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CORC

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Process Analysis of Mulberry (Morus alba) Leaf Extract Encapsulation: Effects of Spray Drying Conditions on Bioactive Encapsulated Powder Quality 期刊论文
FOOD AND BIOPROCESS TECHNOLOGY, 2019, 卷号: 12, 期号: 1, 页码: 122-146
作者:  Tchabo, William[1];  Ma, Yongkun[2];  Kaptso, Giscard Kuate[3];  Kwaw, Emmanuel[4];  Cheno, Rosine Wafo[5]
收藏  |  浏览/下载：11/0  |  提交时间：2019/12/24
A MATRIX INEQUALITY FOR POSITIVE DOUBLE JOHN DECOMPOSITION 期刊论文
MATHEMATICAL INEQUALITIES & APPLICATIONS, 2018, 卷号: 21, 页码: 715-720
作者:  Ma, Lulu[1];  Hou, Lei[2]
收藏  |  浏览/下载：3/0  |  提交时间：2019/04/22
Chemical Mass Shifts in a Digital Linear Ion Trap as Analytical Identity of o-, m-, and p-Xylene 期刊论文
JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY, 2018, 卷号: 29, 页码: 1386-1393
作者:  Sun, Lulu[1];  Xue, Bing[2];  Huang, Zhengxu[3];  Cheng, Ping[4];  Ma, Li[5]
收藏  |  浏览/下载：3/0  |  提交时间：2019/04/24
Chemical Mass Shifts in a Digital Linear Ion Trap as Analytical Identity of o-, m-, and p-Xylene 期刊论文
2018, 卷号: 29, 期号: 7, 页码: 1386
作者:  Sun, Lulu[1];  Xue, Bing[2];  Huang, Zhengxu[1];  Cheng, Ping[3];  Ma, Li[1]
收藏  |  浏览/下载：2/0  |  提交时间：2019/12/13
Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf 期刊论文
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 卷号: 21, 期号: 1, 页码: 717-732
作者:  Tchabo, William[1];  Ma, Yongkun[2];  Kwaw, Emmanuel[3];  Xiao, Lulu[4];  Wu, Meng[5]
收藏  |  浏览/下载：20/0  |  提交时间：2019/12/24
Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice 期刊论文
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 卷号: 21, 期号: 1, 页码: 228-243
作者:  Kwaw, Emmanuel[1];  Ma, Yongkun[2];  Tchabo, William[3];  Apaliya, Maurice Tibiru[4];  Sackey, Augustina Sackle[5]
收藏  |  浏览/下载：9/0  |  提交时间：2019/12/24
Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes 期刊论文
FOOD CHEMISTRY, 2018, 卷号: 239, 页码: 470-477
作者:  Tchabo, William[1];  Ma, Yongkun[2];  Kwaw, Emmanuel[3];  Zhang, Haining[4];  Xiao, Lulu[5]
收藏  |  浏览/下载：3/0  |  提交时间：2019/12/24
Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice 期刊论文
LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 卷号: 92, 页码: 61-66
作者:  Kwaw, Emmanuel[1];  Ma, Yongkun[2];  Tchabo, William[3];  Apaliya, Maurice Tibiru[4];  Sackey, Augustina Sackle[5]
收藏  |  浏览/下载：6/0  |  提交时间：2019/12/24
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice 期刊论文
FOOD CHEMISTRY, 2018, 卷号: 250, 页码: 148-154
作者:  Kwaw, Emmanuel[1];  Ma, Yongkun[2];  Tchabo, William[3];  Apaliya, Maurice Tibiru[4];  Wu, Meng[5]
收藏  |  浏览/下载：4/0  |  提交时间：2019/12/24
Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice 期刊论文
FOOD BIOSCIENCE, 2018, 卷号: 24, 页码: 17-25
作者:  Kwaw, Emmanuel[1];  Ma, Yongkun[2];  Tchabo, William[3];  Sackey, Augustina Sackle[4];  Apaliya, Maurice Tibiru[5]
收藏  |  浏览/下载：6/0  |  提交时间：2019/12/24

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