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T. Koray Palazoğlu
T. Koray Palazoğlu
Verified email at mersin.edu.tr
Title
Cited by
Cited by
Year
Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries
V Gökmen, TK Palazoğlu, HZ Şenyuva
Journal of Food Engineering 77 (4), 972-976, 2006
1702006
Determination of heat and mass transfer parameters during frying of potato slices
A Yıldız, TK Palazoğlu, F Erdoğdu
Journal of food engineering 79 (1), 11-17, 2007
1252007
Acrylamide formation in foods during thermal processing with a focus on frying
V Gökmen, TK Palazoğlu
Food and Bioprocess Technology 1 (1), 35-42, 2008
1212008
Radio-frequency thawing of food products–A computational study
R Uyar, TF Bedane, F Erdogdu, TK Palazoglu, KW Farag, F Marra
Journal of Food Engineering 146, 163-171, 2015
1182015
Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions
S Kızıltaş, F Erdoğdu, TK Palazoğlu
Journal of Food Engineering 97 (4), 449-456, 2010
942010
Effect of cooking method (baking compared with frying) on acrylamide level of potato chips
TK Palazoğlu, D Savran, V Gökmen
Journal of food science 75 (1), E25-E29, 2010
722010
Processing treatments for mitigating acrylamide formation in sweetpotato French fries
VD Truong, YT Pascua, R Reynolds, RL Thompson, TK Palazoğlu, ...
Journal of agricultural and food chemistry 62 (1), 310-316, 2014
672014
Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips
SB Erdogdu, TK Palazoglu, V Gokmen, HZ Senyuva, HI Ekiz
Journal of the Science of Food and Agriculture 87 (1), 133-137, 2007
642007
Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation
S Tuta, TK Palazoğlu
Journal of food engineering 192, 79-92, 2017
602017
Reduction of acrylamide level in French fries by employing a temperature program during frying
TK Palazoǧlu, V Gökmen
Journal of agricultural and food chemistry 56 (15), 6162-6166, 2008
532008
Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product
T Koray Palazoğlu, Y Coşkun, T Kocadağlı, V Gökmen
Journal of Food Science 77 (5), E113-E117, 2012
522012
Experimental comparison of natural convection and conduction heat transfer
F ERDOĞDU, R Uyar, TK PALAZOĞLU
Journal of Food Process Engineering 33, 85-100, 2010
462010
Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp
TK Palazoğlu, W Miran
Innovative Food Science & Emerging Technologies 41, 292-300, 2017
382017
Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio
V Gökmen, TK Palazoğlu
Journal of food engineering 93 (2), 172-176, 2009
382009
Analysis of mass transfer parameters (changes in mass flux, diffusion coefficient and mass transfer coefficient) during baking of cookies
E Demirkol, F Erdoğdu, TK Palazoğlu
Journal of Food Engineering 72 (4), 364-371, 2006
352006
Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries
S Tuta, TK Palazoğlu, V Gökmen
Journal of food engineering 97 (2), 261-266, 2010
332010
Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking …
T Kocadağlı, T Koray Palazoğlu, V Gökmen
European Food Research and Technology 235 (4), 711-717, 2012
322012
A study on hot-air drying of pomegranate
Ö Süfer, TK Palazoğlu
Journal of Thermal Analysis and Calorimetry 137 (6), 1981-1990, 2019
262019
Rheological characterization of carboxymethylcellulose solution under aseptic processing conditions
AE VAIS, TK PALAZOGLU, KP Sandeep, CR DAUBERT
Journal of food process engineering 25 (1), 41-61, 2002
252002
Effect of combining conventional frying with radio‐frequency post‐drying on acrylamide level and quality attributes of potato chips
E Koklamaz, TK Palazoğlu, T Kocadağlı, V Gökmen
Journal of the Science of Food and Agriculture 94 (10), 2002-2008, 2014
242014
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Articles 1–20