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  1. 1

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

    Publicado em 2011
    Tese

    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 por Elejorde, Jinnelyn N.

    Publicado em 2010
    Tese

    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. por Silorio, Mikaela P.

    Tese

    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 por Tornalejo, Norielle Marie B.

    Tese

    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 por Legada, Earl R.

    Tese

    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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