Mehmet Özkan

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

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

Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit

Özge Turfan, Meltem Türkyılmaz, Oktay Yemiş et al. · Food Chemistry · 2011 · 163 citations

Food Chemistry, Colour Changes, Botany +4

Heat Inactivation Kinetics of Apple Polyphenoloxidase and Activation of its Latent Form

Ahmet Yemenicioğlu, Mehmet Özkan, Bekir Cemeroğlu · Journal of Food Science · 1997 · 114 citations

Apple Polyphenoloxidase, Engineering, Thermal Processing +16

Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices

Mehmet Özkan, Ayşegül Kırca Toklucu, Bekir Cemeroğlu · Food Chemistry · 2004 · 114 citations

Food Chemistry, Ascorbic Acid, Hydrogen Peroxide +7