Emmanuel Kwaw

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Emmanuel Kwaw, Yongkun Ma, William Tchabo et al. · Food Chemistry · 2018 · 454 citations

Color Attributes, Polyphenolics, Food Bioactive Compound +9

Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice

Emmanuel Kwaw, Yongkun Ma, William Tchabo et al. · Journal of Food Measurement & Characterization · 2017 · 78 citations

Food Chemistry, Fermentation Parameters, Food Fermentation +9

Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice

Emmanuel Kwaw, Yongkun Ma, William Tchabo et al. · LWT · 2018 · 71 citations

Light Treatments, Polyphenolics, Antioxidant Activities +5

Hanseniaspora uvarum enhanced with trehalose induced defense-related enzyme activities and relative genes expression levels against Aspergillus tubingensis in table grapes

Maurice Tibiru Apaliya, Hongyin Zhang, Qiya Yang et al. · Postharvest Biology and Technology · 2017 · 68 citations

Biology, Plant Immunity, Biosynthesis +9

Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf

William Tchabo, Yongkun Ma, Emmanuel Kwaw et al. · International Journal of Food Properties · 2018 · 57 citations · Full text

Powder Ratio, Polyphenolics, Food Bioactive Compound +11