NGUYEN Thao Thi

グエンタオティ | Nguyen Thao Thi

所属機関・部署：
職名：大学院生(博士課程)

研究分野 (1件)：食品科学

研究キーワード (6件)：食品分析学 , 生物化学工学 , 生物資源科学 , Food Analysis , Applied Biochemistry , Bioresource Science

競争的資金等の研究課題 (3件)：

MISC (5件)：

Nguyen Thi Thao,Stephan Dierckx : Effects of Maillard reaction on egg white protein gels. Proceeding at ASEAN Food Conference,Hanoi. 2003
Nguyen Thi Thao,A.Huyghebaert,S.Dierckx : Effects of Maillard reactions on egg white protein gels. thesis,Ghent. 2002
Nguyen Thi Thao,Hoang Dinh Hoa,Nguyen Ngo : Optimization of Evaporation System in Sugar Factories. thesis,Hanoi. 2000
Ha Duyen Tu,Nguyen Thanh Thuy,Nguyen Thi Thao,Nguyen Toan Thang : Research and Development of the Expert System assisting Sensorial Evaluation of Food. Proceeding at ASEAN Scientific Conference,Hanoi. 1998
Ha Duyen Tu,Nguyen Thi Thao : Research and Development of the Expert System SENEXSYS assisting Sensorial Evaluation of Salami. thesis,Hanoi. 1997

Works (1件)：

学位 (1件)：

受賞 (1件)：

1997 - Students' Scientific in Conference, 2nd Prize, Hanoi University of Technology

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