Showing 11 - 20 results of 30 for search 'Cornago, Djanna F.', query time: 0.01s Refine Results
  1. 11

    Browning inhibition and kinetics of fresh-cut bananas (cv. Lacatan) using carrageenan-based edible coatings by Guballa, Maria Carmela S.

    Thesis

    Browning inhibition and kinetics of fresh-cut bananas (cv. Lacatan) using carrageenan-based edible coatings
  2. 12

    Quality assessment of edible antimicrobial coating for coconut slices (Cocos nucifera, L.) by Ko, Kurt Patrick K.

    Thesis

    Quality assessment of edible antimicrobial coating for coconut slices (Cocos nucifera, L.)
  3. 13

    Physicochemical and functional characterization of flour from NSIC 2011 Rc 21 SR (Malagkit 5) and from two commercial waxy rice in the Philippines by Atencio, Sharmaine S.

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    Thesis

    Physicochemical and functional characterization of flour from NSIC 2011 Rc 21 SR (Malagkit 5) and from two commercial waxy rice in the Philippines
  4. 14

    Shelf-life of traditional white soft cheese (kesong puti) with added oregano and garlic by Isleta, Kristina P.

    Thesis

    Shelf-life of traditional white soft cheese (kesong puti) with added oregano and garlic
  5. 15

    The effects of milling and cooking on the total phenolic content and DPPH radical scavenging activity of white heirloom Rice (Oryza sativa) varieties by Calub, Marcela Simone C.

    Thesis

    The effects of milling and cooking on the total phenolic content and DPPH radical scavenging activity of white heirloom Rice (Oryza sativa) varieties
  6. 16

    Effects of Xanthan Gum on the quality and staling of kutsinta (Brown Rice Cake) by Garcia, Francesca Louise P.

    Thesis

    Effects of Xanthan Gum on the quality and staling of kutsinta (Brown Rice Cake)
  7. 17

    Functional and mechanical properties of mango peel pectin-based edible film by Cardinez, Ma. Cecilia C.

    Thesis

    Functional and mechanical properties of mango peel pectin-based edible film
  8. 18

    The Effects of milling and cooking on the total phenolic content and DPPH radical scavenging activity of Philippine red rice varieties (Oryza sativa - Haggaga, Hinglu, and Rosas) by Li Liao, Mavis Camilla C.

    Thesis

    The Effects of milling and cooking on the total phenolic content and DPPH radical scavenging activity of Philippine red rice varieties (Oryza sativa - Haggaga, Hinglu, and Rosas)
  9. 19

    Establishment of thermal process for chili garlic shrimp sauce by Mamalio, Christine Dorothy L.

    Thesis

    Establishment of thermal process for chili garlic shrimp sauce
  10. 20

    Effect of processing on the antioxidant activity of cassava (Manihot Esculenta Crantz) by Pacariem, Kristoffer Talla

    Thesis

    Effect of processing on the antioxidant activity of cassava (Manihot Esculenta Crantz)

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