YongKun Ma - School of Food Science and Biological Engineering, Jiangsu University

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Papers共 139 篇Author StatisticsCo-AuthorSimilar Experts

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Micro-nutrient Sufficiency in Mothers and Babies: Management of Deficiencies While Avoiding Overload During Pregnancy

Noor Fatima,Sanabil Yaqoob, Laraib Rana, Aysha Imtiaz, Muhammad Jawad Iqbal, Zahid Bashir, Amal Shaukat, Hiba Naveed, Waleed Sultan, Muneeba Afzal, Zara Kashif, Fahad Al-Asmari, Qing Shen,Yongkun Ma

Frontiers in nutrition（2025）

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Fermentation with Lactobacillus Strains, Acetobacter Pasteurianus, and Torulaspora Delbrueckii D1-3 Improves Nutritional Quality and Volatile Profile of Sea Buckthorn-Based Cereal Beverage

Afusat Yinka Aregbe,Bismillah Mubeen,Yuqing Xiong,Yongkun Ma

FOOD RESEARCH INTERNATIONAL (2025)

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Effects of Thermal and Non-Thermal Sterilization Methods on the Phytocompounds, Flavor Profile, and Antioxidant Properties of High Acidity Mulberry Vinegar

Yuqing Xiong, Mozi Yang,Shengmei Ma,Turkson Antwi Boasiako,Afusat Yinka Aregbe,Yongkun Ma

Fermentationno. 2 (2025): 65

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Lactic Acid Fermentation of a Novel Sea Buckthorn-Monk Fruit Beverage: Phenolic Profile, Volatile Compounds, and Antidiabetic and Antihypertensive Potential

Bismillah Mubeen,Afusat Yinka Aregbe,Yongkun Ma

Food Research International (2025): 116033

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Valorization of Jujube Puree Using Lactic Acid Bacteria and Acetobacter Pasteurianus Tri-Cultured Co-Fermentation Matrix: Insight into Their Nutritional, Sensory, Volatile and Non-Volatile Metabolomics, and Physicochemical Properties

Turkson Antwi Boasiako,Isaac Duah Boateng,Yongkun Ma

LWTpp.117431, (2025)

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Investigating the Impact of Lactic Acid Bacteria Fermentation on the Phytochemical Composition, Antioxidant and Functional Properties, and Sensory Attributes of Monk Fruit Sweetened Sea Buckthorn Beverage

Bismillah Mubeen,Afusat Yinka Aregbe, Shamas Murtaza,Sanabil Yaqoob, YuQing Xiong,Yongkun Ma

Journal of Food Measurement and Characterization（2025）

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Investigating the Triple-Frequency Ultrasound-Assisted Fermented Rice Lees: Impact on Physicochemical, Structural, Morphological, and Metabolic Properties

Mian Shamas Murtaza,Sanabil Yaqoob,Bismillah Mubeen,Aysha Sameen,Mian Anjum Murtaza,Abdur Rehman,Tawfiq Alsulami,Sameh A. Korma,Ibrahim Khalifa,Yong Kun Ma

ULTRASONICS SONOCHEMISTRY (2025)

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Synergistic Enhancement in the Mulberry Juice's Antioxidant Activity by Using Lactic Acid Bacteria Co-Culture Fermentation

Sanabil Yaqoob, Mostafa M Gouda,Bismillah Mubeen, Aysha Imtiaz, Mian Shamas Murtaza,Kanza Aziz Awan,Abdur Rehman, Tawfiq Alsulami,Ibrahim Khalifa,Yongkun Ma

Scientific reportsno. 1 (2025): 19453-19453

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Synergistic Effects of Lactobacillus Strains and Acetobacter Pasteurianus on Jujube Puree's Product Functionality and Quality

Turkson Antwi Boasiako,John-Nelson Ekumah,Sanabil Yaqoob,Afusat Yinka Aregbe,Yanshu Li,Kwami Ashiagbor, Wang Lu,Isaac Duah Boateng,Yongkun Ma

Heliyon（2024）

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Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications

Hussan Munir,Sanabil Yaqoob,Kanza Aziz Awan, Aysha Imtiaz, Hiba Naveed,Naveed Ahmad,Muhammad Naeem, Waleed Sultan,Yongkun Ma

Foodsno. 11 (2024): 1681-1681

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YongKun Ma(马永昆)

Papers共 139 篇Author StatisticsCo-AuthorSimilar Experts