Thanh T. H. Le

Antioxidant capacities and betacyanin lc‐ms profile of red‐fleshed dragon fruit juice ( <scp>hylocereus polyrhizus</scp> ) extracted by ultrasound‐assisted enzymatic treatment and optimized by response surface methodology

Thanh T. H. Le, Ngoc Lieu Le · Journal of Food Processing and Preservation · 2021 · 24 citations

Food Analysis, Antioxidant Tests, Polyphenolics +17

Ductile, High-Lignin-Content Thermoset Films and Coatings

Alice Boarino, Justine Charmillot, Monique Bernardes Figueirêdo et al. · ACS Sustainable Chemistry & Engineering · 2023 · 23 citations · Full text

Materials Science, Thermosets, Polymer Chemistry +14

Effects of membrane pore size and transmembrane pressure on ultrafiltration of red‐fleshed dragon fruit (<scp><i>Hylocereus polyrhizus</i></scp>) juice

Thanh T. H. Le, Linh TK Vu, Ngoc Lieu Le · Journal of Chemical Technology & Biotechnology · 2021 · 21 citations

Membrane Characterization, Transmembrane Pressure, Food Preservation +18

Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours

Ngoc Lieu Le, Thanh T. H. Le, Nguyet Thi Minh Nguyen et al. · Food Science and Technology · 2021 · 12 citations · Full text

Food Chemistry, Nutrition, Agricultural Chemistry +12

Effects of air temperature and blanching pre-treatment on phytochemical content, antioxidant activity and enzyme inhibition activities of Thai basil leaves (Ocimum basilicum var. thyrsiflorum)

Ngoc Lieu Le, Thanh T. H. Le, Na Ma · Food Research · 2021 · 10 citations · Full text

Food Chemistry, Hot-air Drying, Food Preservatives +13