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Author: Lam Bach Bao Phuong

7 Articles are founded.

Evaluation of the characteristic properties of silver nanoparticles synthesized from orange (Citrus sinensis) peel essential oil
Lam Bach Bao Phuong, Le Pham Tan Quoc
Food Sci. Preserv. 2026;33(2):202-213.
https://doi.org/10.11002/fsp.2026.33.2.202
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Biological characteristics, chemical composition and bioactivity of black ants (Polyrhachis vicina Roger): A new approach in insect food
Le Pham Tan Quoc, Nguyen Huynh Dinh Thuan, Nguyen Ngoc Thuan, Lam Bach Bao Phuong
Food Sci. Preserv. 2026;33(1):18-30.
https://doi.org/10.11002/fsp.2026.33.1.18
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Phytochemicals, antimicrobial and antioxidant properties, and potential applications of Nypa fruticans Wurmb.: An updated review
Le Pham Tan Quoc, Tran Thi Mai Anh, Lam Bach Bao Phuong, Pham Thi Quyen, Pham My Hao
Food Sci. Preserv. 2025;32(6):996-1007.
https://doi.org/10.11002/fsp.2025.32.6.996
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Assessment of biological activity and physicochemical composition of essential oils from selected Citrus species in Vietnam
Lam Bach Bao Phuong, Le Pham Tan Quoc
Food Sci. Preserv. 2025;32(6):1091-1100.
https://doi.org/10.11002/fsp.2025.32.6.1091
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Comparative evaluation of the physical characteristics of three sesame (Sesamum indicum L.) varieties in Vietnam
Le Pham Tan Quoc, Pham My Hao, Pham Thi Quyen, Lam Bach Bao Phuong
Food Sci. Preserv. 2025;32(5):768-775.
https://doi.org/10.11002/fsp.2025.32.5.768
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Lethocerus indicus: An edible insect shaping the future of protein, flavor, and sustainable food
Nguyen Huynh Dinh Thuan, Le Pham Tan Quoc, Lam Bach Bao Phuong, Pham Thi Quyen
Food Sci. Preserv. 2025;32(5):755-767.
https://doi.org/10.11002/fsp.2025.32.5.755
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Solanum macrocarpon L.: Nutritional value, bioactive compounds, and applications in food and medicine
Tran Thi Mai Anh, Le Pham Tan Quoc, Lam Bach Bao Phuong, Pham Thi Quyen, Vuong Bao Thy
Food Sci. Preserv. 2025;32(4):579-594.
https://doi.org/10.11002/fsp.2025.32.4.579
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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