Thi-Kim-Chi Nguyen

发表

Microorganisms, the Ultimate Tool for Clean Label Foods?

R. Tofalo, S. Chu-Ky, Y. Waché, 2021, Inventions.

Phenolic Acid-Mediated Regulation of the padC Gene, Encoding the Phenolic Acid Decarboxylase of Bacillus subtilis

P. Gervais, V. Dartois, L. Barthelmebs, 2008, Journal of bacteriology.

How fermentation by lactic acid bacteria can address safety issues in legumes food products?

S. Chu-Ky, Y. Waché, A. Petchkongkaew, 2020 .

Glycosidically bound volatile profiles of green and roasted coffee beans and aromatic potential of the spent coffee ground

Y. Waché, Maxime Haure, Thi-Kim-Chi Nguyen, 2022, European Food Research and Technology.

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

D. Valentin, Wenjun Li, S. Chu-Ky, 2018, Front. Microbiol..

Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables.

Y. Waché, Da Lorn, P. Ho, 2021, International journal of food microbiology.

Design and Development of a Novel Anticancer Peptide from Human Gut Microbiome by Using Recombinant Protein Engineering

M. Packianather, V. D. Nguyen, Thi-Kim-Chi Nguyen, 2018, IFMBE Proceedings.

Pilot-scale Culture of adventitious Root for the Production of pharmacology active from medicinal plants: a Mini Review

Thi-Kim-Chi Nguyen, Thanh-Tam Ho, Thi-My-Trinh Ha, 2021, BIO Web of Conferences.

Genetic and Biochemical Analysis of PadR-padC Promoter Interactions during the Phenolic Acid Stress Response in Bacillus subtilis 168

J. Cavin, Thi-Kim-Chi Nguyen, N. Tran, 2011, Journal of bacteriology.