Ayşegül Kırca Toklucu

Effects of temperature, solid content and pH on the stability of black carrot anthocyanins

Ayşegül Kırca Toklucu, Mehmet Özkan, Bekir Cemeroğlu · Food Chemistry · 2006 · 360 citations

Food Chemistry, Black Carrot Anthocyanins, Plant Physiology +5

Degradation kinetics of anthocyanins in blood orange juice and concentrate

Ayşegül Kırca Toklucu, Bekir Cemeroğlu · Food Chemistry · 2003 · 221 citations

Food Chemistry, Biochemistry, Degradation Kinetics +3

Stability of black carrot anthocyanins in various fruit juices and nectars

Ayşegül Kırca Toklucu, Mehmet Özkan, Bekir Cemerogˇlu · Food Chemistry · 2005 · 178 citations

Food Chemistry, Black Carrot Anthocyanins, Various Fruit Juices +3

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