William Tchabo

William Tchabo

Zhejiang Gongshang University - Hangzhou / China
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 682251
浙江工商大学
person_outline William Tchabo's MOST POPULAR ARTICLES
1-) Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juiceE Kwaw, Y Ma, W Tchabo, MT Apaliya, M Wu, AS Sackey, L Xiao, ...Food chemistry 250, 148-154, 20181952018
2-) Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodologyW Tchabo, Y Ma, FN Engmann, H ZhangIndustrial Crops and Products 63, 214-225, 2015892015
3-) 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 MaJournal of food biochemistry 43 (5), e12832, 2019612019
4-) Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juiceE Kwaw, Y Ma, W Tchabo, MT Apaliya, AS Sackey, M Wu, L XiaoLwt 92, 61-66, 2018772018
5-) Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leafW Tchabo, Y Ma, E Kwaw, L Xiao, M Wu, M T. ApaliyaInternational Journal of Food Properties 21 (1), 717-732, 2018662018