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Nhà nghiên cứu Hồ sơ 5/10

20 công bố · 100 trích dẫn · h-index 5

Thông tin

🏛️Nơi công tác: Trường Đại học Cần Thơ
🔬Lĩnh vực: Nông nghiệp
✍️Hồ sơ chưa đầy đủ — bổ sung thông tin

Chỉ số h-index 5 xếp học giả này vào lĩnh vực Nông nghiệp, thuộc nhóm 25% dẫn đầu trong 776 hồ sơ cùng lĩnh vực của danh bạ này.

Công bố tiêu biểu

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Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch [pdf]5 trích dẫn
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Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches4 trích dẫn
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Box–Behnken design to determine optimal fermentation conditions for apple-fortified mulberry wine using Saccharomyces bayanus3 trích dẫn
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Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch3 trích dẫn
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Effect of turmeric starch, lecithin, and canola oil supplements on waffles quality3 trích dẫn
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Formulation and quality characteristics of macaroni substituted with chickpea and banana flour3 trích dẫn
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Về lĩnh vực Nông nghiệp

776học giả

9.022công bố

103.901trích dẫn

3.3h-index trung bình

Hướng nghiên cứu phổ biến trong lĩnh vực:

Smart Agriculture and AISoil Carbon and Nitrogen DynamicsRice Cultivation and Yield ImprovementMicroplastics and Plastic PollutionAgricultural Innovations and PracticesRemote Sensing in Agriculture

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