhancement of physicochemical properties and antioxidant activity of carob-based dark chocolate as a cocoa powder substitute

作为可可粉替代品的车厘子基黑巧克力的理化性质和抗氧化活性的增强

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2025-05-170

Development and characterization of semi-refined iota carrageenan/fish gelatin-based biocomposite film incorporated with SiO2/ZnO nanoparticles

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-06-011

PRE

Editorial: Advanced processing technology for improving the nutritional profile of food

FRONTIERS IN NUTRITION

IF5.1

2023-09-040

OAAI

The Effect of Geographical Indications (GIs) on the Koerintji Cinnamon Sales Price and Information of Origin

AGRONOMY-BASEL

IF3.4

2021-07-149

Polymer coated fat crystals as oil structuring agents: Fabrication and oil-structuring properties

FOOD HYDROCOLLOIDS

IF12.4

2021-06-016

PREAI

Phytochemical composition and antioxidant activity of Cinnamomum burmannii Blume extracts and their potential application in white chocolate

FOOD CHEMISTRY

IF9.8

2021-03-0156

Stability and functionality of xanthan gum-shellac nanoparticles for the encapsulation of cinnamon bark extract

黄原胶-虫胶纳米粒用于肉桂提取物包封的稳定性和功能性

FOOD HYDROCOLLOIDS

IF12.4

2020-03-0180

PREAI

Sustainable Harvesting of Cinnamomum burmannii (Nees & T. Nees) Blume in Kerinci Regency, Indonesia

SUSTAINABILITY

IF3.3

2019-11-277

OAAI

Improvement of Antioxidant Activity and Physical Stability of Chocolate Beverage Using Colloidal Cinnamon Nanoparticles

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2019-03-3032

PREAI

Fabrication and characterization of quercetin loaded almond gum-shellac nanoparticles prepared by antisolvent precipitation

FOOD HYDROCOLLOIDS

IF12.4

2018-10-0154

PREAI

Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2018-01-2044

PREAI

Cinnamon and its derivatives as potential ingredient in functional foodA review

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2017-12-2889

OAAI

Interaction between natural antioxidants derived from cinnamon and cocoa in binary and complex mixtures

FOOD CHEMISTRY

IF9.8

2017-09-0167

PREAI

Dimas Rahadian Aji Muhammad

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