| Effects of temperature, solid content and pH on the stability of black carrot anthocyanins A Kırca, M Özkan, B Cemeroğlu Food chemistry 101 (1), 212-218, 2007 | 505 | 2007 |
| Degradation kinetics of anthocyanins in blood orange juice and concentrate A Kırca, B Cemeroğlu Food chemistry 81 (4), 583-587, 2003 | 317 | 2003 |
| Stability of black carrot anthocyanins in various fruit juices and nectars A Kırca, M Özkan, B Cemeroglu Food Chemistry 97 (4), 598-605, 2006 | 257 | 2006 |
| Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice ÇU Pala, AK Toklucu Journal of Food Composition and Analysis 24 (6), 790-795, 2011 | 218 | 2011 |
| Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices M Özkan, A Kırca, B Cemeroǧlu Food chemistry 88 (4), 591-597, 2004 | 187 | 2004 |
| Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage ÇU Pala, AK Toklucu LWT-Food Science and Technology 50 (2), 426-431, 2013 | 145 | 2013 |
| Antioxidant capacity and total phenolic content of selected plants from Turkey A Kırca, E Arslan International journal of food science & technology 43 (11), 2038-2046, 2008 | 117 | 2008 |
| Effect of moisture content on CIE color values in dried apricots M Özkan, A Kirca, B Cemeroğlu European Food Research and Technology 216, 217-219, 2003 | 117 | 2003 |
| Effects of UV-C light processing on some quality characteristics of grape juices ÇU Pala, AK Toklucu Food and Bioprocess Technology 6, 719-725, 2013 | 85 | 2013 |
| Storage stability of strawberry jam color enhanced with black carrot juice concentrate A Kirca, M Özkan, B Cemeroğlu Journal of Food Processing and Preservation 31 (5), 531-545, 2007 | 77 | 2007 |
| Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating G Danisman, E Arslan, AK Toklucu Czech J. Food Sci 33 (2), 103-108, 2015 | 70 | 2015 |
| Siyah havuç antosiyaninlerinin bazı meyve ürünlerinde ısıl stabilitesi A Kirca Fen Bilimleri Enstitüsü, 2004 | 64 | 2004 |
| Thermal stability of black carrot anthocyanins in blond orange juice A KIRCA, M ÖZKAN, B CEMEROGLU Journal of Food Quality 26 (5), 361-366, 2003 | 57 | 2003 |
| Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts NM Çelebi Uzkuç, B Şişli, M Ay, SÖ Togay, Y Karagül Yüceer, A Bayhan, ... European Food Research and Technology 246, 81-92, 2020 | 31 | 2020 |
| Gıdalara uygulanan bazı özel analiz yöntemleri M Özkan, A Kırca, B Cemeroğlu Gıda Analizleri, İçinde (129-186), Bizim Büro Basımevi, 682s, Ankara, Türkiye, 2007 | 28 | 2007 |
| Thermal degradation of blood orange anthocyanins A Kirca, B Cemeroğlu Food Chem 81, 583-587, 2003 | 23 | 2003 |
| Askorbik asidin degradasyon mekanizması A Kırca, B Cemeroğlu Gıda 26 (4), 2001 | 22 | 2001 |
| Chlorophyll and colour changes in grapevine leaves preserved by passive modification A Kırca, O Yemiş, M Özkan European Food Research and Technology 223, 387-393, 2006 | 21 | 2006 |
| Gıda mühendisliğinde reaksiyon kinetiği M Özkan, B Cemeroğlu, AK Toklucu Gıda Teknolojisi Derneği, 2010 | 20 | 2010 |
| Değişik amaçlı bazı test ve analiz yöntemleri A Kırca, M Özkan Gıda Teknolojisi Derneği Yayınları 34, 535, 2007 | 20 | 2007 |
