Tolgahan Kocadağlı
Tolgahan Kocadağlı
Verified email at hacettepe.edu.tr
Title
Cited by
Cited by
Year
Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry
T Kocadağlı, C Yılmaz, V Gökmen
Food chemistry 153, 151-156, 2014
922014
Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
S Žilić, T Kocadağlı, J Vančetović, V Gökmen
LWT-Food Science and technology 65, 597-603, 2016
822016
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
772012
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
662012
Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system
T Kocadağlı, V Gökmen
Food Chemistry 211, 892-902, 2016
642016
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
60*2014
Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea
T Kocadağlı, KS Özdemir, V Gökmen
Food research international 53 (2), 720-725, 2013
522013
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
462012
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
442013
Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry
T Kocadağlı, V Gökmen
Journal of agricultural and food chemistry 62 (31), 7714-7720, 2014
432014
Formation of melatonin and its isomer during bread dough fermentation and effect of baking
C Yılmaz, T Kocadağlı, V Gokmen
Journal of Agricultural and Food Chemistry 62 (13), 2900-2905, 2014
332014
Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
T Kocadağlı, S Žilić, NG Taş, J Vančetović, D Dodig, V Gökmen
European Food Research and Technology 242 (1), 51-60, 2016
292016
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, TK Palazoğlu, V Gökmen
European Food Research and Technology 235 (4), 711-717, 2012
282012
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
212014
Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure
T Kocadağlı, V Gökmen
Food Research International 89, 976-981, 2016
192016
Effects of sodium chloride, potassium chloride, and calcium chloride on the formation of α-dicarbonyl compounds and furfurals and the development of browning in cookies during …
T Kocadağlı, V Gokmen
Journal of agricultural and food chemistry 64 (41), 7838-7848, 2016
182016
Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry
C Yılmaz, NG Taş, T Kocadağlı, V Gökmen
Food chemistry 272, 347-353, 2019
162019
Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach
T Kocadağlı, V Gökmen
Journal of Agricultural and Food Chemistry, 6333−6342, 2016
152016
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
132017
Metabolism of acrylamide in humans and biomarkers of the exposure to acrylamide
T Kocadağlı, V Gökmen
Acrylamide in Food: Analysis, Content and Potential Health Effects, 109-128, 2015
102015
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