Prof. AYŞEGÜL KIRCA TOKLUCU

Publication Network

Published journal articles indexed by SCI, SSCI, and AHCI

Optimization of organogels prepared with turpentine oil and wax mixtures via response surface methodology and determination of vaporization kinetic parameters

ÖĞÜTCÜ M., Dincer Albayrak E., Toklucu A. K.

Journal of the Science of Food and Agriculture , vol.104, no.11, pp.6431-6438, 2024 (SCI-Expanded)

Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)

Şengül-Binat H., Kırca-Toklucu A.

International Food Research Journal , vol.30, no.6, pp.1421-1436, 2023 (SCI-Expanded)

Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of-Karasakiz-grapes from different regions over two consecutive vintages

Çelebi Uzkuç N. M., Ay M., Kırca-Toklucu A.

Ciencia e Tecnica Vitivinicola , vol.38, no.2, pp.152-166, 2023 (SCI-Expanded)

Phenolics and color components of young Cabernet Sauvignon wines: effect of spontaneous fermentation and bottle storage

Çelebi Uzkuç N. M., Bayhan A., Kırca Toklucu A.

European Food Research And Technology , vol.248, pp.393-401, 2022 (SCI-Expanded)

Stabilisation of lavender essential oil extracted by microwave-assisted hydrodistillation: Characteristics of starch and soy protein-based microemulsions

ÇELEBİ UZKUÇ N. M., UZKUÇ H., Berber M. M., TARHAN KUZU K., ÖZMEN TOĞAY S., İşleten Hoşoğlu M., et al.

Industrial Crops and Products , vol.172, 2021 (SCI-Expanded)

Effects of spontaneous fermentation on Karalahna and Cabernet Sauvignon young red wines: volatile compounds, sensory profiles and identification of autochthonous yeasts

Çelebi Uzkuç N. M., Sisli B., Ay M., Özmen Toğay S., Yüceer Y., Bayhan A., et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.1, pp.81-92, 2020 (SCI-Expanded)

Kinetic Analysis of Anthocyanin Degradation and Polymeric Colour Formation in Grape Juice during Heating

DANISMAN G., ARSLAN E., Toklucu A.

CZECH JOURNAL OF FOOD SCIENCES , vol.33, no.2, pp.103-108, 2015 (SCI-Expanded)

Effects of UV-C Light Processing on Some Quality Characteristics of Grape Juices

UYSAL PALA Ç., KIRCA TOKLUCU A.

FOOD AND BIOPROCESS TECHNOLOGY , vol.6, no.3, pp.719-725, 2013 (SCI-Expanded)

Microbial, physicochemical and sensory properties of UV-C processed orange juice and its microbial stability during refrigerated storage

UYSAL PALA Ç., KIRCA TOKLUCU A.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.50, no.2, pp.426-431, 2013 (SCI-Expanded)

Formation kinetics of hydroxymethylfurfural and brown coloured compounds in goat milk during heating

Guneser O., TOKLUCU A. K., Karagul-Yuceer Y.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , vol.66, no.1, pp.14-19, 2013 (SCI-Expanded)

Effect of UV-C light on anthocyanin content and other quality parameters of pomegranate juice

UYSAL PALA Ç., KIRCA TOKLUCU A.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.24, no.6, pp.790-795, 2011 (SCI-Expanded)

Antioxidant capacity and total phenolic content of selected plants from Turkey

Kirca A., ARSLAN E.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.43, no.11, pp.2038-2046, 2008 (SCI-Expanded)

Storage stability of strawberry jam color enhanced with black carrot juice concentrate

Kirca A., OZKAN M., CEMEROGLU B.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.31, no.5, pp.531-545, 2007 (SCI-Expanded)

Effects of temperature, solid content and pH on the stability of black carrot anthocyanins

Kirca A., OZKAN M., CEMEROGLU B.

FOOD CHEMISTRY , vol.101, no.1, pp.212-218, 2007 (SCI-Expanded)

Stability of black carrot anthocyanins in various fruit juices and nectars

Kirca A., OZKAN M., CEMEROGLU B.

FOOD CHEMISTRY , vol.97, no.4, pp.598-605, 2006 (SCI-Expanded)

Chlorophyll and colour changes in grapevine leaves preserved by passive modification

Kirca A., YEMIS O., OZKAN M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.223, no.3, pp.387-393, 2006 (SCI-Expanded)

Effects of hydrogen peroxide on the stability of ascorbic acid during storage in various fruit juices

OZKAN M., Kirca A., CEMEROGLU B.

FOOD CHEMISTRY , vol.88, no.4, pp.591-597, 2004 (SCI-Expanded)

Thermal stability of black carrot anthocyanins in blond orange juice

Kirca A., OZKAN M., CEMEROGLU B.

JOURNAL OF FOOD QUALITY , vol.26, no.5, pp.361-366, 2003 (SCI-Expanded)

Degradation kinetics of anthocyanins in blood orange juice and concentrate

Kirca A., CEMEROGLU B.

FOOD CHEMISTRY , vol.81, no.4, pp.583-587, 2003 (SCI-Expanded)

Effect of moisture content on CIE color values in dried apricots

OZKAN M., Kirca A., CEMEROGLU B.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.216, no.3, pp.217-219, 2003 (SCI-Expanded)

Articles Published in Other Journals

EFFECT OF FERMENTATION TECHNIQUE AND BOTTLE STORAGE ON THE PHENOLIC COMPONENTS OF KARALAHNA WINES

Şişli B., Çelebi Uzkuç N. M., BAYHAN ESEN A., Kırca Toklucu A.

GIDA , vol.48, no.1, pp.130-143, 2023 (Peer-Reviewed Journal)

Soğuk Maserasyonun Karalahna ve Cabernet Sauvignon Şıralarının Antosiyanin ve Uçucu Bileşenleri Üzerine Etkisi

ÇELEBİ N. M., ŞİŞLİ B., YÜCEER Y., BAYHAN A., KIRCA TOKLUCU A.

Gıda, The Journal of Food , vol.43, no.4, pp.663-676, 2018 (Peer-Reviewed Journal)

Peyniraltı Suyu Tozu İlave Edilmiş Meyveli İçecek Üretimi ve BazıKalite Karakteristikleri

Argan E., GÜNEŞER O., KIRCA TOKLUCU A., YÜCEER Y.

Türk Tarım – Gıda Bilim ve Teknoloji Dergisi , vol.3, no.8, pp.651-658, 2015 (Peer-Reviewed Journal)

UV Işın Teknolojisinin Meyve Sularına Uygulanması

PALA Ç., KIRCA TOKLUCU A.

Akademik Gıda , vol.8, pp.17-22, 2010 (Peer-Reviewed Journal)

Refereed Congress / Symposium Publications in Proceedings

The Effect Of Peeling, Filling Medium And Storage Time On HMF And Sugar Profiles Of Canned Sarilop And Bursa Siyahi Figs

Şengül Binat H., KIRCA TOKLUCU A.

V. INTERNATIONAL AGRICULTURAL, BIOLOGICAL &LIFE SCIENCE CONFERENCE, Edirne, Turkey, 17 - 20 September 2023

ANTİMİKROBİYAL AJAN OLARAK Metschnikowia pulcherrima

Kaya B., Çelebi Uzkuç N. M., Kırca Toklucu A., Yüceer Y.

BANDIRMA ONYEDİ EYLÜL ÜNİVERSİTESİ TRAKYA ÜNİVERSİTELER BİRLİĞİ V. LİSANSÜSTÜ ÖĞRENCİ KONGRESİ 2021, 04 November 2021 - 05 May 2022, pp.38

“Bozcaada’ya özgü Vasilaki üzümlerinden üretilen beyaz şarapların uçucu bileşenleri ve duyusal karakteristiği üzerine fermantasyon tekniğinin etkisi”

Özkan Ö., Çelebi Uzkuç N. M., Yüceer Y., Kırca Toklucu A.

Türkiye 13. Gıda Kongresi, 21 - 23 October 2020

“Farklı üzüm çeşitlerinden üretilen kırmızı şarapların durultulmasında yumurta akı kullanımı: Optimum dozajların belirlenmesi ve toplam monomerik antosiyaninler üzerine etkisi”

Uran G., Çelebi Uzkuç N. M., Bayhan A., Kırca Toklucu A.

Türkiye 13. Gıda Kongresi, Çanakkale, Turkey, 21 - 23 October 2020

Indigenous Non-Saccharomyces Yeast Diversity During Spontaneous Fermentation of ‘Karalahna’ and ‘Cabernet Sauvignon’ Grapes"

Çelebi Uzkuç N. M., Özmen Toğay S., Ay M., Bayhan A., Kırca Toklucu A.

The 35th International Spacialised Symposium on Yeast., Antalya, Turkey, 21 - 25 October 2019, pp.128

Indigenous Non-Saccharomyces Yeast Diversity During Spontaneous Fermentation of ‘Karalahna’ and ‘Cabernet Sauvignon’ Grapes

ÇELEBİ UZKUÇ N. M., ÖZMEN TOĞAY S., AY M., Bayhan A., KIRCA TOKLUCU A.

35th International Specialised Symposium on Yeasts, Antalya, Turkey, 21 - 25 October 2019, pp.129

New Trends in Winemaking: The Effects of Non-Saccharomyces Yeasts on Wine Aroma

Çelebi Uzkuç N. M., Kırca Toklucu A.

The 35th International Specialised Symposium on Yeasts, Antalya, Turkey, 21 - 25 October 2019, pp.129

Antioxidant capacity of lavender essential oils and micro/nanoemulsions thereof: Application to fresh orange juice

Uzkuç H., ÇELEBİ UZKUÇ N. M., Berber M. M., TARHAN K., İŞLETEN HOŞOĞLU M., KIRCA TOKLUCU A., et al.

International Conference of Food Technology and Nutrition, Tetova, Macedonia, 15 - 17 May 2019, pp.506-507

ÜZÜM SUYU ÜRETİMİNDE ENZİM KULLANIMININ VERİM VE KALİTE ÜZERİNE ETKİLERİ

Ay M., Kırca Toklucu A.

Trakya Üniversiteler Birliği Üçüncü Lisansüstü Öğrenci Kongresi, Tekirdağ, Turkey, 03 May 2018, pp.59

Application of Ultraviolet Light (UV-C) Irradiation As an Alternative Technology In Winemaking Industry

Ütebay D. Z., KIRCA TOKLUCU A.

2nd INTERNATIONAL BALKAN AGRICULTURE CONGRESS, Tekirdağ, Turkey, 16 - 18 May 2017

Cork stoppers and alternative wine closures

Çelebi N. M., KIRCA TOKLUCU A.

International Congress on Agriculture, Forest, Food Science and Technologies, 15 - 17 May 2017

Volatile compounds and sensorial profiles of young Karalahna and Cabernet Sauvignon wines produced by spontaneous and pure yeast fermentation techniques

ÇELEBİ UZKUÇ N. M., ŞİŞLİ B., YÜCEER Y., BAYHAN A., KIRCA TOKLUCU A.

International Conference on Agriculture, Forest, Food Science and Technologies, Nevşehir, Turkey, 15 - 17 May 2017, pp.964

ISIL İŞLEM VE UV-C UYGULAMALARININ ELMA ŞARABININ UÇUCU BİLEŞENLERİ ÜZERİNE ETKİSİ

Ütebay D. Z., KIRCA TOKLUCU A.

Trakya Üniversiteler Birliği İkinci Lisansüstü Öğrenci Kongresi, Edirne, Turkey, 15 - 16 May 2017, pp.14

Cork stoppers and alternative wine closures

ÇELEBİ UZKUÇ N. M., KIRCA TOKLUCU A.

International Conference on Agriculture, Forest, Food Science and Technologies, Nevşehir, Turkey, 15 - 17 May 2017, pp.1139

Volatile compounds and sensorial profiles of young Karalahna and Cabernet Sauvignon wines produced by spontaneous and pure yeast fermentation techniques

Çelebi N. M., Şişli B., YÜCEER Y., Bayhan A., KIRCA TOKLUCU A.

International Congress on Agriculture, Forest, Food Science and Technologies, 15 - 17 May 2017

Çam ve Çiçek Balından Elde Edilen Bal Şaraplarının Uçucu Bileşenleri ve Duyusal Özellikleri

ÇELEBİ UZKUÇ N. M., ŞİŞLİ B., YÜCEER Y., KIRCA TOKLUCU A.

12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, no.48, pp.493

Çeşitli Durultma Yardımcı Maddelerinin Karalahna ve Karasakız Üzümlerinden Üretilen Kırmızı Şarapların Toplam Antosiyanin ve Fenolik Madde Miktarları Üzerine Etkisi

ŞİŞLİ B., ÇELEBİ UZKUÇ N. M., KIRCA TOKLUCU A.

12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, no.48, pp.576

Karadut Suyu Uçucu Bileşenleri Üzerine Isıl İşlemin Etkisi

Uzkuç H., Marangoz İ., Yüceer Y., Kırca Toklucu A.

Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, pp.103

Kinetics of Anthocyanin Degradation and Polymeric Color Formation in Black Mulberry Morus nigra Juice During Heating

Marangoz İ., Uzkuç H., Kırca Toklucu A., Yüceer Y.

International Conference:10th Aegean Analytical Chemistry Days, Çanakkale, Turkey, 29 September - 02 October 2016, pp.217

Anthocyanin and Phenolic Profile of Red Wines Obtained from Karalahna Grapes A Native Grape Variety of Bozcaada Tenedos Turkey

Şişli B., Çelebi N. M., Bayhan A., KIRCA TOKLUCU A.

8th International Congress Pigments in Food, Cluj-Napoca, Romania, 28 June - 01 July 2016

Anthocyanin and Phenolic Profile of Red Wines Obtained from Karalahna Grapes, A Native Grape Variety of Bozcaada (Tenedos), Turkey

ŞİŞLİ B., ÇELEBİ UZKUÇ N. M., BAYHAN A., KIRCA TOKLUCU A.

8th International Congress Pigments in Food, Cluj-Napoca, Romania, 28 June - 01 July 2016, pp.82

Effect of Spontaneous and Inoculated Fermentations on Anthocyanins and Phenolics of Cabernet Sauvignon Wines

ÇELEBİ UZKUÇ N. M., Şişli B., BAYHAN A., KIRCA TOKLUCU A.

8th International Congress Pigments in Food, Cluj-Napoca, Romania, 28 June - 01 July 2016, pp.83

Ticari Maya Kullanımının Karalahna Üzümlerinden Üretilen Kırmızı Şarapların Uçucu Bileşen ve Duyusal Karakteristiği Üzerine Etkisi

ŞİŞLİ B., ÇELEBİ UZKUÇ N. M., KIRCA TOKLUCU A., YÜCEER Y., BAYHAN A.

Trakya Üniversiteler Birliği Lisansüstü Öğrenci Kongresi, Çanakkale, Turkey, 29 - 30 April 2016, pp.34

Spontan ve Saf Maya Fermentasyon Tekniklerinin Cabernet Sauvignon Üzümlerinden Elde Edilen Kırmızı Şarapların Karakteristik Özellikleri Üzerine Etkileri

ÇELEBİ UZKUÇ N. M., ŞİŞLİ B., KIRCA TOKLUCU A., YÜCEER Y., BAYHAN A.

Trakya Üniversiteler Birliği Lisansüstü Öğrenci Kongresi, Çanakkale, Turkey, 29 - 30 April 2016, pp.35

Şarap Üretiminde Yeni Yöntemlerin Uygulanması

ÇELEBİ UZKUÇ N. M., ŞİŞLİ B., KIRCA TOKLUCU A.

5. Gıda Güvenliği Kongresi, İstanbul, Turkey, 7 - 08 May 2015, pp.114

Gıda Güvenliği ve Tüketici Sağlığı Açısından Şarap

ŞİŞLİ B., ÇELEBİ UZKUÇ N. M., KIRCA TOKLUCU A.

5. Gıda Güvenliği Kongresi, İstanbul, Turkey, 7 - 08 May 2015, pp.114-115 Sustainable Development

Tüysüz beyaz şeftali bayramiç beyazı processing to different products and determination of their quality characteristics during storage

ÖZCAN Ö., KIRCA TOKLUCU A.

2nd International Congress of Agriculture, Food and Gastronomy, 8 - 12 April 2015

Antimicrobial Activity of Some Plant Extracts Found in Çanakkale

Arslan E., ZORBA N. N., TURHAN H., KIRCA TOKLUCU A., BİLİŞLİ A.

2nd International Congress on Food Technology, Aydın, Turkey, 5 - 07 November 2014, pp.262

Kinetics of non-enzymatic browning in tomato paste during storage

Apuhan E., KIRCA TOKLUCU A., UYSAL PALA Ç.

Balkan Agriculture Congress, Edirne, Turkey, 8 - 10 September 2014, pp.559

Amino acid, mineral and organic acid contents of industrially manufactured peach pulps for authenticity assessment

Danışman G., KIRCA TOKLUCU A.

Balkan Agriculture Congress, Edirne, Turkey, 8 - 10 September 2014, pp.558

Some quality characteristics of UV-C processed white and red grape juices

PALA Ç., KIRCA TOKLUCU A.

Food and Health, Effost Annual Meeting, 10 - 12 November 2010

Changes in microbial quality and total monomeric anthocyanins of ultraviolet (UV-C) and heat treated pomegranate juice during storage

PALA Ç., KIRCA TOKLUCU A.

IFT Annual MeetingFood Expo, New Orleans, Loisiana, United States Of America, 11 - 14 June 2011

Microbial quality of UV-C treated orange juice

PALA Ç., KIRCA TOKLUCU A.

International Food Congress, Novel Approaches in Food Industry (NAFI), İzmir, Turkey, 26 - 29 May 2011, pp.17

Sensory acceptability, physico-chemical characteristics and shelf-life prediction of heat treated orange juice based on ascorbic acid degradation

PALA Ç., KIRCA TOKLUCU A.

International Food Congress, Novel Approaches in Food Industry (NAFI), 26 - 29 May 2011, pp.937

Books & Book Chapters

Gıda Mühendisliğinde Reaksiyon Kinetiği

ÖZKAN M., KIRCA TOKLUCU A., CEMEROGLU B.

Gıda Teknolojisi Derneği Yayınları, 2010

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1121

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1339

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Open Access

UN Sustainable Development Goals

Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Articles Published in Other Journals

Refereed Congress / Symposium Publications in Proceedings

Books & Book Chapters

Metrics

Publication

Citation (WoS)

H-Index (WoS)

Citation (Scopus)

H-Index (Scopus)

Citation (Scholar)

H-Index (Scholar)

Citiation (TrDizin)

H-Index (TrDizin)

Project

Thesis Advisory

Open Access