Thi Ho Thanh Dong

Nhà nghiên cứu Hồ sơ 5/10

4 công bố · 9 trích dẫn · h-index 2

Thông tin

🏛️Nơi công tác: Đại học Quốc gia TP.HCM
🔬Lĩnh vực: Sinh học
✍️Hồ sơ chưa đầy đủ — bổ sung thông tin

Công bố tiêu biểu

Effects of cantaloupe rind powder fortification on yogurt properties: Comparison between raw and enzyme-treated powder6 trích dẫn
LWT · 2024 · DOI

Enhancing yogurt overall quality with enzymatically hydrolyzed cantaloupe rind powder: Effects of the supplement ratio on texture, rheology, stability, phenolic content, and antioxidant activity3 trích dẫn
AIMS Agriculture and Food · 2024 · DOI

Author response for "Functional Enhancement of Cantaloupe Rind Powder by Enzymatic Treatment and Its Application in Fiber-Enriched Cookies"
· 2026 · DOI

Functional enhancement of cantaloupe rind powder by enzymatic treatment and its application in fiber-enriched cookies
RSC Advances · 2026 · DOI

Về lĩnh vực Sinh học

3.752học giả

51.546công bố

942.318trích dẫn

4.1h-index trung bình

Hướng nghiên cứu phổ biến trong lĩnh vực:

Genomics and Phylogenetic StudiesPlant-Microbe Interactions and ImmunityPlant tissue culture and regenerationPlant Diversity and EvolutionPlant and animal studiesPlant and Fungal Species Descriptions

Nơi có nhiều học giả lĩnh vực này nhất: