Neslihan Göncüoğlu Taş, Neslihan Göncüoğlu
Neslihan Göncüoğlu Taş, Neslihan Göncüoğlu
Gıda Mühendisliği, Hacettepe Üniversitesi
Verified email at hacettepe.edu.tr
TitleCited byYear
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
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
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
182016
Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey
NG Taş, V Gökmen
Journal of Food Composition and Analysis 44, 115-121, 2015
182015
Effect of alkalization on the Maillard reaction products formed in cocoa during roasting
NG Taş, V Gökmen
Food Research International 89, 930-936, 2016
172016
Bioactive compounds in different hazelnut varieties and their skins
NG Taş, V Gökmen
Journal of Food Composition and Analysis 43, 203-208, 2015
162015
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study
NG Taş, V Gökmen
Food chemistry 221, 1911-1922, 2017
142017
Phenolic Compounds in Natural and Roasted Nuts and Their Skins: A Brief Review
NG Taş, V Gökmen
Current Opinion in Food Science, 2017
102017
Accumulation of 5-hydroxymethylfurfural in oil during frying of model dough
N Göncüoğlu, V Gökmen
Journal of the American Oil Chemists' Society 90 (3), 413-417, 2013
72013
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, 2018
62018
Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts
Y Karademir, N Göncüoğlu, V Gökmen
Food & function 4 (7), 1061-1066, 2013
42013
Phytochemicals and health benefits of dried apricots
N Göncüoğlu, BA Mogol, V Gökmen
Dried Fruits: Phytochemicals and Health Effects, 226-242, 2013
42013
Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)
NG Taş, V Gökmen
Journal of agricultural and food chemistry, 2018
22018
Adding Calcium to Foods and Effect on Acrylamide
N GÖNCÜOĞLUTAŞ, A HAMZALIOĞLU, T KOCADAĞLI, V GÖKMEN
Calcium: Chemistry, Analysis, Function and Effects, 274, 2015
22015
Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content
NG Taş, C Yılmaz, V Gökmen
Food Research International, 2018
12018
Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties
NG Taş, V Gökmen
Polish Journal of Food and Nutrition Sciences, 2017
12017
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
12013
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