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Antioxidant dietary fiber from the segment membrane of calamansi (Citrofortunella microcarpa) waste peels4,367
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Determination of carotenoid contents in three vegetables Kolitis (Amaranthus spinosus), Lupo (Alternanthera sessilis), and Tugabang (Corchorus olitorius)1,408
Potential alpha-amylase and alpha-glucosidase inhibitory activity of bioactive fractions from alugbati (Basella alba) leaves1,177
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Potential α-amylase and α-glucosidase inhibitory activities of bioactive fractions from calamansi (Citrofortunella microcarpa) peels1,008
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Antioxidant activity and total phenolics and flavonoids contents of bioactive fractions of calamansi (Citrofortunella microcarpa) peels367
Antioxidant dietary fiber from the segment membrane of calamansi (Citrofortunella microcarpa) waste peels359
Phytochemical contents of Swietenia mahogani leaves and winged seeds311
Spectrophotometric determination of anthocyanin content in six common vegetables182
Bioactive components from cucamelon (Melothria scabra) with potential α-amylase and α-glucosidase inhibitory activity140
Potential alpha-amylase and alpha-glucosidase inhibitory activity of bioactive fractions from alugbati (Basella alba) leaves134
Potential α-amylase and α-glucosidase inhibitory activities of bioactive fractions from calamansi (Citrofortunella microcarpa) peels118
Antioxidant activity, total phenolic and flavonoid content of bioactive fractions of Symplocos polyandra leaves74
Determination of carotenoid contents in three vegetables Kolitis (Amaranthus spinosus), Lupo (Alternanthera sessilis), and Tugabang (Corchorus olitorius)68
A comparative study on the top visible dewlap (TVD) leaf nutrient content of eight sugarcane varieties grown for six and eight months57

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Antioxidant activity and total phenolics and flavonoids contents of bioactive fractions of calamansi (Citrofortunella microcarpa) peels699
Antioxidant dietary fiber from the segment membrane of calamansi (Citrofortunella microcarpa) waste peels185
Potential alpha-amylase and alpha-glucosidase inhibitory activity of bioactive fractions from alugbati (Basella alba) leaves121
Phytochemical contents of Swietenia mahogani leaves and winged seeds118
Spectrophotometric determination of anthocyanin content in six common vegetables90
Antioxidant activity, total phenolic and flavonoid content of bioactive fractions of Symplocos polyandra leaves70
A comparative study on the top visible dewlap (TVD) leaf nutrient content of eight sugarcane varieties grown for six and eight months68
A comparative study of the rate of decomposition of ascorbic acid in stored and preserved pepper (Capsicum annum) using rice hull as retardant58
Potential α-amylase and α-glucosidase inhibitory activities of bioactive fractions from calamansi (Citrofortunella microcarpa) peels56
Bioactive components from cucamelon (Melothria scabra) with potential α-amylase and α-glucosidase inhibitory activity51

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Antioxidant activity and total phenolics and flavonoids contents of bioactive fractions of calamansi (Citrofortunella microcarpa) peels30
Antioxidant dietary fiber from the segment membrane of calamansi (Citrofortunella microcarpa) waste peels21
Phytochemical contents of Swietenia mahogani leaves and winged seeds11
Potential alpha-amylase and alpha-glucosidase inhibitory activity of bioactive fractions from alugbati (Basella alba) leaves11
Antioxidant activity, total phenolic and flavonoid content of bioactive fractions of Symplocos polyandra leaves10
Spectrophotometric determination of anthocyanin content in six common vegetables7
A comparative study on the top visible dewlap (TVD) leaf nutrient content of eight sugarcane varieties grown for six and eight months6
Potential α-amylase and α-glucosidase inhibitory activities of bioactive fractions from calamansi (Citrofortunella microcarpa) peels5
A comparative study of the rate of decomposition of ascorbic acid in stored and preserved pepper (Capsicum annum) using rice hull as retardant5
Bioactive components from cucamelon (Melothria scabra) with potential α-amylase and α-glucosidase inhibitory activity5

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Antioxidant activity and total phenolics and flavonoids contents of bioactive fractions of calamansi (Citrofortunella microcarpa) peels151
Antioxidant dietary fiber from the segment membrane of calamansi (Citrofortunella microcarpa) waste peels100
Phytochemical contents of Swietenia mahogani leaves and winged seeds64
Potential alpha-amylase and alpha-glucosidase inhibitory activity of bioactive fractions from alugbati (Basella alba) leaves59
Spectrophotometric determination of anthocyanin content in six common vegetables38
Potential α-amylase and α-glucosidase inhibitory activities of bioactive fractions from calamansi (Citrofortunella microcarpa) peels28
Antioxidant activity, total phenolic and flavonoid content of bioactive fractions of Symplocos polyandra leaves27
A comparative study on the top visible dewlap (TVD) leaf nutrient content of eight sugarcane varieties grown for six and eight months22
Bioactive components from cucamelon (Melothria scabra) with potential α-amylase and α-glucosidase inhibitory activity18
Determination of carotenoid contents in three vegetables Kolitis (Amaranthus spinosus), Lupo (Alternanthera sessilis), and Tugabang (Corchorus olitorius)13

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Antioxidant dietary fiber from the segment membrane of calamansi (Citrofortunella microcarpa) waste peels18
Antioxidant activity, total phenolic and flavonoid content of bioactive fractions of Symplocos polyandra leaves9
Phytochemical contents of Swietenia mahogani leaves and winged seeds8
Potential alpha-amylase and alpha-glucosidase inhibitory activity of bioactive fractions from alugbati (Basella alba) leaves7
Antioxidant activity and total phenolics and flavonoids contents of bioactive fractions of calamansi (Citrofortunella microcarpa) peels7
Potential α-amylase and α-glucosidase inhibitory activities of bioactive fractions from calamansi (Citrofortunella microcarpa) peels4
Spectrophotometric determination of anthocyanin content in six common vegetables4
A comparative study of the rate of decomposition of ascorbic acid in stored and preserved pepper (Capsicum annum) using rice hull as retardant3
A comparative study on the top visible dewlap (TVD) leaf nutrient content of eight sugarcane varieties grown for six and eight months2
Determination of carotenoid contents in three vegetables Kolitis (Amaranthus spinosus), Lupo (Alternanthera sessilis), and Tugabang (Corchorus olitorius)1

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Antioxidant activity and total phenolics and flavonoids contents of bioactive fractions of calamansi (Citrofortunella microcarpa) peels41
Antioxidant dietary fiber from the segment membrane of calamansi (Citrofortunella microcarpa) waste peels37
Potential alpha-amylase and alpha-glucosidase inhibitory activity of bioactive fractions from alugbati (Basella alba) leaves17
Spectrophotometric determination of anthocyanin content in six common vegetables16
Potential α-amylase and α-glucosidase inhibitory activities of bioactive fractions from calamansi (Citrofortunella microcarpa) peels12
Phytochemical contents of Swietenia mahogani leaves and winged seeds11
Antioxidant activity, total phenolic and flavonoid content of bioactive fractions of Symplocos polyandra leaves10
A comparative study on the top visible dewlap (TVD) leaf nutrient content of eight sugarcane varieties grown for six and eight months9
Determination of carotenoid contents in three vegetables Kolitis (Amaranthus spinosus), Lupo (Alternanthera sessilis), and Tugabang (Corchorus olitorius)5
Bioactive components from cucamelon (Melothria scabra) with potential α-amylase and α-glucosidase inhibitory activity3

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Antioxidant activity and total phenolics and flavonoids contents of bioactive fractions of calamansi (Citrofortunella microcarpa) peels2
Antioxidant activity, total phenolic and flavonoid content of bioactive fractions of Symplocos polyandra leaves1
Potential α-amylase and α-glucosidase inhibitory activities of bioactive fractions from calamansi (Citrofortunella microcarpa) peels1
Antioxidant dietary fiber from the segment membrane of calamansi (Citrofortunella microcarpa) waste peels1
Spectrophotometric determination of anthocyanin content in six common vegetables1

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