Enny Sholichah - Concepedia

Author

Enny Sholichah

Indonesian Institute of Sciences ORCID

Also Known As

E Sholichah, Enny SHOLICHAH, Enny Sholichah, Riyanti Ekafitri

Publications

215

Citations

H-Index

Concepts

All Affiliations

Indonesian Institute of Sciences National Research and Innovation Agency

About

Enny Sholichah is an author at Indonesian Institute of Sciences specializing in food chemistry, health sciences, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	51
2	Engineering	2	2	26
3	Chemical Engineering	2	2	26
4	Natural Sciences	1	1	16
5	Biology	1	1	16

Enny Sholichah

Publications

Citations

H-Index

Page 1

	Year	Citations
Physicochemical, Sensory, and Cooking Qualities of Gluten-free Pasta Enriched with Indonesian Edible Red Seaweed (<i>Kappaphycus Alvarezii</i>) Enny Sholichah, Rima Kumalasari, Novita Indrianti, Journal of Food and Nutrition Research Food ChemistryNutritionHealth SciencesFood AdditiveGf Pasta	2021	22
Physicochemical, structural and morphological properties of some arrowroot (Maranta arundinacea) accessions growth in Indonesia Enny Sholichah, Puspita Deswina, Achmat Sarifudin, AIP conference proceedings BiologyFood ChemistryMorphological PropertiesAccessions GrowthArrowroot Flour	2019	16
Evaluation of some analytical methods for determination of calcium oxalate in Amorphophallus muelleri flour Achmat Sarifudin, Lia Ratnawati, Novita Indrianti, Food Science and Technology Food ChemistryEnvironmental ChemistryChemical EngineeringEngineeringCalcium Oxalate Detection	2022	16
Pumpkin flour effects on antioxidant activity, texture, and sensory attributes of flat tubers noodle Novita Indrianti, Enny Sholichah, Nok Afifah IOP Conference Series Materials Science and Engineering Food ChemistryNutritionFood FunctionHealth SciencesFood Composition	2021	13
Addition of Tempeh Flour as a Protein Source in Mixed Flour (Mocaf, Rice, and Corn) for Pasta Product Lista Eka Yulianti, Enny Sholichah, Novita Indrianti IOP Conference Series Earth and Environmental Science Food ChemistryNutritionFood CompositionMoisture ContentFood Analysis	2019	11
Improving Properties of Arrowroot Starch (<i>Maranta arundinacea</i>)/PVA Blend Films by Using Citric Acid as Cross-linking Agent Enny Sholichah, Bambang Purwono, Pramono Nugroho IOP Conference Series Earth and Environmental Science Materials ScienceChemical EngineeringBlend FilmsFood PackagingEngineering	2017	10
Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product Maslichatun Trisnayatie Octavia Yusuf, Ardiyan Dwi Masahid, Lia Ratnawati, Crystals	2022	10

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