Neslihan Göncüoğlu Taş, Neslihan Göncüoğlu
Neslihan Göncüoğlu Taş, Neslihan Göncüoğlu
Gıda Mühendisliği, Hacettepe Üniversitesi
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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
In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation
T Kocadağlı, N Göncüoğlu, A Hamzalıoğlu, V Gökmen
Food & function 3 (9), 970-975, 2012
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
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study
NG Taş, V Gökmen
Food chemistry 221, 1911-1922, 2017
Phenolic compounds in natural and roasted nuts and their skins: a brief review
NG Taş, V Gökmen
Current Opinion in Food Science 14, 103-109, 2017
Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
T Kocadağlı, S Žilić, NG Taş, J Vančetović, D Dodig, V Gökmen
European Food Research and Technology 242 (1), 51-60, 2016
Bioactive compounds in different hazelnut varieties and their skins
NG Taş, V Gökmen
Journal of Food Composition and Analysis 43, 203-208, 2015
Effect of alkalization on the Maillard reaction products formed in cocoa during roasting
NG Taş, V Gökmen
Food Research International 89, 930-936, 2016
Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey
NG Taş, V Gökmen
Journal of Food Composition and Analysis 44, 115-121, 2015
Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry
C Yılmaz, NG Taş, T Kocadağlı, V Gökmen
Food chemistry 272, 347-353, 2019
Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)
NG Taş, V Gökmen
Journal of agricultural and food chemistry 67 (1), 415-424, 2018
Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content
NG Taş, C Yılmaz, V Gökmen
Food Research International 120, 865-871, 2019
Accumulation of 5-hydroxymethylfurfural in oil during frying of model dough
N Göncüoğlu, V Gökmen
Journal of the American Oil Chemists' Society 90 (3), 413-417, 2013
Profiling of the contents of amino acids, water-soluble vitamins, minerals, sugars and organic acids in Turkish hazelnut varieties
NG Tas, V Gokmen
Polish journal of food and nutrition sciences 68 (3), 2018
Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts
Y Karademir, N Göncüoğlu, V Gökmen
Food & function 4 (7), 1061-1066, 2013
Phytochemicals and health benefits of dried apricots
N Göncüoğlu, BA Mogol, V Gökmen
Dried Fruits, 226-242, 2013
Online monitoring of acrylamide in biscuits using the front face fluorescence analyzer FLUORALYS.
AL de Sereys, S Guerrault, A Acharid, BA Mogol, T Kocadağli, ...
Aspects of Applied Biology, 65-77, 2013
Acrylamide in Corn-Based Thermally Processed Foods: A Review
S Žilić, V Nikolić, BA Mogol, A Hamzalıoğlu, NG Tas, T Kocadağlı, ...
Journal of agricultural and food chemistry 70 (14), 4165-4181, 2022
Adding calcium to foods and effect on acrylamide
N Göncüoğlu Taş, A Hamzalıoğlu, T Kocadağli, V Gökmen
Calcium: Chemistry, Analysis, Function and Effects, 274, 2015
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification
NG Taş, T Kocadağlı, V Gökmen
Current Opinion in Food Science, 100876, 2022
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