Potential of Dioscorea spp. for bioethanol production using separate hydrolysis and fermentation method Tekijä Chaitanoo, Ninlawan

In-ovo evaluation of the anti-angiogenic potential of Dioscorea luzonensis (kamangeg) using chorioallantoic membrane (CAM) assay Tekijä Bermio, Kyandrea Irish B., Causon, Cyrine G., Umaming, Mayluv S.

Physicochemical, functional, pasting, thermal, and sensory properties of purple yam (dioscorea alata L.) powder Tekijä Rallos, Frances Jaye N.

Available for University of the Philippines Diliman via Digital Archives. Click here to access

Color and sensory properties of purple yam (Dioscorea alata) powder produced by modification of its process Tekijä Mojica, Gail Beatrice D.

Philippine yam (Dioscorea spp.) tubers phenolic content and antioxidant capacity Tekijä Cornago, Djanna F.

Application of macro and micronutrients increases purple yam yield Tekijä Tulin, Anabella B.

Development of ube candy from ube powder Tekijä Runas, Felisa Asuncion L.

Physical properties of wild yam (Dioscorea alata) starch treated with chemicals before homogenization and after extraction

Functional physical properties of selected asian yam (Dioscorea spp.) flour

Bioassays for dioscorine in wild yam (Dioscorea hispida) processed using Bukidnon detoxifying procedure Tekijä Tolibas, Aissa V.