| Title | Author(s) | Year | View Count |
 | Production of bihon-type noodles from maize starch differing in amylose content | Tam, LM; Corke, H; Tan, WT; Li, J; Collado, LS | 2004 | 165 |
 | Noodles: starch | Collado, LS; Corke, H | 2002 | 181 |
| Bihon-type noodles from heat-moisture-treated sweet potato starch | Collado, LS; Mabesa, LB; Oates, CG; Corke, H | 2001 | 108 |
| Nutritional enhancement of Asian wheat products by starch and protein supplementation. In: J.R. Whitaker, N.F. Haard, C.F. Shoemaker, R.P. Singh (eds.), 'Food for Health in the Pacific Rim'' 1999 | Corke, H; Bejosano, FP; Collado, LS | 1999 | 207 |
| Accurate prediction of sweetpotato amylase activity by flour viscosity analysis | Collado, LS; Corke, H | 1999 | 146 |
| Heat-moisture treatment of sweetpotato starch | Collado, LS; Corke, H | 1999 | 122 |
| Genetic variation in physical properties of sweetpotato starch | Collado, LS; Mabesa, RC; Corke, H | 1999 | 109 |
| Accurate estimation of sweetpotato amylase activity by flour viscosity analysis | Collado, LS; Corke, H | 1999 | 46 |
| Heat-moisture treatment effects on sweetpotato starches differing in amylose content | Collado, LS; Corke, H | 1999 | 69 |
| Genetic variation in the physical properties of sweet potato starch | Collado, LS; Mabesa, RC; Corke, H | 1999 | 48 |
| Pasting properties of commercial and experimental starch pearls | Collado, LS; Corke, H | 1998 | 119 |
| pH dependent amylase activity and pasting properties of sweet potato flour and wheat- Sweet potato composite flours | Collado, LS; Mabesa, LB; Corke, H | 1998 | 54 |
| Genetic variation in color of sweetpotato flour related to its use in wheat-based composite flour products | Collado, LS; Mabesa, LB; Corke, H | 1997 | 124 |
| Properties of starch noodles as affected by sweet potato genotype | Collado, LS; Corke, H | 1997 | 131 |
| Properties of starch noodles as affected by sweetpotato genotype | Collado, LS; Corke, H | 1997 | 43 |
| Use of wheat - sweet potato composite flours for yellow-alkaline and white-salted noodles | Collado, LS; Corke, H | 1996 | 98 |
| Discoloration of oriental noodles made from wheat - sweetpotato composite flours. American Association of Cereal Chemists Annual Meeting | Collado, LS; Corke, H | 1996 | 105 |
| Use of wheat-sweet potato composite flours in yellow-alkaline and white- salted noodles | Collado, LS; Corke, H | 1996 | 48 |
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