A5053515554- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Color perception and design
- Multisensory perception and integration
- Olfactory and Sensory Function Studies
- Internet Traffic Analysis and Secure E-voting
- Organic Food and Agriculture
- Network Security and Intrusion Detection
- Software-Defined Networks and 5G
- GABA and Rice Research
- Identification and Quantification in Food
- Consumer Behavior in Brand Consumption and Identification
- Food Waste Reduction and Sustainability
- Phytase and its Applications
- Economic and Environmental Valuation
- Culinary Culture and Tourism
- Spectroscopy and Chemometric Analyses
- Food composition and properties
- Customer Service Quality and Loyalty
- Wine Industry and Tourism
- Proteins in Food Systems
- Consumer Retail Behavior Studies
- Technology Adoption and User Behaviour
Ho Chi Minh City University of Technology
2014-2023
Vietnam National University Ho Chi Minh City
2014-2023
Nofima
2017-2020
Norwegian University of Life Sciences
2017-2020
Fafo Foundation
2017-2020
Purpose The purpose of the study concludes detecting address resolution protocol (ARP) Spoofing attack in software-defined network (SDN) architecture meanwhile using different machine learning models to evaluate their effectiveness. Design/methodology/approach This research originates from building a SDN topology and researching into its changes under ARP attack. Based on that, authors propose four features which show obvious abnormalities stage. data collected controller is used build set,...
Rice is a staple food in Vietnam, and the concern about rice much greater than that for other foods. Preventing fraud against this product has become increasingly important order to protect producers consumers from possible economic losses. The adulteration of done by mixing, or even replacing, high-quality with cheaper rice. This highlights need analytical methodologies suitable its authentication. Given scenario, present work aims at testing rapid non-destructive approach detect...
The aim of the present study was to determine how variation in biscuit matrix affects both degree vitro fragmentation and starch hydrolysis that occurs during oral phase digestion. Using three different oat ingredient types (oat flour, small flakes, big flakes) baking powder (or none), six biscuits with matrices were obtained. instrumental texture (force sound measurements) analyzed. samples then subjected fragmentation. particle size distribution over time fragmented evaluated. results...
Quality assurance is very important for food products manufacturers to survive in the extremely competitive markets. Quality, a simple context which solely intrinsic product attributes are focused on, widely considered as consumer liking [1].
 Very often, better understand position purpose of satisfaction, has been related sensory traditional and research. Nevertheless, apart from attributes, current trends research have on emotions, come play major role liking.
 Our initial goal...
Abstract Different approaches for handling consumer segments in L‐shape data are compared a study conducted Norway. Consumers evaluated eight different yoghurt samples with profiles varying three intrinsic attributes following full factorial design. Three blocks of were collected including sensory properties, liking ratings, and attributes. Data analyzed using two approaches. In approach one, the one‐step simultaneous L‐Partial Least Square (L‐PLS) Regression average to represent was used,...