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 · 484 citations

Agriculture, Food Science, Microbiology +17

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 · 129 citations

Agriculture, Biochemistry, Food Science +17

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

Life Sciences, Biochemistry, Food Science +12

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 · 85 citations

Agriculture, Food Science, Microbiology +16

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 · 72 citations

Agriculture, Food Science, Food Chemistry +16