Wilma A. Hurtada

Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice

Crisline Mae Alhambra, Maria Krishna de Guzman, Sushil Dhital et al. · Journal of Cereal Science · 2019 · 32 citations

Food Chemistry, Health Sciences, In Vitro Fermentation +10

Antioxidant activity, chemical and nutritional properties of raw and processed purple-fleshed sweet potato (<i>Ipomoea batatas</i> Lam.)

Queenie Ann L. Curayag, Erlinda I. Dizon, Wilma A. Hurtada · Cogent Food & Agriculture · 2019 · 24 citations · Full text

Food Chemistry, Nutrition, Agricultural Chemistry +12

Antioxidant Properties of Bignay [Antidesma bunius (L.) Spreng.] Wine at Different Stages of Processing

Ma. Desiree Belina Aldemita, Veronica C. Sabularse, Erlinda I. Dizon et al. · Philippine Agricultural Scientist · 2013 · 16 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +11

Total phenolic content and antioxidant activity of rice wine from waxy pigmented and non-pigmented rice varieties produced by traditional and multi-parallel fermentation

Chay Chim, Erlinda I. Dizon, Wilma A. Hurtada et al. · Food Research · 2019 · 11 citations · Full text

Food Chemistry, Food Fermentation, Botany +10