Trinh Khanh Son Tapioca Resistant Starch Production And Its Structural Properties Under Annealing And Plasma Treatments. Carpathian Journal of Food Science and Technology. 9 (1). 35-41

Trinh Khanh Son Inactivation of Mold Spores in Cereals under Atmospheric Argon Plasma Jet Treatment. 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

Trinh Khanh Son Recrystallization of starches by hydrothermal treatment: digestibility, structural, and physicochemical properties. Journal of Food Science and Technology, pp1-15, (2015)

Trinh Khanh Son Structure and digestibility of debranched and hydrothermally treated water yam starch. Starch/Stäke, 65(7-8), 679-685 (2013)

Trinh Khanh Son Texture properties of Rice Cakes Made of Rice Flours Treated with 4- a-Glucanotransferase and Their Relationship with Structural Characteristics. Food Science Biotechnology, 21(6): 1707-1714 (2012)

Trinh Khanh Son Hydrothermal Treatment of Water Yam Starch in a Non-granular State: Slowly Digestible Starch Content and Structural Characteristic. Journal of Food Science, 77(6):C574-82 (2012)

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

Nguyen Tan Dzung The Multi-objective Optimization by the Restricted Area Method to Determine the Technological Mode of Cold Drying Process of Carrot Product. Research Journal of Applied Sciences, Engineering and Technology, July, 2016, 13(1), 64-74

Nguyen Tan Dzung Study of determining the technological mode in the freeze drying process of Royal Jelly in Viet Nam. Carpathian Journal of Food Science and Technology 2016, 8(2), 47-62

Nguyen Tan Dzung  Optimization of the smoking process of pangasius fish fillet to increase the product quality. Adv. Journal of Food Science and Technology, 5(2): 206-212, United Kingdom.

Nguyen Tan Dzung  Building the Method and the Mathematical Model to Determine the Rate of Freezing Water inside Royal Jelly in the Freezing Process.  Research Journal of Applied Sciences, Engineering and Technology, 7(2): 403-412. 

Nguyen Tan Dzung Study technological factors effect on the loss of 10-HDA (Bioactive compound) inside Royal Jelly in the freeze drying process. Jokull Journal (Iceland),  63, (No 9),30-40(2013)

Nguyen Tan Dzung Building the Method to Determine the Rate of Freezing Water in Penaeus monodon of the Freezing process. Advance Journal of Food Science and Technology4(5): 243-248,( 2012)

Nguyen Tan Dzung Optimization The Freeze Drying process of Penaeus Monodon to Determine The Technological Mode. International Journal ofChemical Engineering and Application, 3, (No.3), 187-194, ( 2012)

Nguyen Tan Dzung Building and solving the mathematical model of heat transfer to determine the technological mode for the freezing process of Basa sausage in Vietnam. ScienceDirect - APCBEES procedia  54, 4760–4769, (2012) 

Nguyen Tan Dzung Application of Multi-Objective Optimization by The Utopian Point Method to Determining the Technological Mode of Gac Oil Extraction. International Journal of Chemical Engineering and Applications,3, (No.1), 18-24, (2012)

Nguyen Tan Dzung Application of Multi-Objective Optimization to Determine the Technological Mode of Avocado Oil Extraction. Canadian Journal on Chemical Engineering & Technology, 2(6), 106-113 (2011).

Nguyen Tan Dzung Application of Multi-Objective Optimization by The Restricted Area Method to Determine the Cold Drying Mode of Gac. Canadian Journal on Chemical Engineering & Technology, 2(7), 136-143 (2011).

Nguyen Tan Dzung, Nguyen Van Suc Study the mathematical model of heat and mass transfer during the freeze drying process of Royal Jelly. WULFENIA Journal, Vol 21, No.1, October 2014, Austria

Nguyen Tan Dzung, Nguyen Van Suc Study Technological Factors Effect on the Loss of Protein, Carbohydrate and Lipid inside Royal Jelly in the Freeze Drying Process. Journal of Biological Sciences Vol 7, (No2), pp 22-30, April-2015.

Phan Minh Anh Thu Evaluation of a-glucosidase inhibition potential of some flavonoids fromEpimediumbrevicornum. LWT - Food Science and Technology, 53, 492-498 (2013)

Nguyen Tien Luc, Nguyen Dang My Duyen Research on the factors that affect the quality improvement in the microwave-vacuum drying process of durian (DURIO ZIBETHINUS). Journal of Harmonized Research in Applied Science,  Vol: 4, Issue 1, 1-3/2016, ISSN 2321-7456