Asst. Prof. BURÇE ATAÇ MOGOL

Publication Network

Articles 33

1. Investigation of the effects of thiol compounds on acrylamide formation and aroma profile in formulated potato chips

ATAÇ MOGOL B., Hamzalioglu A., Sensoy Y., GÖKMEN V.

FOOD CHEMISTRY , vol.493, 2025 (SCI-Expanded, Scopus) Sustainable Development

2. Assessment of acrylamide content in corn-based snack products marketed in Serbia

Zilic S., Saric B., ATAÇ MOGOL B., Kravic N., Hamzalioglu A., Simic M., et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.135, 2024 (SCI-Expanded, Scopus)

3. Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study

Peña-Correa R. F., Wang Z., Mesa V., ATAÇ MOGOL B., Martínez-Galán J. P., Fogliano V.

Journal of Functional Foods , vol.109, 2023 (SCI-Expanded, Scopus)

4. Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality

Peña-Correa R. F., Mogol B. A., Fogliano V.

JAOCS, Journal of the American Oil Chemists' Society , vol.100, no.10, pp.815-827, 2023 (SCI-Expanded, Scopus)

5. Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

Peña-Correa R. F., ATAÇ MOGOL B., Fryganas C., Fogliano V.

Journal of Agricultural and Food Chemistry , vol.71, no.26, pp.10203-10211, 2023 (SCI-Expanded, Scopus)

6. The impact of roasting on cocoa quality parameters

Pena-Correa R. F., ATAÇ MOGOL B., Fogliano V.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2022 (SCI-Expanded, Scopus)

7. Mitigation of acrylamide formation during malt processing

Basinci F., ATAÇ MOGOL B., Guler S., GÖKMEN V., Koksel H.

JOURNAL OF CEREAL SCIENCE , vol.106, 2022 (SCI-Expanded, Scopus)

8. Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines

Pena-Correa R. F., ATAÇ MOGOL B., van Boekel M. A. J. S., Fogliano V.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.79, 2022 (SCI-Expanded, Scopus)

9. 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 , vol.70, no.14, pp.4165-4181, 2022 (SCI-Expanded, Scopus) Sustainable Development

10. Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes

Akkurt K., ATAÇ MOGOL B., GÖKMEN V.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.144, 2021 (SCI-Expanded, Scopus)

11. Modulation of gastrointestinal digestion of beta-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols

Donmez O., ATAÇ MOGOL B., GÖKMEN V., Tang N., Andersen M. L., Chatterton D. E. W.

FOOD & FUNCTION , vol.11, no.7, pp.6038-6053, 2020 (SCI-Expanded, Scopus)

12. Furan

ATAÇ MOGOL B., GÖKMEN V.

CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS , pp.87-105, 2019 (SCI-Expanded)

13. Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

Donmez O., ATAÇ MOGOL B., GÖKMEN V.

JOURNAL OF DAIRY SCIENCE , vol.100, no.2, pp.901-907, 2017 (SCI-Expanded, Scopus)

14. Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems

Mogol B. A., GÖKMEN V.

FOOD & FUNCTION , vol.7, no.8, pp.3431-3436, 2016 (SCI-Expanded, Scopus)

15. Thermal process contaminants: acrylamide, chloropropanols and furan

Mogol B. A., GÖKMEN V.

CURRENT OPINION IN FOOD SCIENCE , vol.7, pp.86-92, 2016 (SCI-Expanded, Scopus) Sustainable Development

16. Effect of vacuum-combined baking of cookies on acrylamide content, texture and color

Palazoglu T. K., COSKUN Y., Tuta S., Mogol B. A., GÖKMEN V.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.240, no.1, pp.243-249, 2015 (SCI-Expanded, Scopus)

17. Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale

ATAÇ MOGOL B., GÖKMEN V.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , vol.26, pp.265-270, 2014 (SCI-Expanded, Scopus) Sustainable Development

18. Formation of Monochloropropane-1,2-diol and Its Esters in Biscuits during Baking

ATAÇ MOGOL B., Pye C., Anderson W., Crews C., GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.29, pp.7297-7301, 2014 (SCI-Expanded, Scopus)

19. Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety

ATAÇ MOGOL B., GÖKMEN V.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.94, no.7, pp.1259-1263, 2014 (SCI-Expanded, Scopus)

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 , vol.57, pp.210-217, 2014 (SCI-Expanded, Scopus)

21. Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

Van-Den Truong V. T., Pascua Y. T., Reynolds R., Thompson R. L., PALAZOĞLU T. K., ATAÇ MOGOL B., et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.62, no.1, pp.310-316, 2014 (SCI-Expanded, Scopus)

22. Kinetics of Furan Formation from Ascorbic Acid during Heating under Reducing and Oxidizing Conditions

ATAÇ MOGOL B., GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.61, no.42, pp.10191-10196, 2013 (SCI-Expanded, Scopus)

23. Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough

Kukurova K., Ciesarova Z., ATAÇ MOGOL B., Acar O. C., GÖKMEN V.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.237, no.1, pp.1-8, 2013 (SCI-Expanded, Scopus)

24. 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 , vol.44, no.6, pp.1419-1426, 2013 (SCI-Expanded, Scopus) Sustainable Development

25. Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread

Mogol B., GÖKMEN V., SHIMONI E.

AGRO FOOD INDUSTRY HI-TECH , vol.24, no.3, pp.62-65, 2013 (SCI-Expanded, Scopus)

26. Phytochemicals and health benefits of dried apricots

Goncuoglu N., ATAÇ MOGOL B., GÖKMEN V.

DRIED FRUITS: PHYTOCHEMICALS AND HEALTH EFFECTS , pp.226-242, 2013 (SCI-Expanded)

27. Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey

Serpen A., Pelvan E., Alasalvar C., ATAÇ MOGOL B., Yavuz H. T., GÖKMEN V., et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.60, no.31, pp.7682-7689, 2012 (SCI-Expanded, Scopus)

28. Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

GÖKMEN V., Serpen A., ATAÇ MOGOL B.

ANALYTICAL AND BIOANALYTICAL CHEMISTRY , vol.403, no.10, pp.2915-2922, 2012 (SCI-Expanded, Scopus)

29. Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

Serpen A., GÖKMEN V., ATAÇ MOGOL B.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.26, pp.160-168, 2012 (SCI-Expanded, Scopus)

30. Development of functional bread containing nanoencapsulated omega-3 fatty acids

GÖKMEN V., ATAÇ MOGOL B., Lumaga R. B., Fogliano V., Kaplun Z., Shimoni E.

JOURNAL OF FOOD ENGINEERING , vol.105, no.4, pp.585-591, 2011 (SCI-Expanded, Scopus) Sustainable Development

31. Computer vision-based image analysis for rapid detection of acrylamide in heated foods

GÖKMEN V., ATAÇ MOGOL B.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.2, no.4, pp.203-207, 2010 (SCI-Expanded, Scopus)

32. Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

ATAÇ MOGOL B., Yildirim A., GÖKMEN V.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.90, no.15, pp.2556-2562, 2010 (SCI-Expanded, Scopus)

33. Multiple-stage extraction strategy for the determination of acrylamide in foods

GÖKMEN V., Morales F. J., ATAÇ MOGOL B., Serpen A., Arribas-Lorenzo G.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS , vol.22, no.2, pp.142-147, 2009 (SCI-Expanded, Scopus)

Papers Presented at Peer-Reviewed Scientific Conferences 8

1. Radio Frequency and Vacuum Post-Baking Technologies to Mitigate Acrylamide Formation

KOCADAĞLI T., ATAÇ MOGOL B., GÖKMEN V.

Acrylamide-Regulatory and Industry Update, United Kingdom, 16 October 2017, (Summary Text)

2. Acrylamide and HMF formations in chitosan containing model systems during heating

ATAÇ MOGOL B., GÖKMEN V.

12th International Symposium on the Maillard Reaction, Japan, 1 - 04 September 2015

3. 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 May 2013, (Summary Text)

4. High resolution mass spectrometry analysis of reaction products and intermediates formed in carbonyl-asparagine model system during heating

ATAÇ MOGOL B., TAŞ N., KOCADAĞLI T., GÖKMEN V.

11th International Symposium on the Maillard Reaction “Centenary of the Maillard Reaction Discovery (1912-2012)”, 16 - 20 September 2012, (Summary Text)

Books 1

1. Phytochemicals and health benefits of dried apricots

TAŞ N., ATAÇ MOGOL B., GÖKMEN V.

in: Dried Fruits Phytochemicals and Health Effects, Cesarettin Alasalvar, Fereidoon Shahidi, Editor, Wiley-Blackwell, Newfoundland, pp.226-239, 2013

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