Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juiceEmmanuel Kwaw, Haroon Elrasheid Tahir, Meng Wu et al.|Food Chemistry|2018Cited by 481
Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juiceEmmanuel Kwaw, Meng Hu, Maurice Tibiru Apaliya et al.|Journal of Food Measurement & Characterization|2017Cited by 84
Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juiceEmmanuel Kwaw, Maurice Tibiru Apaliya, William Tchabo et al.|LWT|2018Cited by 71
Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leafWilliam Tchabo, Maurice Tibiru Apaliya, Emmanuel Kwaw et al.|International Journal of Food Properties|2018Cited by 57
Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juiceEmmanuel Kwaw, Frederick Sarpong, Maurice Tibiru Apaliya et al.|Food Bioscience|2018Cited by 53