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Neslihan Göncüoğlu Taş, Neslihan Göncüoğlu
Neslihan Göncüoğlu Taş, Neslihan Göncüoğlu
Gıda Mühendisliği, Hacettepe Üniversitesi
Verified email at hacettepe.edu.tr
Title
Cited by
Cited by
Year
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
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
902012
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
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study
NG Taş, V Gökmen
Food chemistry 221, 1911-1922, 2017
762017
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
702017
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
452016
Bioactive compounds in different hazelnut varieties and their skins
NG Taş, V Gökmen
Journal of Food Composition and Analysis 43, 203-208, 2015
452015
Effect of alkalization on the Maillard reaction products formed in cocoa during roasting
NG Taş, V Gökmen
Food Research International 89, 930-936, 2016
412016
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
402015
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
212019
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
202018
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
112019
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
92013
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
72018
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
72013
Phytochemicals and health benefits of dried apricots
N Göncüoğlu, BA Mogol, V Gökmen
Dried Fruits, 226-242, 2013
42013
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
4*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
32022
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
22015
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
12022
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