Ayça Ayfer Paslı

Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

Senem Kamiloğlu, Ayça Ayfer Paslı, Beraat Özçelik et al. · Journal of Functional Foods · 2015 · 112 citations · Full text

Food Chemistry, Nutrition, Black Carrot +6

Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades

Senem Kamiloğlu, Ayça Ayfer Paslı, Beraat Özçelik et al. · Food Chemistry · 2014 · 112 citations

Food Chemistry, Polyphenolics, Storage Conditions +5

Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nuts

Senem Kamiloğlu, Ayça Ayfer Paslı, Beraat Özçelik et al. · LWT · 2013 · 84 citations · Full text

Nutrition, Vitro Bioaccessibility, Food Analysis +17

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

Cesarettin Alasalvar, Ebru Pelvan, Kübra Sultan Özdemir et al. · Journal of Agricultural and Food Chemistry · 2013 · 63 citations

Determination of phenolic compounds by ultra high liquid chromatography-tandem mass spectrometry: Applications in nuts

Mine Gültekin‐Özgüven, Fatma Davarcı, Ayça Ayfer Paslı et al. · LWT · 2015 · 43 citations

Food Chemistry, Phenolic Compounds, Polyphenolics +11