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 · 118 citations · Full text

Agriculture, Food Science, Plant Sciences +16

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

Agriculture, Food Science, Food Analysis +14

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 · 89 citations · Full text

Agriculture, Food Science, Nutritional Sciences +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 · 65 citations

Agriculture, Food Science, Nutritional Sciences +17

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 · 45 citations

Natural Sciences, Chemistry, Food Science +12