Burce Atac Mogol
Burce Atac Mogol
PhD, Food Engineering, Hacettepe University
hacettepe.edu.tr üzerinde doğrulanmış e-posta adresine sahip
BaşlıkAlıntı yapanlarYıl
Development of functional bread containing nanoencapsulated omega-3 fatty acids
V Gökmen, BA Mogol, RB Lumaga, V Fogliano, Z Kaplun, E Shimoni
Journal of Food Engineering 105 (4), 585-591, 2011
862011
Multiple-stage extraction strategy for the determination of acrylamide in foods
V Gökmen, FJ Morales, B Ataç, A Serpen, G Arribas-Lorenzo
Journal of Food Composition and Analysis 22 (2), 142-147, 2009
642009
Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry
V Gökmen, A Serpen, BA Mogol
Analytical and bioanalytical chemistry 403 (10), 2915-2922, 2012
582012
Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin
A Serpen, B Ataç, V Gökmen
Journal of food engineering 82 (3), 342-350, 2007
432007
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
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
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, 2013
352013
Compositional, nutritional, and functional characteristics of instant teas produced from low-and high-quality black teas
C Alasalvar, E Pelvan, KS Özdemir, T Kocadağlı, BA Mogol, AA Paslı, ...
Journal of agricultural and food chemistry 61 (31), 7529-7536, 2013
312013
Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, M Babić, V Gökmen
Journal of cereal science 58 (1), 1-7, 2013
302013
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, N Delić, V Gökmen
Journal of the Science of Food and Agriculture 94 (1), 45-51, 2014
272014
Nutritional and functional characteristics of seven grades of black tea produced in Turkey
A Serpen, E Pelvan, C Alasalvar, BA Mogol, HT Yavuz, V Gökmen, ...
Journal of agricultural and food chemistry 60 (31), 7682-7689, 2012
222012
Computer vision‐based analysis of foods: A non‐destructive colour measurement tool to monitor quality and safety
BA Mogol, V Gökmen
Journal of the Science of Food and Agriculture 94 (7), 1259-1263, 2014
212014
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
Computer vision‐based image analysis for rapid detection of acrylamide in heated foods
V Gökmen, BA Mogol
Quality Assurance and Safety of Crops & Foods 2 (4), 203-207, 2010
212010
Degradation of 5-hydroxymethylfurfural during yeast fermentation
HG Akıllıoglu, BA Mogol, V Gökmen
Food Additives & Contaminants: Part A 28 (12), 1629-1635, 2011
202011
Inhibition of enzymatic browning in actual food systems by the Maillard reaction products
BA Mogol, A Yıldırım, V Gökmen
Journal of the Science of Food and Agriculture 90 (15), 2556-2562, 2010
202010
Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: preliminary study at the lab scale
BA Mogol, V Gökmen
Innovative food science & emerging technologies 26, 265-270, 2014
182014
Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders
Ö Dönmez, BA Mogol, V Gökmen
Journal of dairy science 100 (2), 901-907, 2017
172017
Formation of monochloropropane-1, 2-diol and its esters in biscuits during baking
BA Mogol, C Pye, W Anderson, C Crews, V Gökmen
Journal of agricultural and food chemistry 62 (29), 7297-7301, 2014
172014
Sistem, işlemi şu anda gerçekleştiremiyor. Daha sonra yeniden deneyin.
Makaleler 1–20