Dr. Öğr. Üyesi BERAT AYTÜL HAMZALIOĞLU

Yayın Ağı

Makaleler 24

1. 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 , 2025 (SCI-Expanded)

2. 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 , 2025 (SCI-Expanded)

3. 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 , sa.1, 2025 (SCI-Expanded)

4. 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) Sürdürülebilir Kalkınma

5. 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)

6. 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) Sürdürülebilir Kalkınma

7. 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)

8. 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)

9. 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)

10. 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) Sürdürülebilir Kalkınma

11. 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)

12. 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)

13. 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)

14. 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)

15. 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)

16. 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)

17. 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)

18. 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)

19. 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) Sürdürülebilir Kalkınma

20. 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)

21. 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) Sürdürülebilir Kalkınma

22. 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)

23. 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)

24. 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)

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

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