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In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products

International journal of food science & technology, 2019-04, Vol.54 (4), p.1169-1178

2019

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Antioxidant Activity of Rambutan (Nephelium lappaceum L.) Peel Extract in Soybean Oil during Storage and Deep Frying

European journal of lipid science and technology, 2020-02, Vol.122 (2), p.n/a

2020

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Implementation of HPLC Analysis for γ-Aminobutyric Acid (GABA) in Fermented Food Matrices

Food analytical methods, 2020-05, Vol.13 (5), p.1190-1201

2020

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Rigor mortis development and effects of filleting conditions on the quality of Tra catfish (Pangasius hypophthalmus) fillets

Journal of food science and technology, 2020-04, Vol.57 (4), p.1320-1330

2020

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Secondary Metabolites from the Fruiting Bodies of Coriolopsis aspera in Vietnam and their Bioactivities

Chemistry of natural compounds, 2021-11, Vol.57 (6), p.1104-1106

2021

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Changes of total polyphenolics and vitamin C in acerola during storage and spray drying process

Acta horticulturae, 2018 (1213), p.311-316

2018

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Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts

International journal of food microbiology, 2020-05, Vol.321, p.108539-108539, Article 108539

2020

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Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material

International dairy journal, 2011-10, Vol.21 (10), p.798-805

2011

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Nutritional and technological aspects of milk fat globule membrane material

International dairy journal, 2008-05, Vol.18 (5), p.436-457

2008

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Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk

Journal of food processing and preservation, 2020-01, Vol.44 (1), p.n/a

2020

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Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

International dairy journal, 2016-01, Vol.52, p.42-49

2016

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Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk

Food science & technology, 2021-05, Vol.142, p.111044, Article 111044

2021

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Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

International dairy journal, 2014-11, Vol.39 (1), p.16-23

2014

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Evaluation of physicochemical properties of soymilk prepared from germinated soybean

Journal of food processing and preservation, 2021-12, Vol.45 (12), p.n/a

2021

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Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis

International dairy journal, 2013-10, Vol.32 (2), p.110-120

2013

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Milk fat globule membrane glycoproteins prevent adhesion of the colonic microbiota and result in increased bacterial butyrate production

International dairy journal, 2013-10, Vol.32 (2), p.99-109

2013

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Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing

Meat science, 2010-03, Vol.84 (3), p.431-436

2010

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Improved Solvent Extraction Procedure and High-Performance Liquid Chromatography–Evaporative Light-Scattering Detector Method for Analysis of Polar Lipids from Dairy Materials

Journal of agricultural and food chemistry, 2011-10, Vol.59 (19), p.10407-10413

2011

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Development of an Offline Bidimensional High-Performance Liquid Chromatography Method for Analysis of Stereospecific Triacylglycerols in Cocoa Butter Equivalents

Journal of agricultural and food chemistry, 2013-08, Vol.61 (33), p.7896-7903

2013

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A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

Food science and technology international, 2014-09, Vol.20 (6), p.441-451

2014

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FACTORS INFLUENCING TEACHERS’ INTENTIONS TO USE REALISTIC MATHEMATICS EDUCATION IN VIETNAM: AN EXTENSION OF THE THEORY OF PLANNED BEHAVIOR

IndoMS-journal on mathematics education, 2021-05, Vol.12 (2), p.331-348

2021

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Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet

Journal of agricultural and food chemistry, 2010-02, Vol.58 (3), p.1755-1760

2010

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Digital game-based learning in mathematics education at primary school level: A systematic literature review

Eurasia journal of mathematics, science and technology education, 2024-04, Vol.20 (4), p.em2423

2024

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Dehydration of phenolic-rich extract from rambutan (Nephelium lappaceum L.) peel by foam mat drying

Food science & technology, 2024-04, Vol.198, p.115973, Article 115973

2024

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Selection of extraction conditions of phenolic compounds from rambutan (Nephelium lappaceum L.) peel

Food and bioproducts processing, 2020-07, Vol.122, p.222-229

2020

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In vitro antioxidant activity and phenolic profiles of tropical fruit by‐products

Antioxidant Activity of Rambutan (Nephelium lappaceum L.) Peel Extract in Soybean Oil during Storage and Deep Frying

Implementation of HPLC Analysis for γ-Aminobutyric Acid (GABA) in Fermented Food Matrices

Rigor mortis development and effects of filleting conditions on the quality of Tra catfish (Pangasius hypophthalmus) fillets

Secondary Metabolites from the Fruiting Bodies of Coriolopsis aspera in Vietnam and their Bioactivities

Changes of total polyphenolics and vitamin C in acerola during storage and spray drying process

Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts

Physical properties and microstructure of yoghurt enriched with milk fat globule membrane material

Nutritional and technological aspects of milk fat globule membrane material

Effects of pH and heat treatment on the stability of γ‐aminobutyric acid (GABA) in germinated soymilk

Combined effects of milk fat globule membrane polar lipids and protein concentrate on the stability of oil-in-water emulsions

Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk

Potential of milk fat globule membrane enriched materials to improve the whipping properties of recombined cream

Evaluation of physicochemical properties of soymilk prepared from germinated soybean

Distribution and isolation of milk fat globule membrane proteins during dairy processing as revealed by proteomic analysis

Milk fat globule membrane glycoproteins prevent adhesion of the colonic microbiota and result in increased bacterial butyrate production

Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing

Improved Solvent Extraction Procedure and High-Performance Liquid Chromatography–Evaporative Light-Scattering Detector Method for Analysis of Polar Lipids from Dairy Materials

Development of an Offline Bidimensional High-Performance Liquid Chromatography Method for Analysis of Stereospecific Triacylglycerols in Cocoa Butter Equivalents

A comparison of composition and emulsifying properties of MFGM materials prepared from different dairy sources by microfiltration

FACTORS INFLUENCING TEACHERS’ INTENTIONS TO USE REALISTIC MATHEMATICS EDUCATION IN VIETNAM: AN EXTENSION OF THE THEORY OF PLANNED BEHAVIOR

Individual Phospholipid Classes from Iberian Pig Meat As Affected by Diet

Digital game-based learning in mathematics education at primary school level: A systematic literature review

Dehydration of phenolic-rich extract from rambutan (Nephelium lappaceum L.) peel by foam mat drying

Selection of extraction conditions of phenolic compounds from rambutan (Nephelium lappaceum L.) peel

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