| 1 | Change of Chlorophyll and Vitamin C in green peas (Pisum sativum) during thermal processing | Nguyễn Thị Hạnh, Nguyễn Vĩnh Hoàng, Phan Thị Phương Thảo | Tạp chí KH Nông nghiệp VN 2016, tập 14, số 7: 1068-1074 | 2016 | |
| 2 | Screening and characterization of β – Glucanase produced by Bacillus spp. isolated from Muong Khuong chili sauce | Nguyen Thi Thanh Thuy, Nguyen Hoang Anh, Nguyen Vinh Hoang | Proceedings: International conference on "Agriculture development in the context of international integration: Opportunities and challenges" 2016, 2016, 228 pg | 2016 | |
| 3 | Effect of some garlic varieties on the quality of black garlic during fermentation | Ngô Xuân Dũng, Nguyễn Vĩnh Hoàng, Trần Thị Nhung | Journal of Food and Health, Food Science and Technology Association, Vol. 2, 2016, 17-21 pg | 2016 | |
| 4 | Screening and characterization of β – Glucanase produced by Bacillus spp. isolated from cows’ rumen and preliminary determination of enzyme properties | Nguyen Hoang Anh, Nguyen Thi Thanh Thuy, Nguyen Vinh Hoang | Journal of Science and Development, Vol. 15, No. 1, 2017, 85-91 pg | 2016 | |
| 5 | UVB exposure induced accumulation of Phenolics and Resveratrol and enhanced Antioxidant activities in peanut sprouts | Van Lam Nguyen, Thi Ninh Dinh, Huy Bac Nguyen, Thi My Anh Nguyen, Thi Yen Vu, Thi Phuong Lam Thieu, Vinh Hoang Nguyen, Thi Ngoc Ha Lai | Carpathian Journal of Food Science and Technology, 2020, 12(1), 89-101 pg | 2020 | |