| Identification of Anthocyanin Compounds in Butterfly Pea Flowers (Clitoria ternatea L.) by Ultra Performance Liquid Chromatography/Ultraviolet Coupled to Mass … NM Thuy, VQ Minh, TC Ben, MT Thi Nguyen, HTN Ha, NV Tai Molecules 26 (15), 4539, 2021 | 36 | 2021 |
| Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions N Tai Van, K Sandra, K Kannika, L Naphatrapi Foods 11 (21), 3384, 2022 | 26 | 2022 |
| Orange-fleshed sweet potato grown in Viet Nam as a potential source for making noodles NM Thuy, NTD Chi, THB Huyen, NV Tai Food Research 4 (3), 712-721, 2020 | 19 | 2020 |
| Effect of extraction techniques on anthocyanin from butterfly pea flowers (Clitoria ternatea L.) cultivated in Vietnam NM Thuy, TC Ben, VQ Minh, N Van Tai Journal of Applied Biology and Biotechnology 9 (6), 173-180, 2021 | 16 | 2021 |
| Identification and extraction method of quercetin from flesh and skin of shallot (Allium ascalonicum) cultivated in Soc Trang Province, Vietnam NM Thuy, NTM Tuyen, NP Cuong, LTN Huyen, NP Phuong, LTT Nguyen, ... Food Research 4 (2), 358-65, 2020 | 16 | 2020 |
| Optimization of extraction conditions of phytochemical compounds in “Xiem” banana peel powder using response surface methodology N Van Tai, MN Linh, NM Thuy Journal of Applied Biology and Biotechnology 9 (6), 56-62, 2021 | 14 | 2021 |
| Modeling of thin layer drying characteristics of “Xiem” banana peel cultivated at U Minh district, Ca Mau province, Vietnam NV Tai, MN Linh, NM Thuy Food Research 5 (5), 244-249, 2021 | 13 | 2021 |
| Formulation and quality evaluation of pearl oyster mushroom soup powder supplement with some kinds of legumes and vegetables NM Thuy, K Phoukham, NV Tai Acta Scientiarum Polonorum Technologia Alimentaria 19 (4), 435-443, 2020 | 12 | 2020 |
| Effect of Foaming Conditions on Foam Properties and Drying Behavior of Powder from Magenta (Peristrophe roxburghiana) Leaves Extracts NM Thuy, VQ Tien, N Van Tai, VQ Minh Horticulturae 8 (6), 546, 2022 | 11 | 2022 |
| Effect of extraction methods and temperature preservation on total anthocyanins compounds of Peristrophe bivalvis L. Merr leaf NM Thuy, DHN Han, VQ Minh, N Van Tai Journal of Applied Biology and Biotechnology 10 (2), 146-153, 2022 | 11 | 2022 |
| Evaluation of freeze-drying conditions on the process kinetics and physicochemical properties of purple shallot NM Thuy, NTM Tuyen, NV Thanh, NV Tai Food Research 4 (5), 1630-1636, 2020 | 11 | 2020 |
| Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content K Kunyanee, T Van Ngo, S Kusumawardani, N Lungsakul Ultrasonics Sonochemistry 87, 106055, 2022 | 10 | 2022 |
| FORMULATION AND QUALITY EVALUATION OF NOODLES WITH STARCHY FLOURS CONTAINING HIGH LEVELS OF RESISTANT STARCH BC Too, NV Tai, NM Thuy Acta Scientiarum Polonorum Technologia Alimentaria 21 (2), 145-154, 2022 | 10 | 2022 |
| Mathematical and artificial neural network modeling of hot air drying kinetics of instant “Cẩm” brown rice L Le Thi Kim, NM THUY, N Van TAI Food Science and Technology 43, e27623, 2023 | 9 | 2023 |
| Physicochemical Characteristics and Bioactive Compounds of New Black Cherry Tomato (Solanum lycopersicum) Varieties Grown in Vietnam HTN Ha, N Van Tai, NM Thuy Plants 10 (10), 2134, 2021 | 9 | 2021 |
| Physical and chemical characteristics of goldenberry (Physalis peruviana) grown in Lam Dong province, Vietnam NM Thuy, NP Phuong, CTD Suong, NV Tai Food Research 4, 1217, 2020 | 9 | 2020 |
| FOOD PROCESSING WASTE IN VIETNAM: UTILIZATION AND PROSPECTS IN FOOD INDUSTRY FOR SUSTAINABILITY DEVELOPMENT NV Tai, VQ Minh, NM Thuy Journal of microbiology, biotechnology and food sciences 13 (1), e9926, 2023 | 8 | 2023 |
| Impact of different thin layer drying temperatures on the drying time and quality of butterfly pea flowers NM Thuy, VQ Minh, TC Ben, HTN Ha, NV Tai Food Research 5 (6), 197-203, 2021 | 8 | 2021 |
| Development and nutritional analysis of healthy chicken soup supplemented with vegetables in Viet Nam NM Thuy, TL Triep, LT Hang, ND Tan, NV Tai Food Research 4 (1), 113 - 120, 2020 | 8 | 2020 |
| Impact of drying temperatures on drying behaviours, energy consumption and quality of purple sweet potato flour NM Thuy, LH Hiep, NV Tai, HTT Huong, VQ Minh Acta Scientiarum Polonorum Technologia Alimentaria 21 (4), 379-387, 2022 | 7 | 2022 |
Nguyen Minh ThuyPhd, Associate ProfessorVerified email at ctu.edu.vn
