A. Topuz

Publications74
h-index20
Citations1,757
Highly Influential Citations135
Claim Author Page
Author pages are created from data sourced from our academic publisher partnerships and public sources.

Recommended Authors

  • S. Jafari
  • 358 Publications, 9,947 Citations
  • Ismail Tontul
  • 27 Publications, 352 Citations
  • D. J. Mcclements
  • 1,006 Publications, 59,480 Citations
  • M. Hubinger
  • 240 Publications, 6,680 Citations
  • Publications
  • Influence
Assessment of carotenoids, capsaicinoids and ascorbic acid composition of some selected pepper cultivars (Capsicum annuum L.) grown in Turkey
Abstract Carotenoid, capsaicinoid and ascorbic acid composition of ripe fruits of five Capsicum annuum cultivars (730 F1, 1245 F1, Amazon F1, Serademre 8 and Kusak 295F1), grown as principle breeding… Expand
  • 195
  • 19
Physical and nutritional properties of four orange varieties
Several physical and nutritional properties of four orange varieties (Alanya, Finike, W. Navel, and Shamouti) were determined and compared in terms of linear dimensions, length, diameter, volume,… Expand
  • 170
  • 17
Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period
Abstract Dry matter, oil content and fatty acid composition of avocado fruit (Persea americana, cv. Fuerte and Hass) were examined with respect to the harvesting and post-harvest ripening period.… Expand
  • 154
  • 13
  • PDF
Influences of gamma irradiation and storage on the capsaicinoids of sun-dried and dehydrated paprika
Abstract A study was conducted to investigate the changes in the pungent components (capsaicin, dihydrocapsaicin, homodihydrocapsaicin, isodihydrocapsaicin and nordihydrocapsaicin) of paprika as a… Expand
  • 85
  • 9
  • PDF
Effect of roasting process on phenolic, antioxidant and browning properties of carob powder
Roasted carob powder was obtained using different time–temperature combinations and some quality characteristics such as total phenolic content (TPC), total antioxidant activity (TAA), browning index… Expand
  • 71
  • 8
Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil)
The present study examines the effects of various formulations (traditional and hydrocolloid) and drying techniques [hot air drying at 50, 60 or 70 °C, microwave-assisted hot air drying (90 or 180 W)… Expand
  • 44
  • 8
Some physical and nutritional properties of Juniperus drupacea fruits
Abstract Knowledge of the physical and nutritional properties of Juniperus drupacea fruit, which is used to produce pekmez (a traditional Turkish fruit concentrate), is necessary for the design of… Expand
  • 69
  • 8
Spray-drying of fruit and vegetable juices: Effect of drying conditions on the product yield and physical properties
Abstract Background Spray-drying is one of the highly utilized techniques to increase the shelf-life of food products. However, there are problems during spray-drying of sugar-rich fruit and… Expand
  • 94
  • 7
Influence of different drying methods on carotenoids and capsaicinoids of paprika (Cv., Jalapeno).
Influence of Refractance Window™ Drying (RWD), a novel contact drying method, on carotenoids, capsaicinoids, Retinol Activity Equivalent (RAE) and Scoville Heat Unit (SHU) of paprika (Cv., Jalapeno)… Expand
  • 87
  • 7
The effect of drying method and storage on color characteristics of paprika
Abstract Discoloration and microbial proliferation are two major problems associated with production of paprika ( Capsicum annuum L.) with traditional drying methods. In the present study, the… Expand
  • 111
  • 4