Ayşegül Kirca: search on Z-Library

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1

Effect of moisture content on CIE color values in dried apricots

Mehmet Özkan, Ayşegül Kirca, Bekir Cemeroğlu

Journal:

European Food Research and Technology

Year:

2003

Language:

english

File:

PDF, 152 KB

english, 2003

2

Degradation kinetics of anthocyanins in blood orange juice and concentrate

Ayşegül Kırca, Bekir Cemeroğlu

Journal:

Year:

2003

Language:

english

File:

PDF, 174 KB

english, 2003

3

Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice

Çiğdem Uysal Pala, Ayşegül Kırca Toklucu

Journal:

Journal of Food Composition and Analysis

Year:

2011

Language:

english

File:

PDF, 331 KB

english, 2011

4

THERMAL STABILITY OF BLACK CARROT ANTHOCYANINS IN BLOND ORANGE JUICE

AYSEGÜL KIRCA, MEHMET ÖZKAN, BEKIR CEMEROGLU

Journal:

Journal of Food Quality

Year:

2003

Language:

english

File:

PDF, 278 KB

english, 2003

5

Chlorophyll and colour changes in grapevine leaves preserved by passive modification

Ayşegül Kırca, Oktay Yemiş, Mehmet Özkan

Journal:

European Food Research and Technology

Year:

2006

Language:

english

File:

PDF, 307 KB

english, 2006

6

Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

Çiğdem Uysal Pala, Ayşegül Kırca Toklucu

Journal:

Food and Bioprocess Technology

Year:

2013

Language:

english

File:

PDF, 267 KB

english, 2013

7

Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating

Danişman, Gülşan, Arslan, Esra, Toklucu, Ayşegül Kırca

Journal:

Czech Journal of Food Sciences

Year:

2015

Language:

english

File:

PDF, 280 KB

english, 2015

8

Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage

Çiğdem Uysal Pala, Ayşegül Kırca Toklucu

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 352 KB

english, 2013

9

Effects of temperature, solid content and pH on the stability of black carrot anthocyanins

Ayşegül Kırca, Mehmet Özkan, Bekir Cemeroğlu

Journal:

Year:

2007

Language:

english

File:

PDF, 155 KB

english, 2007

10

Antioxidant capacity and total phenolic content of selected plants from Turkey

Ayşegül Kırca, Esra Arslan

Journal:

International Journal of Food Science & Technology

Year:

2008

Language:

english

File:

PDF, 226 KB

english, 2008

11

Molecular characterization of vancomycin-resistant Enterococcus faecium strains isolated from carriage and clinical samples in a tertiary hospital, Turkey

Unaldi, Ozlem, Durmaz, Riza, Gozalan, Aysegul, Kirca, Fisun, Guven, Tumer, Ozdem, Birsen, Muderris, Tuba, Acikgoz, Ziya Cibali, Celikbilek, Nevreste, Aydogan, Sibel, Coskun-Ari, Fatma Filiz

Journal:

Journal of Medical Microbiology

Year:

2015

Language:

english

File:

PDF, 1.66 MB

english, 2015

12

Stability of black carrot anthocyanins in various fruit juices and nectars

Ayşegül Kırca, Mehmet Özkan, Bekir Cemerogˇlu

Journal:

Year:

2006

Language:

english

File:

PDF, 160 KB

english, 2006

13

Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating

ONUR GÜNEŞER, AYŞEGÜL KIRCA TOKLUCU, YONCA KARAGÜL-YÜCEER

Journal:

International Journal of Dairy Technology

Year:

2012

Language:

english

File:

PDF, 260 KB

english, 2012

14

STORAGE STABILITY OF STRAWBERRY JAM COLOR ENHANCED WITH BLACK CARROT JUICE CONCENTRATE

AYŞEGÜL KIRCA, MEHMET ÖZKAN, BEKIR CEMEROĞLU

Journal:

Journal of Food Processing and Preservation

Year:

2007

Language:

english

File:

PDF, 138 KB

english, 2007

15

Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

Çelebi Uzkuç, Nesrin Merve, Şişli, Burcu, Ay, Mustafa, Togay, Sine Özmen, Karagül Yüceer, Yonca, Bayhan, Aslı, Kırca Toklucu, Ayşegül

Journal:

European Food Research and Technology

Year:

2019

Language:

english

File:

PDF, 792 KB

english, 2019

16

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

Mehmet Özkan, Ayşegül Kırca, Bekir Cemeroǧlu

Journal:

Year:

2004

Language:

english

File:

PDF, 197 KB

english, 2004

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