Title

Author

Journal

Tapioca Resistant Starch Production And Its Structural Properties Under Annealing And Plasma Treatments

Trinh Khanh Son

Carpathian Journal of Food Science and Technology. 9 (1). 35-41

Inactivation of Mold Spores in Cereals under Atmospheric Argon Plasma Jet Treatment

Trinh Khanh Son

The 2nd International Conference of Chemical Engineering, Food and Biotechnology 2015, pp 111-116, ISBN 978-604-63-1598-8. HCMC 30-31/10/2015

Recrystallization of starches by hydrothermal treatment: digestibility, structural, and physicochemical properties

Trinh Khanh Son

Journal of Food Science and Technology, pp1-15, (2015)

Structure and digestibility of debranched and hydrothermally treated water yam starch

Trinh Khanh Son

Starch/Stäke, 65(7-8), 679-685 (2013)

Texture properties of Rice Cakes Made of Rice Flours Treated with 4- a-Glucanotransferase and Their Relationship with Structural Characteristics

Trinh Khanh Son

Food Science Biotechnology, 21(6): 1707-1714 (2012)

Hydrothermal Treatment of Water Yam Starch in a Non-granular State: Slowly Digestible Starch Content and Structural Characteristic

Trinh Khanh Son

Journal of Food Science, 77(6):C574-82 (2012)

The Multi-objective Optimization by the Utopian Point Method to Determine the Technological Mode of Infrared Radiation Drying Process of Jackfruit Product in Viet Nam

Nguyen Tan Dzung

Research Journal of Applied Sciences, Engineering and Technology, July, 2016, 13(1), 75-84

 The Multi-objective Optimization by the Restricted Area Method to Determine the Technological Mode of Cold Drying Process of Carrot Product

Nguyen Tan Dzung

 Research Journal of Applied Sciences, Engineering and Technology, July, 2016, 13(1), 64-74

 Study of determining the technological mode in the freeze drying process of Royal Jelly in Viet Nam

 Nguyen Tan Dzung

 Carpathian Journal of Food Science and Technology 2016, 8(2), 47-62

 Optimization of the smoking process of pangasius fish fillet to increase the product quality.

 Nguyen Tan Dzung

 Adv. Journal of Food Science and Technology, 5(2): 206-212, United Kingdom.

 Building the Method and the Mathematical Model to Determine the Rate of Freezing Water inside Royal Jelly in the Freezing Process.  

Nguyen Tan Dzung

 Research Journal of Applied Sciences, Engineering and Technology, 7(2): 403-412. 

Study technological factors effect on the loss of 10-HDA (Bioactive compound) inside Royal Jelly in the freeze drying process

Nguyen Tan Dzung

Jokull Journal (Iceland),  63, (No 9),30-40(2013)

Building the Method to Determine the Rate of Freezing Water in Penaeus monodon of the Freezing process

Nguyen Tan Dzung

Advance Journal of Food Science and Technology4(5): 243-248,( 2012)

Optimization The Freeze Drying process of Penaeus Monodon to Determine The Technological Mode

Nguyen Tan Dzung

International Journal ofChemical Engineering and Application, 3, (No.3), 187-194, ( 2012)

Building and solving the mathematical model of heat transfer to determine the technological mode for the freezing process of Basa sausage in Vietnam

Nguyen Tan Dzung

ScienceDirect - APCBEES procedia  54, 4760–4769, (2012) 

Application of Multi-Objective Optimization by The Utopian Point Method to Determining the Technological Mode of Gac Oil Extraction

Nguyen Tan Dzung

International Journal of Chemical Engineering and Applications,3, (No.1), 18-24, (2012)

Application of Multi-Objective Optimization to Determine the Technological Mode of Avocado Oil Extraction

Nguyen Tan Dzung

Canadian Journal on Chemical Engineering & Technology, 2(6), 106-113 (2011).

Application of Multi-Objective Optimization by The Restricted Area Method to Determine the Cold Drying Mode of Gac

Nguyen Tan Dzung

Canadian Journal on Chemical Engineering & Technology, 2(7), 136-143 (2011).

Study the mathematical model of heat and mass transfer during the freeze drying process of Royal Jelly

Nguyen Tan Dzung, Nguyen Van Suc

WULFENIA Journal, Vol 21, No.1, October 2014, Austria

Study Technological Factors Effect on the Loss of Protein, Carbohydrate and Lipid inside Royal Jelly in the Freeze Drying Process

Nguyen Tan Dzung, Nguyen Van Suc

Journal of Biological Sciences Vol 7, (No2), pp 22-30, April-2015.

Evaluation of a-glucosidase inhibition potential of some flavonoids fromEpimediumbrevicornum

Phan Minh Anh Thu

LWT - Food Science and Technology, 53, 492-498 (2013)

Research on the factors that affect the quality improvement in the microwave-vacuum drying process of durian (DURIO ZIBETHINUS)

Nguyen Tien Luc, Nguyen Dang My Duyen

Journal of Harmonized Research in Applied Science,  Vol: 4, Issue 1, 1-3/2016, ISSN 2321-7456