Turkson Antwi Boasiako

Tri-cultured lactic-acetic acid co-fermentation improves stored jujube puree functionality, physicochemical, volatile compounds, and sensory characteristics

Turkson Antwi Boasiako, Aregbe Afusat Yinka, Yuqing Xiong et al. · Food Bioscience · 2023 · 26 citations

Agriculture, Food Science, Microbiology +17

Impact of fermentation through synergistic effect of different lactic acid bacteria (mono and co-cultures) on metabolic and sensorial profile of mulberry juice

Sanabil Yaqoob, Aysha Imtiaz, Kanza Aziz Awan et al. · Journal of Food Measurement & Characterization · 2024 · 16 citations

Agriculture, Food Science, Microbiology +17

Synergistic effects of lactobacillus strains and Acetobacter pasteurianus on jujube puree's product functionality and quality

Turkson Antwi Boasiako, John‐Nelson Ekumah, Sanabil Yaqoob et al. · Heliyon · 2024 · 12 citations · Full text

Agriculture, Food Science, Microbiology +16

Innovative Bicultured Lactic–Acetic Acid Co-fermentation Improves Jujube Puree’s Functionality and Volatile Compounds

Turkson Antwi Boasiako, Yuqing Xiong, Isaac Duah Boateng et al. · Fermentation · 2024 · 12 citations · Full text

Agriculture, Food Science, Microbiology +16

Enzymatic catalytic dynamics of lactic-acetic acid co-fermentation: Effect of cellulase on the physicochemical, phytochemicals, volatiles, and antioxidant activity of jujube puree extracts

Turkson Antwi Boasiako, F. J. Hua, Yuqing Xiong et al. · Industrial Crops and Products · 2024 · 11 citations

Agriculture, Biochemistry, Food Science +17