Citedness in Scopus-indexed Journals

JITIPARI was first published in 2016 and has been cited 21 times from 16 documents by Scopus-indexed journals (update: December, 28, 2023).

Scopus articles	Year	Source in Jitipari
The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product	2021	Jitipari Vol. 1 No. 2
Physicochemical and sensory characteristic of starfruit-red guava fruit leather as affected by the addition of arabic gum	2022	Jitipari Vol. 2 No. 1
Utilization of black soldier flies to reduce grease waste and support zero waste	2023	Jitipari Vol. 2 No. 1
Detection of pathogen foodborne disease bacteria Staphylococcus aureus from German Cockroach (Blattella germanica) in the hospital area	2023
Detection of borax on snacks for school children (cilok and siomay) in subang district	2023
Identification of bacterial communities related to handling in commercial white-leg shrimp (Litopenaeus vannamei) using metagenomic analysis	2023
Antioxidant activity and microbial contamination of jeruju leaf tea with ginger and lemongrass variant packaging in storage period	2022
Quality characterization of "wingko" traditional food by applying vacuum packaging in a tropical environment	2021
The potency of avocado seeds (Persea americana Mill.) as a source of antioxidant tea	2022	Jitpari Vol. 2 No. 2
Utilization of date palm (Phoenix dactylifera L.) in the making of low-fat pumpkin (Cucurbita moschata Duchesne) ice cream	2019	Jitipari Vol. 2 No. 2
Nutrigenomic and biomolecular aspect of moringa oleifera leaf powder as supplementation for stunting children	2021	Jitipari Vol. 3 No. 1
Feed intake and feed conversion ratio of broiler supplemented with herb extract	2021	Jitipari Vol. 3 No. 1
Antioxidant activity and sensory quality of cow milk - purple sweet potato (Ipomea batatas L.) juice with carboxy methyl cellulose (cmc) stabilizer	2023	Jitipari Vol. 3 No. 1
Index glycemic and haemoglobin in patients with diabetes mellitus type 2 through a combination of rice red and red spinach	2022	Jitipari Vol. 3 No. 1
Characteristics of gluten-free wet noodles substituted with soy flour	2020	Jitipari Vol. 3. No. 2
Quality control with scoring methods in the production process of peas in the bean industry	2023	Jitipari Vol. 4 No. 2
Influence of type and concentration of plasticizers on the properties of harumanis mango dregs fruit leather	2023	Jitipari Vol. 5 No. 2
Liberica coffee enriched with Cinnamon (Cinnamomum verum): synergetic study of sensory, antioxidant activity, and chemical components	2023	Jitipari Vol. 5 No. 2
Anti-bacterial activity of alginate based edible coating solution added with lemongrass essential oil against some pathogenic bacteria	2021	Jitipari Vol. 6 No. 1
Coconut inflorescence sap collection for future food and bioresource technological advancements	2022	Jitipari Vol. 7 No. 1
Development of cheese as an antioxidant functional food with the addition of orthodox black tea	2023	Jitipari Vol. 8 No. 1