^
+ Follow DR. MOJICA Tag
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 652220
                    [Title] => Light-roasted coffee contains more antioxidants - study
                    [Summary] => 

Results of a study conducted by Dr. Ruel M. Mojica, a grantee of the UP-NSRI/DA-BAR Post Doctoral and Senior Scientist Research Fellowship in Basic Research for Agriculture and Fisheries, show that light-roasted coffee gives the highest phenolic content and antioxidant activity among coffee samples subjected to varying degrees of roasting.

[DatePublished] => 2011-01-30 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1125633 [AuthorName] => Angelito A. Paguio [SectionName] => Agriculture [SectionUrl] => agriculture [URL] => ) [1] => Array ( [ArticleID] => 264466 [Title] => Barako coffee in filter bags to be commercialized [Summary] => Barako coffee can now be had in filter bags (as in tea bags). And soon it will be commercialized.

The Barako blend and the filter bag were developed by researchers of the Cavite State University (CvSU) – Dr. Alejandro Mojica, Fe, Dimero, R.P. Marasigan, M.V. Vicedo, C.R.S. Creencia, J.A. Ronaldo, MP. Sioco, and J Talactac.

In the study titled "Product properties and acceptability of ‘Barako’ coffee blends in filter bags", five coffee blends were prepared by using the blending after roasting (BAR) method.
[DatePublished] => 2004-09-12 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Agriculture [SectionUrl] => agriculture [URL] => ) ) )
DR. MOJICA
Array
(
    [results] => Array
        (
            [0] => Array
                (
                    [ArticleID] => 652220
                    [Title] => Light-roasted coffee contains more antioxidants - study
                    [Summary] => 

Results of a study conducted by Dr. Ruel M. Mojica, a grantee of the UP-NSRI/DA-BAR Post Doctoral and Senior Scientist Research Fellowship in Basic Research for Agriculture and Fisheries, show that light-roasted coffee gives the highest phenolic content and antioxidant activity among coffee samples subjected to varying degrees of roasting.

[DatePublished] => 2011-01-30 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => 1125633 [AuthorName] => Angelito A. Paguio [SectionName] => Agriculture [SectionUrl] => agriculture [URL] => ) [1] => Array ( [ArticleID] => 264466 [Title] => Barako coffee in filter bags to be commercialized [Summary] => Barako coffee can now be had in filter bags (as in tea bags). And soon it will be commercialized.

The Barako blend and the filter bag were developed by researchers of the Cavite State University (CvSU) – Dr. Alejandro Mojica, Fe, Dimero, R.P. Marasigan, M.V. Vicedo, C.R.S. Creencia, J.A. Ronaldo, MP. Sioco, and J Talactac.

In the study titled "Product properties and acceptability of ‘Barako’ coffee blends in filter bags", five coffee blends were prepared by using the blending after roasting (BAR) method.
[DatePublished] => 2004-09-12 00:00:00 [ColumnID] => 133272 [Focus] => 0 [AuthorID] => [AuthorName] => [SectionName] => Agriculture [SectionUrl] => agriculture [URL] => ) ) )
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