| Characterization of natural edible oils regarding their quality and safety related constituents QT Hoang na, 2011 | 7 | 2011 |
| Effect of hot drying on the essential oil content and colour charactiristics of PepperMint (Mentha piperita) NTK Chi, DTT Thao, HQ Tuan Vietnam Journal of Science and Technology 54 (3), 314-332, 2016 | 5 | 2016 |
| Recovering Bioactive Compounds from Cane Sugar Wastes NT Thao, HQ Tuan Recovering Bioactive Compounds from Agricultural Wastes, 157-171, 2017 | 4 | 2017 |
| Changes in composition of flavour precursor amino acid in leaves of tea (Camellia sinensis) during orthodox black tea processing HQ Tuan, ND Thinh, NTM Tu Vietnam Journal of Science and Technology 55 (1), 1-7, 2017 | 3 | 2017 |
| Fatty acid composition including trans fatty acids content of selected Vietnamese instant noodles HQ Tuan, VH Son, NTM Tu J. Sci. Technol 10, 812, 2012 | 3 | 2012 |
| Composition analysis of OTD and CTC black teas (Camellia sinensis) for the volatile profile differentiation by HS-SPME/GC-MS HQ Tuan, ND Thinh, NTM Tu Vietnam Journal of Science and Technology 54 (4), 483, 2016 | 2 | 2016 |
| Amino Acid Composition as Precursor Flavors Changes in Tea Leaves (camellia Sinensis) during Orthodox Black Tea Manufacturing HQ Tuan, ND Thinh, NTM Tu Vietnam Journal of Science and Technology 55 (1), 1, 2017 | 1 | 2017 |
| Effect of hot drying on the chemical content and colour sensory quality of ginger powder (Zingiber officinale) DN Quang, VT Huong, HQ Tuan Vietnam Journal of Science and Technology 54 (2), 198-206, 2016 | 1 | 2016 |
| Effect of drying temperature on the volatile composition of orthodox black tea HQ Tuan, ND Thinh, NTM Tu Journal of Vietnam Agricultural Science and Technology 14 (10), 1485-1490, 2016 | 1 | 2016 |
| CHANGES IN COLOUR INDEX OF CLARIFIED SUGARCANE SYRUP DURING STORAGE IN PAN SUPPLY TANKS HQT Le Viet Hung J. Sci 13 (2), 259-263, 2015 | 1 | 2015 |
| DIFFERENTIATION OF VIETNAMESE COFFEE BEANS FROM DIFFERENT SPECIES AND CULTIVATION AREAS BY AMINO AND FATTY ACID PROFILING HQ Tuan, NX Huy, NX Loi, LQ Dat, NH Dung, CTT Quynh Vietnam Journal of Science and Technology 58 (6A), 288-298, 2020 | | 2020 |
| Discrimination of Vietnamese green teas from different geographical origins by aroma profile using HS-SPME/GC–MS HQ Tuan, CTT Quynh, VH Son, NT Thao Vietnam Journal of Science and Technology 58 (6A), 82-90, 2020 | | 2020 |
| Differentiation of Vietnamese coffee origin and cultivars by amino and fatty acid profile analysis preliminary study HQ Tuan, NX Huy, NX Loi, LQ Dat, NH Dung, CTT Quynh Vietnam Journal of Science and Technology 58 (6A), 288-298, 2020 | | 2020 |
| Recovering Bioactive Compounds from Edible Oil Wastes HQ Tuan, NT Thao Recovering Bioactive Compounds from Agricultural Wastes, 129-156, 2017 | | 2017 |
| Changes in flavour precursors and volatile profiles during Orthodox Black Tea (Camellia sinensis) manufacturing TNTM Tuan HQ, So VH Academia Journal of Biotechnology 5 (11), 210-218, 2017 | | 2017 |
| A prediction model for aroma quality of Vietnamese orthodox black teas by combined multivariate analysis of GC/MS and sensory evaluation data HQ Tuan, ND Thinh, NTM Tu Vietnam Journal of Science and Technology 54 (6), 708-718, 2016 | | 2016 |
| COMBINED MULTIVARIATE DATA ANALYSIS OF GC/MS AND SENSORY EVALUATION FOR AROMA QUALITY PREDICTION MODEL OF ORTHODOX BLACK TEA GRADES HQ Tuan, ND Thinh, NTM Tu Vietnam Journal of Science and Technology 54 (6), 708, 2016 | | 2016 |
| Differentiation of black teas by volatile profile analysis using HS-SPME/GC-MS HQ Tuan, ND Thinh, NTM Tu Vietnam Journal of Science and Technology 54 (4), 483-493, 2016 | | 2016 |
| EFFECT OF ROASTING ON TEXTURE, COLOUR, NUTRIENT CONTENT AND ACCEPTABILITY OF SOYBEANS (GLYCINE MAX) PN Hung, TQ Tiep, HQ Tuan Journal of Science and Technology 54 (4A), 132-139, 2016 | | 2016 |
| CHANGES IN VOLATILE COMPOUNDS DURING ORTHODOX BLACK TEA (Camellia sinensis) MANUFACTURING HQ Tuan Vietnam Journal of Science and Technology 54 (4A), 1-1, 2016 | | 2016 |
