Vol. 4 No. 4 (2021)

Bài viết

• The preventing method of browning and γ-aminobutyric acid (GABA) contained in Luffa cylindrica Roem. cultivated in Okinawa

  Takashi Hanagasaki

  251-258

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• Knowledge, practices of food safety of establishment owners, food processors, and customers to prevent the Covid-19 pandemic at foodservice businesses in Son La city in 2020

  Thanh Nga Nguyen Thi, Hung Long Nguyen, Nhung Ninh Thi, Kieu Chinh Pham Thi

  259-265

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• Capillary electrophoresis with capacitively coupled contactless conductivity detection: Recent applications in food control

  Le Minh Dinh, Quoc Anh Hoang, Mai Huong Pham Thi, Ngoc Mai Pham Thi, Anh Huong Nguyen Thi

  266-276

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• A report on characterization of submerged fermentation of Phellinus linteus in Vietnam

  Duc Minh Pham, Hang Nguyen Thi, Ly Nguyen Thi, Minh Huyen Nguyen Thi

  277-284

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• Determination of morpholine residues in apples by liquid chromatography tandem mass spectrophotometry (LC-MS/MS)

  Mai Huong Pham Thi, Trang Vu Thi, Nhat Le Vu Thi, Huyen Trang Luu Thi

  285-291

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• Analysis of ethylene glycol in animal feed using liquid chromatography electrospray ionization tandem mass spectrometry

  Hong Ngoc Nguyen Thi, Ha Thanh Nguyen, Tien Bui Cao, Cao Son Tran, Minh Nhat Dinh, Thanh Ha Pham Thi

  292-297

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• Development of a high-performance liquid chromatography method for simultaneously analyzing Guanosine 5’-monophosphate (GMP) and Inosine 5’-monophosphate (IMP) in food

  Dinh Hai Le, Thu Nguyen Thi, Trang Vu Thi, Thuy Le Thi

  298-306

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• Study on the production of Reference Material (RM) for Vitamin B1, B2, B6 in health supplements

  Hang Nguyen Thi, Phuong Thao Le Thi, Huu Cuong Dang, Huyen Trang Luu Thi, Hong Hao Le Thi

  307-314

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