Evaluation of iron-binding capacity, amino acid composition, functional properties of Acetes japonicus proteolysate and identification of iron-binding peptides
Vo, Tam Dinh Le, Pham, Khoa Trong, Le, Viet Man Van, Lam, Hung Hoa, Huynh, Oanh Ngoc, Vo, Bao Chi
Published in Process biochemistry (1991) (01.04.2020)
Published in Process biochemistry (1991) (01.04.2020)
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Journal Article
Effects of ultrasonication variables on the activity and properties of alpha amylase preparation
Tran, Thi Thu Tra, Nguyen, Khanh Tien, Le, Van Viet Man
Published in Biotechnology progress (01.05.2018)
Published in Biotechnology progress (01.05.2018)
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Journal Article
Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fiber Cookie Production
Nguyen, Ngoc Doan Trang, Phan, Thi Thuy Huong, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Vo, Dinh Le Tam, Le, Van Viet Man
Published in Food technology and biotechnology (01.07.2022)
Published in Food technology and biotechnology (01.07.2022)
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Journal Article
Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
Ta, Thi Minh Ngoc, Hoang, Chi Hieu, Nguyen, Thao Mi, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Van Viet Man, Le
Published in Polish journal of food and nutrition sciences (01.01.2023)
Published in Polish journal of food and nutrition sciences (01.01.2023)
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Journal Article
Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies
Cao, Thi Chuyen, Nguyen, Thanh Phuong, Nguyen, Si Nhat, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man
Published in Journal of food measurement & characterization (01.02.2022)
Published in Journal of food measurement & characterization (01.02.2022)
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Journal Article
Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project
Waché, Yves, Do, Thuy-Le, Do, Thi-Bao-Hoa, Do, Thi-Yen, Haure, Maxime, Ho, Phu-Ha, Kumar Anal, Anil, Le, Van-Viet-Man, Li, Wen-Jun, Licandro, Hélène, Lorn, Da, Ly-Chatain, Mai-Huong, Ly, Sokny, Mahakarnchanakul, Warapa, Mai, Dinh-Vuong, Mith, Hasika, Nguyen, Dzung-Hoang, Nguyen, Thi-Kim-Chi, Nguyen, Thi-Minh-Tu, Nguyen, Thi-Thanh-Thuy, Nguyen, Thi-Viet-Anh, Pham, Hai-Vu, Pham, Tuan-Anh, Phan, Thanh-Tam, Tan, Reasmey, Tien, Tien-Nam, Tran, Thierry, Try, Sophal, Phi, Quyet-Tien, Valentin, Dominique, Vo-Van, Quoc-Bao, Vongkamjan, Kitiya, Vu, Duc-Chien, Vu, Nguyen-Thanh, Chu-Ky, Son
Published in Frontiers in microbiology (15.10.2018)
Published in Frontiers in microbiology (15.10.2018)
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Journal Article
Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate
Vuong, Huynh Thanh Hai, Tran, Ngoc Minh Chau, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man
Published in International journal of food science & technology (01.05.2016)
Published in International journal of food science & technology (01.05.2016)
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Journal Article
Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage
Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Nguyen, Thanh Triet, Le, Van Viet Man, Sajeev, Dishnu, Schilling, M. Wes, Dinh, Thu T.N.
Published in Meat science (01.07.2020)
Published in Meat science (01.07.2020)
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Journal Article
Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie
Nguyen, Si Nhat, Vien, Man Dat, Le, Thi Thu Trang, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man
Published in International journal of food science & technology (01.08.2021)
Published in International journal of food science & technology (01.08.2021)
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Journal Article
Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies
Mai, Thi Hai Anh, Tran, Thi Thu Tra, Le, Van Viet Man
Published in Journal of food quality (15.06.2023)
Published in Journal of food quality (15.06.2023)
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Journal Article
Use of pennywort pomace and tyrosinase in making of fibre‐rich pasta: effects on proximate composition, textural profile, cooking quality and overall acceptability of the product
Le, Nguyen Phuc, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man
Published in International journal of food science & technology (01.04.2023)
Published in International journal of food science & technology (01.04.2023)
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Journal Article
Use of different ratios of by‐product from mung bean dry‐dehulling in pasta making: nutritional quality, textural and cooking attributes, overall acceptability and in‐vitro antioxidant release from the pasta
Le, Thi Thuc Man, Nguyen, Phuong Thao, Tran, Thi Thu Tra, Ton, Nu Minh Nguyet, Le, Van Viet Man
Published in International journal of food science & technology (01.06.2023)
Published in International journal of food science & technology (01.06.2023)
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Journal Article
Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality
Mai, Thi Hai Anh, Tran, Thi Thu Tra, Le, Van Viet Man
Published in Journal of food processing and preservation (01.01.2022)
Published in Journal of food processing and preservation (01.01.2022)
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Journal Article