1. The production of cloudy apple nectar using total liquefactions enzymes;Acar;Fruit Processing,1999
2. Origin of the exceptional colour stability of Zebrina anthocyanin;Brouillard;Phytochemistry,1981
3. Plum juice quality affected by enzyme treatment and fining;Chang;Journal of Food Science,1994
4. Dereli, U. (2011). Changes in phenolic compounds of black carrot juice concentrate during production and storage and its relation with antioxidant activity. Master Thesis, Ankara University, Ankara, Turkey.
5. Electrospray and tandem mass spectroscopy as tool for anthocyanin characterization;Giusti;Journal of Agricultural and Food Chemistry,1999