J-GLOBAL ID:200901031094153418   Update date: Oct. 17, 2008


グエン ティ タオ | NGUYEN Thi Thao
Affiliation and department:
Job title: Graduate student (Doctorate program)
Research field  (1): Food science
Research keywords  (3): Bioresource Science ,  Applied Biochemistry ,  Food Analysis
Research theme for competitive and other funds  (2):
  • 2005 - 2008 Isotope Ratio Analysis of Citrus Essential Oils
  • Flavour Analysis of Essential Oils
MISC (5):
  • 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):
  • Sensorial analysis of Flavoured Pasteurized Milk
    2003 - 2004
Professional career (1):
  • Master of Science (Hanoi University)
Awards (1):
  • 1997 - Students' Scientific in Conference, 2nd Prize, Hanoi University of Technology
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