Tran Thi Mai Anh, PhD Department of Food Technology Institute of Biotechnology and Food Technology 4th floor, F building, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City Mobile phone: (+84) 918440565 Email: tranthimaianh@iuh.edu.vn

Position 

• Lecturer

Educational Qualification

• 2003:  Engineer Food Technology, Ho Chi Minh City University of Technology, Vietnam.
• 2006:  Master of Food Beverage and Technology, Ho Chi Minh City University of Technology, Vietnam.
• 2019: Ph.D. Food Science, Szent István University, Hungary.

Professional experience

• 2003-2005: Technician, Technical Department at Binh Tay Distillery
• 2006 to present: Lecturer at Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City

Publication

1. Tran Bich Lam,Tran Thi Mai Anh, Nguyen Tuyet Mai. Property of Invertase from SaccharomyceTran Bich Lam,Tran Thi Mai Anh, Nguyen Tuyet Mai. Property of Invertase from Saccharomyces carlsbergensis in wasted beer biomass.. RSCE 2005
2. ErikaBujna, GabriellaStyevko, PeterLaskawy, JuditRezessy-Szabo, Vuong D.Nguyena, Anh M.T.Tran, LinhTa Phuong, CsillaFarkas, Vijai KumarGupta, Quang D.Nguyen. (2022). Synthesis of oligosaccharides with prebiotic potential by crude enzyme preparation from Bifidobacterium. Food Chemistry (ISSN: 0308-8146) (ISI), 367.
3. M. Tran, T.B. Nguyen, V.D. Nguyen, E. Bujna, M.S. Dam, Q.D. Nguyen. (2020). Changes in bitterness, antioxidant activity and total phenolic content of grapefruit juice fermented by Lactobacillus and Bifidobacterium strains. Acta Alimentaria (ISSN: 0139-3006) (ISI), 49/1, 103-110. DOI: 10.1556/066.2020.49.1.13
4. M. Tran, T.B. Nguyen, V.D. Nguyen, E. Bujna, M.S. Dam, Q.D. Nguyen. (2020). Changes in bitterness, antioxidant activity and total phenolic content of grapefruit juice fermented by Lactobacillus and Bifidobacterium strains. Acta Alimentaria (ISSN: 0139-3006) (ISI), 49/1, 103-110.
5. Vuong D.Nguyen, Gabriella Styevko, Erzsebet Madarasa, Gökce Haktanirlar, Anh T.M.Tran, Erika Bujna, Mai S.Dam, Quang D.Nguyen. (2019). Immobilization of β-galactosidase on chitosan-coated magnetic nanoparticles and its application for synthesis of lactulose-based galactooligosaccharides. Process Biochemistry (ISSN: 1359-5113) (ISI), 84, 30-38. DOI: 10.1016/j.procbio.2019.05.021
6. Bao Toan Nguyen, Erika Bujna, Noemi Fekete, Anh T. M. Tran, Judit M. Rezessy-Szabo, Ram Prasad, Quang D. Nguyen. (2019). Probiotic Beverage From Pineapple Juice Fermented With Lactobacillus and Bifidobacterium Strains. Frontiers in Nutrition (ISSN: 2296-861X) (ISI), 6,. DOI: 10.3389/fnut.2019.00054
7. Vuong D. Nguyen, Gabriella Styevkó, Linh P. Ta, Anh T.M. Tran, Erika Bujna, Petra Orbána, Mai S. Dam, Quang D. Nguyen. (2018). Immobilization and some properties of commercial enzyme preparation for production of lactulose-based oligosaccharides. Food and Bioproducts Processing (ISSN: 0960-3085) (ISI), 107, 97-103. DOI: 10.1016/j.fbp.2017.11.00
8. Erika Bujna, Nikoletta Annamária Farkas, Anh Mai Tran, Mai Sao Dam, Quang Duc Nguyen. (2018). Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains. Food Science and Biotechnology (ISSN: 1226-7708)  (ISI), 27, 547-554.  DOI: 10.1007/s10068-017-0269-x