Bacterial strains from fermented rice water of heirloom rice grains (balatinao and brown rice) from Cordillera Administrative Region (CAR) by Cajulao, Minda Franciesca Isabelle T., Rillera, Sigourney Heather D., Soriano, Khyna Ayessa Mae C.

Pamanakman king nyaman ning tagilo a study of the cultural meanings of the Kapampangan fermented fish/shrimp with rice by Adriano, Janica Gem Semana

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Philippine fermented foods principles and technology by Sanchez, Priscilla C.

Philippine fermented foods principles and technology by Sanchez, Priscilla C.

Philippine fermented foods principles and technology by Sanchez, Priscilla Chinte

Fermentation of selected fruits and vegetables softening in fermented green mangoes

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.

Development of a high-value food product from pili pulp (Canarium ovatum) as a raw material for lacto-fermented pili by Gile, Trina Joy E.

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