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Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juiceEmmanuel Kwaw, Meng Hu, Yongkun Ma 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, Augustina Sackle Sackey 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, Yongkun Ma 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, Yongkun Ma et al.|Food Bioscience|2018Cited by 53