T. Ngo

Formation of zinc-chlorophyll-derivative complexes in thermally processed green pears (Pyrus communis L.).

Y. Zhao, T. Ngo, 2007, Journal of food science.

Color quality of Oregon strawberries--impact of genotype, composition, and processing.

R. Wrolstad, Y Zhao, Y. Zhao, 2007, Journal of food science.

Retaining Green Pigments on Thermally Processed Peels-on Green Pears

Yanyun Zhao, T. Ngo, 2006 .

Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization

Yanyun Zhao, T. Ngo, 2009 .

The Effects of the Preservation Conditions on Physical Properties and Bio-active Substance of Garlic (Allium sativum L.)

T. Ngo, D. Nguyen, B. Tran, 2021 .