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Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables

International journal of food microbiology, 2021-07, Vol.350, p.109242-109242, Article 109242

2021

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Identification of differentially expressed genes and metabolism signaling pathway in the spleen of broilers supplemented with probiotic Bacillus spp

Veterinary immunology and immunopathology, 2024-06, Vol.272, p.110755-110755, Article 110755

2024

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Ex-vivo investigation of probiotic bacterial adhesion to the intestinal mucus

Heliyon, 2024-08, Vol.10 (16), p.e36339, Article e36339

2024

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Genome Mining Associated with Analysis of Structure, Antioxidant Activity Reveals the Potential Production of Levan-Rich Exopolysaccharides by Food-Derived Bacillus velezensis VTX20

Applied sciences, 2021-08, Vol.11 (15), p.7055

2021

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Food safety risks in traditional fermented food from South-East Asia

Food control, 2020-03, Vol.109, p.106922, Article 106922

2020

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Rice and Cassava Distillers Dried Grains in Vietnam: Nutritional Values and Effects of Their Dietary Inclusion on Blood Chemical Parameters and Immune Responses of Growing Pigs

Waste and biomass valorization, 2019-11, Vol.10 (11), p.3373-3382

2019

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Microorganisms, the Ultimate Tool for Clean Label Foods?

Inventions (Basel), 2021-06, Vol.6 (2), p.31-21

2021

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How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Food control, 2020-04, Vol.110, p.106957, Article 106957

2020

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Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA6 exposed to simulated gastrointestinal tract conditions

International journal of food science & technology, 2014-02, Vol.49 (2), p.565-570

2014

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Structural and genetic insights into a poly-γ-glutamic acid with in vitro antioxidant activity of Bacillus velezensis VCN56

World journal of microbiology & biotechnology, 2022-10, Vol.38 (10), p.173-173, Article 173

2022

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Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food

International journal of food science & technology, 2013-06, Vol.48 (6), p.1115-1126

2013

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Simple Label-Free Electrochemical Immunosensor in a Microchamber for Detecting Newcastle Disease Virus

Journal of nanomaterials, 2019, Vol.2019 (2019), p.1-9

2019

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Simultaneous liquefaction, saccharification and fermentation at very high gravity of rice at pilot scale for potable ethanol production and distillers dried grains composition

Food and bioproducts processing, 2016-04, Vol.98, p.79-85

2016

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OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Italian journal of food science, 2015-01, Vol.27 (1), p.93-100

2015

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Chromosome XII context is important for rDNA function in yeast

Nucleic acids research, 2006-01, Vol.34 (10), p.2914-2924

2006

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Modernizing traditional fermented foods for a more sustainable and diverse food system

Food research international, 2021

2021

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Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods

Probiotics, Prebiotics and Synbiotics, 2022, p.14-56

2022

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Adding Values to Sugar Industry in Vietnam Toward Net-zero and Digitalization Trend

Sugar tech : an international journal of sugar crops & related industries, 2024-08, Vol.26 (4), p.992-1004

2024

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Acid adaptation to improve viability and X ‐prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA 6 exposed to simulated gastrointestinal tract conditions

International journal of food science & technology, 2014-02, Vol.49 (2), p.565-570

2014

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Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentumHA6 exposed to simulated gastrointestinal tract conditions

International journal of food science & technology, 2014-02, Vol.49 (2), p.565

2014

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Enrichment aglycone phytoestrogens of the extract from soy germ: A comprehensive study

Vietnam Journal of Science and Technology, 2023-04

2023

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Nghiên cứu hoạt tính estrogen của các isoflavon chiết xuất từ phôi hạt đậu tương

Tạp chí Khoa học và Công nghệ nhiệt đới, 2022-12

2022

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OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Italian journal of food science, 2015-01, Vol.27 (1), p.1J

2015

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STUDY ON ANTIOXIDANT ACTIVITY OF PHYTOESTROGEN EXTRACTS FROM SOY GERM

Vietnam Journal of Science and Technology, 2021-03, Vol.58 (6A), p.270

2021

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Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables

Identification of differentially expressed genes and metabolism signaling pathway in the spleen of broilers supplemented with probiotic Bacillus spp

Ex-vivo investigation of probiotic bacterial adhesion to the intestinal mucus

Genome Mining Associated with Analysis of Structure, Antioxidant Activity Reveals the Potential Production of Levan-Rich Exopolysaccharides by Food-Derived Bacillus velezensis VTX20

Food safety risks in traditional fermented food from South-East Asia

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Rice and Cassava Distillers Dried Grains in Vietnam: Nutritional Values and Effects of Their Dietary Inclusion on Blood Chemical Parameters and Immune Responses of Growing Pigs

Microorganisms, the Ultimate Tool for Clean Label Foods?

How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA6 exposed to simulated gastrointestinal tract conditions

Structural and genetic insights into a poly-γ-glutamic acid with in vitro antioxidant activity of Bacillus velezensis VCN56

Tropical traditional fermented food, a field full of promise. Examples from the Tropical Bioresources and Biotechnology programme and other related French-Vietnamese programmes on fermented food

Simple Label-Free Electrochemical Immunosensor in a Microchamber for Detecting Newcastle Disease Virus

Simultaneous liquefaction, saccharification and fermentation at very high gravity of rice at pilot scale for potable ethanol production and distillers dried grains composition

OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

Chromosome XII context is important for rDNA function in yeast

Modernizing traditional fermented foods for a more sustainable and diverse food system

Isolation, Identification and Characterization of Beneficial Microorganisms from Traditional Fermented Foods

Adding Values to Sugar Industry in Vietnam Toward Net-zero and Digitalization Trend

Acid adaptation to improve viability and X ‐prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentum HA 6 exposed to simulated gastrointestinal tract conditions

Acid adaptation to improve viability and X-prolyl dipeptidyl aminopeptidase activity of the probiotic bacterium Lactobacillus fermentumHA6 exposed to simulated gastrointestinal tract conditions

Enrichment aglycone phytoestrogens of the extract from soy germ: A comprehensive study

Nghiên cứu hoạt tính estrogen của các isoflavon chiết xuất từ phôi hạt đậu tương

OPTIMIZATION OF THE AMINOREDUCTONE FORMATION IN THE MAILLARD REACTION

STUDY ON ANTIOXIDANT ACTIVITY OF PHYTOESTROGEN EXTRACTS FROM SOY GERM

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