Author

Umar Santoso

Professor of Food Science and Technology, Gadjah Mada University - Cited by 1,645 - Food science and technology

Biography

Prof. Dr. Ir. Umar Santoso, M.Sc. graduated with a bachelor's degree in agricultural technology from UGM Yogyakarta in 1983. In 1985 he was appointed as a lecturer at the Faculty of Agricultural Technology, UGM. In 1987–1990 he underwent a master's program at Tokyo University of Agriculture, Japan in agricultural chemistry, graduating in 1990. In 1992 he returned to Japan for a doctoral program at the same university in food chemistry and nutrition, graduated 1996.
Title
Cited by
Year
Antioksidan pangan
U SantosoUGM PRESS, 2021202
69
2021
Healthy food traditions of Asia: exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal
E Harmayani, AK Anal, S Wichienchot, R Bhat, M Gardjito, U Santoso, ...Journal of Ethnic Foods 6 (1), 1-18, 2019201
63
2019
Kajian kualitas dan aktivitas antioksidan berbagai formula minuman jamu kunyit asam
NAQ A’yunin, U Santoso, E HarmayaniJurnal Teknologi Pertanian Andalas 23 (1), 37-48, 2019201
28
2019
In vitro Antioxidant Activity and Profile of Polyphenol Compounds Extracts and their Fractions on Cacao Beans.
R Indiarto, Y Pranoto, U SantosoPakistan journal of biological sciences: PJBS 22 (1), 34-44, 2019201
27
2019
Efektifitas frekuensi ekstraksi serta pengaruh suhu dan cahaya terhadap antosianin dan daya antioksidan ekstrak kelopak rosella (Hibiscus sabdariffa L.)
S Amperawati, P Hastuti, Y Pranoto, U SantosoJurnal Aplikasi Teknologi Pangan 8 (1), 2019201
24
2019
Makanan Tradisional Indonesia Seri 1: Kelompok Makanan Fermentasi dan Makanan yang Populer di Masyarakat
E Harmayani, U Santoso, M GardjitoUgm Press, 202
19
2019
Evaluation of Physicochemical Properties and Antioxidant Activity of Polyphenol-Rich Cacao Bean Extract through Water Blanching
R Indiarto, Y Pranoto, US SantosoPak. J. Nutr 18, 278-287, 2019201
14
2019
Dual modification of sago starch via heat moisture treatment and octenyl succinylation to improve starch hydrophobicity
AMP Dewi, U Santoso, Y Pranoto, DW MarsenoPolymers (6), 1086, 2022202
14
2022
Makanan Tradisional Indonesia Seri 3: Makanan Tradisonal Yang Populer (Menu Sepiring Lengkap dan Makanan Berbasis Buah-Buahan)
M Gardjito, E Harmayani, U SantosoUGM PRESS, 2019201
10
2019
The physical and chemical properties of marshmallow made from Bufallo (Bubalus bubalis) hide gelatin compared to commercial gelatin
U Santoso, Y Pranoto, YT Afriyanti, S MulyaniJournal of Applied Food Technology (2), 2019201
6
2019
Analisis pangan
U Santoso, W Setyaningsih, A Ningrum, A ArdhiUGM PRESS, 2021202
6
2021
Orally administered pressure-blanched white saffron (Curcuma mangga Val.) improves antioxidative properties and lipid profiles in vivo
D Pujimulyani, U Santoso, S Luwihana, A MarufHeliyon (), 2020202
6
2020
Turnitin: The Functional Properties of Buffalo skin Gelatin Extracted Using Crude Acid Protease from Cow’s Abomasum
S MulyaniJournal Applied Food Technology, 2019201
5
2019
The potential of mature pandan leaves as a source of chlorophyll for natural food colorants
CLS Suryani, TD Wahyuningsih, S Supriyadi, U SantosoJurnal Teknologi Dan Industri Pangan 31 (2), 127-137, 2020202
5
2020
Non-volatile taste components and amino acid profile of jengkol (Pithecellobium jiringa) seed flour after steam blanching
Y Rahmadian, Supriyadi, U Santoso, NA Mahmudah, O Akbar Nur IchsanInternational Journal of Food Properties 22 (1), 136-147, 2019201
5
2019
Antioxidant Activity of Aqueous and Ethanolic Extracts of Coconut (Cocos nucifera) Fruit By-Products
L Leliana, W Setyaningsih, M Palma, Supriyadi, U SantosoAgronomy 12 (), 1102, 2022202
5
2022
Phytochemical compounds and antioxidant activity of Coleus tuberosus flesh and peel on different solvent
M Nugraheni, U SantosoFood Research, 2018201
5
2018
Conventional Processing Affects Nutritional and Antinutritional Components and In Vitro Protein Digestibility in Kabau (Archidendron bubalinum)
A Fitriani, U Santoso, S SupriyadiInternational Journal of Food Science 2021, 2021202
4
2021
Ekstrak Daun Pisang Klutuk ( Musa balbisiana Colla) Sebagai Bahan Tambahan pada Pembuatan Kemasan Aktif Berbasis Methyl Cellulose
SN Rahmadhia, U Santoso, S SupriyadiJurnal Teknik Kimia 6 (1), 7-1, 2019201
4
2019
Makanan Tradisional Indonesia Seri 2: Makanan Tradisional yang Populer (Sup, Mi, Set Menu Nasi, Nasi Goreng, dan Makanan Berbasis Sayur)
U Santoso, M Gardjito, E HarmayaniUGM PRESS, 2019201
3
2019

Referred From: https://scholar.google.com/citations?user=550SGIkAAAAJ&hl=en&oi=ao

Cited by
Citations 1645
h-index 19
i10-index 43
Open Access Journals