Published / In press / Accepted
Nguyen HL, Chulikhit Y, Prinyawiwatkul W, Chotritthirong Y, Sae-Eaw A. Investigating the bitterness of flavonoids in Oroxylum indicum: receptors, affinities, mechanism, and contribution. International Journal of Food Science and Technology. 2026;61(1):vvaf276.
Nguyen, H. L., Sae-Eaw, A., Tran, D. Q., Prinyawiwatkul, W., & Chulikhit, Y. (2025). A systematic review of evidence-based health benefits of Oroxylum indicum and its functional food potential. Foods, 14(20), 3465.
Huynh, T. N. T., Huynh, N. Y., Tran, H. H., Tran, L. B., & Nguyen, H. L. (2025). Isolation and selection of bacterial strains capable of degrading starch and accumulating polyphosphate from vermicelli production wastewater. Journal of Applied Biology and Biotechnology, (in press).
Long, T. B., Van Muoi, N., Truc, T. T., Dai, D. N. T., Nguyen, H. L., & Quoc, L. P. T. (2025). Influence of processing on tannin, flavonoid, polyphenol content, and antioxidant activity of ivy gourd (Coccinia grandis (L.)) leaf tea. Mongolian Journal of Chemistry, 26(53).
Long, T. B., Van Muoi, N., Truc, T. T., Phong, H. X., Nguyen, H. L., & Quoc, L. P. T. (2023). Influence of drying and roasting temperatures and humidity on the content of polyphenols and flavonoids, antioxidant activity, and quality of ginger tea. Journal of Chemistry and Technologies, 31(4), 873–882.
Long, T. B., Bich, T.T.N., Duyen, N.T.B., Binh, L.N., Hao, V.T.K., Thao, N.T.T., Nguyen, H. L. (2025). Optimization of Microwave-Assisted Extraction for Polyphenols and Antioxidants from Cordyceps militaris Base. Mongolian Journal of Chemistry, (Accepted, 6th February, 2026).
Academic Service:
Peer Reviewer: Journal of Food Measurement and Characterization (Springer Nature)
Peer Reviewer: International Journal of Food Science & Technology (Oxford University Press).