Hanh Phan‐Thi

Encapsulation of Hibiscus sabdariffa L. anthocyanins as natural colours in yeast

T-Thu Nguyen, Hanh Phan‐Thi, Bao‐Ngoc Pham‐Hoang et al. · Food Research International · 2018 · 59 citations

Biology, Food Chemistry, Natural Colours +8

Isomerization and increase in the antioxidant properties of lycopene from Momordica cochinchinensis (gac) by moderate heat treatment with UV–Vis spectra as a marker

Hanh Phan‐Thi, Yves Waché · Food Chemistry · 2014 · 49 citations

Food Chemistry, Engineering, Biochemistry +11

Effect of heat-processing on the antioxidant and prooxidant activities of β-carotene from natural and synthetic origins on red blood cells

Hanh Phan‐Thi, Philippe Durand, Michel Prost et al. · Food Chemistry · 2015 · 37 citations

Polyphenolics, Prooxidant Activities, Carotenoid +8

Strategies to improve carotene entry into cells of Yarrowia lipolytica in a goal of encapsulation

Bao Ngoc Pham-Hoang, Cynthia Romero‐Guido, Hanh Phan‐Thi et al. · Journal of Food Engineering · 2017 · 35 citations

Biosynthesis, Engineering, Carotenoid +7

New insights into the effect of medium-chain-length lactones on yeast membranes. Importance of the culture medium

Thi Minh Ngoc Ta, Lan Cao‐Hoang, Hanh Phan‐Thi et al. · Applied Microbiology and Biotechnology · 2010 · 31 citations

Membrane Formation, Biochemistry, Natural Sciences +8