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科研机构
江苏大学 [23]
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期刊论文 [23]
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2019 [2]
2018 [8]
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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
Spray drying
Mulberry leaf
Encapsulation
Sodium carboxymethyl cellulose
Maltodextrin
Proteomics profile of Hanseniaspora uvarum enhanced with trehalose involved in the biocontrol efficacy of grape berry
期刊论文
FOOD CHEMISTRY, 2019, 卷号: 274, 页码: 907-914
作者:
Apaliya, Maurice Tibiru[1]
;
Yang, Qiya[2]
;
Zhang, Hongyin[3]
;
Zheng, Xiangfeng[4]
;
Zhao, Lina[5]
收藏
  |  
浏览/下载:9/0
  |  
提交时间:2019/12/24
Gene ontology
Defense response
Efficacy
proteome
Vitis vinifera
Biocontrol
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
Mulberry leaf
Bioactive components
Antiradical capacity
Water extraction
Optimization
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
Fermentation
Influence
Lactic acid bacteria
Mulberry
Pasteurization
Pulsed light
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
Mulberry
High pressure
Ultrasound
Manosonication
Color
Phenolics
Wine
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
Mulberry
Pulsed light
Ultrasonication
Beverage
Antiradical activity
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
Mulberry juice
Lactic acid bacteria
Fermentation
Health property
Carrier Effects on the Chemical and Physical Properties of Freeze-Dried Encapsulated Mulberry Leaf Extract Powder
期刊论文
ACTA CHIMICA SLOVENICA, 2018, 卷号: 65, 期号: 4, 页码: 823-835
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
Freeze drying
mulberry leaf
encapsulation
sodium carboxymethyl cellulose
maltodextrin
Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment
期刊论文
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 卷号: 12, 期号: 3, 页码: 1763-1771
作者:
Kwaw, Emmanuel[1]
;
Tchabo, William[2]
;
Ma, Yongkun[3]
;
Apaliya, Maurice Tibiru[4]
;
Sackey, Augustina Sackle[5]
收藏
  |  
浏览/下载:3/0
  |  
提交时间:2019/12/24
Mulberry juice
Shelflife
Polyphenol
Antioxidant activity
Non-thermal pasteurization
Chromatic parameter
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
Morus nigra
Anthocyanins
Sonication
Lactic acid bacteria
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