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Gut and gill content analysis of the green mussel perna viridis (Linnaeus, 1758) using PCR and microscopy by Adao, Davin Edric V.

Changes in the physico-chemical properties and antioxidant activities during reduced-salt fermentation of green mussel (Perna viridis, Linnaeus 1758). by De Vergara, Marie France

Impact of COVID-19 health pandemic on the marketing and distribution of green mussel and sardines products in Western Visayas by Lalaquil, Wilbur George C.

Quality changes of green mussel (Perna viridis) at different steaming conditions by Endoma, Leonilo F. Jr, Baldoza, Bernajocele Jalyn S., Gamez, Clarence P., Sumogod, Angeleca A., Nacional, Loda M., Nunal, Sharon N., Mueda, Rose T.

Uptake and depuration of mercury in the green mussel, Perna viridis Linnaues (Bivalvia Mytilidae) by Rosell, Neon C.

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Chemical analysis and sensory evaluation of depurated mussels by De Guzman, Dalisay L., Mabesa, Linda B.

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Perna viridis (L.) 1758 as the correct name for the Southeast Asian green mussel (Bivalvia Mytilidae) by Young, Adam L., Yap, Wilfredo G.

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Chemical and antioxidant activity changes in Philippine green mussel (Perna viridis) during fermentation at varying salt concentrations by Peralta, Ernestina M., Endoma, Leonilo F., Sefil, Ariel S., Palmos, Grace N.

Microbead uptake by selected aquatic organisms from Dagupan, Pangasinan by Asuncion, Arnel M., Capili, Johanna Lindsay P., Tabbada, Janikka C.

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Effects of different algal diets on the settlement, growth, and survival of green mussel Perna viridis by Maquirang, Jean Rose H.