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Browsing by Author Hurtada, W. A.

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Showing results 1 to 6 of 6

Title	Type	Issue Date
Effects of cooking time, temperature, and salt concentration on the phenolic content and antioxidant activity of selected edible mushrooms International Food Research Journal (Malaysia), 24 (5), p. 2028-2032 Abacan, S. F.; Hurtada, W. A.; Devanadera, M. A. R.	Journal Contribution	2017
Effects of rice variety and fermentation method on the physiochemical and sensory properties of rice wine International Food Research Journal, 24 (3), p. 1117-1123 Hurtada, W. A.; Elegado, F. B.; Norng, C.; Chay, C.; Dizon, E. I.; Raymundo, L. C.	Journal Contribution	2017
Influence of heat treatment on the nutrient composition and physicochemical characteristics of Adlai (Coix Lachryma-Jobi L.) and Obatanpa cross Lagkitan (OxL) corn variety (Zea mays L. ‘Los Baños Lagkitan’) Food Research (Malaysia), 5 (1), p. 271-276 Magpantay, Jr. R. L.; Barrion, A. S. A.; Dizon, E. I.; Hurtada, W. A.	Journal Contribution	2021
Lipid-lowering efficacy and safety of Monascus biopigment beverage International Food Research Journal, 24 (2), p. 664-671 Reginio, F. C., Jr.; Hurtada, W. A.; Estacio, M. A. C.; Dizon, E. I.	Journal Contribution	2017
Mineral content of dehulled and well-milled pigmented and non-pigmented rice varieties in the Philippines International Food Research Journal (Malaysia), 25 (5), p. 2063-2067 Hurtada, W. A.; Barrion, A. S. A.; Nguyen-Orca, M. F. R.	Journal Contribution	2018
Potential sources of anti-obesity compound – hydroxycitric acid among some of the underutilized fruits in the Philippines Food Research (Malaysia), 5 (3), p. 65-72 Hurtada, W. A.; Bagabaldo, P. A.; Laurena, A. C.; Atienza, L. M.	Journal Contribution	2021

Showing results 1 to 6 of 6

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