| 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 | 122 | 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 | 115 | 2014 |
| 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling A Hamzalıoğlu, V Gökmen Food Chemistry 318, 126467, 2020 | 95 | 2020 |
| Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat MM Tengilimoglu-Metin, A Hamzalioglu, V Gokmen, M Kizil Food Research International 99, 586-595, 2017 | 91 | 2017 |
| Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies A Fiore, AD Troise, B Ataç Mogol, V Roullier, A Gourdon, S El Mafadi Jian, ... Journal of Agricultural and Food Chemistry 60 (43), 10808-10814, 2012 | 90 | 2012 |
| Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting E Berk, A Hamzalıoğlu, V Gökmen Journal of Agricultural and Food Chemistry 67 (17), 4923-4930, 2019 | 79 | 2019 |
| Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide A Hamzalıoğlu, V Gökmen Acrylamide in food, 433-455, 2024 | 67 | 2024 |
| Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products IG Aktağ, A Hamzalıoğlu, V Gökmen Journal of Food Composition and Analysis 84, 103308, 2019 | 53 | 2019 |
| Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods A Hamzalıoğlu, V Gökmen Food & Function 6 (1), 108-113, 2015 | 45 | 2015 |
| Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits A Hamzalıoğlu, V Gökmen Food & Function 7 (6), 2544-2550, 2016 | 42 | 2016 |
| Role of curcumin in the conversion of asparagine into acrylamide during heating A Hamzalıoğlu, BA Mogol, RB Lumaga, V Fogliano, V Gökmen Amino Acids 44, 1419-1426, 2013 | 41 | 2013 |
| Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits A Hamzalıoğlu, V Gökmen Food Research International 99, 308-314, 2017 | 39 | 2017 |
| Acrylamide in corn-based thermally processed foods: A review S Žilić, V Nikolic, BA Mogol, A Hamzalıoğlu, NG Tas, T Kocadağlı, ... Journal of agricultural and food chemistry 70 (14), 4165-4181, 2022 | 38 | 2022 |
| Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids A Hamzalıoğlu, V Gökmen Food Chemistry 240, 354-360, 2018 | 38 | 2018 |
| Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating A Hamzalıoğlu, V Gökmen European Food Research and Technology 235, 1093-1099, 2012 | 38 | 2012 |
| Potential reactions of thermal process contaminants during digestion A Hamzalıoğlu, V Gökmen Trends in Food Science & Technology 106, 198-208, 2020 | 37 | 2020 |
| Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting E Berk, A Hamzalıoğlu, V Gökmen European Food Research and Technology 246, 2399-2410, 2020 | 22 | 2020 |
| Optimization of microwave‐assisted extraction of anthocyanins in red cabbage by response surface methodology Ü Yiğit, E Turabi Yolaçaner, A Hamzalıoğlu, V Gökmen Journal of food processing and preservation 46 (1), e16120, 2022 | 20 | 2022 |
| Acrylamide: an overview of the chemistry and occurrence in foods A Hamzalıoğlu, BA Mogol, V Gökmen Academic Press, 2019 | 19 | 2019 |
| Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion IG Aktağ, A Hamzalıoğlu, T Kocadağlı, V Gökmen Current Research in Food Science 5, 1118-1126, 2022 | 14 | 2022 |
