| 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 Food Bioscience 38, 100782, 2020 | 32 | 2020 |
| Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie SN Nguyen, MD Vien, TTT Le, TTT Tran, NMN Ton, VVM Le International Journal of Food Science & Technology 56 (8), 4017-4025, 2021 | 27 | 2021 |
| Resistant Starch in Wheat‐, Barley‐, Rye‐, and Oat‐Based Foods: A Review SN Nguyen, P Drawbridge, T Beta Starch‐Stärke 75 (9-10), 2100251, 2023 | 9 | 2023 |
| Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies TC Cao, TP Nguyen, SN Nguyen, TTT Tran, NMN Ton, VVM Le Journal of Food Measurement and Characterization, 1-9, 2022 | 6 | 2022 |
| Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications SN Nguyen, P Drawbridge, T Beta Cereal Chemistry, 2024 | 2 | 2024 |
| Cereal-derived polyphenols and their bioactive properties SN Nguyen, T Beta Current Opinion in Food Science, 101136, 2024 | 1 | 2024 |
| Polyamines in Canadian barley grains: Determination of their content and relationship with protein level SN Nguyen, T Beta Journal of Cereal Science 114, 103781, 2023 | 1 | 2023 |
THI THU TRA TranHo Chi Minh city University of technology, Vietnam National UniversityVerifierad e-postadress på hcmut.edu.vn