Meltem Türkyılmaz

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

Effects of various pressing programs and yields on the antioxidant activity, antimicrobial activity, phenolic content and colour of pomegranate juices

Meltem Türkyılmaz, Şeref Tağı, Ufuk Dereli et al. · Food Chemistry · 2012 · 89 citations

Food Chemistry, Nutrition, Polyphenolics +9

Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice

Meltem Türkyılmaz, Oktay Yemiş, Mehmet Özkan · Food Chemistry · 2012 · 71 citations

Food Chemistry, Black Carrot, Agricultural Chemistry +6

Changes in the quality of kefir fortified with anthocyanin-rich juices during storage

Sümeyye Alagöz Kabakcı, Meltem Türkyılmaz, Mehmet Özkan · Food Chemistry · 2020 · 55 citations

Food Chemistry, Biochemistry, Food Analysis +8

Effects of various protein- and polysaccharide-based clarification agents on antioxidative compounds and colour of pomegranate juice

Betül Erkan-Koç, Meltem Türkyılmaz, Oktay Yemiş et al. · Food Chemistry · 2015 · 54 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +7