K. Calumba

Functional and morphological characterization of undersized crawfish minced meat hydrolysate powders produced with alkaline protease and bacterial protease

Alvaro Garcia, Vondel Reyes, Franklin Bonilla, 2022, Food Structure.

Ale beer containing free and immobilized Lactobacillus brevis, a potential delivery system for probiotics

Vondel Reyes, Franklin Bonilla, S. Sathivel, 2021, Food Production, Processing and Nutrition.

Survival of putative Lacticaseibacillus paracasei C1I12 after supplementation of marang (Artocarpus odoratissimus) juice

Rovi Gem E. Villame, K. Calumba, Carmina M. Demerey, 2023, Food Production, Processing and Nutrition.

Assessment of Lactobacillus paracasei F2I2 as a Possible Biopreservative for Raw Pork

Kriza Faye A. Calumba, V. P. Obsioma, Chris Anthony E. Jawa, 2019 .

Linking Socio-demographics of Meat Vendor-processors to Residual Nitrite in Skinless Native Sausage Sold in a Typical Public Market in the Philippines

J. Sarmiento, J. L. Tagubase, P. Alviola, 2020, Philippine Journal of Science.

Valorization of pomelo (Citrus grandis Osbeck) peel: A review of current utilization, phytochemistry, bioactivities, and mechanisms of action.

Restituto Tocmo, J. Johnson, Jennifer T. Peña-Fronteras, 2020, Comprehensive reviews in food science and food safety.

A pectin-gelatin gel containing oral rehydration solution and the release of sodium chloride under simulated gastric conditions.

Vondel Reyes, Franklin Bonilla, Alexander Chouljenko, 2019, International journal of biological macromolecules.

Utilization of ‘Alugbati’ (Basella alba L.) Leaves Powder to Increase Vitamin A Content of Fresh Egg Noodles

E. Bayogan, P. Alviola, Kriza Faye A. Calumba, 2020, Philippine Journal of Science.