日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (kerupuk) Through Egg White Substitution and Alternative Frying

通过蛋清替代和替代油炸方式开发高蛋白、无脂肪的印尼传统薄脆饼（kerupuk）

期刊:Food Science & Nutrition
影响因子:3.8
doi:10.1002/fsn3.71208
Wardana, Ata Aditya; Kaneth; Setiarto, R Haryo Bimo; Wulandari, Retno; Wigati, Laras Putri; Tanaka, Fumina; Tanaka, Fumihiko
发表日期：2026
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Carbon Dots as Multifunctional Nanomaterials: A Review on Antimicrobial Activities and Fluorescence-Based Microbial Detection

碳点作为多功能纳米材料：抗菌活性及基于荧光的微生物检测综述

期刊:Molecules
影响因子:4.6
doi:10.3390/molecules30193969
Romulo, Andreas; Suryoprabowo, Steven; Setiarto, Raden Haryo Bimo; Guo, Yahui
微生物学
IF
发表日期：2025
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Effects of extraction solvent and isoelectric point on the quality of jack bean (Canavalia ensiformis) protein

提取溶剂和等电点对刀豆（Canavalia ensiformis）蛋白品质的影响

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-024-01795-7
Purwanti, Nanik; Roni, Reynaldi Adam Zam; Hakeki, Alliqa Zafira; Setiarto, R Haryo Bimo
发表日期：2025
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Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents

从榴莲（Durio kutejensis）中分离得到的毕赤酵母（Pichia kudriavzevii UNJCC Y-137）和热带假丝酵母（Candida tropicalis UNJCC Y-140）作为潜在的益生菌

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-024-01609-w
Sukmawati, Dalia; Adisyahputra, Adisyahputra; Al-Ani, Laith Khalil Tawfeeq; Al Husna, Shabrina Nida; Afifah, Zakiah Nur; Sriherwanto, Catur; Surono, Surono; Setiarto, R Haryo Bimo; Nurjayadi, Muktiningsih; Rahman, Roshanida A
发表日期：2024
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Potential of White Jack Bean (Canavalia ensiformis L. DC) Kefir as a Microencapsulated Antioxidant

白刀豆（Canavalia ensiformis L. DC）开菲尔作为微胶囊抗氧化剂的潜力

期刊:Preventive Nutrition and Food Science
影响因子:2.5
doi:10.3746/pnf.2023.28.4.453
Yusuf, Dandy; Kholifaturrohmah, Risa; Nurcholis, Mochamad; Setiarto, R Haryo Bimo; Anggadhania, Lutfi; Sulistiani
发表日期：2023
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Improvement of Prebiotic Properties and Resistant Starch Content of Corn Flour (Zea mays L.) Momala Gorontalo Using Physical, Chemical and Enzymatic Modification().

利用物理、化学和酶法改性提高玉米粉（Zea mays L.）Momala Gorontalo的益生元特性和抗性淀粉含量

期刊:Tropical Life Sciences Research
影响因子:0.9
doi:10.21315/tlsr2023.34.2.13
Bimo Setiarto R Haryo, Isra Muhammad, Andrianto Dimas, Widhyastuti Nunuk, Masrukhin
其它
发表日期：2023
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