Author

Wilma A Hurtada

Professor of Institute of Human Nutrition and Food, college of Human Ecology, University of the Philippines Los Ba

Biography

Wilma A Hurtada working in Institute of Human Nutrition and Food, College of Human Ecology, Philippines. Doing research from so many years in the field of Food science and Nutrition.
Title
Cited by
Year
The nutritional value and phytochemical components of taro [Colocasia esculenta (L.) Schott] powder and its selected processed foods
RM Alcantara, WA Hurtada, EI DizonJournal of Nutrition and Food Sciences 3 (3), 1-7, 2013201
99
2013
The nutritional value and phytochemical components of taro [Colocasia esculenta (L.) Schott] powder and its selected processed foods
RM Alcantara, WA Hurtada, EI DizonJournal of Nutrition and Food Sciences 3 (3), 1-7, 2013201
99
2013
Total phenolic and total flavonoid contents of selected fruits in the Philippines
MC Recuenco, MS Lacsamana, WA Hurtada, VC SabularsePhilippine Journal of Science 145 (3), 275-1, 2016201
28
2016
Total phenolic and total flavonoid contents of selected fruits in the Philippines
MC Recuenco, MS Lacsamana, WA Hurtada, VC SabularsePhilippine Journal of Science 145 (3), 275-1, 2016201
28
2016
Antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] wine at different stages of processing.
MD Belina-Aldemita, VC Sabularse, EI Dizon, WA Hurtada, MAO TorioPhilippine Agricultural Scientist 96 (3), 308-313, 2013201
23
2013
Antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] wine at different stages of processing.
MD Belina-Aldemita, VC Sabularse, EI Dizon, WA Hurtada, MAO TorioPhilippine Agricultural Scientist 96 (3), 308-313, 2013201
23
2013
Phytochemical composition, antioxidant and antibacterial properties of pummelo (Citrus maxima (Burm.)) Merr. against Escherichia coli and Salmonella typhimurium
ASA Barrion, WA Hurtada, IA Papa, TO Zulayvar, MG YeeFood and Nutrition Sciences 2014, 2014201
21
2014
Phytochemical composition, antioxidant and antibacterial properties of pummelo (Citrus maxima (Burm.)) Merr. against Escherichia coli and Salmonella typhimurium
ASA Barrion, WA Hurtada, IA Papa, TO Zulayvar, MG YeeFood and Nutrition Sciences 2014, 2014201
21
2014
Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice
CM Alhambra, MK de Guzman, S Dhital, AP Bonto, EI Dizon, KAC Israel, ...Journal of Cereal Science 86, 108-116, 202
19
2019
Long glucan chains reduce in vitro starch digestibility of freshly cooked and retrograded milled rice
CM Alhambra, MK de Guzman, S Dhital, AP Bonto, EI Dizon, KAC Israel, ...Journal of Cereal Science 86, 108-116, 202
19
2019
Antioxidant activity, chemical and nutritional properties of raw and processed purple-fleshed sweet potato (Ipomoea batatas Lam.)
QAL Curayag, EI Dizon, WA HurtadaCogent Food & Agriculture 5 (1), 1662930, 2019201
17
2019
Antioxidant activity, chemical and nutritional properties of raw and processed purple-fleshed sweet potato (Ipomoea batatas Lam.)
QAL Curayag, EI Dizon, WA HurtadaCogent Food & Agriculture 5 (1), 1662930, 2019201
17
2019
PEffects of rice variety and fermentation method on the physiochemical and sensory properties of rice wine.
C Chay, FB Elegado, EI Dizon, WA Hurtada, C Norng, LC RaymundoInternational Food Research Journal 24 (3), 2017201
14
2017
PEffects of rice variety and fermentation method on the physiochemical and sensory properties of rice wine.
C Chay, FB Elegado, EI Dizon, WA Hurtada, C Norng, LC RaymundoInternational Food Research Journal 24 (3), 2017201
14
2017
Isolation and identification of mold and yeast in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia
C Chay, EI Dizon, FB Elegado, C Norng, WA Hurtada, LC RaymundoFood Research, 2017201
10
2017
Effects of cooking time, temperature, and salt concentration on the phenolic content and antioxidant activity of selected edible mushrooms
SF Abacan, WA Hurtada, MAR DevanaderaInternational Food Research Journal 24 (5), 2028-2032, 2017201
10
2017
Effects of cooking time, temperature, and salt concentration on the phenolic content and antioxidant activity of selected edible mushrooms
SF Abacan, WA Hurtada, MAR DevanaderaInternational Food Research Journal 24 (5), 2028-2032, 2017201
10
2017
Isolation and identification of mold and yeast in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia
C Chay, EI Dizon, FB Elegado, C Norng, WA Hurtada, LC RaymundoFood Research, 2017201
10
2017
Total phenolic, antioxidant activity and physic-chemical properties of waxy pigmented and non-pigmented rice in Cambodia
C Chay, WA Hurtada, EI Dizon, FB Elegado, C Norng, LC RaymundoFood Research 1 (1), 2017201
9
2017
Mineral content of dehulled and well-milled pigmented and non-pigmented rice varieties in the Philippines.
WA Hurtada, ASA Barrion, MFR Nguyen-OrcaInternational Food Research Journal 25 (5), 2018201
9
2018

Referred From: https://scholar.google.com.ph/citations?user=PhPv5KsAAAAJ&hl=en

Cited by
Citations 348
h-index 10
i10-index 10
Open Access Journals