Antioxidant Activity/Capacity Measurement. 1. Classification, Physicochemical Principles, Mechanisms, and Electron Transfer (ET)-Based AssaysReşat Apak, Esra Çapanoğlu, Mustafa Özyürek et al.|Journal of Agricultural and Food Chemistry|2016Cited by 865
The Reciprocal Interactions between Polyphenols and Gut Microbiota and Effects on BioaccessibilityTuğba Özdal, Esra Çapanoğlu|Nutrients|2016Cited by 743
A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applicationsGülay Özkan, Esra Çapanoğlu, Paola Franco et al.|Food Chemistry|2018Cited by 515
Antioxidant Activity/Capacity Measurement. 2. Hydrogen Atom Transfer (HAT)-Based, Mixed-Mode (Electron Transfer (ET)/HAT), and Lipid Peroxidation AssaysReşat Apak, Esra Çapanoğlu, Mustafa Özyürek et al.|Journal of Agricultural and Food Chemistry|2016Cited by 310
Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestionSenem Kamiloğlu, Esra Çapanoğlu, Ayça Ayfer Paslı et al.|Journal of Functional Foods|2015Cited by 117