Yongkun Ma

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

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

Purification and a molecular docking study of α-glucosidase-inhibitory peptides from a soybean protein hydrolysate with ultrasonic pretreatment

Mingzhu Jiang, Hui Yan, Ronghai He et al. · European Food Research and Technology · 2018 · 79 citations

Biochemistry, Ultrasonic Pretreatment, Natural Sciences +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