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, John Van Camp et al.|Journal of Functional Foods|2015Cited by 117
Implementation of relevant fourth industrial revolution innovations across the supply chain of fruits and vegetables: A short update on Traceability 4.0Abdo Hassoun, Tuba Esatbeyoglu, Rana Muhammad Aadil et al.|Food Chemistry|2022Cited by 115
Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmaladesSenem Kamiloğlu, Esra Çapanoğlu, Ayça Ayfer Paslı et al.|Food Chemistry|2014Cited by 112
Prosopis Plant Chemical Composition and Pharmacological Attributes: Targeting Clinical Studies from Preclinical EvidenceJavad Sharifi‐Rad, Natália Martins, Farzad Kobarfard et al.|Biomolecules|2019Cited by 90
Evaluating the in vitro bioaccessibility of phenolics and antioxidant activity during consumption of dried fruits with nutsSenem Kamiloğlu, Esra Çapanoğlu, Ayça Ayfer Paslı et al.|LWT|2013Cited by 88