Aytul Hamzalioglu
Aytul Hamzalioglu
Department of Food Engineering, Hacettepe University
Verified email at hacettepe.edu.tr
TitleCited byYear
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
422012
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
392014
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
392012
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 (6), 1419-1426, 2013
212013
Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating
A Hamzalıoğlu, V Gökmen
European Food Research and Technology 235 (6), 1093-1099, 2012
202012
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
102015
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
82017
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
82016
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
62018
Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits
A Hamzalıoğlu, V Gökmen
Food Research International 99, 308-314, 2017
52017
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
Acrylamide: An Overview of the Chemistry and Occurrence in Foods
A Hamzalıoğlu, BA Mogol, V Gökmen
Academic Press, 2019
12019
Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide
A Hamzalıoğlu, V Gökmen
Acrylamide in Food: Analysis, Content and Potential Health Effects, 355, 2015
12015
Online monitoring of acrylamide in biscuits using the front face fluorescence analyzer FLUORALYS
ALD Sereys, S Guerrault, A Acharid
Aspects of Applied Biology 116, 65-77, 2013
12013
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
2019
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
2019
Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions
A Hamzalıoğlu, V Gökmen
Journal of Functional Foods 55, 220-228, 2019
2019
Formation of Acrylamide in Thermally Processed Foods and Its Reactionsduring in Vitro Digestion
A Hamzalıoğlu, V Gökmen
Food-Borne Toxicants: Formation, Analysis, and Toxicology, 45-66, 2019
2019
INVESTIGATION OF THE REACTIONS OF THERMAL PROCESS CONTAMINANTS IN BISCUITS DURING DIGESTION
A Hamzalioglu, V Gokmen
ANNALS OF NUTRITION AND METABOLISM 71, 1290-1291, 2017
2017
INVESTIGATION OF THE REACTIVITIES OF MONOMERIC AND POLYMERIC COMPONENTS IN SOME FOODS IN DIGESTION CONDITIONS IN VITRO
BA HAMZALIOĞLU
Fen Bilimleri Enstitüsü, 2017
2017
The system can't perform the operation now. Try again later.
Articles 1–20