IP ASSETS
- Patent Applications
- Utility Model Applications
- Utility Model Grant
- Registered Utility Model
- Industrial Design
- Copyright
Patent Applications
2023
| | TITLE | PATENT NO. | INVENTOR | CAMPUS |
| 1 | A PAVING BLOCK COMPOSITION AND THE PROCESS OF MAKING THEREOF | 1202350063 | DE LA CRUZ, Rosalie Grace S. DE LA CRUZ, R – Jay S. | ESTANCIA |
| 2 | PAKBET HEALTHY PINOY CANTON NOODLES COMPOSITION AND THE PROCESS OF MAKING THEREO | 12023050116 | OFALLA, Matt Numer B | ESTANCIA |
| 3 | PHOTOGRAPHIC SILK SCREEN PRINTING COMPOSITION AND THEPROCESS OF MAKING THEREOF | 12023050228 | GABION, Jeremias G | ESTANCIA |
2022
| | TITLE | PATENT NO. | INVENTOR | CAMPUS |
| 1 | A Vegetable Candy Composition and the Process of Making Thereof | 1-2022-050019 | EPLOS, Viden V. | Concepcion Campus |
| 2 | Ginger (Zingiber Officinale) Cupcake Composition and the Process of Making Thereof | 1-2022-050008 | ZALDARRIAGA, Mary Jean S., CHAVEZ, Girlie B., CHAVEZ, Raffy B., OFALLA, Matt Numer B., CASTOR, Teresita L. | Sara Campus |
| 3 | Chili with Sweet Potato (Epomoea Batatas) Pie Composition and the Process of Making Thereof | 1-2022-050011 | ZALDARRIAGA, Mary Jean S., CHAVEZ, Girlie B., CHAVEZ, Raffy B., OFALLA, Matt Numer B., CASTOR, Teresita L. | Sara Campus |
| 4 | Scallops with Squash (Cucurbita) Kropeck Composition and the Process of Making Thereof | 1-2022-050245 | TUPAS, Fernan P., ABONALES, Leyndon N. | Estancia Campus |
| 5 | Scallops with Malunggay (Moringa Oleifera) Kropeck Composition and the Process of Making Thereof | 1-2022-050246 | TUPAS, FERNAN P. | Estancia Campus |
| 6 | 15 in 1 Instant Health Turmeric Tea Composition and the Process Thereof | 1-2022-05127 | TUPAS, Fernan P., BELGICA, Rene Jun B., CLARIZA-SAMUEL, Veminrose A | Estancia Campus |
| 7 | 5 in 1 Coconut Jam Composition and the Process of Making Thereof | 1-2022-050220 | PILLADO-NODERAMA, Rosario | Sara Campus |
| 8 | Multipurpose Claw Crusher | 12022050573 | CATINAN, Rogie Joy J | Estancia Campus |
| 9 | Turmeric Tea Composition and the Making thereof | 12022050575 | BAÑES, Jessie S | Estancia Campus |
| 10 | A Composition and the Process in Making Breadnut (Artocarpus camansi) as Tart Filling Thereof | 12022050623 | AMBROS, Ma. Socorro Dorothy | Ajuy Campus |
| 11 | Squash (Cucurbita maxima L. ) Egg Noodles composition and the process of preparing thereof | 12022050577 | ARAW ARAW, Larimar V OFFALLA, Matt Numer B ZALDARRIAGA, Mary Jean S MENDOZA, Theresa Jennifer H | Sara campus |
| 12 | Squash (Cucurbita maxima L. ) Canton Noodles composition and the process of preparing thereof | 12022050576 | ARAW ARAW, Larimar V OFFALLA, Matt Numer B ZALDARRIAGA, Mary Jean SMENDOZA, Theresa Jennifer H | Sara campus |
| 13 | Led Light Blinker Squid Bait | 12022050622 | ESCRIBA, Robin P | Estancia Campus |
| 14 | Lemongrass Averrhoa-Bilimbi cookies and a process in making thereof | 12022050624 | Farah Kristine A. Salazar | Barotac Viejo Campus |
| 15 | A SAUSAGE COMPOSITION AND THE PROCESS IN MAKING THEREOF | 12022050574 | BESONIA, Bon Eric A GALAGALA, Mark Ronar G DUNTON, Maribel B | Estancia Campus |
| 16 | Pickled lato (Caulerpa racemosa) using nipa palm vinegar and a process in making thereof | 12022050621 | PEÑAFIEL, Christen P | Estancia Campus |
| 17 | Strand – based strategy in teaching elementary mathematics | 12022050594 | BELLEZA, Mark John A. | Estancia Campus |
| 18 | Design and Method of Deriving Heading Value in real – time | 12022050593 | VISTA IV, Felipe P. | Estancia Campus |
| 19 | Inventor of a System Teaching – Learning Materials with Offline and Online Database | 12022050599 | NOBLETA, Vincent G. | Estancia Campus |
2021
| | TITLE | PATENT NO. | INVENTOR | CAMPUS |
| 1 | A HONEY GRASS GARLIC PEANUT SAUCE AND THE PROCESS IN MAKING THEREOF | 12021050416 | BACO, Michelle B. BACO, Ignie Jr. V | ESTANCIA BATAD |
| 2 | SCALLOP TEMPURA COMPOSITION AND THE PROCESS IN MAKING THEREOF | 12021050478 | GUMARAC, Madelyn R. and GUMARAC, Arthur B. | ESTANCIA |
| 3 | OREGANO (Origanum Vulgare) VINEGAR COMPOSITION AND THE PROCESS OF MAKING THEREOF | 12021050513 | BELGICA, Rene Jun B and DE LA CRUZ, Rosalie Grace S. | ESTANCIA |
| 4 | DRAGON FRUIT OMELETTE COMPOSITION AND THE PROCESS OF MAKING THEREOF | 12021050420 | DE LA CRUZ, Rosalie Grace S. ALIMEN, Rolando A. ALIMEN, Ma. Cecilia D. | NIPSC - ESTANCIA Campus JOHN B LACSON COLLEGE FOUNDATION UNIVERSITY OF SAN AGUSTIN |
| 5 | A SIOMAI WITH BANGUS FLESH AND BANANA BLOSSOMS AND THE PROCESS OF MAKING THEROF | 12021050451 | BAÑAS, Louiege B. | AJUY CAMPUS |
| 6 | A COMPOSITION AND A PROCESS OF MAKING FLAKES IN OIL DRIED SARDINES FLAVORED WITH PINEAPPLE JUICE | 12021050474 | DELIMA, Leony Grace V | AJUY CAMPUS |
| 7 | POTATO CHIPS COMPOSITION AND THE PROCESS OF MAKING THEREOF | 12021050392 | CALIWAG, Ana Liza P. | BAROTAC VIEJO CAMPUS |
| 8 | FEED SUPPLEMENT COMPOSITION AND THE PROCESS MAKING THEREOF | 12021050389 | JUANICO, Rene Rose T. GONZALES, Maita A. | BAROTAC VIEJO CAMPUS |
| 9 | A FISH-TARO POLVORON AND A PROCESS IN MAKING THEREOF | 12021050387 | SALAZAR, Farah Kristine A | BAROTAC VIEJO CAMPUS |
| 10 | A LEMON SQUASH (KABOCHA) PASTE FILLING AND THE PROCESS IN MAKING THEREOF | 12021050450 | GALON, Denzil I. | BAROTAC VIEJO CAMPUS |
| 11 | A COMPOSITION AND PROCESS OF MAKING DRAGON FRUIT PEEL THEREOF | 12021050455 | YOTOKO, Ruby S | BATAD CAMPUS |
| 12 | PITAYA PLANTFLOWER AND MORINGA LEAVES BURGER | 12021050449 | BALTERO, Maria Victoria A. | BATAD CAMPUS |
| 13 | A COMPOSITION AND A PROCESS OF MAKING DRAGON FRUIT PEEL AND BLUE TERNATE FLOWER CANDY BAR | 12021050481 | DRAGIDO, Hiediliza G | BATAD CAMPUS |
| 14 | A COMPOSITION AND PROCESS OF MAKING DRAGON FRUIT AND AVERRHOA BILIMBI FRUIT MARMALADE | 12021050434 | BALOGO, Leza L. | BATAD CAMPUS |
| 15 | ACOUSTIC BOARD COMPOSITION AND THE PROCEDURES OF MAKING THEREOF | 12021050456 | GUILLERGAN, Violeta V | BATAD CAMPUS |
| 16 | ANADARA ANTIQUATA INSTANT SOUP | 12021050403 | JARDENIL, Richard D. | CONCEPCION CAMPUS |
| 17 | GUYABANO-LEMON GUMMY CANDY COMPOSITION AND THE PROCESS OF MAKING THEREOF | 12021050390 | MINGUITO, Joram T. | CONCEPCION CAMPUS |
| 18 | SEAWEEDS BUTTER SPREAD COMPOSITION AND THE PROCESS MAKING THEREOF | 12021050391 | MINGUITO, Joram T. | CONCEPCION CAMPUS |
| 19 | SALUYOT (Corchorus Olitorius) LEAVES, CARROT (Daucus Carota) AND SQUASH (Cucurbita) LECHE FLAN COMPOSITION AND THE PROCESS OF MAKING THEREOF | 12021050448 | LAGUDA, Marilyn L. MINGUITO, Joram T. | CONCEPCION CAMPUS |
2020
| | TITLE | PATENT NO. | INVENTOR | CAMPUS |
| 1 | A SCAFFOLDING FOOTING | 12020050526 | DE LA CRUZ, Rosalie Grace S. | ESTANCIA |
| 2 | METHOD OF PREPARATION AND PRODUCTION OF BIVALVE MEAT WITH STARCHY ROOT VEGETABLE SOUP THEREOF | 12020050390 | BARGO, Irene A. DE LA CRUZ, Rosalie Grace S. MALONES, Julieta A. | ESTANCIA |
2019
| | TITLE | PATENT NO. | INVENTOR | CAMPUS |
| 1 | FOOTING MECHANISMS | 12019050285 | DELA CRUZ, Rosalie Grace S. | ESTANCIA |
Utility Model Applications
2023
|
| TITLE | UTILITY MODEL NO. | INVENTOR | CAMPUS |
| 1 | A METHOD OF PRODUCING LIME FROM DISCARDED EMPLTY SHELLS OF OYSTER(Castrostrea iredalei) , PECTEN (Decatopecten radula) and MANGROVE CLAM ( Anodontia edentula) | 22019000258 | HAPINAT, Hene L. | BATAD CAMPUS |
| 2 | A METHOD OF PRODUCING TEA FROM BLUE TERNATE (Clitoria termatea) FLOWER | 22019000256 | HAPINAT, Hene L. and MONTERO, Eva S. | BATAD CAMPUS |
| 3 | A METHOD OF PRODUCING SILAGO FISH TOCINO MIXED WITH POWDERED TURMERIC (cucumalonga) AND ANNATTO (Bixaorellana) AS NATURAL FOOD COLORANTS AND PRESERVATIVES | 22019000258 | HAPINAT, Hene L. | |
| 4 | A METHOD OF PRODUCING SILAGO FISH TOCINO MIXED WITH POWDERED TURMERIC (cucumalonga) AND ANNATTO (Bixaorellana) AS NATURAL FOOD COLORANTS AND PRESERVATIVES | 22019000258 | HAPINAT, Hene L. | BATAD CAMPUS |
| 5 | PORTABLE MANUAL REBAR BENDER | 22019000541 | CONFESOR, Jose Aaron B. | ESTANCIA CAMPUS |
2022
|
| TITLE | UTILITY MODEL NO. | INVENTOR | CAMPUS |
| 1 | A PROCESS OF PREPARING HONEY LEMON GRASS GARLIC PEAANUT SAUCE | 22022051266 | BACO, Michelle V. BACO, Jr., Ignie V. | ESTANCIA CAMPUS |
| 2 | A COMPOSITION OF HONEY LEMON GRASS GARLIC PEANUT SAUCE | 22022051267 | BACO, Michelle V. BACO, Jr., Ignie V. | ESTANCIA CAMPUS |
| 3 | Blue Peanut Butter Spread with Virgin Coconut Oil | 22022050292 | DELA CRUZ, Rosalie Grace S., CLARIZA-SAMUEL, Veminrose A., BELGICA, Rene Jun B. | Estancia Campus |
| 4 | A process of Preparing A Blue Peanut Butter with Virgin Coconut Oil | 22022050293 | DELA CRUZ, Rosalie Grace S., CLARIZA-SAMUEL, Veminrose A., BELGICA, Rene Jun B. | Estancia Campus |
| 5 | Dragon Fruit with Scallops Meat Omelette Composition | 22022-050387 | DELA CRUZ, Rosalie Grace S., ALIMEN, Ma. Cecilia D., ALIMEN, Rolando A. | Estancia Campus, University of San Agustin (Iloilo City), John B. Lacson Foundation Maritime University (Molo, Iloilo City) |
| 6 | A Process of Making a Dragon Fruit with Scallops Meat Omelette Composition | 22022-050386 | DELA CRUZ, Rosalie Grace S. ALIMEN, Ma. Cecilia D., ALIMEN, Rolando A. | Estancia Campus, University of San Agustin (Iloilo City), John B. Lacson Foundation Maritime University (Molo, Iloilo City) |
| 7 | A Process of Preparing a Turmeric Flavored Bamboo Shoots with Eucheuma Pickles | 22022-050498 | LIMSON, Marissa C., WENCESLAO, Jenny Rose V. | Estancia Campus |
| 8 | A Process of Preparing Instant Galangal (Alpinia Galanga) Tea | 22022-050203 | CHAVEZ, Raffy B. | Sara Campus |
| 9 | GINGER ( (Zingiber officinale) CUP CAKE | 22022050494 | ZALDARRIAGA, Mary Jean S. CHAVEZ, Girlie B., CHAVEZ, Raffy B., OFALLA, Matt Numer B., CASTOR, Teresita L. | Sara Campus |
| 10 | A Process of Preparing a Scallops Frilly Membrane Spring Roll | 22022050528 | BELGICA, Rene Jun B. | Estancia Campus |
| 11 | PROCESS OF PRODUCING RELIEF FOOD PACK OF LAND SNAIL “BALINGKUKO” (Ryssota otaheitana Ferussac 1821) WITH SWEET POTATO (Ipomea batatas) SOUP | 22022050493 | NAVARRO, John D PILLADO-NODERAMA, Rosario | AjuyCampus Sara Campus |
| 12 | A preparation of an environmentally friendly durable block | 22022050971 | DE LA CRUZ, Rosalie Grace S. | Estancia Campus |
| 13 | A composition of environmentally friendly block | 22022050962 | DE LA CRUZ, Rosalie Grace S. | Estancia Campus |
2021
|
| TITLE | UTILITY MODEL NO. | INVENTOR | CAMPUS |
| 1 | A PROCESS OF PREPARING A SEASONED POWDERED SCALLOP WITH POWDERED TARO CORMS | 22021050610 | BARGO, Irene A. DE LA CRUZ, Rosalie Grace S. MALONES, Julieta A. | ESTANCIA CAMPUS |
| 2 | A SCAFFOLDING FOOTING | 22021050897 | DE LA CRUZ, Rosalie Grace S. | ESTANCIA CAMPUS |
| 3 | 9 IN 1 INSTANT BLUE SALABAT | 22021051370 | DE LA CRUZ, Rosalie Grace S. BELGICA, Rene Jun B. BARGO, Irene A. LOPEZ, Mark Anthony P. | ESTANCIA CAMPUS |
| 4 | A PROCESS OF PREPARING A 9 IN 1 INSTANT BLUE SALABAT | 22021051371 | DE LA CRUZ, Rosalie Grace S. BELGICA, Rene Jun B. BARGO, Irene A. LOPEZ, Mark Anthony P. | ESTANCIA CAMPUS |
| 5 | A PROCESS OF PREPARING A SEASONED POWDERED SCALLOP WITH POWDERED TARO CORM | 22021050610 | DE LA CRUZ, Rosalie Grace S. BARGO, Irene A. MALONES, Julieta A. | ESTANCIA CAMPUS |
| 6 | A Seasoned Powdered Scallops With Powdered Taro Corm Soup | 22021050611 | BARGO, Irene A. DE LA CRUZ, Rosalie Grace S. MALONES, Julieta A. | ESTANCIA CAMPUS |
2019
|
| TITLE | UTILITY MODEL NO. | INVENTOR | CAMPUS |
| 1 | A METHOD OF PRODUCING LIME FROM DISCARDED EMPLTY SHELLS OF OYSTER(Castrostrea iredalei) , PECTEN (Decatopecten radula) and MANGROVE CLAM ( Anodontia edentula) | 22019000258 | HAPINAT, Hene L. | BATAD CAMPUS |
| 2 | A METHOD OF PRODUCING TEA FROM BLUE TERNATE (Clitoria termatea) FLOWER | 22019000256 | HAPINAT, Hene L. and MONTERO, Eva S. | BATAD CAMPUS |
| 3 | A METHOD OF PRODUCING SILAGO FISH TOCINO MIXED WITH POWDERED TURMERIC (cucumalonga) AND ANNATTO (Bixaorellana) AS NATURAL FOOD COLORANTS AND PRESERVATIVES | 22019000258 | HAPINAT, Hene L. | |
| 4 | A METHOD OF PRODUCING SILAGO FISH TOCINO MIXED WITH POWDERED TURMERIC (cucumalonga) AND ANNATTO (Bixaorellana) AS NATURAL FOOD COLORANTS AND PRESERVATIVES | 22019000258 | HAPINAT, Hene L. | BATAD CAMPUS |
| 5 | PORTABLE MANUAL REBAR BENDER | 22019000541 | CONFESOR, Jose Aaron B. | ESTANCIA CAMPUS |
Utility Model Grant
2021
| | TITLE | PATENT NO. | MAKER/AUTHOR | CAMPUS |
| 1 | A PROCESS OF PREPARING A SEASONED POWDERED SCALLOP WITH POWDERED TARO CORM | 22021050610 | DE LA CRUZ, Rosalie Grace S. BARGO, Irene A. MALONES, Julieta A. | ESTANCIA CAMPUS |
| 2 | A PROCESS OF PREPARING A 9 IN 1 INSTANT BLUE SALABAT | 22021051371 | DE LA CRUZ, Rosalie Grace S. BELGICA, Rene Jun B. BARGO, Irene A. LOPEZ, Mark Anthony P. | ESTANCIA CAMPUS |
| 3 | 9 IN 1 INSTANT BLUE SALABAT | 22021051370 | DE LA CRUZ, Rosalie Grace S. BELGICA, Rene Jun B. BARGO, Irene A. LOPEZ, Mark Anthony P. | ESTANCIA CAMPUS |
| 4 | A SCAFFOLDING FOOTING | 22021050897 | DE LA CRUZ, Rosalie Grace S. | ESTANCIA CAMPUS |
| 5 | A Seasoned Powdered Scallops With Powdered Taro Corm Soup | 22021050611 | BARGO, Irene A. DE LA CRUZ, Rosalie Grace S. MALONES, Julieta A. | ESTANCIA CAMPUS |
2019
| | TITLE | PATENT NO. | MAKER/AUTHOR | CAMPUS |
| 1 | PORTABLE MANUAL REBAR BENDER | 22019000541 | CONFESOR, Jose Aaron B. | ESTANCIA CAMPUS |
| 2 | PROCESS OF PRODUCING COOKIES WITH ROASTED BROWN RICE (ORYZA SATIVA) POWDER AND MALUNGGAY (MORINGA OLEIFERA) LEAVES | 22019001158 | NAVARRO, John D. | AJUY CAMPUS |
| 3 | A METHOD OF PRODUCING LIME FROM DISCARDED EMPLTY SHELLS OF OYSTER(Castrostrea iredalei) , PECTEN (Decatopecten radula) and MANGROVE CLAM ( Anodontia edentula) | 22019000258 | HAPINAT, Hene L. | BATAD CAMPUS |
| 4 | A METHOD OF PRODUCING TEA FROM BLUE TERNATE (Clitoria termatea) FLOWER | 22019000256 | HAPINAT, Hene L. and MONTERO, Eva S. | BATAD CAMPUS |
| 5 | A METHOD OF PRODUCING SILAGO FISH TOCINO MIXED WITH POWDERED TURMERIC (cucumalonga) AND ANNATTO (Bixaorellana) AS NATURAL FOOD COLORANTS AND PRESERVATIVES | 22019000258 | HAPINAT, Hene L. | BATAD CAMPUS |
| 6 | A METHOD OF PRODUCING SILAGO FISH TOCINO MIXED WITH POWDERED TURMERIC (cucumalonga) AND ANNATTO (Bixaorellana) AS NATURAL FOOD COLORANTS AND PRESERVATIVES | 22019000258 | HAPINAT, Hene L. | BATAD CAMPUS |
Registered Utility Model
2022
| | TITLE | UTILITY MODEL NO. | MAKER | CAMPUS |
| 1 | A PROCESS OF PREPARING INSTANT GALANGAL (Alpinia galanga) TEA | 2/2022/050203 | CHAVEZ, Raffy B. | SARA CAMPUS |
| 2 | Blue Peanut Butter Spread With Virgin Coconut Oil | 2/2022/050292 | BELGICA, Rene Jun B. DE LA CRUZ, Rosalie Grace S. CLARIZA-SAMUEL, Veminrose A. | ESTANCIA CAMPUS |
| 3 | A PROCESS OF PREPARING A DRAGON FRUIT WITH SCALLOPS MEAT OMELETTE | 2/2022/050386 | DE LA CRUZ, Rosalie Grace S. ALIMEN, Rolando ALIMEN, Cecile D. | NISU ESTANCIA CAMPUS JOHN B LACSON UNIVERSITY OF SAN AGUSTIN |
| 4 | DRAGON FRUIT WITH SCALLOPS MEAT OMELETTE COMPOSITION | 2/2022/050387 | DE LA CRUZ, Rosalie Grace S. ALIMEN, Rolando ALIMEN, Cecile D. | NISU ESTANCIA CAMPUS JOHN B LACSON UNIVERSITY OF SAN AGUSTIN |
| 5 | GINGER (Zingiber officinale) CUP CAKE | 2/2022/050494 | CHAVEZ, Raffy CHAVEZ, Girlie CASTOR, Teresita OFALLA, Matt ZALDELRIAGA, Mary Jane | SARA CAMPUS |
| 6 | A PROCESS OF PREPARING A TURMERIC FLAVORED BAMBOO SHOOTS WITH EUCHEUMA PICKLES | 2/2022/050498 | LIMSON, Marissa WENCESLAO, Jenny Rose | ESTANCIA CAMPUS |
| 7 | A SCALLOPS FRILLY MEMBRANE SPRING ROLL | 2/2022/050527 | BELGICA, Rene Jun B. | ESTANCIA CAMPUS |
Industrial Design
2023
| | TITLE | PATENT NO. | INVENTOR | CAMPUS |
| 1 | PORTABLE MANUAL REBAR BENDER | 32023050108 | CONFESOR, Jose Aaron B. | ESTANCIA CAMPUS |
Copyright
2023
| | TITLE | CERTIFICATE NUMBER | AUTHOR | CAMPUS |
| 1 | THE ORPHAN’S ADVENTURE IN ATLANTIS | 2023-00700-A | Gilbert C. Biñas | Batad Campus |
| 2 | AGAINST ALL ODDS: THE INSPIRING JOURNEY OF A WORKING STUDENT NAMED ALONG | 2023-00796-A | Gilbert C. Biñas | Batad Campus |
| 3 | LONELY JOURNEYS: TALES OF HARDSHIP AND RESILIENCE ON A CERES BUS | 2023-00914-A | Gilbert C. Biñas | Batad Campus |
| 4 | CONCEPCION DAYAWUN KA | 2023-00658-F | Alden M. Asis | Concepcion |
| 5 | ULOLOPOD KITA (NIPSC ALUMNI HYMN) | 2023-00879-F | Alden M. Asis | Concepcion |
| 6 | MGA NANARI-SARI NGA HILIKUTON SA MATHEMATICS 2 | 2023-01003-A | Maria Carol M. Abenir | Concepcion |
| 7 | DOES A CORAL REEF ENHANCE THE PRODUCTIVITY OF ITS SURROUNDING WATERS? | 2023-00795-A | Christen P. Peñafiel | Estancia |
| 8 | APPLICATION OF GEOGRAPHIC INFORMATION SYSTEM (GIS) IN FISHERIES | 2023-00919-C | Christen P. Peñafiel | Estancia |
| 9 | LABORATORY MANUAL ON ICHTHYOLOGY | 2023-00918-A | Christen P. Peñafiel | Estancia |
2022
| | TITLE | CERTIFICATE NUMBER | AUTHOR | CAMPUS |
| 1 | CULTURALLY RELEVANT SUPPLEMENTAL VIDEO LEARNING MATERIAL IN HINDRANCES OF COMMUNICATION | 2022-03361-L | Marieth Flor M. Bernardez, Mark Ronar G. Galagala, Bon Eric A. Besonia Sheila Mae Espora | Estancia |
| 2 | INFOGRAPHICS AS A CULTURALLY RELEVANT SUPPLEMENTAL LEARNING MATERIAL IN TEACHING INTRODUCTION TO COMMUNICATION | 2022-03228-A | Mark Ronar G. Galagala, Marieth Flor M. Bernardez, Bon Eric A. Besonia Sheila Mae Espora | Estancia |
| 3 | A COMPILATION OF CULTURALLY RELEVANT COMICS OF MODELS OF COMMUNICATION | 2022-03236-A | Shiela Mae H. Espora, Marieth Flor M. Bernardez, Bon Eric A. Besonia Mark Ronar G. Galagala | Estancia |
| 4 | MGA PALAMANGKUTANON NAHANUNGOD SA CIGUATERA POISONING | 2022-03370-A | Ma. Connie G. Fajardo | Estancia |