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Author: Le Pham Tan Quoc

11 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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Chemical composition, antioxidant activity, and physical properties of oils extracted from three peanut varieties (Arachis hypogaea L.) cultivated in Vietnam
Pham My Hao, Le Pham Tan Quoc
Food Sci. Preserv. 2026;33(1):50-57.
https://doi.org/10.11002/fsp.2026.33.1.50
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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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A review on Camellia oleifera Abel.: A valuable material in food and medicine
Huynh Nguyen Que Anh, Le Pham Tan Quoc, Truong Ngoc My, Luong Ngoc Quynh Chi, Pham Thi Phuong Khanh
Food Sci. Preserv. 2024;31(3):333-345.
https://doi.org/10.11002/fsp.2024.31.3.333
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Evaluation of physicochemical and biological properties of python fat (Python bivittatus)
Pham Thi Quyen, Le Pham Tan Quoc
Korean J. Food Preserv. 2023;30(5):758-769.
https://doi.org/10.11002/kjfp.2023.30.5.758
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Chemical profiles and biological activities of essential oil of Citrus hystrix DC. peels
Do Minh Long, Le Pham Tan Quoc, Tran Thi Phuong Nhung, Vuong Bao Thy, Nguyen Le Quynh Nhu
Korean J. Food Preserv. 2023;30(3):395-404.
https://doi.org/10.11002/kjfp.2023.30.3.395
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485


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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

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