| 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 | 202 | 2006 |
| 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 | 153 | 2015 |
| Acrylamide formation in foods during thermal processing with a focus on frying V Gökmen, TK Palazoğlu Food and bioprocess technology 1, 35-42, 2008 | 143 | 2008 |
| 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 | 127 | 2007 |
| 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 | 109 | 2010 |
| 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 | 87 | 2010 |
| 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 | 78 | 2007 |
| 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 | 77 | 2017 |
| 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 | 73 | 2014 |
| 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 | 65 | 2008 |
| 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 | 61 | 2012 |
| 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 | 56 | 2017 |
| Experimental comparison of natural convection and conduction heat transfer F ERDOĞDU, R Uyar, TK PALAZOĞLU Journal of Food Process Engineering 33, 85-100, 2010 | 49 | 2010 |
| 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, 711-717, 2012 | 40 | 2012 |
| 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 | 37 | 2010 |
| 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 | 37 | 2009 |
| 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 | 36 | 2006 |
| A study on hot-air drying of pomegranate: kinetics of dehydration, rehydration and effects on bioactive compounds Ö Süfer, TK Palazoğlu Journal of Thermal Analysis and Calorimetry 137, 1981-1990, 2019 | 34 | 2019 |
| 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 | 32 | 2014 |
| Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies HG Yıldız, TK Palazoğlu, W Miran, T Kocadağlı, V Gökmen Journal of food engineering 197, 17-23, 2017 | 31 | 2017 |
