Aytul Hamzalioglu
Aytul Hamzalioglu
Department of Food Engineering, Hacettepe University
Verified email at hacettepe.edu.tr
Title
Cited by
Cited by
Year
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
592012
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
492012
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
482014
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
262012
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
252013
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
202017
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
152015
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
92018
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
92016
Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits
A Hamzalıoğlu, V Gökmen
Food Research International 99, 308-314, 2017
72017
Acrylamide: an overview of the chemistry and occurrence in foods
A Hamzalıoğlu, BA Mogol, V Gökmen
Academic Press, 2019
42019
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
32019
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
32019
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
32013
Adding calcium to foods and effect on acrylamide
N Göncüoğlu Taş, A Hamzalıoğlu, T Kocadağli, V Gökmen
Calcium: Chemistry, Analysis, Function and Effects; Predy, VR, Ed, 274-290, 2016
22016
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
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
2020
Mitigation of Acrylamide in Thermally Processed Foods
BA Mogol, A Hamzalıoğlu, V Gökmen
Elsevier, 2020
2020
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
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