Yayınlar & Eserler

Yayın Ağı
Makaleler 28
Tümü (28)
SCI-E, SSCI, AHCI (28)
SCI-E, SSCI, AHCI, ESCI (28)
ESCI (1)
Scopus (28)

1. Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion

ATAÇ MOGOL B., Yun C., Hamzalıoğlu A., Çakmak S., ŞENSOY Y., Çitler N., et al.
Journal of the Science of Food and Agriculture , cilt.106, sa.8, ss.5012-5020, 2026 (SCI-Expanded, Scopus) identifier identifier

2. Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range

Hamzalıoǧlu A., AKTAĞ I., GÖKMEN V.
Journal of Agricultural and Food Chemistry , cilt.74, sa.20, ss.15776-15789, 2026 (SCI-Expanded, Scopus) identifier identifier

3. Effect of alternative sweeteners on acrylamide, HMF and color formation in whole-grain wheat cookies

Žilić S., Sarić B., Milovanović D., Hamzalıoğlu A., Nikolić V., Simić M., et al.
Food Chemistry: X , cilt.34, 2026 (SCI-Expanded, Scopus) identifier identifier

4. Physicochemical properties and oxidative stability of low-fat mayonnaise formulated with a whey protein–based antioxidant ternary conjugate

El-Said M. M., HAMZALIOĞLU B. A., GÖKMEN V.
Journal of Food Measurement and Characterization , 2026 (SCI-Expanded, Scopus) identifier

5. Changes in starch fractions and estimated glycemic index of wheat flour under different sprouting conditions

Dirim M. A., Hamzalioglu A., Gökmen V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.144, 2025 (SCI-Expanded, Scopus) identifier identifier

6. Characterization of whey protein concentrate-maltodextrin-pomegranate peel phenolic compounds ternary conjugate as a novel food-grade stabilizer for nano-pickering emulsion

El-Said M. M., Hamzalioglu A., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.203, 2025 (SCI-Expanded, Scopus) identifier identifier identifier

7. The effect of different cooking methods and fat types on the estimated glycaemic index value of potatoes

Kaya-Ozcavdar F., HAMZALIOĞLU B. A., TENGİLİMOĞLU METİN M. M.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.60, sa.1, 2025 (SCI-Expanded, Scopus) identifier identifier

8. Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions

Aksoy M., HAMZALIOĞLU B. A., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.72, sa.24, ss.13898-13905, 2024 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

9. Casein-phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility

HAMZALIOĞLU B. A., Tagliamonte S., GÖKMEN V., Vitaglione P.
Food and Function , cilt.14, sa.20, ss.9457-9469, 2023 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

10. Acrylamide in Corn-Based Thermally Processed Foods: A Review br

Zilic S., Nikolic V., ATAÇ MOGOL B., Hamzalioglu A., Tas N., KOCADAĞLI T., et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.70, sa.14, ss.4165-4181, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

11. Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology

Yigit U., YOLAÇANER E., Hamzalioglu A., GÖKMEN V.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.46, sa.1, 2022 (SCI-Expanded, Scopus) identifier identifier

12. Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

Aktag I. G., Hamzalioglu A., Kocadagh T., GÖKMEN V.
CURRENT RESEARCH IN FOOD SCIENCE , cilt.5, ss.1118-1126, 2022 (SCI-Expanded, ESCI, Scopus) identifier identifier identifier

13. Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicumL.) seeds during roasting

Berk E., Hamzalioglu A., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.246, sa.12, ss.2399-2410, 2020 (SCI-Expanded, Scopus) identifier identifier

14. Potential reactions of thermal process contaminants during digestion

Hamzalioglu A., GÖKMEN V.
TRENDS IN FOOD SCIENCE & TECHNOLOGY , cilt.106, ss.198-208, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

15. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling

Hamzalioglu A., GÖKMEN V.
FOOD CHEMISTRY , cilt.318, 2020 (SCI-Expanded, Scopus) identifier identifier identifier

16. Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

AKTAĞ I., Hamzalioglu A., GÖKMEN V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.84, 2019 (SCI-Expanded, Scopus) identifier identifier

17. Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

Berk E., Hamzalioglu A., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.67, sa.17, ss.4923-4930, 2019 (SCI-Expanded, Scopus) identifier identifier identifier

18. Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions

Hamzalioglu A., GÖKMEN V.
JOURNAL OF FUNCTIONAL FOODS , cilt.55, ss.220-228, 2019 (SCI-Expanded, Scopus) identifier identifier

19. Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids

HAMZALIOĞLU B. A., GÖKMEN V.
FOOD CHEMISTRY , cilt.240, ss.354-360, 2018 (SCI-Expanded, Scopus) identifier identifier identifier

20. Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits

HAMZALIOĞLU B. A., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.99, ss.308-314, 2017 (SCI-Expanded, Scopus) identifier identifier identifier

21. INVESTIGATION OF THE REACTIONS OF THERMAL PROCESS CONTAMINANTS IN BISCUITS DURING DIGESTION

Hamzalioglu A., GÖKMEN V.
ANNALS OF NUTRITION AND METABOLISM , cilt.71, ss.1290-1291, 2017 (SCI-Expanded, Scopus) identifier

22. Investigations on the reactions of alpha-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits

Hamzalioglu A., GÖKMEN V.
FOOD & FUNCTION , cilt.7, sa.6, ss.2544-2550, 2016 (SCI-Expanded, Scopus) identifier identifier identifier

23. Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods

Hamzalioglu A., GÖKMEN V.
FOOD & FUNCTION , cilt.6, sa.1, ss.109-114, 2015 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

24. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

Van Der Fels-Klerx H., Capuano E., Nguyen H., ATAÇ MOGOL B., KOCADAĞLI T., Göncüoǧlu Taş N., et al.
Food Research International , cilt.57, ss.210-217, 2014 (SCI-Expanded, Scopus) identifier identifier

25. Role of curcumin in the conversion of asparagine into acrylamide during heating

HAMZALIOĞLU B. A., ATAÇ MOGOL B., Lumaga R. B., Fogliano V., GÖKMEN V.
AMINO ACIDS , cilt.44, sa.6, ss.1419-1426, 2013 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

26. Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating

HAMZALIOĞLU B. A., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.235, sa.6, ss.1093-1099, 2012 (SCI-Expanded, Scopus) identifier identifier

27. Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies

Fiore A., Troise A. D., Mogol B. A., Roullier V., Gourdon A., Jian S. E. M., et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.60, sa.43, ss.10808-10814, 2012 (SCI-Expanded, Scopus) identifier identifier identifier

28. In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation

KOCADAĞLI T., Göncüoglu N., Hamzalioglu A., GÖKMEN V.
Food and Function , cilt.3, sa.9, ss.970-975, 2012 (SCI-Expanded, Scopus) identifier identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 5

1. Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes

HAMZALIOĞLU B. A., GÖKMEN V.
13th Congress of Nutrition, Belgrade, Sırbistan, 26 - 28 Ekim 2016

2. Effect of in vitro gastrointestinal digestion on dicarbonyl compounds in biscuits

HAMZALIOĞLU B. A., GÖKMEN V.
12th International Symposium on the Maillard Reaction, Japonya, 1 - 04 Eylül 2015

3. Fate of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods

HAMZALIOĞLU B. A., GÖKMEN V.
4th International Conference on Food Digestion, İtalya, 17 - 19 Mart 2015

4. Kinetic modeling of the formation of acrylamide and HMF in biscuits

Van der Fels Klerx H., Nguyen H., ATAÇ MOGOL B., Capuano E., KOCADAĞLI T., TAŞ N., et al.
EuroFoodChem XVII, 7 - 10 Mayıs 2013, (Özet Bildiri)

5. In depth study of acrylamide formation in coffee during roasting

KOCADAĞLI T., TAŞ N., HAMZALIOĞLU B. A., GÖKMEN V.
11th International Symposium on the Maillard Reaction “Centenary of the Maillard Reaction Discovery (1912-2012), 16 - 20 Eylül 2012, (Özet Bildiri)
Kitaplar 1

1. Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion

HAMZALIOĞLU B. A., GÖKMEN V.
Food-Borne Toxicants: Formation, Analysis, and Toxicology, Michael Granvogl, Shaun MacMahon, Editör, American Chemical Society, ss.45-66, 2019
Metrikler

Yayın

36

Yayın (WoS)

28

Yayın (Scopus)

28

Atıf (WoS)

403

H-İndeks (WoS)

12

Atıf (Scopus)

920

H-İndeks (Scopus)

18

Proje

13

Açık Erişim

1
BM Sürdürülebilir Kalkınma Amaçları