| Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation E Agcam, A Akyıldız, GA Evrendilek Food Chemistry 143, 354-361, 2014 | 188 | 2014 |
| Optimization of anthocyanins extraction from black carrot pomace with thermosonication E Agcam, A Akyıldız, VM Balasubramaniam Food chemistry 237, 461-470, 2017 | 131 | 2017 |
| Thermal pasteurization and microbial inactivation of fruit juices E Ağçam, A Akyıldız, B Dündar Fruit juices, 309-339, 2018 | 73 | 2018 |
| 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 İ Okur, C Baltacıoğlu, E Ağçam, H Baltacıoğlu, H Alpas Waste and Biomass Valorization 10, 3545-3555, 2019 | 66 | 2019 |
| Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model E Agcam, A Akyıldız, GA Evrendilek Food chemistry 165, 70-76, 2014 | 55 | 2014 |
| A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments E Agcam, A Akyildiz, GA Evrendilek Food and bioproducts processing 99, 90-98, 2016 | 52 | 2016 |
| Bioactive compounds and quality parameters of natural cloudy lemon juices F Uçan, E Ağçam, A Akyildiz Journal of food science and technology 53, 1465-1474, 2016 | 32 | 2016 |
| Comparison of drip‐and furrow‐irrigated red pepper yield, yield components, quality and net profit generation SM Sezen, A Yazar, H Şengül, N Baytorun, Y Daşgan, A Akyildiz, S Tekin, ... Irrigation and Drainage 64 (4), 546-556, 2015 | 29 | 2015 |
| Optimization of thermosonication conditions for cloudy strawberry nectar with using of critical quality parameters B Dündar, E Ağçam, A Akyıldız Food chemistry 276, 494-502, 2019 | 27 | 2019 |
| Kinetic study for ascorbic acid degradation, hydroxymethylfurfural and furfural formations in Orange juice A Akyildiz, TS Mertoglu, E Agcam Journal of Food Composition and Analysis 102, 103996, 2021 | 26 | 2021 |
| Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential H Ayvaz, T Cabaroglu, A Akyildiz, CU Pala, R Temizkan, E Ağçam, ... Antioxidants 12 (1), 48, 2023 | 25 | 2023 |
| Bioactive compounds extraction from the black carrot pomace with assistance of high pressure processing: An optimization study E Agcam, A Akyıldız, S Kamat, VM Balasubramaniam Waste and Biomass Valorization, 1-19, 2021 | 23 | 2021 |
| Effects of different enzymes and concentrations in the production of clarified lemon juice F Uçan, A Akyildiz, E Ağçam Journal of Food Processing 2014, 2014 | 21 | 2014 |
| Effects of different solvents and acid concentrations on extraction of anthocyanins from black carrot pomace. E Agcam, A Akyıldız | 20 | 2015 |
| Comparison of superior bred strawberry genotypes with popular cultivars in terms of fruit bioactive compounds during the wide harvest dates MA Sarıdaş, E Aǧçam, FC Akbaş, A Akyıldiz, SP Kargı South African Journal of Botany 147, 142-152, 2022 | 15 | 2022 |
| A kinetic approach to explain hydroxymethylfurfural and furfural formations induced by Maillard, caramelization, and ascorbic acid degradation reactions in fruit juice-based … E Agcam Food Analytical Methods 15 (5), 1286-1299, 2022 | 15 | 2022 |
| Changes in quality attributes during production steps and frozen-storage of pomegranate juice concentrate A Akyıldız, E Karaca, E Ağçam, B Dündar, Nİ Çınkır Journal of food composition and analysis 92, 103548, 2020 | 14 | 2020 |
| Citrus juices technology A Akyildiz, E Ağçam Food processing: Strategies for quality assessment, 37-103, 2014 | 14 | 2014 |
| Pressure-thermal kinetics of furan formation in selected fruit and vegetable juices S Dhakal, VM Balasubramaniam, JC Cocuron, AP Alonso, E Agcam, ... Food and bioprocess technology 10, 1959-1969, 2017 | 13 | 2017 |
| Assessing impacts of pulsed electric fields on quality attributes and furfural and hydroxymethylfurfural formations in apple juice G Akdemir Evrendilek, P Celik, E Agcam, A Akyildiz Journal of food process engineering 40 (5), e12524, 2017 | 13 | 2017 |
