| Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice E Kwaw, Y Ma, W Tchabo, MT Apaliya, M Wu, AS Sackey, L Xiao, ... Food chemistry 250, 148-154, 2018 | 366 | 2018 |
| Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodology W Tchabo, Y Ma, FN Engmann, H Zhang Industrial Crops and Products 63, 214-225, 2015 | 117 | 2015 |
| Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant … R Osae, C Zhou, B Xu, W Tchabo, HE Tahir, AT Mustapha, H Ma Journal of food biochemistry 43 (5), e12832, 2019 | 92 | 2019 |
| Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice E Kwaw, Y Ma, W Tchabo, MT Apaliya, AS Sackey, M Wu, L Xiao Lwt 92, 61-66, 2018 | 67 | 2018 |
| Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf W Tchabo, Y Ma, E Kwaw, L Xiao, M Wu, M T. Apaliya International Journal of Food Properties 21 (1), 717-732, 2018 | 61 | 2018 |
| Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice E Kwaw, Y Ma, W Tchabo, MT Apaliya, L Xiao, X Li, M Hu Journal of Food Measurement and Characterization 11, 1462-1473, 2017 | 60 | 2017 |
| Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (Moraceae nigra) Juice FN Engmann, Y Ma, W Tchabo, H Ma Journal of food processing and preservation 39 (6), 854-862, 2015 | 50 | 2015 |
| Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice E Kwaw, Y Ma, W Tchabo, AS Sackey, MT Apaliya, L Xiao, M Wu, ... Food bioscience 24, 17-25, 2018 | 41 | 2018 |
| Effects of ultrasound, high pressure, and manosonication processes on phenolic profile and antioxidant properties of a sulfur dioxide-free mulberry (Morus nigra) wine W Tchabo, Y Ma, E Kwaw, H Zhang, X Li, NA Afoakwah Food and Bioprocess Technology 10, 1210-1223, 2017 | 41 | 2017 |
| Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques W Tchabo, Y Ma, E Kwaw, H Zhang, L Xiao, HE Tahir Food chemistry 232, 89-97, 2017 | 30 | 2017 |
| Nonthermal pretreatments enhances drying kinetics and quality properties of dried ginger (Zingiber officinale Roscoe) slices R Osae, C Zhou, B Xu, W Tchabo, E Bonah, EA Alenyorege, H Ma Journal of food process engineering 42 (5), e13117, 2019 | 28 | 2019 |
| Rapid measurement of total polyphenols content in cocoa beans by data fusion of NIR spectroscopy and electronic tongue X Huang, E Teye, LK Sam-Amoah, F Han, L Yao, W Tchabo Analytical methods 6 (14), 5008-5015, 2014 | 28 | 2014 |
| Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinale Roscoe) Slices from Two Geographical Locations R Osae, C Zhou, RN Alolga, B Xu, W Tchabo, E Bonah, EA Alenyorege, ... Journal of food science 84 (10), 2847-2858, 2019 | 27 | 2019 |
| Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice E Kwaw, Y Ma, W Tchabo, MT Apaliya, AS Sackey, M Wu, L Xiao International journal of food properties 21 (1), 213-228, 2018 | 27 | 2018 |
| Optimization of osmosonication pretreatment of ginger (Zingiber officinale Roscoe) using response surface methodology: Effect on antioxidant activity, enzyme … R Osae, C Zhou, W Tchabo, B Xu, E Bonah, EA Alenyorege, H Ma Journal of food process engineering 42 (6), e13218, 2019 | 25 | 2019 |
| Process Analysis of Mulberry (Morus alba) Leaf Extract Encapsulation: Effects of Spray Drying Conditions on Bioactive Encapsulated Powder Quality W Tchabo, Y Ma, GK Kaptso, E Kwaw, RW Cheno, L Xiao, R Osae, M Wu, ... Food and bioprocess technology 12, 122-146, 2019 | 25 | 2019 |
| Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal … W Tchabo, Y Ma, E Kwaw, H Zhang, L Xiao, MT Apaliya Food chemistry 239, 470-477, 2018 | 22 | 2018 |
| Leuconostoc mesenteroides subsp. mesenteroides LB7 isolated from apple surface inhibits P. expansum in vitro and reduces patulin in fruit juices GLN Ngea, Q Yang, W Tchabo, R Castoria, X Zhang, H Zhang International Journal of Food Microbiology 339, 109025, 2021 | 21 | 2021 |
| Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine W Tchabo, Y Ma, E Kwaw, H Zhang, X Li Journal of the Institute of Brewing 123 (1), 151-158, 2017 | 20 | 2017 |
| Proteomics profile of Hanseniaspora uvarum enhanced with trehalose involved in the biocontrol efficacy of grape berry MT Apaliya, Q Yang, H Zhang, X Zheng, L Zhao, X Zhang, E Kwaw, ... Food chemistry 274, 907-914, 2019 | 19 | 2019 |
