William Tchabo

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

Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant activity of dried ginger slices

Richard Osae, Cunshan Zhou, Baoguo Xu et al. · Journal of Food Biochemistry · 2019 · 124 citations

Food Chemistry, Food Bioactive Compound, Dried Ginger Slices +11

Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodology

William Tchabo, Yongkun Ma, Felix Narku Engmann et al. · Industrial Crops and Products · 2014 · 102 citations

Bioassay-guided Isolation, Response Surface Methodology, Medicine +8

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