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Ayşegül Kırca Toklucu

Observed names: AYSEGÜL KIRCA, AYŞEGÜL KIRCA, AYŞEGÜL KIRCA TOKLUCU, Aysegul Kirca Toklucu, Ayşegül KIRCA TOKLUCU, Ayşegül Kirca, Ayşegül Kirca TOKLUCU, Ayşegül Kirca Toklucu, Ayşegül Kırca, Ayşegül Kırca-Toklucu, KIRCA TOKLUCU, AYŞEGÜL, Kırca Toklucu, Ayşegül
ORCID: 0000-0001-9293-9063
Observed ORCID: 0000-0001-9293-9063
OpenAlex ID: A5010399170
Effects of temperature, solid content and pH on the stability of black carrot anthocyanins
2006 · Ayşegül Kırca, Mehmet Özkan, et al. · Food Chemistry · 382
Degradation kinetics of anthocyanins in blood orange juice and concentrate
2003 · Ayşegül Kırca, Bekir Cemeroğlu · Food Chemistry · 224
Stability of black carrot anthocyanins in various fruit juices and nectars
2005 · Ayşegül Kırca, Mehmet Özkan, et al. · Food Chemistry · 189
Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice
2011 · Çiğdem Uysal Pala, Ayşegül Kırca Toklucu · Journal of Food Composition and Analysis · 178
Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage
2012 · Çiğdem Uysal Pala, Ayşegül Kırca Toklucu · LWT · 136
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Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices
2004 · Mehmet Özkan, Ayşegül Kırca, et al. · Food Chemistry · 116
Antioxidant capacity and total phenolic content of selected plants from Turkey
2008 · Ayşegül Kırca, Esra Arslan · International Journal of Food Science & Technology · 86
Effect of moisture content on CIE color values in dried apricots
2003 · Mehmet Özkan, Ayşegül Kirca, et al. · European Food Research and Technology · 83
Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices
2012 · Çiğdem Uysal Pala, Ayşegül Kırca Toklucu · Food and Bioprocess Technology · 80
Storage Stability of Strawberry Jam Color Enhanced With Black Carrot Juice Concentrate
2007 · AYŞEGÜL KIRCA, MEHMET ÖZKAN, et al. · Journal of Food Processing and Preservation · 58
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
2015 · Gülşan DANIŞMAN, Esra ARSLAN, et al. · Czech Journal of Food Sciences · 55
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Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts
2019 · Nesrin Merve Çelebi Uzkuç, Burcu Şişli, et al. · European Food Research and Technology · 35
Thermal Stability of Black Carrot Anthocyanins in Blond Orange Juice
2003 · AYSEGÜL KIRCA, MEHMET ÖZKAN, et al. · Journal of Food Quality · 35
Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage
2021 · Nesrin Merve Çelebi Uzkuç, Asli Bayhan, et al. · European Food Research and Technology · 28
Stabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions
2021 · Nesrin Merve Çelebi Uzkuç, Hasan Uzkuç, et al. · Industrial Crops and Products · 27
Soil-driven terroir: Impacts on Vitis vinifera L. 'Karasakiz' wine quality and phenolic composition
2025 · Nesrin Merve Çelebi Uzkuç, Hasan Uzkuç, et al. · Journal of Food Composition and Analysis · 11
Chlorophyll and colour changes in grapevine leaves preserved by passive modification
2006 · Ayşegül Kırca, Oktay Yemiş, et al. · European Food Research and Technology · 9
Optimization of organogels prepared with turpentine oil and wax mixtures via response surface methodology and determination of vaporization kinetic parameters
2024 · Mustafa Öğütcü, Elif Dincer Albayrak, et al. · Journal of the Science of Food and Agriculture · 5
Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)
2023 · Hafizenur Şengül-Binat, Ayşegül Kırca Toklucu · International Food Research Journal · 5
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Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating
2012 · ONUR GÜNEŞER, AYŞEGÜL KIRCA TOKLUCU, et al. · International Journal of Dairy Technology · 5
Karalahna Şaraplarinin Fenoli̇k Bi̇leşenleri̇ Üzeri̇ne Fermantasyon Tekni̇ği̇ Ve Şi̇şede Depolamanin Etki̇si̇
2023 · Burcu ŞİŞLİ, Nesrin Merve ÇELEBİ UZKUÇ, et al. · GIDA / THE JOURNAL OF FOOD · 4
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Soğuk Maserasyonun Karalahna Ve Cabernet Sauvignon Şiralarinin Antosi̇yani̇n Ve Uçucu Bi̇leşenleri̇ Üzeri̇ne Etki̇si̇
2018 · Nesrin Merve ÇELEBİ UZKUÇ, Burcu ŞİŞLİ, et al. · GIDA / THE JOURNAL OF FOOD · 4
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Peyniraltı Suyu Tozu İlave Edilmiş Meyveli İçecek Üretimi ve Bazı Kalite Karakteristikleri
2015 · Büşra Ece Argan, Onur Güneşer, et al. · Turkish Journal of Agriculture - Food Science and Technology · 3
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Development of Stable Microemulsions Containing Laurel Essential Oil Using Amylopectin and Gum Arabic as Natural Emulsifiers
2025 · Mehmet Mert Berber, Nesrin Merve Çelebi Uzkuç, et al. · Chemistry & Biodiversity · 2
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Application of ultraviolet light (UV) technology to fruit juice processing.
2010 · Çiğdem Uysal Pala, Ayşegül Kırca Toklucu · Çanakkale Onsekiz Mart University AVESIS · 2
Works count: 33
Citation count: 1,758
H-index: 15
I10-index: 16
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