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

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

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

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

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

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

Development of ube candy from ube powder 由 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 由 Tolibas, Aissa V.