Effects of Ultrasound, High Pressure, and Manosonication Processes on Phenolic Profile and Antioxidant Properties of a Sulfur Dioxide-Free Mulberry (Morus nigra) Wine
William Tchabo(Jiangsu University), Newlove Akowuah Afoakwah(Jiangsu University), Emmanuel Kwaw(Jiangsu University), Haining Zhang(Qingdao University), Yongkun Ma(Jiangsu University), Xi Li(Jiangsu University)
Cited by 50
Related Papers
Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice
|Food Chemistry|2018|481
Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodology
|Industrial Crops and Products|2014|102
Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice
|Journal of Food Measurement & Characterization|2017|84
Purification and a molecular docking study of α-glucosidase-inhibitory peptides from a soybean protein hydrolysate with ultrasonic pretreatment
|European Food Research and Technology|2018|82