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  1. 1

    Effects of fermentation and germination on the bioactive components of cacao beans (Theobroma cacao) par Pombo, Louis Jordan Bertos

    Publié 2011
    Thèse

    Effects of fermentation and germination on the bioactive components of cacao beans (Theobroma cacao)
  2. 2

    Analysis of antioxidant activity of civet coffee (catimor coffee arabica L, cross), in relation to coffee bean processing par Elejorde, Jinnelyn N.

    Publié 2010
    Thèse

    Analysis of antioxidant activity of civet coffee (catimor coffee arabica L, cross), in relation to coffee bean processing
  3. 3

    Antioxidant potential and total phenolic content of selected macrofungi in the University of the Philippines-Visayas, Miagao, Iloilo Mikaela P. Silorio. par Silorio, Mikaela P.

    Thèse

    Antioxidant potential and total phenolic content of selected macrofungi in the University of the Philippines-Visayas, Miagao, Iloilo Mikaela P. Silorio.
  4. 4

    Antioxidant activity evaluation of NSIC Rc216 (Oryza sativa) variety's bran and germ layers par Tornalejo, Norielle Marie B.

    Thèse

    Antioxidant activity evaluation of NSIC Rc216 (Oryza sativa) variety's bran and germ layers
  5. 5

    Antioxidant screening of crude polysaccharide extracts from wild macrofungi fruiting bodies collected at the University of the Philippines Visayas Miagao Campus, Iloilo par Legada, Earl R.

    Thèse

    Antioxidant screening of crude polysaccharide extracts from wild macrofungi fruiting bodies collected at the University of the Philippines Visayas Miagao Campus, Iloilo

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