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
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
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
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
Analisis pangan
U Santoso, W Setyaningsih, A Ningrum, A ArdhiUGM PRESS, 2021202
6
2021
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
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
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
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
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
Effect of loloh sembung (Blumea balsamifera) maturity stage on antioxidant activity
IGAW Kusumawati, IN Reyunika, IBA Yogeswara, IG Mustika, IMWA Putra, ...Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and …, 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