Huỳnh Xuân Phong

Phytochemical screening, total phenolic, flavonoid contents, and antioxidant activities of four spices commonly used in Vietnamese traditional medicine

Huỳnh Xuân Phong, Nguyen Thanh Viet, Nguyen Thi Ngoc Quyen et al. · Materials Today Proceedings · 2021 · 41 citations · Full text

Food Preservatives, Food Bioactive Compound, Herbal Medicine +11

High-temperature ethanol fermentation from pineapple waste hydrolysate and gene expression analysis of thermotolerant yeast Saccharomyces cerevisiae

Huỳnh Xuân Phong, Preekamol Klanrit, Ngô Thị Phương Dung et al. · Scientific Reports · 2022 · 34 citations · Full text

Isolation and characterization of thermotolerant yeasts for the production of second-generation bioethanol

Huỳnh Xuân Phong, Preekamol Klanrit, Ngô Thị Phương Dung et al. · Annals of Microbiology · 2019 · 33 citations · Full text

Evaluation of different extraction methods on the polyphenols yield, flavonoids yield, and antioxidant activity of the pomelo flavedo extract from Da Xanh (Citrus maxima [burm] merr.) variety

Trần Thị Yến Nhi, Dang Truong Le, Tan Phat Dao et al. · Food Science and Technology · 2021 · 21 citations · Full text

Food Chemistry, Flavonoids Yield, Polyphenolics +15

Comparison of pretreatment methods on total ascorbic acid, total phenolic content, and color of soursop ( <i>Annona muricata</i> L.) Pulp. Steam blanching, hot water blanching, and microwave‐assisted blanching

Trần Thị Yến Nhi, Nguyen Ngoc Quy, Dang Truong Le et al. · Journal of Food Processing and Preservation · 2022 · 16 citations

Nutrition, Soursop Fruits, Food Analysis +16