| Application of ultrasound in grape mash treatment in juice processing LN Lieu, VVM Le Ultrasonics Sonochemistry 17 17 (1), 273–279, 2010 | 128 | 2010 |
| Optimization of Saccharomyces cerevisiae immobilization in bacterial cellulose by ‘adsorption- incubation’ method DN Nguyen, NMN Ton, VVM Le International Food Research Journal 16, 59-64, 2009 | 63 | 2009 |
| Comparison of enzyme‐assisted and ultrasound‐assisted extraction of vitamin C and phenolic compounds from acerola (Malpighia emarginata DC.) fruit HV Le, VVM Le International journal of food science & technology 47 (6), 1206-1214, 2012 | 61 | 2012 |
| Biochemical studies on the immobilization of the enzyme invertase (EC. 3.2. 1.26) in alginate gel and its kinetics TKH Vu, VVM Le ASEAN Food journal 15 (1), 73-78, 2008 | 54 | 2008 |
| Biochemical studies on the immobilized lactase in the combined alginate–carboxymethyl cellulose gel THA Mai, T Van Nguyen, L Van Viet Man Biochemical engineering journal 74, 81-87, 2013 | 52 | 2013 |
| Application of ultrasound to protein extraction from defatted rice bran HL Ly, TMC Tran, TTT Tran, NMN Ton, VVM Le International Food Research Journal 25 (2), 695-701, 2018 | 49 | 2018 |
| Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage TTT Tran, NMN Ton, TT Nguyen, VVM Le, D Sajeev, MW Schilling, ... Meat Science, 108106, 2020 | 45 | 2020 |
| Corn snack with high fiber content: effects of different fiber types on the product quality YJ Han, TTT Tran, VVM Le LWT 96, 1-6, 2018 | 42 | 2018 |
| Effects of pH and salt concentration on functional properties of pumpkin seed protein fractions TT Pham, TTT Tran, NMN Ton, VVM Le Journal of food processing and preservation 41 (4), e13073, 2017 | 42 | 2017 |
| Effects of ultrasound on cellulolytic activity of cellulase complex TTT Nguyen, VVM Le International Food Research Journal 20 (2), 557, 2013 | 40 | 2013 |
| Application of immobilized yeast in bacterial cellulose to the repeated batch fermentation in wine-making. NMN Ton, VVM Le International Food Research Journal 18 (3), 2011 | 37 | 2011 |
| Evaluation of iron-binding capacity, amino acid composition, functional properties of Acetes japonicus proteolysate and identification of iron-binding peptides TD Le Vo, KT Pham, VM Van Le, HH Lam, ON Huynh, BC Vo Process Biochemistry 91, 374-386, 2020 | 31 | 2020 |
| Comparison of enzymatic and ultrasonic extraction of albumin from defatted pumpkin (Cucurbita pepo) seed powder GL Tu, THN Bui, TTT Tran, NMN Ton, VVM Le Food Technology and Biotechnology 53 (4), 479-487, 2015 | 30 | 2015 |
| Purification of endopolygalacturonase from submerged culture of Aspergillus awamori L1 using a two-step procedure: Enzyme precipitation and gel filtration LTA Ngo, TL Pham, VVM Le International Food Research Journal 15 (2), 135-140, 2008 | 29 | 2008 |
| Microencapsulation of rambutan seed oil by spray-drying using different protein preparations NMN Ton, TTT Tran, VVM Le International Food Research Journal 23 (1), 123, 2016 | 28 | 2016 |
| Combination of whey protein and carbohydrate for microencapsulation of pumpkin (Cucurbita spp.) seed oil by spray-drying. TH Le, TMV Tran, NMN Ton, TTT Tran, TV Huynh, TN Nguyen, SP Quang, ... International Food Research Journal 24 (3), 2017 | 26 | 2017 |
| Application of combined ultrasound and cellulase preparation to guava (Psidium guajava) mash treatment in juice processing: optimization of biocatalytic conditions by response … VPT Nguyen, TT Le, VVM Le International Food Research Journal 20 (1), 377-381, 2013 | 26 | 2013 |
| Pasta from cellulase-treated wheat bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment SN Nguyen, TCT Ngo, TTT Tran, NMN Ton, VVM Le Food Bioscience 38, 100782, 2020 | 25 | 2020 |
| Effects of Core/Wall Ratio and Inlet Temperature on the Retention of Antioxidant Compounds during the Spray Drying of Sim (Rhodomyrtus tomentosa) Juice LP Ho, AH Pham, VVM Le Journal of food processing and preservation 39 (6), 2088-2095, 2015 | 24 | 2015 |
| Influence of initial pH and sulfur dioxide content in must on wine fermentation by immobilized yeast in bacterial cellulose NMN Ton, MD Nguyen, TTH Pham, VVM Le International Food Research Journal 17, 743-749, 2010 | 23 | 2010 |
THI THU TRA TranHo Chi Minh city University of technology, Vietnam National UniversityVerified email at hcmut.edu.vn
