Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Le, Nhat Tam"'
Autor:
Nguyen Thi Nu Trinh, Nguyen Ngoc Tuan, Tran Dinh Thang, Ping-Chung Kuo, Nguyen Ba Thanh, Le Nhat Tam, Le Hong Tuoi, Trang H. D. Nguyen, Danh C. Vu, Thi L. Ho, Le Ngoc Anh, Nguyen Thi Thu Thuy
Publikováno v:
Foods, Vol 11, Iss 3, p 388 (2022)
Monofloral honey samples (Coffea robusta) from Vietnam were determined for their chemical compositions. This is the first report on the chemical composition and antioxidant activity of coffee honey from Vietnam. These samples were characterized by th
Externí odkaz:
https://doaj.org/article/7f942717052f43b5a00e63255104d146
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Autor:
null Doan Nhu Khue, null Nguyen Thi Huong, null Le Nhat Tam, null Pham Minh Tuan, null Phan Thuy Xuan Uyen, null Lai Quoc Dat, null Le Thi Kim Phung
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9514074aba2d86780fcff4bac57bde52
https://doi.org/10.1111/ijfs.16483/v2/response1
https://doi.org/10.1111/ijfs.16483/v2/response1
Publikováno v:
Vietnam Journal of Chemistry. 56:773-777
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b3cf616abb78104dcf90b14883c5e06
https://doi.org/10.1002/vjch.201800086
https://doi.org/10.1002/vjch.201800086
Autor:
Van, Hong Thien, Le, Nhat Tam, Huynh, Nguyen Tuong An, Vo, Huy Sang, Le, Thanh Tho, Van Chu, Hai, Truong, Huynh Anh Vu, Nguyen, Quoc Hung
Publikováno v:
Natural Product Research; Jun2022, Vol. 36 Issue 12, p3129-3132, 4p
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
LWT. 129:109528
The heat resistance of Salmonella enterica serovar Enteritidis in pomelo juice under Ohmic heating was determined and compared with that under conventional heating. Microbial destruction occurred faster under Ohmic heating than under conventional hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f99fffd8193f8674dc751017f84f21ca
https://doi.org/10.1016/j.lwt.2020.109528
https://doi.org/10.1016/j.lwt.2020.109528
Autor:
Nguyen, Van Hop, Chen, Chang Xiong, Van, Hong Thien, Le, Nhat Tam, Chu, Van Hai, Truong, Huynh Anh Vu, Nguyen, Quoc Hung, Dam, Sao Mai
Publikováno v:
Chemistry of Natural Compounds; May2022, Vol. 58 Issue 3, p562-564, 3p
Autor:
Tran Thi Ngoc Nhung, Tran Thi Van Thi, Le Nhat Tam, Le Thi Hong Nhung, Nguyen Nam Giao, Nguyen Ba Thanh, Đao Bich Duyen
Publikováno v:
HUJOS - Natural Science. 126
Black tiger shrimps (Penaeus monodon) wereharvested andstored at 00Cfor study. The quality index method (QIM) was developed to evaluate the freshness of black tiger shrimp, and was presented in this study. The terms used to describe all the changes r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09a3eb502894ed3b33499855343c7e9f
https://doi.org/10.26459/jns.v126i1b.4261
https://doi.org/10.26459/jns.v126i1b.4261
Publikováno v:
Vietnam Journal of Science and Technology. 57:410
This study examines the chemical and microbiological changes and the sensory attributes of black tiger shrimp (Penaeus monodon) when stored at the temperature of 0 ºC. Sodium propionate and sodium lactate were used to treat shrimps before storage. V
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::672427edbab26791712e420be1205241
https://doi.org/10.15625/2525-2518/57/4/12901
https://doi.org/10.15625/2525-2518/57/4/12901