Artificial intelligence optimization for producing high quality foam-mat dried tomato powder and its application in nutritional soup by Nguyen Minh Thuy, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai

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Orange-flesh sweet potato powder as a promising partial substitution rice flour to produce high quality and low glycemic index vermicelli by Tran Ngoc Giau, Hong Van Hao, Ngo Van Tai, Vo Quang Minh, Nguyen Minh Thuy

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Quality attributes, antioxidant activity and color profile of orange-fleshed sweet potato grown in Vietnam by Nguyen Chi Dung, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Nguyen Minh Thuy

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Impact of foam-mat drying conditions of “Gấc” aril on drying rate and bioactive compounds: Optimization by novel statistical approaches by Nguyen Minh Thuy, Vo Quoc Tien, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai

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Developing a novel artificial model to predict the foaming properties and β-carotene content of lucuma (Pouteria lucuma) during foam-mat drying and process optimization by Nguyen Minh Thuy, Le Thi Thuy Duong, Tran Ngoc Giau, Hong Van Hao, Vo Quang Minh, Ngo Van Tai

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Effect of foaming conditions and drying temperatures on total polyphenol content and drying rate of foam-mat dried banana powder: Modeling and optimization study by Ngo Van Tai, Hong Van Hao, Tran Thi Ngoc Han, Tran Ngoc Giau, Nguyen Minh Thuy, Nguyen Van Thanh

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