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浏览/检索结果: 共18条，第1-10条 帮助 已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Process Analysis of Mulberry (Morus alba) Leaf Extract Encapsulation: Effects of Spray Drying Conditions on Bioactive Encapsulated Powder Quality 期刊论文 FOOD AND BIOPROCESS TECHNOLOGY, 2019, 卷号: 12, 期号: 1, 页码: 122-146 作者:  Tchabo, William[1];  Ma, Yongkun[2];  Kaptso, Giscard Kuate[3];  Kwaw, Emmanuel[4];  Cheno, Rosine Wafo[5] 收藏  |  浏览/下载：11/0  |  提交时间：2019/12/24 Spray drying  Mulberry leaf  Encapsulation  Sodium carboxymethyl cellulose  Maltodextrin   Proteomics profile of Hanseniaspora uvarum enhanced with trehalose involved in the biocontrol efficacy of grape berry 期刊论文 FOOD CHEMISTRY, 2019, 卷号: 274, 页码: 907-914 作者:  Apaliya, Maurice Tibiru[1];  Yang, Qiya[2];  Zhang, Hongyin[3];  Zheng, Xiangfeng[4];  Zhao, Lina[5] 收藏  |  浏览/下载：9/0  |  提交时间：2019/12/24 Gene ontology  Defense response  Efficacy  proteome  Vitis vinifera  Biocontrol   Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf 期刊论文 INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 卷号: 21, 期号: 1, 页码: 717-732 作者:  Tchabo, William[1];  Ma, Yongkun[2];  Kwaw, Emmanuel[3];  Xiao, Lulu[4];  Wu, Meng[5] 收藏  |  浏览/下载：20/0  |  提交时间：2019/12/24 Mulberry leaf  Bioactive components  Antiradical capacity  Water extraction  Optimization   Exogenous trehalose enhanced the biocontrol efficacy of Hanseniaspora uvarum against grape berry rots caused by Aspergillus tubingensis and Penicillium commune 期刊论文 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2018, 卷号: 98, 期号: 12, 页码: 4665-4672 作者:  Apaliya, Maurice Tibiru[1];  Zhang, Hongyin[2];  Zheng, Xiangfeng[3];  Yang, Qiya[4];  Mahunu, Gustav K.[5] 收藏  |  浏览/下载：9/0  |  提交时间：2019/12/24 Aspergillus tubingensis M1  spore germination  biocontrol  mycotoxin  microbial antagonist trehalose   Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice 期刊论文 INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2018, 卷号: 21, 期号: 1, 页码: 228-243 作者:  Kwaw, Emmanuel[1];  Ma, Yongkun[2];  Tchabo, William[3];  Apaliya, Maurice Tibiru[4];  Sackey, Augustina Sackle[5] 收藏  |  浏览/下载：9/0  |  提交时间：2019/12/24 Fermentation  Influence  Lactic acid bacteria  Mulberry  Pasteurization  Pulsed light   Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes 期刊论文 FOOD CHEMISTRY, 2018, 卷号: 239, 页码: 470-477 作者:  Tchabo, William[1];  Ma, Yongkun[2];  Kwaw, Emmanuel[3];  Zhang, Haining[4];  Xiao, Lulu[5] 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/24 Mulberry  High pressure  Ultrasound  Manosonication  Color  Phenolics  Wine   Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice 期刊论文 LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 卷号: 92, 页码: 61-66 作者:  Kwaw, Emmanuel[1];  Ma, Yongkun[2];  Tchabo, William[3];  Apaliya, Maurice Tibiru[4];  Sackey, Augustina Sackle[5] 收藏  |  浏览/下载：6/0  |  提交时间：2019/12/24 Mulberry  Pulsed light  Ultrasonication  Beverage  Antiradical activity   Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice 期刊论文 FOOD CHEMISTRY, 2018, 卷号: 250, 页码: 148-154 作者:  Kwaw, Emmanuel[1];  Ma, Yongkun[2];  Tchabo, William[3];  Apaliya, Maurice Tibiru[4];  Wu, Meng[5] 收藏  |  浏览/下载：4/0  |  提交时间：2019/12/24 Mulberry juice  Lactic acid bacteria  Fermentation  Health property   Carrier Effects on the Chemical and Physical Properties of Freeze-Dried Encapsulated Mulberry Leaf Extract Powder 期刊论文 ACTA CHIMICA SLOVENICA, 2018, 卷号: 65, 期号: 4, 页码: 823-835 作者:  Tchabo, William[1];  Ma, Yongkun[2];  Kaptso, Giscard Kuate[3];  Kwaw, Emmanuel[4];  Cheno, Rosine Wafo[5] 收藏  |  浏览/下载：11/0  |  提交时间：2019/12/24 Freeze drying  mulberry leaf  encapsulation  sodium carboxymethyl cellulose  maltodextrin   Effect of storage on quality attributes of lactic-acid-fermented mulberry juice subjected to combined pulsed light and ultrasonic pasteurization treatment 期刊论文 JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2018, 卷号: 12, 期号: 3, 页码: 1763-1771 作者:  Kwaw, Emmanuel[1];  Tchabo, William[2];  Ma, Yongkun[3];  Apaliya, Maurice Tibiru[4];  Sackey, Augustina Sackle[5] 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/24 Mulberry juice  Shelflife  Polyphenol  Antioxidant activity  Non-thermal pasteurization  Chromatic parameter