| Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice E Kwaw, Y Ma, W Tchabo, MT Apaliya, M Wu, AS Sackey, L Xiao, ... Food chemistry 250, 148-154, 2018 | 381 | 2018 |
| Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice E Kwaw, Y Ma, W Tchabo, MT Apaliya, AS Sackey, M Wu, L Xiao Lwt 92, 61-66, 2018 | 68 | 2018 |
| Impact of extraction parameters and their optimization on the nutraceuticals and antioxidant properties of aqueous extract mulberry leaf W Tchabo, Y Ma, E Kwaw, L Xiao, M Wu, M T. Apaliya International Journal of Food Properties 21 (1), 717-732, 2018 | 63 | 2018 |
| Effect of fermentation parameters and their optimization on the phytochemical properties of lactic-acid-fermented mulberry juice E Kwaw, Y Ma, W Tchabo, MT Apaliya, L Xiao, X Li, M Hu Journal of Food Measurement and Characterization 11, 1462-1473, 2017 | 60 | 2017 |
| Hanseniaspora uvarum enhanced with trehalose induced defense-related enzyme activities and relative genes expression levels against Aspergillus tubingensis in table grapes MT Apaliya, H Zhang, Q Yang, X Zheng, L Zhao, E Kwaw, GK Mahunu Postharvest Biology and Technology 132, 162-170, 2017 | 57 | 2017 |
| Ultrasonication effects on the phytochemical, volatile and sensorial characteristics of lactic acid fermented mulberry juice E Kwaw, Y Ma, W Tchabo, AS Sackey, MT Apaliya, L Xiao, M Wu, ... Food Bioscience 24, 17-25, 2018 | 43 | 2018 |
| Effects of ultrasound, high pressure, and manosonication processes on phenolic profile and antioxidant properties of a sulfur dioxide-free mulberry (Morus nigra) wine W Tchabo, Y Ma, E Kwaw, H Zhang, X Li, NA Afoakwah Food and Bioprocess Technology 10, 1210-1223, 2017 | 43 | 2017 |
| Global soil distribution, dietary access routes, bioconversion mechanisms and the human health significance of selenium: A review JN Ekumah, Y Ma, NDK Akpabli-Tsigbe, E Kwaw, S Ma, J Hu Food Bioscience 41, 100960, 2021 | 36 | 2021 |
| Exogenous trehalose enhanced the biocontrol efficacy of Hanseniaspora uvarum against grape berry rots caused by Aspergillus tubingensis and Penicillium commune MT Apaliya, H Zhang, X Zheng, Q Yang, GK Mahunu, E Kwaw Journal of the Science of Food and Agriculture 98 (12), 4665-4672, 2018 | 33 | 2018 |
| Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques W Tchabo, Y Ma, E Kwaw, H Zhang, L Xiao, HE Tahir Food chemistry 232, 89-97, 2017 | 32 | 2017 |
| Process Analysis of Mulberry (Morus alba) Leaf Extract Encapsulation: Effects of Spray Drying Conditions on Bioactive Encapsulated Powder Quality W Tchabo, Y Ma, GK Kaptso, E Kwaw, RW Cheno, L Xiao, R Osae, M Wu, ... Food and Bioprocess Technology 12, 122-146, 2019 | 29 | 2019 |
| Nutritional and sensory analysis of millet based sponge cake E Kwaw, AS Sackey International Journal of Nutrition and Food Sciences 2 (6), 287-293, 2013 | 29* | 2013 |
| Effect of pulsed light treatment on the phytochemical, volatile, and sensorial attributes of lactic-acid-fermented mulberry juice E Kwaw, Y Ma, W Tchabo, MT Apaliya, AS Sackey, M Wu, L Xiao International Journal of Food Properties 21 (1), 213-228, 2018 | 28 | 2018 |
| Effect of selenium supplementation on yeast growth, fermentation efficiency, phytochemical and antioxidant activities of mulberry wine JN Ekumah, Y Ma, NDK Akpabli-Tsigbe, E Kwaw, H Jie, J Quaisie, ... Lwt 146, 111425, 2021 | 25 | 2021 |
| Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal … W Tchabo, Y Ma, E Kwaw, H Zhang, L Xiao, MT Apaliya Food chemistry 239, 470-477, 2018 | 23 | 2018 |
| Influence of fermentation parameters on phytochemical profile and volatile properties of mulberry (Morus nigra) wine W Tchabo, Y Ma, E Kwaw, H Zhang, X Li Journal of the Institute of Brewing 123 (1), 151-158, 2017 | 23 | 2017 |
| Influence of shea butter, bee wax and cassava starch coatings on enzyme inactivation, antioxidant properties, phenolic compounds and quality retention of tomato (Solanum … R Osae, MT Apaliya, RN Alolga, E Kwaw, PNY Otu, S Akaba Applied Food Research 2 (1), 100041, 2022 | 20 | 2022 |
| Drying techniques affect the quality and essential oil composition of Ghanaian ginger (Zingiber officinale Roscoe) R Osae, MT Apaliya, E Kwaw, MTR Chisepo, OPN Yarley, EA Antiri, ... Industrial Crops and Products 172, 114048, 2021 | 19 | 2021 |
| Proteomics profile of Hanseniaspora uvarum enhanced with trehalose involved in the biocontrol efficacy of grape berry MT Apaliya, Q Yang, H Zhang, X Zheng, L Zhao, X Zhang, E Kwaw, ... Food chemistry 274, 907-914, 2019 | 18 | 2019 |
| Effect of lactic acid fermentation on the phytochemical, volatile profile and sensory attributes of mulberry juice. E Kwaw, Y Ma, W Tchabo, MT Apaliya, L Xiao, M Wu Journal of Food & Nutrition Research 56 (4), 2017 | 16 | 2017 |
Dr. Maurice Tibiru ApaliyaCape Coast Technical University在 cctu.edu.gh 的电子邮件经过验证
