Çiğdem Uysal Pala

Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice

Çiğdem Uysal Pala, Ayşegül Kırca Toklucu · Journal of Food Composition and Analysis · 2011 · 175 citations

Food Chemistry, Anthocyanin Content, Microbiology +4

Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage

Çiğdem Uysal Pala, Ayşegül Kırca Toklucu · LWT · 2012 · 127 citations · Full text

Microbial Inactivation, Shelf Life, Food Preservation +19

Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

Çiğdem Uysal Pala, Ayşegül Kırca Toklucu · Food and Bioprocess Technology · 2012 · 79 citations

Quality Characteristics, Uv-c Light Processing, Photochemistry +7

Microbial Inactivation and Physicochemical Properties of Ultrasound Processed Pomegranate Juice

Çiğdem Uysal Pala, Nükhet Nilüfer Demirel Zorba, Gülçin Özcan Ateş · Journal of Food Protection · 2015 · 46 citations

Microbial Inactivation, Food Microbiology, Microbiology +5

The potential of near and mid-infrared spectroscopy for rapid quantification of oleuropein, total phenolics, total flavonoids and antioxidant activity in olive tree (Olea europaea) leaves

Aygül Can, Hüseyin Ayvaz, Çiğdem Uysal Pala et al. · Journal of Food Measurement & Characterization · 2018 · 12 citations

Polyphenolics, Biochemistry, Medicine +8