Optimization of process parameters for fish oil extraction using atlantic salmon (Salmo salar) heads by Austria, Marielle Adrianne C.

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Process optimization of vacuum fried milkfish (Chanos chanos Forksaal) chunks using response surface methodology by Aguilar, Alexa Marie M.

Process optimization of tamarind (Tamarindus indica L.) concentrate using response surface methodology by Javier, Jenica T.

Physico-chemical characteristics of fresh-cut and frozen pineapple (ananas comosus) coated with chitosan by Fideles, Aiyana Faustine D.

Optimization of process parameters for pectin extraction using pomelo (Citrus grandis) peel by Chua, Jubilee Joy V.

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Characterization of spray dried kamias (Averrhoa bilimbi) by Cequeña, Sheila Mae M.

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Process optimization of vacuum fried saba (Musa balbisiana) banana chips using response surface methodology by Caincol, Desiree H.

Effects of osmotic dehydration on mango (Mangifera indica L. cv. Carabao) at different ripening stages by Lewis, Xena Eunice D.

Characterization of vacuum-packed sterilized biko as disaster food by Lim, Jadice J.

Optimization of process parameters for fish oil extraction using atlantic salmon (Salmo salar) frames by Lota, Pamela Joy P.