Faculty Profile


Roberta D. Lauzon

Professor

Food Microbiology

Research Interest

  • Food product development
  • Food quality assessment and improvement

Education

Ph.D. University of the Philippines Los Baños


Publication

Number of Publication: 16

Lauzon, R. D., Camoying, O.G., & Petronio, N. G. (2012). Vege Fish Noodle: Its Quality and Acceptability. Annals of Tropical Research.

Lauzon, R. D. (2005). Physico-chemical properties and processing possibilities of Macapuno cultivars developed at Leyte State University, Philippines. Journal of Crop Science, 32, 55-60.

Salabao, A. A., Den, T. V., Alkuino, J. M., Lauzon, R. D., Villanueva, C. D., Diamante, L. M., Paredes, J. F., & Dignos, A. L. (1998). Commercialization of cassava chips. PRCRTC (Ed.).

Lauzon, R. D., Diamante, L. M., Modina, V. P., & Libot, A. P. (1998). Improved Method of Integrated Root Crop Research and Development in the Philippines. PRCRTC (Ed.).

Lauzon, R. D., Mabesa, R. C., & Sumague, J. V. (1996). Inhibition of aflatoxin contamination in Rice by C. Proceeding. Highley, E., & Johnson, G. I. (Eds.).

Shiraishi, K., Lauzon, R. D., Yamazaki, M., Sugiyama, N., & Kawabata, A. (1995). Physico-chemial characterization of cocoyam starch. Foods Hydrocolloids, 9(2), 77-81.

Lauzon, R. D., Yamazaki, M., Sugiyana, N., & Kawabata, A. (1995). Rheological Properties of Cocoyam Paste and Gel. Foods Hydrocolloids, 9(2), 69-75.

Lauzon, R. D., Fementira, G. B., & Truong, V. D. (1992). Enrichment of Vitamin A in Baked Products Using Sweet Potato Flour. RADIX, 14(1:2), 1-4.

Lauzon, R. D. (1992). Processing and Utilization of Tropical Root Crop I. Physico-Chemical Characterization of Cocoyam Starch. Annals of Tropical Research, 14, 31-41.

Tan, D. L. S., Den, T. V., Sanchez, S., & Lauzon, R. D. (1990). Processing of cassava and sweet potato chips for feed and food. Phil. Tech. Journal, 15(1).

Den, T. V., & Lauzon, R. D. (1990). Technology: Snack Product from Coconut. PCARRD, 4, 1-11.

Lauzon, R. D., & Mabesa, L. B. (1988). Utilization of Cocoyam (xanthosoma sp.) flour for food.

Lauzon, R. D., Garana, R. R., & Mabesa, L. B. (1986). Evaluation of Physico-Chemical Properties of Cocoyam. Annals of Tropical Research, 8 & 3, 123-130.

Lauzon, R. D., & Perez, J. A. (1986). Rootcrop Flour: Potential Substitute for Wheat Flour in Some Products. RADIX, 8(1).

Garana, R. R., Lauzon, R. D., & Mabesa L. B. . Baking Qualities of Cocoyam Flour. Phil. Assoc. of Food Technology.

Mabesa, R. C., Lauzon, R. D., Sumague, M. J. V., Estioko, O. P., & Medrano, P. N. . J.A.U.C. fulvum in Peanut, Rice and Corn. The Philippine Agriculturist, 76(1), 35-48.