Science Profile

Position

• Lecturer

Education

• Bachelor’s degree: Biotechnology, Van Lang University, 2007

• Master’s degree: Food and beverage technology, Industrial University of Ho Chi Minh City (IUH), 2011

• PhD’s degree: Food science – Hungarian University of Agriculture and Life Sciences (MATE)

Experience

• 2011 – 2016: lecturer at IUH

• 2016 – 2022t: PhD student at Szent István University, Hungary

• 2022 – now: lecturer at IUH

Main study direction

• Sustainable development and climate change programs

• Extraction of bioactive compounds and study of their physicochemical and biochemical properties

• Application of bioactive compounds in food or other fields

• Fermentation of fruit wine

Published

1. DOAN NHU KHUE, NGUYEN THI HUONG, LE NHAT TAM, PHAM MINH TUAN, PHAN THUY XUAN UYEN, LAI QUOC DAT, LE THI KIM PHUNG. (2023). Effects of ohmic heat processing and ascorbic acid on antioxidant compounds and colour of red-fleshed dragon (Hylocereus polyrhizus) fruit juice during storage. International Journal of Food Science and Technology (ISSN: 1365-2621) , Volume 58, Issue 7, 3819-3826. DOI: 10.1111/ijfs.16483

2. Pham M. Tuan, Nguyen T. Ngan, Nguyen X. Ha, Hoang V. Trung. (2024). Pigments, Phenolics, Antioxidant Activity, Anti-a-Amylase, and In Vitro AntiInflammatory Properties of Crude Acetonic Extract from Viola dalatensis. Tropical Journal of Natural Product Research (ISSN: 2616-0684) , 7(12), 5606-5610. DOI: http://www.doi.org/10.26538/tjnpr/v7i12.34

3. Le Nhat Tam, Huynh Nguyen Que Anh, Doan Nhu Khue, Phan Thuy Xuan Uyen, Van Hong Thien, Nguyen Thi Huong, Pham Minh Tuan, Tran Thien An. (2024). Improving the quality assessment for Pacific white shrimp (Litopenaeus vannamei) stored at 0 ◦C. Vietnam Journal of Chemistry (ISSN: 2572-8288) , 2024, 1-6. DOI: https://doi.org/10.1002/vjch.202300175 SECTIONSPDFPDF

4. Pham M. Tuan and Nguyen T. Ngan. (2024). Exploring the Volatile Organic Compounds, Pigments, Phenolics and In vitro Bioactivities of Betel Leaves from Vietnam. Tropical Journal of Natural Product Research (ISSN: 2616-0692) , 8(5), 7166-7172. DOI: https://doi.org/10.26538/tjnpr/v8i5.18

5. Pham Minh Tuan, Hoang Thi Van Anh, Le Thi Hong Cam, Vu Ngoc Que Chi, Dang Thi Bui Oanh, Dang Bui Khue, Pham Do Trang Minh, Mai Huu Tri, Nguyen Thi Thu Sang, Dam Sao Mai, Tran Trong Nghia. (2016). Extraction And Encapsulation Of Polyphenols From Guava Leaves. Annals. Food Science and Technology (afst) (ISSN: 2344-4916) , 17 (1), 34-40.

6. Dang Bui Khue, Do Thi Thu, Pham Minh Tuan, Dang Thi Bui Oanh, Le Thi Hong Van, Phan Dang Quang, Pham Duy Lam. (2014). Optimizing the pectin extraction process from amberalla peel by the combined oxalic acid and microwave and comparison of characteristics with the pectins obtain to traditional extraction method. Annals. Food Science and Technology (afst) (ISSN: 2344-4916) , 15 (2), 231-238.

7. Dang Bui Khue, Dam Sao Mai, Pham Minh Tuan, Dang Thi Bui Oanh, Le Thi Hong Van. (2014). Peristrophe Roxburghiana – A Review. Annals. Food Science and Technology (afst) (ISSN: 2344-4916) , 15 (1), 1-9.

8. Lê Nhất Tâm, Phan Thụy Xuân Uyên, Huỳnh Nguyễn Quế Anh, Đoàn Như Khuê, Nguyễn Thị Hương, Phạm Minh Tuấn, Trần Thiện Ân. (2024). Đánh giá độ tươi của tôm thẻ chân trắng (LITOPENAEUS VANNAMEI) thông qua xác định chỉ số Histamine bằng HPLC và QIM. Tạp chí Khoa học và Công nghệ – Trường Đại học Công nghiệp TP.HCM (ISSN: 2525-2267) , 68, 59 – 67. DOI: https://doi.org/10.46242/jstiuh.v68i02.5079

9. Đoàn Như Khuê, Võ Thị Thìn, Nguyễn Minh Trung, Nguyễn Như Thuần, Nguyễn Thị Hương, Lê Nhất Tâm, Phạm Minh Tuấn. (2023). Sự biến đổi hàm lượng betacyanin trong quá trình chế biến, bảo quản rau quả và các biện pháp kỹ thuật hạn chế phân hủy betacyanin. Nông nghiệp và Phát triển Nông thôn (ISSN: 1859-4581) , Tháng 6/2023, 123-131.

10. Nguyen Bao Toan, Nguyen Phan Khanh Hoa, Pham Thi Cam Hoa, Dao Thi Tuyet Mai, Pham Minh Tuan. (2022). Fermentation of pineapple, mango and banana juice using Lactobacillus Acidophilus 150. Journal of Science Technology and Food (ISSN: 0866-8132) , 22 (3), 159-169.

11. Nguyễn Thị Ái Vân, Phạm Minh Tuấn, Trương Hoàng Duy, Phan Ngọc Hòa, Trần Bích Lam. (2016). Khả năng kháng khuẩn của dầu dừa tinh khiết thủy phân bởi enzyme cố định. Tạp chí Khoa Học và Công Nghệ (ISSN: 0866-708X) , 54 (4A), 227-233.

12. Nguyen Thi Huong, Pham Minh Tuan, Le Thi Thuy. (2016). The Effect Of Drying Temperature On Macadamia Nuts Quality. Tạp chí Công Thương (ISSN: 0866-7756) , 8, 259-264.

13. Tuan M. Pham, Weizhe Sun, Erika Bujna, Ágoston Hoschke, László Friedrich and Quang D. Nguyen,. (2021). Optimization of Fermentation Conditions for Production of Hungarian Sour Cherry Spirit Using Response Surface Methodology. MDPI (Fermentation) (ISSN: 2311-5637) (SCOPUS), Volume 7, Issue 4, 209 (1-12). DOI: 10.3390/fermentation7040209

14. Csilla, Farkas ; Judit, M. Rezessy-Szabó ; Vijai, Kumar Gupta ; Erika, Bujna ; Tuan, M. Pham ; Klára, Pásztor-Huszár ; László, Friedrich ; Rajeev, Bhat ; Vijay, Kumar Thakur ; Quang, D. Nguyen. (2019). Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts. ENERGIES (ISSN: 1996-1073) (SCOPUS), 12 (23), 4495. DOI: https://doi.org/10.3390/en12234495