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Thị Thu Trà Trần

Observed names: T.T. Tran, T.T.T. Tran, Thi Thu Tra TRAN, Thi Thu Tra Tran
ORCID: 0000-0001-9942-7458
Observed ORCID: 0000-0001-9942-7458
OpenAlex ID: A5075084657
Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage
2020 · Thi Thu Tra Tran, Nu Minh Nguyet Ton, et al. · Meat Science · 68
Pasta from cellulase-treated wheat bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment
2020 · Si Nhat Nguyen, Thi Cam Tu Ngo, et al. · Food Bioscience · 55
Effects of pH and Salt Concentration on Functional Properties of Pumpkin Seed Protein Fractions
2016 · Toan Thuc Pham, Thi Thu Tra Tran, et al. · Journal of Food Processing and Preservation · 50
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Corn snack with high fiber content: Effects of different fiber types on the product quality
2018 · Yang Jin Han, Thi Thu Tra Tran, et al. · LWT · 43
Effects of enzymatic treatment conditions on dietary fibre content of wheat bran and use of cellulase‐treated bran in cookie
2021 · Si Nhat Nguyen, Man Dat Vien, et al. · International Journal of Food Science & Technology · 36
Effects of tannin, ascorbic acid, and total phenolic contents of cashew (Anacardium occidentale L.) apples blanched with saline solution
2021 · T.P. Dao, D.V. Nguyen, et al. · Food Research · 33
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Comparison of Enzymatic and Ultrasonic Extraction of Albumin from Defatted Pumpkin (Cucurbita pepo) Seed Powder
2015 · Gia Loi Tu, Thi Hoang Nga Bui, et al. · Food Technology and Biotechnology · 32
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Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality
2023 · Thi Phuong Trang Nguyen, Thi Thu Tra Tran, et al. · Polish Journal of Food and Nutrition Sciences · 25
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Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality
2021 · Thi Hai Anh Mai, Thi Thu Tra Tran, et al. · Journal of Food Processing and Preservation · 24
Effects of ultrasonication variables on the activity and properties of alpha amylase preparation
2018 · Thi Thu Tra Tran, Khanh Tien Nguyen, et al. · Biotechnology Progress · 22
Dietary fiber-and antioxidant-enriched cookies prepared by using jackfruit rind powder and ascorbic acid
2024 · Huynh Binh Giang Ngo, My Lam Phu, et al. · Heliyon · 19
Fiber‐enriched biscuits prepared with enzyme‐treated corncob powder: Nutritional composition, physical properties, and sensory acceptability
2022 · Nam‐Hai Hoang, Hoang Hiep Do, et al. · Journal of Food Processing and Preservation · 19
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Effects of Mulberry Pomace Addition and Transglutaminase Treatment on the Quality of Pasta Enriched with Antioxidants and Dietary Fiber
2023 · Thi Minh Ngoc Ta, Chi Hieu Hoang, et al. · Polish Journal of Food and Nutrition Sciences · 16
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Effects of Pitaya Peel Supplementation on Nutritional Quality, Overall Sensory Acceptance, In Vitro Glycemic Index, and Antioxidant Release from Fiber-Enriched Cookies
2023 · Thi Hai Anh Mai, Thi Thu Tra Tran, et al. · Journal of Food Quality · 15
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Quality of High-Fibre Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes
2024 · Dien Quang Long, Thi Mien Trieu, et al. · Food Technology and Biotechnology · 14
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Enzymatic treatment of pineapple pomace and its application into fiber-rich biscuit making
2023 · Thi Thuy An Nguyen, Huong Huy Nguyen, et al. · Journal of Agriculture and Food Research · 14
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product
2022 · Thi Quynh Ngoc Nguyen, Thi Thu Tra Tran, et al. · Cereal Chemistry · 14
Effects of natural antioxidants on the palm olein quality during the heating and frying
2020 · Jin Han Yang, Thi Thu Tra Tran, et al. · Journal of Food Measurement & Characterization · 14
Use of different ratios of by‐product from mung bean dry‐dehulling in pasta making: nutritional quality, textural and cooking attributes, overall acceptability and in‐vitro antioxidant release from the pasta
2023 · Thi Thuc Man Le, Phuong Thao Nguyen, et al. · International Journal of Food Science & Technology · 13
Enzymatic Treatment of Spent Green Tea Leaves and Their Use in High-Fiber Cookie Production
2022 · Ngoc Doan Trang Nguyen, Thi Thuy Huong Phan, et al. · Food Technology and Biotechnology · 13
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Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate
2016 · Huynh Thanh Hai Vuong, Ngoc Minh Chau Tran, et al. · International Journal of Food Science & Technology · 12
Protection of antioxidants in pitaya (Hylocereus undatus) peel: effects of blanching conditions on polyphenoloxidase, peroxidase and antioxidant activities
2022 · Thi Hai Anh MAI, Thi Thu Tra TRAN, et al. · Food Science and Technology · 10
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Cellulase-treated deoiled rice bran: effects of treatment conditions on dietary fiber content and utilization for formulation of cookies
2021 · Thi Chuyen Cao, Thanh Phuong Nguyen, et al. · Journal of Food Measurement & Characterization · 10
Addition of brewing spent grains from malt and rice adjunct to the formulation of high fiber biscuit: effects of particle size of brewing spent grains on the product quality
2020 · T.T.T. Tran, N.M.N. Ton, et al. · Food Research · 10
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Use of pennywort pomace and tyrosinase in making of fibre‐rich pasta: effects on proximate composition, textural profile, cooking quality and overall acceptability of the product
2023 · Nguyen Phuc Le, Thi Thu Tra Tran, et al. · International Journal of Food Science & Technology · 9
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Works count: 58
Citation count: 656
H-index: 14
I10-index: 24
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