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Burce Atac Mogol
Burce Atac Mogol
PhD, Food Engineering, Hacettepe University
Verified email at hacettepe.edu.tr
Title
Cited by
Cited by
Year
Development of functional bread containing nanoencapsulated omega-3 fatty acids
V Gökmen, BA Mogol, RB Lumaga, V Fogliano, Z Kaplun, E Shimoni
Journal of Food Engineering 105 (4), 585-591, 2011
1652011
Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders
Ö Dönmez, BA Mogol, V Gökmen
Journal of dairy science 100 (2), 901-907, 2017
1202017
Relationship between color and antioxidant capacity of fruits and vegetables
ED Cömert, BA Mogol, V Gökmen
Current Research in Food Science 2, 1-10, 2020
1042020
Multiple-stage extraction strategy for the determination of acrylamide in foods
V Gökmen, FJ Morales, B Ataç, A Serpen, G Arribas-Lorenzo
Journal of Food Composition and Analysis 22 (2), 142-147, 2009
952009
Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine
V Gökmen, T Kocadağlı, N Göncüoğlu, BA Mogol
Food Chemistry 132 (1), 168-174, 2012
932012
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics
HJ Van Der Fels-Klerx, E Capuano, HT Nguyen, BA Mogol, T Kocadağlı, ...
Food research international 57, 210-217, 2014
772014
Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry
V Gökmen, A Serpen, BA Mogol
Analytical and Bioanalytical Chemistry 403 (10), 2915-2922, 2012
742012
Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies
A Fiore, AD Troise, B Ataç Mogol, V Roullier, A Gourdon, ...
Journal of Agricultural and Food Chemistry 60 (43), 10808-10814, 2012
692012
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
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, N Delić, V Gökmen
Journal of the Science of Food and Agriculture 94 (1), 45-51, 2014
652014
Computer vision‐based analysis of foods: A non‐destructive colour measurement tool to monitor quality and safety
BA Mogol, V Gökmen
Journal of the Science of Food and Agriculture 94 (7), 1259-1263, 2014
592014
Compositional, nutritional, and functional characteristics of instant teas produced from low-and high-quality black teas
C Alasalvar, E Pelvan, KS Özdemir, T Kocadağlı, BA Mogol, AA Paslı, ...
Journal of Agricultural and Food Chemistry 61 (31), 7529-7536, 2013
562013
Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, M Babić, V Gökmen
Journal of cereal science 58 (1), 1-7, 2013
542013
Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin
A Serpen, B Ataç, V Gökmen
Journal of food Engineering 82 (3), 342-350, 2007
492007
Thermal process contaminants: Acrylamide, chloropropanols and furan
BA Mogol, V Gökmen
Current Opinion in Food Science 7, 86-92, 2016
462016
Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale
BA Mogol, V Gökmen
Innovative Food Science & Emerging Technologies 26, 265-270, 2014
462014
Degradation of 5-hydroxymethylfurfural during yeast fermentation
HG Akıllıoglu, BA Mogol, V Gökmen
Food additives & contaminants: part A 28 (12), 1629-1635, 2011
402011
Nutritional and functional characteristics of seven grades of black tea produced in Turkey
A Serpen, E Pelvan, C Alasalvar, BA Mogol, HT Yavuz, V Gokmen, ...
Journal of Agricultural and Food Chemistry 60 (31), 7682-7689, 2012
352012
Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough
K Kukurová, Z Ciesarová, BA Mogol, ÖÇ Açar, V Gökmen
European food research and technology 237 (1), 1-8, 2013
342013
Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads
A Serpen, V Gökmen, BA Mogol
Journal of Food Composition and Analysis 26 (1-2), 160-168, 2012
342012
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