Physico-chemical, antioxidant and sensory properties of artificially-carbonated fruit wine blends.
- Published in:
- International Food Research Journal, 2019, v. 26, n. 1, p. 217
- By:
- Publication type:
- Article
Works matching AU Dizon, E. I.
Results: 11
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Effects of various processing methods on hydroxycitric acid content of “batuan” [Garcinia binucao (Blanco) Choisy] fruits.
- Published in:
- International Food Research Journal, 2018, v. 25, p. S13
- By:
- Publication type:
- Article
3
Isolation and quantification of hydroxycitric acid from batuan [Garcinia binucao (Blanco) Choisy] fruit.
- Published in:
- International Food Research Journal, 2018, v. 25, n. 2, p. 706
- By:
- Publication type:
- Article
4
PEffects of rice variety and fermentation method on the physiochemical and sensory properties of rice wine.
- Published in:
- International Food Research Journal, 2017, v. 24, n. 3, p. 1117
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- Publication type:
- Article
5
Lipid-lowering efficacy and safety of Monascus biopigment beverage.
- Published in:
- International Food Research Journal, 2017, v. 24, n. 2, p. 664
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- Publication type:
- Article
6
Quality and acceptability of Monascus biopigment beverage.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 4, p. 1492
- By:
- Publication type:
- Article
7
Optimization of raw-starch-digesting amylase (RSDA) production medium for Enterococcus faecium DMF78.
- Published in:
- International Food Research Journal, 2016, v. 23, n. 3, p. 1280
- By:
- Publication type:
- Article
8
Extraction and characterization of pectin from Saba banana [Musa 'saba'(Musa acuminata x Musa balbisiana)] peel wastes: A preliminary study.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 1, p. 202
- By:
- Publication type:
- Article
9
Functional and antimicrobial properties of bignay [Antidesma bunius (L.) Spreng.] extract and its potential as natural preservative in a baked product.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 1, p. 88
- By:
- Publication type:
- Article
10
Effect of multiple distillation and head fraction removal on the volatile content of distillate from fermented coconut (Cocos nucifera L.) water.
- Published in:
- International Food Research Journal, 2012, v. 19, n. 2, p. 691
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- Publication type:
- Article
11
Food safety in the Philippines: problems and solutions.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 1, p. 45, doi. 10.3920/QAS2014.x008
- By:
- Publication type:
- Article