Metrikler
Yayın
42
Açık Erişim
1
BM Sürdürülebilir Kalkınma Amaçları
Eğitim Bilgileri
2009 - 2014
2009 - 2014Doktora
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Türkiye
2006 - 2009
2006 - 2009Yüksek Lisans
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Türkiye
2001 - 2006
2001 - 2006Lisans
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği, Türkiye
Yabancı Diller
C1 İleri
C1 İleriİngilizce
Araştırma Alanları
Gıda Mühendisliği
Gıda Bilimleri
Gıda Kimyası
Mühendislik ve Teknoloji
Akademik Faaliyetlere Dayalı Araştırma Alanları
Avesis Araştırma Alanları
WoS Araştırma Alanları
Scopus Araştırma Alanları
Akademik Ünvanlar / Görevler
2018 - Devam Ediyor
2018 - Devam EdiyorDr. Öğr. Üyesi
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
2015 - 2018
2015 - 2018Yrd. Doç. Dr.
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
2008 - 2015
2008 - 2015Araştırma Görevlisi
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Akademi Dışı Deneyim
2018 - 2020
2018 - 2020Post-Doc Researcher
Wageningen University, Post-Doc Researcher
2008 - 2015
2008 - 2015Araştırma Görevlisi
Hacettepe Üniversitesi, Araştırma Görevlisi
Makaleler
Tümü (33)
SCI-E, SSCI, AHCI (33)
SCI-E, SSCI, AHCI, ESCI (33)
Scopus (31)
2025
20251. 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)
2024
20242. 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)
2023
20233. 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)
2023
20234. 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)
2023
20235. 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)
2022
20226. 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)
2022
20227. 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)
2022
20228. 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)
2022
20229. 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)
2021
202110. 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)
2020
202011. 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)
2019
201912. Furan
ATAÇ MOGOL B., GÖKMEN V.
CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS
, ss.87-105, 2019 (SCI-Expanded)
2017
201713. 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)
2016
201614. 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)
2016
201615. 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)
2015
201516. 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)
2014
201417. 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)
2014
201418. 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)
2014
201419. 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)
2014
201420. 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)
2014
201421. 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)
2013
201322. 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)
2013
201323. 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)
2013
201324. 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)
2013
201325. 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)
2013
201326. 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)
2012
201227. 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)
2012
201228. 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)
2012
201229. 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)
2011
201130. 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)
2010
201031. 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)
2010
201032. 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)
2009
200933. 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)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler
2017
20171. 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)
2015
20152. 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
2013
20133. 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)
2012
20124. 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)
2011
20115. 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)
2010
20106. 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)
2010
20107. 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)
2010
20108. 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
2013
20131. 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
Desteklenen Projeler
2024 - 2027
2024 - 2027Tahıllarda Asparajin ve Tahıl Ürünlerinde Akrilamid Tespiti Için Tasınabilir Bir SERS Cihazı Gelistirilmesi (AcrySERS)
TÜBİTAK - AB COST Projesi
Taşgın M. E., Ataç Mogol B., Gökmen V., Bek A.(Yürütücü)
2023 - 2025
2023 - 2025Isıl Işlem Görmüş Gıdalardaki Akrilamidin Toksik Etkilerinin Sindirim Ve Metabolizma Sırasında Kontrolü
TÜBİTAK Uluslararası İkili İşbirliği Projesi , 2523 - Kore Ulusal Araştırma Vakfı (NRF) İkili İşbirliği Programı
Ataç Mogol B. (Yürütücü), Gökmen V., Hamzalıoğlu B. A.
2022 - 2023
2022 - 2023Farklı Tarım Uygulamalarının Mısır Genotiplerinin Serbest Asparajin Seviyesi Ve Akrilamid Oluşturma Potansiyeli Üzerine Etkileri (220N414 nolu TÜBİTAK Projesi Ek Desteği)
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
ATAÇ MOGOL B. (Yürütücü), HAMZALIOĞLU B. A., TAŞ N., KOCADAĞLI T.
2017 - 2018
2017 - 2018Kitosanın bisküvi ve ekmek kabuğu sistemlerinde akrilamid oluşumu üzerine etkisi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
ATAÇ MOGOL B. (Yürütücü)
2017 - 2018
2017 - 2018Fırınlanmış patates cipslerinde akrilamid oluşum kinetiğinin incelenmesi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
ATAÇ MOGOL B. (Yürütücü)
2016 - 2016
2016 - 2016Gıdaların rengiyle enerji yoğunluğu arasındaki ilişkinin bilgisayar tabanlı görüntü işleme ile araştırılması
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
ATAÇ MOGOL B. (Yürütücü)
2015 - 2015
2015 - 201512. Uluslararası Maillard Reaksiyonu Sempozyumu
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
ATAÇ MOGOL B. (Yürütücü)