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William Tchabo
William Tchabo
School of Food Science & Biotechnology , Zhejiang Gongshang University
Verified email at zjgsu.edu.cn - Homepage
Title
Cited by
Cited by
Year
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
E Kwaw, Y Ma, W Tchabo, MT Apaliya, M Wu, AS Sackey, L Xiao, ...
Food chemistry 250, 148-154, 2018
1952018
Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodology
W Tchabo, Y Ma, FN Engmann, H Zhang
Industrial Crops and Products 63, 214-225, 2015
892015
Effects of ultrasound, osmotic dehydration, and osmosonication pretreatments on bioactive compounds, chemical characterization, enzyme inactivation, color, and antioxidant …
R Osae, C Zhou, B Xu, W Tchabo, HE Tahir, AT Mustapha, H Ma
Journal of food biochemistry 43 (5), e12832, 2019
622019
Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice
E Kwaw, Y Ma, W Tchabo, MT Apaliya, AS Sackey, M Wu, L Xiao
LWT 92, 61-66, 2018
402018
Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf
W Tchabo, Y Ma, E Kwaw, L Xiao, M Wu, M T. Apaliya
International Journal of Food Properties 21 (1), 717-732, 2018
392018
Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice
E Kwaw, Y Ma, W Tchabo, MT Apaliya, L Xiao, X Li, M Hu
Journal of Food Measurement and Characterization 11 (3), 1462-1473, 2017
372017
Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (Moraceae nigra) Juice
FN Engmann, Y Ma, W Tchabo, H Ma
Journal of Food Processing and Preservation 39 (6), 854-862, 2015
352015
Effects of ultrasound, high pressure, and manosonication processes on phenolic profile and antioxidant properties of a sulfur dioxide-free mulberry (Morus nigra) wine
W Tchabo, Y Ma, E Kwaw, H Zhang, X Li, NA Afoakwah
Food and Bioprocess Technology 10 (7), 1210-1223, 2017
292017
Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice
E Kwaw, Y Ma, W Tchabo, AS Sackey, MT Apaliya, L Xiao, M Wu, ...
Food bioscience 24, 17-25, 2018
262018
Rapid measurement of total polyphenols content in cocoa beans by data fusion of NIR spectroscopy and electronic tongue
X Huang, E Teye, LK Sam-Amoah, F Han, L Yao, W Tchabo
Analytical Methods 6 (14), 5008-5015, 2014
262014
Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques
W Tchabo, Y Ma, E Kwaw, H Zhang, L Xiao, HE Tahir
Food chemistry 232, 89-97, 2017
232017
Nonthermal pretreatments enhances drying kinetics and quality properties of dried ginger (Zingiber officinale Roscoe) slices
R Osae, C Zhou, B Xu, W Tchabo, E Bonah, EA Alenyorege, H Ma
Journal of Food Process Engineering 42 (5), e13117, 2019
212019
Effects of Various Nonthermal Pretreatments on the Physicochemical Properties of Dried Ginger (Zingiber officinale Roscoe) Slices from Two Geographical Locations
R Osae, C Zhou, RN Alolga, B Xu, W Tchabo, E Bonah, EA Alenyorege, ...
Journal of food science 84 (10), 2847-2858, 2019
192019
Optimization of osmosonication pretreatment of ginger (Zingiber officinale Roscoe) using response surface methodology: Effect on antioxidant activity, enzyme …
R Osae, C Zhou, W Tchabo, B Xu, E Bonah, EA Alenyorege, H Ma
Journal of Food Process Engineering 42 (6), e13218, 2019
182019
Process analysis of mulberry (Morus alba) leaf extract encapsulation: Effects of spray drying conditions on bioactive encapsulated powder quality
W Tchabo, Y Ma, GK Kaptso, E Kwaw, RW Cheno, L Xiao, R Osae, M Wu, ...
Food and Bioprocess Technology 12 (1), 122-146, 2019
182019
Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice
E Kwaw, Y Ma, W Tchabo, MT Apaliya, AS Sackey, M Wu, L Xiao
International Journal of Food Properties 21 (1), 213-228, 2018
162018
Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine
W Tchabo, Y Ma, E Kwaw, H Zhang, X Li
Journal of the Institute of Brewing 123 (1), 151-158, 2017
162017
Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal …
W Tchabo, Y Ma, E Kwaw, H Zhang, L Xiao, MT Apaliya
Food chemistry 239, 470-477, 2018
142018
Assessment of antioxidant properties, instrumental and sensory aroma profile of red and white Karkade/Roselle (Hibiscus sabdariffa L.)
HE Tahir, Z Xiaobo, AA Mariod, GK Mahunu, MAY Abdualrahman, ...
Journal of Food Measurement and Characterization 11 (4), 1559-1568, 2017
142017
Proteomics profile of Hanseniaspora uvarum enhanced with trehalose involved in the biocontrol efficacy of grape berry
MT Apaliya, Q Yang, H Zhang, X Zheng, L Zhao, X Zhang, E Kwaw, ...
Food chemistry 274, 907-914, 2019
122019
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