| Towards improved quality benchmarking and shelf life evaluation of black tiger shrimp (Penaeus monodon) NT Le, NK Doan, TN Ba, TVT Tran Food chemistry 235, 220-226, 2017 | 34 | 2017 |
| Influence of frequency and temperature on the inactivation of Salmonella enterica serovar enteritidis in Ohmic heating of pomelo juice DN Khue, HT Tiep, LQ Dat LWT 129, 109528, 2020 | 17 | 2020 |
| Influences of AC frequency and electric field strength on changes in bioactive compounds in ohmic heating of pomelo juice NK Doan, QD Lai, TKP Le, NT Le Innovative Food Science & Emerging Technologies 72, 102754, 2021 | 16 | 2021 |
| Ohmic heating: its current and future application in juice processing NK Doan, DQ Lai, TKP Le Food Reviews International 39 (9), 6908-6933, 2023 | 9 | 2023 |
| Inactivation of pectin Methylesterase and Lactobacillus Plantarum by ohmic heating in pomelo juice KN Doan, DQ Lai, PT Kim Le, TN Le International Journal of Food Science & Technology 56 (4), 1987-1995, 2021 | 9 | 2021 |
| Inactivation of E. coli O157:H7 by Ohmic Heating at Different Frequencies and Temperatures in Buffer and Pomelo Juice PTKL Khue Nhu Doan, Dat Quoc Lai CHEMICAL ENGINEERING TRANSACTIONS 78, 475-480, 2020 | 6* | 2020 |
| The combination of microbiological, biochemical, and quality index methods in quality evaluation of pacific white shrimps (Litopenaeus vannamei) preserved at 0 C NT Le, NQA Huynh, NK Doan, TXU Phan, BT Nguyen, TVT Tran, VH Chu, ... Vietnam Journal of Science, Technology and Engineering 63 (2), 45-51, 2021 | 4* | 2021 |
| Effects of ohmic heat processing and ascorbic acid on antioxidant compounds and colour of red‐fleshed dragon (Hylocereus polyrhizus) fruit juice during storage NK Doan, TH Nguyen, NT Le, MT Pham, TXU Phan, QD Lai, TKP Le International Journal of Food Science & Technology 58 (7), 3819-3826, 2023 | 1 | 2023 |
| Shelf‐life determination: inter‐relationship among chemical quality indicators of black tiger shrimp under different preservation conditions LN Tam, HNQ Anh, DN Khue, PTX Uyen, NLP Lien, TT Van Thi Vietnam Journal of Chemistry 58 (3), 349-357, 2020 | 1 | 2020 |
| Đánh giá sự biến đổi chất lượng của tôm sú nhằm xác định hạn sử dụng bằng các phương pháp bảo quản khác nhau NT Lê, NK Đoàn, NQA Huỳnh, HAV Trương Bản B của Tạp chí Khoa học và Công nghệ Việt Nam 61 (5), 2019 | 1 | 2019 |
| Improving the quality assessment for Pacific white shrimp (Litopenaeus vannamei) stored at 0 °C LN Tam, HNQ Anh, DN Khue, PTX Uyen, VH Thien, NT Huong, PM Tuan, ... Vietnam Journal of Chemistry 62 (2), 172-177, 2024 | | 2024 |
| Influence of Frequency and Electric Field Strength on the Inactivation of Escherichia coli O157: H7 During the Ohmic Heating Processing of Pomelo Juice NK Doan, QD Lai, TKP Le, NT Le | | 2024 |
| Effects of bioactive substances to prolong the shelf‐life and inhibit the formation of black spots in black tiger shrimp (Penaeus monodon) preserved at 0 degree C LN Tam, HNQ Anh, DN Khue, PTX Uyen, NB Thanh, NT Huong, VH Thien, ... Vietnam Journal of Chemistry 60 (2), 133-139, 2022 | | 2022 |
| EVALUATION OF THE CHANGES IN ASCORBIC ACID, TOTAL POLYPHENOLS, AND ANTIOXIDANT ACTIVITIES OF PASTEURIZED PUMMELO JUICE USING OHMIC HEATING DNHU KHUE, TAM LE NHAT, NTHI HUONG, PTX UYEN, LAIQ DAT, ... | | 2022 |
| Influence of Heating and Sodium Acidic Polyphosphate on Inhibition of Salmonella Enteritidis and Lactobacillus Rhamnosus in Pomelo Juice NK Doan, QD Lai, TKP Le, TDA Chau IOP Conference Series: Earth and Environmental Science 947 (1), 012046, 2021 | | 2021 |
| Enrichment of Oryzanol in Rice Bran Oil by Composite Membrane KND Dat Quoc Lai CHEMICAL ENGINEERING TRANSACTIONS 78, 451-456, 2020 | | 2020 |
| Khảo sát sự biến đổi hàm lượng hypoxanthine và histamine trong tôm sú bảo quản ở 0oC ĐN Khuê, TTV Thi Vietnam Journal of Chemistry 55 (1), 52-52, 2017 | | 2017 |
