Yayınlar & Eserler

Yayın Ağı
Makaleler 33
Tümü (33)
SCI-E, SSCI, AHCI (33)
SCI-E, SSCI, AHCI, ESCI (33)
Scopus (31)

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 , cilt.493, 2025 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.135, 2024 (SCI-Expanded, Scopus) identifier identifier

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 , cilt.109, 2023 (SCI-Expanded, Scopus) identifier identifier

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 , cilt.100, sa.10, ss.815-827, 2023 (SCI-Expanded, Scopus) identifier identifier

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 , cilt.71, sa.26, ss.10203-10211, 2023 (SCI-Expanded, Scopus) identifier identifier identifier

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) identifier identifier identifier

7. Mitigation of acrylamide formation during malt processing

Basinci F., ATAÇ MOGOL B., Guler S., GÖKMEN V., Koksel H.
JOURNAL OF CEREAL SCIENCE , cilt.106, 2022 (SCI-Expanded, Scopus) identifier identifier

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 , cilt.79, 2022 (SCI-Expanded, Scopus) identifier identifier

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 , cilt.70, sa.14, ss.4165-4181, 2022 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

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 , cilt.144, 2021 (SCI-Expanded, Scopus) identifier identifier

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 , cilt.11, sa.7, ss.6038-6053, 2020 (SCI-Expanded, Scopus) identifier identifier identifier

12. Furan

ATAÇ MOGOL B., GÖKMEN V.
CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS , ss.87-105, 2019 (SCI-Expanded) identifier

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 , cilt.100, sa.2, ss.901-907, 2017 (SCI-Expanded, Scopus) Creative Commons License identifier identifier identifier

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

Mogol B. A., GÖKMEN V.
FOOD & FUNCTION , cilt.7, sa.8, ss.3431-3436, 2016 (SCI-Expanded, Scopus) identifier identifier identifier

15. Thermal process contaminants: acrylamide, chloropropanols and furan

Mogol B. A., GÖKMEN V.
CURRENT OPINION IN FOOD SCIENCE , cilt.7, ss.86-92, 2016 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.240, sa.1, ss.243-249, 2015 (SCI-Expanded, Scopus) Creative Commons License identifier identifier

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 , cilt.26, ss.265-270, 2014 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.62, sa.29, ss.7297-7301, 2014 (SCI-Expanded, Scopus) identifier identifier identifier

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 , cilt.94, sa.7, ss.1259-1263, 2014 (SCI-Expanded, Scopus) identifier identifier identifier

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, Scopus) identifier identifier

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 , cilt.62, sa.1, ss.310-316, 2014 (SCI-Expanded, Scopus) identifier identifier identifier

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 , cilt.61, sa.42, ss.10191-10196, 2013 (SCI-Expanded, Scopus) identifier identifier identifier

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 , cilt.237, sa.1, ss.1-8, 2013 (SCI-Expanded, Scopus) identifier identifier

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 , cilt.44, sa.6, ss.1419-1426, 2013 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

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 , cilt.24, sa.3, ss.62-65, 2013 (SCI-Expanded, Scopus) identifier identifier

26. Phytochemicals and health benefits of dried apricots

Goncuoglu N., ATAÇ MOGOL B., GÖKMEN V.
DRIED FRUITS: PHYTOCHEMICALS AND HEALTH EFFECTS , ss.226-242, 2013 (SCI-Expanded) identifier

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 , cilt.60, sa.31, ss.7682-7689, 2012 (SCI-Expanded, Scopus) identifier identifier identifier

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 , cilt.403, sa.10, ss.2915-2922, 2012 (SCI-Expanded, Scopus) identifier identifier identifier

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 , cilt.26, ss.160-168, 2012 (SCI-Expanded, Scopus) identifier identifier

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 , cilt.105, sa.4, ss.585-591, 2011 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier

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 , cilt.2, sa.4, ss.203-207, 2010 (SCI-Expanded, Scopus) identifier identifier

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 , cilt.90, sa.15, ss.2556-2562, 2010 (SCI-Expanded, Scopus) identifier identifier identifier

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 , cilt.22, sa.2, ss.142-147, 2009 (SCI-Expanded, Scopus) identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 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, Birleşik Krallık, 16 Ekim 2017, (Özet Bildiri)

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

ATAÇ MOGOL B., GÖKMEN V.
12th International Symposium on the Maillard Reaction, Japonya, 1 - 04 Eylül 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 Mayıs 2013, (Özet Bildiri)

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 Eylül 2012, (Özet Bildiri)

5. Regeneration of frying oils by using adsorbent resins

TAŞ N., ATAÇ MOGOL B., GÖKMEN V.
ICEF 2011 International Congress on Engineering and Food, 22 - 26 Mayıs 2011, (Özet Bildiri)

6. Removal of hydroxymethylfurfural from frying oil by using adsorbent resin

TAŞ N., ATAÇ MOGOL B., GÖKMEN V.
2. Gıda Güvenliği Kongresi, 9 - 10 Aralık 2010, (Özet Bildiri)

7. HMF formation in dried apricots

TAŞ N., ATAÇ MOGOL B., DURMAZ G., GÖKMEN V.
5th Central Eurpean Congress on Food, 19 - 22 Mayıs 2010, (Özet Bildiri)

8. Effect of repeated use of frying oils on the formation of harmful compounds

ATAÇ MOGOL B., TAŞ N., KOCADAĞLI T., DURMAZ G., GÖKMEN V.
VII. International Nutrition and Dietetics Congress, 14 - 18 Nisan 2010, (Özet Bildiri)
Kitaplar 1

1. Phytochemicals and health benefits of dried apricots

TAŞ N., ATAÇ MOGOL B., GÖKMEN V.
Dried Fruits Phytochemicals and Health Effects, Cesarettin Alasalvar, Fereidoon Shahidi, Editör, Wiley-Blackwell, Newfoundland, ss.226-239, 2013
Metrikler

Yayın

42

Yayın (WoS)

33

Yayın (Scopus)

31

Atıf (WoS)

696

H-İndeks (WoS)

17

Atıf (Scopus)

1046

H-İndeks (Scopus)

21

Proje

11

Fikri Mülkiyet

1

Açık Erişim

1
BM Sürdürülebilir Kalkınma Amaçları