Global soil distribution, dietary access routes, bioconversion mechanisms and the human health significance of selenium: A reviewJohn‐Nelson Ekumah, Jie Hu, Shengmei Ma et al.|Food Bioscience|2021Cited by 65
Bioconversion of agro-food industrial wastes into value-added peptides by a Bacillus sp. Mutant through solid-state fermentationJamila A. Tuly, Haile Ma, Hossain M. Zabed et al.|Bioresource Technology|2021Cited by 47
Tracking the dynamic changes of a flavor, phenolic profile, and antioxidant properties of <i>Lactiplantibacillus plantarum</i>‐ and <i>Saccharomyces cerevisiae</i>‐fermented mulberry wineJie Hu, Yongkun Ma, Annadurai Vinothkanna et al.|Food Science & Nutrition|2021Cited by 40
Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wineJohn‐Nelson Ekumah, Nana Adwoa Johnson Nkuma, Nelson Dzidzorgbe Kwaku Akpabli‐Tsigbe et al.|LWT|2021Cited by 35
Impact of sonication on slurry shear -thinning of protein from sea cucumber (Apostichopus japonicus): Proteolytic reaction kinetics, thermodynamics, and conformational modificationJanet Quaisie, Nianzhen Sun, Haile Ma et al.|Innovative Food Science & Emerging Technologies|2021Cited by 32