William Tchabo

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

Antioxidants: Characterization, natural sources, extraction and analysis

Advances in ultrasound assisted extraction of bioactive compounds from cash crops – A review

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms

Development and evaluation of a novel antioxidant and pH indicator film based on chitosan and food waste sources of antioxidants

Heavy Metals and Human Health: Mechanistic Insight into Toxicity and Counter Defense System of Antioxidants

Chitosan for food packaging: Recent advances in active and intelligent films

Polyphenols of mulberry fruits as multifaceted compounds: Compositions, metabolism, health benefits, and stability—A structural review

Ultrasound: A clean, green extraction technology

Important Flavonoids and Their Role as a Therapeutic Agent

Effect of lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice

Impact of ultrasonication and pulsed light treatments on phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice

Ultrasound-assisted enzymatic extraction (UAEE) of phytochemical compounds from mulberry (Morus nigra) must and optimization study using response surface methodology

Quality of extracts from blueberry pomace by high hydrostatic pressure, ultrasonic, microwave and heating extraction：A comparison study

Ultrasonication Treatment Effect on Anthocyanins, Color, Microorganisms and Enzyme Inactivation of Mulberry (M oraceae nigra) Juice