| A review on protein–phenolic interactions and associated changes T Ozdal, E Capanoglu, F Altay Food Research International 51 (2), 954-970, 2013 | 977 | 2013 |
| The reciprocal interactions between polyphenols and gut microbiota and effects on bioaccessibility T Ozdal, DA Sela, J Xiao, D Boyacioglu, F Chen, E Capanoglu Nutrients 8 (2), 78, 2016 | 626 | 2016 |
| Antioxidant activity/capacity measurement. 1. Classification, physicochemical principles, mechanisms, and electron transfer (ET)-based assays R Apak, M Özyürek, K Güçlü, E Çapanoğlu Journal of agricultural and food chemistry 64 (5), 997-1027, 2016 | 579 | 2016 |
| Antioxidants, phenolic compounds, and nutritional quality of different strawberry genotypes S Tulipani, B Mezzetti, F Capocasa, S Bompadre, J Beekwilder, ... Journal of Agricultural and Food chemistry 56 (3), 696-704, 2008 | 568 | 2008 |
| A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications G Ozkan, P Franco, I De Marco, J Xiao, E Capanoglu Food chemistry 272, 494-506, 2019 | 364 | 2019 |
| Changes in antioxidant and metabolite profiles during production of tomato paste E Capanoglu, J Beekwilder, D Boyacioglu, R Hall, R De Vos Journal of Agricultural and Food Chemistry 56 (3), 964-973, 2008 | 362 | 2008 |
| Advance on the Flavonoid C-glycosides and Health Benefits J Xiao, E Capanoglu, AR Jassbi, A Miron Critical reviews in food science and nutrition 56 (sup1), S29-S45, 2016 | 324 | 2016 |
| Phenolic compounds in the potato and its byproducts: An overview H Akyol, Y Riciputi, E Capanoglu, MF Caboni, V Verardo International journal of molecular sciences 17 (6), 835, 2016 | 257 | 2016 |
| Antioxidant activity/capacity measurement. 2. Hydrogen atom transfer (HAT)-based, mixed-mode (electron transfer (ET)/HAT), and lipid peroxidation assays R Apak, M Özyürek, K Güçlü, E Çapanoğlu Journal of Agricultural and Food Chemistry 64 (5), 1028-1045, 2016 | 245 | 2016 |
| Tissue specialization at the metabolite level is perceived during the development of tomato fruit S Moco, E Capanoglu, Y Tikunov, RJ Bino, D Boyacioglu, RD Hall, ... Journal of Experimental Botany 58 (15-16), 4131-4146, 2007 | 233 | 2007 |
| A review on the effect of drying on antioxidant potential of fruits and vegetables S Kamiloglu, G Toydemir, D Boyacioglu, J Beekwilder, RD Hall, ... Critical reviews in food science and nutrition 56 (sup1), S110-S129, 2016 | 213 | 2016 |
| Anthocyanin absorption and metabolism by human intestinal Caco-2 cells—A review S Kamiloglu, E Capanoglu, C Grootaert, J Van Camp International journal of molecular sciences 16 (9), 21555-21574, 2015 | 207 | 2015 |
| Insights on the use of α-lipoic acid for therapeutic purposes B Salehi, Y Berkay Yılmaz, G Antika, T Boyunegmez Tumer, ... Biomolecules 9 (8), 356, 2019 | 203 | 2019 |
| Guidelines for cell viability assays S Kamiloglu, G Sari, T Ozdal, E Capanoglu Food Frontiers 1 (3), 332-349, 2020 | 190 | 2020 |
| The effect of industrial food processing on potentially health-beneficial tomato antioxidants E Capanoglu, J Beekwilder, D Boyacioglu, RCH De Vos, RD Hall Critical reviews in food science and nutrition 50 (10), 919-930, 2010 | 143 | 2010 |
| Home-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility B Guldiken, G Toydemir, K Nur Memis, S Okur, D Boyacioglu, ... International journal of molecular sciences 17 (6), 858, 2016 | 125 | 2016 |
| Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro … S Kamiloglu, AA Pasli, B Ozcelik, J Van Camp, E Capanoglu Journal of functional foods 13, 1-10, 2015 | 125 | 2015 |
| Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades S Kamiloglu, AA Pasli, B Ozcelik, J Van Camp, E Capanoglu Food chemistry 186, 74-82, 2015 | 120 | 2015 |
| Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health G Catalkaya, K Venema, L Lucini, G Rocchetti, D Delmas, M Daglia, ... Food Frontiers 1 (2), 109-133, 2020 | 119 | 2020 |
| Antibacterial, antifungal, antimycotoxigenic, and antioxidant activities of essential oils: An updated review A Mutlu-Ingok, D Devecioglu, DN Dikmetas, F Karbancioglu-Guler, ... Molecules 25 (20), 4711, 2020 | 118 | 2020 |
Senem KamilogluAssociate Professor, Department of Food Engineering, Bursa Uludag University在 uludag.edu.tr 的电子邮件经过验证
