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Fitriyono Ayustaningwarno

universitas diponegoro

13H指数
84论文数
1.1K被引数
收录论文 21
发表时间
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Citrus flavored vegetable oil: Oxidative stability and volatile organic compounds under thermal treatment柑橘风味植物油：热处理下的氧化稳定性和挥发性有机化合物
errApplied Food Research
IF6.2
err2026-10-01
err0
errOAAI
errFitriyono Ayustaningwarno; Azzahra Mutiara Ayu; Gemala Anjani; Diana Nur Afifah; Fillah Fithra Dieny; Aldia Katherinatama; Moena Oe; Teruko Konishi; Kensaku Takara; Yonathan Asikin
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Soybean Hull Fermentation Into Tempe Modifies Dietary Fibre Composition and Improves In Vitro Antidiabetic Properties大豆皮发酵制成天培后改变了膳食纤维组成并改善了体外抗糖尿病特性
errJournal of Food Science
IF3.4
err2026-09-08
err0
PREAI
errAyu Putri Gitanjali Prayudani; Made Astawan; Uswatun Hasanah; Tutik Wresdiyati; Fitriyono Ayustaningwarno
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Effects of bromelain-induced protein hydrolysis of mealworm (Tenebrio molitor larva) flour on protein characteristics, proximate composition, and glycemic response of crackers木瓜蛋白酶诱导的黄粉虫（tenebrio molitor幼虫）面粉蛋白质水解对其蛋白质特性、近似组成和饼干血糖反应的影响
errFood Research International
IF8
err2026-08-01
err0
PREAI
errAyustaningwarno, Fitriyono; Muthmainnah, Hanifah; Portuna, Seberena Dewi; Ainiatuzahwa, Ninda; Jusman, Tsamaroh Najdah Ghoziyah; Wijayanti, Lilis; Syahadah, Muti'ah Mustaqimastusy; Panunggal, Binar; Widyastuti, Nurmasari
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Physicochemical, sensory, antioxidant, and shelf-life characteristics of red guava (Psidium Guajava L.) fruit leather fortified with Moringa (Moringa Oleifera) leaf flour as a potential functional food for adolescent nutrition红番石榴（Psidium Guajava L.）果皮冻中添加辣木（Moringa Oleifera）叶粉的物理化学、感官、抗氧化和货架期特性，作为青少年营养的潜在功能食品
errApplied Food Research
IF6.2
err2026-08-01
err0
PREAI
errSalsabil, Amira Sarah; Fathinah, Haya Zainatul; Taqiya, Maulida; Resti, Nina; Ayustaningwarno, Fitriyono; Kurniawati, Dewi Marfu'ah; Rustanti, Ninik; Noer, Etika Ratna; Fenitra, Rakotoarisoa Maminirina; Afifah, Diana Nur
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Physicochemical, and Sensory Characteristics of “Mijipe”: A Crispy Noodle Snack Made From Cempedak (Artocarpus integer) Seeds With Shrimp, Anchovy, and Seaweed Flour for School Children“Mijipe”的理化及感官特性：一种由木菠萝（Artocarpus integer）种子与虾、沙丁鱼和海藻粉制成的酥脆面条零食，适用于学龄儿童
errJournal of Food Science
IF3.4
err2026-05-11
err0
PREAI
errFitriyono Ayustaningwarno; Aditya Suryaputra; Azzahra Mutiara Ayu; Tsamaroh Najdah Ghoziyah Jusman; Gemala Anjani; Nuryanto Nuryanto; Ninik Rustanti; Etika Ratna Noer; Mursid Tri Susilo; Ayu Rahadiyanti; Yonathan Asikin
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A Critical Review of Antidiabetic Properties of Tempeh From Various Substrates从不同基质的豆豉中抗糖尿病特性的综述
errJournal of Food Science
IF3.4
err2026-04-01
err0
PREAI
errAyustaningwarno, Fitriyono; Jusman, Tsamaroh Najdah Ghoziyah; Afifah, Diana Nur; Asikin, Yonathan; Astawan, Made; Elda, Frima
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Foaming, physicochemical, and sensory characteristics of foam-mat freeze-dried yogurt powder as affected by egg albumin and maltodextrin contents泡沫、物理化学及感官特性对泡沫-冷冻干燥酸奶粉的影响，以及卵清蛋白和麦芽糊精含量的作用
errDiscover Food
IF3.7
err2025-11-29
err0
PREAI
errRahman, Ahmad Gunardi; Muchtadi, Tien R.; Darniadi, Sandi; Rachmat, Ridwan; Widodo, Puji; Budiharti, Uning; Ayustaningwarno, Fitriyono; Ayu, Azzahra Mutiara; Setyadjit, Setyadjit; Setyabudi, Dondy A.; Widowati, Sri; Fauziyah, Nur; Ifie, Idolo
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Characterization of Volatile Organic Compounds in Citrus-Flavored Sesame, Palm, and Coconut Oils Using Gas Chromatography-Mass Spectrometry and Multivariate Analysis利用气相色谱-质谱联用技术和多变量分析对柑橘风味芝麻油、棕榈油和椰子油中的挥发性有机化合物进行表征
errJOURNAL OF FOOD SCIENCE
IF3.4
err2025-10-01
err0
PREAI
errAyu, Azzahra Mutiara; Katherinatama, Aldia; Asikin, Yonathan; Oe, Moena; Takara, Kensaku; Anjani, Gemala; Afifah, Diana Nur; Rustanti, Ninik; Ayustaningwarno, Fitriyono
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Ameliorative effect of liprotide-encapsulated vitamin D3 on blood glucose, calcium homeostasis, and vitamin D level in a vitamin D and calcium deficient rat model
errFRONTIERS IN NUTRITION
IF5.1
err2025-01-28
err0
errOAAI
errAnjani, Gemala; Maulana, Reza Achmad; Putri, Sylvia Rahmi; Fulyani, Faizah; Syauqy, Ahmad; Afifah, Diana Nur; Ayustaningwarno, Fitriyono; Kusuma, Refani Alycia; Masruroh, Zulfatul
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A review of enhancing noodle quality: Fortification with micronutrients and substitution with nutrient-dense alternative
errJOURNAL OF FOOD SCIENCE
IF3.4
err2025-01-19
err0
PREAI
errAyustaningwarno, Fitriyono; Suryaputra, Aditya; Anjani, Gemala
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Physicochemical quality of dry noodles from maize flour and fish protein hydrolyzate (Mizepi) as a potential emergency food
errFOOD PRODUCTION PROCESSING AND NUTRITION
IF5.7
err2024-12-02
err0
PREAI
errResti, Nina; Ayustaningwarno, Fitriyono; Nuryanto, Nuryanto; Chasanah, Ekowati; Purwani, Endang Yuli; Zhu, Fan; Sudarmawan, Iwa; Afifah, Diana Nur
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Enhancing quality and stability of herbs, spices, and citrus flavored vegetable oil: Challenges and future developments
errFUTURE FOODS
IF8.2
err2024-12-01
err0
errOAAI
errAyu, Azzahra Mutiara; Anjani, Gemala; Afifah, Diana Nur; Asikin, Yonathan; Ayustaningwarno, Fitriyono
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Editorial: Emerging indigenous food processing in solving nutrition problems
errFRONTIERS IN NUTRITION
IF5.1
err2024-08-26
err0
errOAAI
errAyustaningwarno, Fitriyono; Afifah, Diana Nur; Asikin, Yonathan
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A critical review of Ginger's (Zingiber officinale) antioxidant, anti-inflammatory, and immunomodulatory activities
errFRONTIERS IN NUTRITION
IF5.1
err2024-06-06
err14
errOAAI
errAyustaningwarno, Fitriyono; Anjani, Gemala; Ayu, Azzahra Mutiara; Fogliano, Vincenzo
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Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives
errSCIENTIFIC REPORTS
IF3.9
err2023-09-13
err3
errOAAI
errAfifah, Diana Nur; Ayustaningwarno, Fitriyono; Rahmawati, Anisa; Cantikatmaka, Dhara Nabila; Wigati, Ningsih; Noer, Etika Ratna; Widyastuti, Nurmasari; Wijayanti, Hartanti Sandi; Sugianto, Denny Nugroho; Ningrum, Yesi Pratama Aprilia; Hastuti, Vivilia Niken
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Critical review on the immunomodulatory activities of carrot's β-carotene and other bioactive compounds
errJOURNAL OF FUNCTIONAL FOODS
IF4
err2022-12-01
err22
errOAAI
errAnjani, Gemala; Ayustaningwarno, Fitriyono; Eviana, Rafika
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Nutrient Content, Organoleptic Quality, and Shelf Life of Sagon Substitute From Lindur (Bruguiera gymnorrhiza L.) and Soybean Flour (Glycine max L.), as an Alternative Emergency Food
errFRONTIERS IN NUTRITION
IF5.1
err2022-04-19
err4
errOAAI
errAfifah, Diana Nur; Ningrum, Yesi Pratama Aprilia; Syahidah, Tazkiah; Nuryanto, Nuryanto; Ayustaningwarno, Fitriyono; Sugianto, Denny Nugroho
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Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study
errFOOD RESEARCH INTERNATIONAL
IF8
err2021-05-01
err21
errOAAI
errAyustaningwarno, Fitriyono; Fogliano, Vincenzo; Verkerk, Ruud; Dekker, Matthijs
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Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time
errFRONTIERS IN NUTRITION
IF5.1
err2020-07-17
err26
errOAAI
errAyustaningwarno, Fitriyono; van Ginkel, Elise; Vitorino, Joana; Dekker, Matthijs; Fogliano, Vincenzo; Verkerk, Ruud
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The pivotal role of moisture content in the kinetic modelling of the quality attributes of vacuum fried chips
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2020-01-01
err17
errOAAI
errAyustaningwarno, Fitriyono; Verkerk, Ruud; Fogliano, Vincenzo; Dekker, Matthijs
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研究方向

暂时未获取到该数据
合作学者
合作期刊
V
Vincenzo Fogliano
H 指数: 93 · 论文数: 700
M
Matthijs Dekker
H 指数: 50 · 论文数: 218
K
Kensaku Takara
H 指数: 30 · 论文数: 95
M
Made Astawan
H 指数: 24 · 论文数: 230
Y
Yonathan Asikin
H 指数: 20 · 论文数: 66
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