Asiye Akyıldız - Concepedia

Author

Asiye Akyıldız

Also Known As

A. Akyildiz, A. Akyıldız, AKYILDIZ, Asiye, ASİYE AKYILDIZ, Asiye Akyıldız, Asiye AKYILDIZ, Asiye AKYILDİZ, Asiye Akyildiz, Asiye Akyıldiz, Asiye Akyıldız

Publications

1.4K

Citations

H-Index

Concepts

All Affiliations

Cukurova University Osmaniye Korkut Ata University Istanbul Technical University The Ohio State University Bolu Abant İzzet Baysal University

About

Asiye Akyıldız is an author at Cukurova University specializing in food chemistry, engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	8	8	559
2	Health Sciences	7	7	333
3	Medicine	2	2	159
4	Public Health	1	1	109
5	Biochemistry	1	1	22

Asiye Akyıldız

Publications

712

Citations

H-Index

Page 1

	Year	Citations
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 Food ChemistryPhenolic CompoundsChemical EngineeringPolyphenolicsEngineering	2013	168
Optimization of anthocyanins extraction from black carrot pomace with thermosonication Erdal Ağçam, Asiye Akyıldız, V.M. Balasubramaniam Food Chemistry Food ChemistryEngineeringBioanalysisBiotechnologyBlack Carrot Pomace	2017	120
Evaluation of crop water stress index (CWSI) for red pepper with drip and furrow irrigation under varying irrigation regimes S. Metin Sezen, Attila Yazar, Seral Yücel, Agricultural Water Management Red PepperEngineeringPlant StressIrrigation RegimesDrought	2014	109
Determination of changes in some characteristics of persimmon during dehydration at different temperatures Asiye Akyıldız, Salih Aksay, Hakan Benli, Journal of Food Engineering Different TemperaturesEngineeringEnvironmental EngineeringAgricultural EconomicsFood Preservation	2004	53
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 Food ChemistryEngineeringHealth SciencesEnvironmental EngineeringBiochemical Engineering	2014	47
Bioactive Compounds Extraction from the Black Carrot Pomace with Assistance of High Pressure Processing: An Optimization Study Erdal Ağçam, Asiye Akyıldız, Shreya Kamat, Waste and Biomass Valorization Food ChemistrySolvent ExtractionBioactive Compounds ExtractionMedicineFood Analysis	2021	39
Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters Burcu Dündar, Erdal Ağçam, Asiye Akyıldız Food Chemistry Thermosonication ConditionsCritical Quality ParametersThermal ProcessingFood ProcessingCloudy Strawberry Nectar	2018	28
Emulsion electrospinning of zein nanofibers with carotenoid microemulsion: Optimization, characterization and fortification Nuray İnan-Çınkır, Erdal Ağçam, Filiz Altay, Food Chemistry Materials ScienceNanofiberChemical EngineeringEngineeringNanomaterials	2023	28
Extraction of carotenoid compounds from watermelon pulp with microemulsion based technique: Optimization studies Nuray İnan-Çınkır, Erdal Ağçam, Filiz Altay, Food Chemistry Solvent ExtractionCarotenoidWatermelon PulpAnalytical ChemistryOptimization Studies	2022	23
Effects of dehydration temperatures on colour and polyphenoloxidase activity of Amasya and Golden Delicious apple cultivars Asiye Akyıldız, N Didem Öcal Journal of the Science of Food and Agriculture EngineeringFood AnalysisAgricultural EconomicsRipeningCrop Quality	2006	22

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