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浏览/检索结果: 共6条，第1-6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 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   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   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   Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice 期刊论文 FOOD BIOSCIENCE, 2018, 卷号: 24, 页码: 17-25 作者:  Kwaw, Emmanuel[1];  Ma, Yongkun[2];  Tchabo, William[3];  Sackey, Augustina Sackle[4];  Apaliya, Maurice Tibiru[5] 收藏  |  浏览/下载：6/0  |  提交时间：2019/12/24 Morus nigra  Anthocyanins  Sonication  Lactic acid bacteria   Application of D-optimal design for optimizing Parkia biglobosa flour-based cookie 期刊论文 JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2017, 卷号: 11, 期号: 4, 页码: 1569-1577 作者:  Kwaw, Emmanuel[1];  Apaliya, Maurice Tibiru[2];  Sackey, Augustina Sackle[3];  Tchabo, William[4];  Mahunu, Gustav K.[5] 收藏  |  浏览/下载：2/0  |  提交时间：2019/12/24 Wheat flour  Parkia biglobosa flour  Margarine  D-optimal  Optimization