Cemal Kaya - Concepedia

Author

Cemal Kaya

Tokat Gaziosmanpaşa Üniversitesi ORCID

Also Known As

CEMAL KAYA, Cemal Kaya, Cemal KAYA, Cemal Kaya, KAYA, Cemal, KAYA, Cemal; GAZİOSMANPAŞA ÜNİVERSİTESİ, Kaya, Cemal

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Tokat Gaziosmanpaşa Üniversitesi Mustafa Kemal University Cukurova University Sakarya University

About

Cemal Kaya is an author at Tokat Gaziosmanpaşa Üniversitesi specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	160
2	Engineering	2	2	55
3	Mechanical Engineering	2	2	55
4	Environmental Engineering	1	1	48
5	Mechanics	1	1	32

Cemal Kaya

Publications

Citations

H-Index

Page 1

	Year	Citations
Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and Morus rubra fruits Mustafa Özgen, Sedat Serçe, Cemal Kaya Scientia Horticulturae Food ChemistryAntioxidant PropertiesFruit SciencePhytochemistryPhytochemical	2008	325
Chemical and antioxidant properties of pomegranate cultivars grown in the Mediterranean region of Turkey Mustafa Özgen, C. Durgaç, Sedat Serçe, Food Chemistry Food ChemistryAgricultural ChemistryMediterranean RegionAntioxidant PropertiesPhytochemistry	2008	300
Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit Hüseyin Çelik, Mustafa Özgen, Sedat Serçe, Scientia Horticulturae Phytochemical AccumulationCranberry FruitMaturity StagesRipeningPost-harvest Physiology	2008	126
Effect of scale color on the antioxidant capacity of onions Ali Fuat Gökçe, Cemal Kaya, Sedat Serçe, Scientia Horticulturae Food ChemistryAgricultural ChemistryScale ColorFood QualityVegetable Production	2009	50
Removal of limonin bitterness by treatment of ion exchange and adsorbent resins Osman Kola, Cemal Kaya, Hüseyin Duran, Food Science and Biotechnology Environmental EngineeringIon ExchangeLimonin BitternessAdsorbent Resins	2010	48
CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES İbrahim Hayoğlu, Osman Kola, Cemal Kaya, Journal of Food Processing and Preservation Food ChemistrySensory EvaluationFood AnalysisAbstract VerjuiceBeverage Industry	2009	47
Determining total phenolic content and total antioxidant capacity of loquat cultivars grown in Hatay Sedat Serçe, Onur Saraçoğlu, Mustafa Özgen, Pharmacognosy Magazine Food ChemistryNutritionType 1Gallic Acid EquivalentPolyphenolics	2010	40
Selected Mechanical and Geometric Properties of Different Almond Cultivars Ebubekír Altuntaş, Resul Gerçekçîoğlu, Cemal Kaya International Journal of Food Properties Surface AreaEngineeringMechanical PropertiesMechanicsMechanical Engineering	2010	32
Physical and chemical properties of persimmon fruit Ebubekír Altuntaş, Rüstem Cangi, Cemal Kaya International Agrophysics Food ChemistryEngineeringFood PhysicMechanical EngineeringPlywood Surface	2011	23
Nitrate and phytochemicals: may these vary in red and green lettuce by application of organic and inorganic fertilizers? Şenay Özgen, Saziye Sekerci, Cemal Kaya Biological Agriculture & Horticulture	2014	10

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