Erdal Ağçam

Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation

Erdal Ağçam, Asiye Akyıldız, Gülsün Akdemir Evrendilek · Food Chemistry · 2013 · 168 citations

Food Chemistry, Phenolic Compounds, Chemical Engineering +12

Optimization of anthocyanins extraction from black carrot pomace with thermosonication

Erdal Ağçam, Asiye Akyıldız, V.M. Balasubramaniam · Food Chemistry · 2017 · 120 citations

Food Chemistry, Engineering, Bioanalysis +7

Evaluation of the Effect of Different Extraction Techniques on Sour Cherry Pomace Phenolic Content and Antioxidant Activity and Determination of Phenolic Compounds by FTIR and HPLC

İlhami Okur, Cem Baltacıoğlu, Erdal Ağçam et al. · Waste and Biomass Valorization · 2019 · 76 citations · Full text

Food Chemistry, Phenolic Compounds, Polyphenolics +9

A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments

Erdal Ağçam, Gülsün Akdemir Evrendilek · Food and Bioproducts Processing · 2016 · 48 citations

Shelf Life, Health Sciences, Heat Treatments +9

Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model

Erdal Ağçam, Asiye Akyıldız, Gülsün Akdemir Evrendilek · Food Chemistry · 2014 · 47 citations

Food Chemistry, Engineering, Health Sciences +11