Dr.Öğr.Üyesi NESLİHAN TAŞ

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies

ERDEM N., Taş N., KOCADAĞLI T., GÖKMEN V.

Food Chemistry , cilt.425, 2023 (SCI-Expanded)

Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice

ERDEM N., KOCADAĞLI T., Taş N., Çelik S., GÖKMEN V.

European Food Research and Technology , cilt.249, sa.11, ss.2925-2933, 2023 (SCI-Expanded)

Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating

Göncüoğlu Taş N., KOCADAĞLI T., Balagiannis D. P., GÖKMEN V., Parker J. K.

Food Chemistry , cilt.410, 2023 (SCI-Expanded)

Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties

Gazi S., Göncüoğlu Taş N., Görgülü A., GÖKMEN V.

Food Chemistry , cilt.402, 2023 (SCI-Expanded)

Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification

Tas N., KOCADAĞLI T., GÖKMEN V.

CURRENT OPINION IN FOOD SCIENCE , cilt.47, 2022 (SCI-Expanded) Sürdürülebilir Kalkınma

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

Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content

TAŞ N., YILMAZ C., GÖKMEN V.

FOOD RESEARCH INTERNATIONAL , cilt.120, ss.865-871, 2019 (SCI-Expanded)

Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry

YILMAZ C., Taş N., KOCADAĞLI T., GÖKMEN V.

Food Chemistry , cilt.272, ss.347-353, 2019 (SCI-Expanded)

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)

TAŞ N., GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.67, sa.1, ss.415-424, 2019 (SCI-Expanded)

Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

TAŞ N., GÖKMEN V.

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES , cilt.68, sa.3, ss.223-234, 2018 (SCI-Expanded)

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

TAŞ N., GÖKMEN V.

FOOD CHEMISTRY , cilt.221, ss.1911-1922, 2017 (SCI-Expanded)

Phenolic compounds in natural and roasted nuts and their skins: a brief review

TAŞ N., GÖKMEN V.

CURRENT OPINION IN FOOD SCIENCE , cilt.14, ss.103-109, 2017 (SCI-Expanded)

Effect of alkalization on the Maillard reaction products formed in cocoa during roasting

Tas N., GÖKMEN V.

FOOD RESEARCH INTERNATIONAL , cilt.89, ss.930-936, 2016 (SCI-Expanded)

Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

KOCADAĞLI T., Žilić S., Taş N., Vančetović J., Dodig D., GÖKMEN V.

European Food Research and Technology , cilt.242, sa.1, ss.51-60, 2016 (SCI-Expanded)

Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey

TAŞ N., GÖKMEN V.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.44, ss.115-121, 2015 (SCI-Expanded)

Bioactive compounds in different hazelnut varieties and their skins

TAŞ N., GÖKMEN V.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.43, ss.203-208, 2015 (SCI-Expanded)

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)

Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts

Karademir Y., Goncuoglu N., GÖKMEN V.

FOOD & FUNCTION , cilt.4, sa.7, ss.1061-1066, 2013 (SCI-Expanded)

Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough

Goncuoglu N., GÖKMEN V.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.90, sa.3, ss.413-417, 2013 (SCI-Expanded)

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)

Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine

GÖKMEN V., KOCADAĞLI T., Göncüoǧlu N., Mogol B. A.

Food Chemistry , cilt.132, sa.1, ss.168-174, 2012 (SCI-Expanded)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Kinetic Modelling of Dispersion of Baby Biscuits in Liquid as a Quality Assessment Tool

KOCADAĞLI T., Çelik S., ERDEM N., TAŞ N., GÖKMEN V.

The 36th EFFoST International Conference, Dublin, İrlanda, 07 Kasım 2022

Modelling of perceived sweetness in biscuits to evaluate reformulation performance in sugar reduction studies

ERDEM N., TAŞ N., KOCADAĞLI T., GÖKMEN V.

The 36th EFFoST International Conference, Dublin, İrlanda, 07 Kasım 2022

Mitigation of acrylamide by asparaginase applications in bakery products with different dough types and properties

Gazi S., TAŞ N., GÖRGÜLÜ A., GÖKMEN V.

7th Food Safety Congress, İstanbul, Türkiye, 03 Kasım 2022

Health-Promoting Compounds in Turkish Hazelnut Varieties

TAŞ N., YILMAZ C., GÖKMEN V.

14th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Türkiye, 02 Ekim 2022

Understanding changes in aroma generation in model biscuits where inorganic salts have been used to mitigate acrylamide formation

Parker J., TAŞ N., KOCADAĞLI T., Balagiannis D., GÖKMEN V.

ISMR 13-13th International Symposium on the Maillard Reaction, 10 - 13 Eylül 2018

Effect of metal salts on the formation of aroma compounds and acrylamide during heating

TAŞ N., KOCADAĞLI T., Balagiannnis D., GÖKMEN V., Parker J.

Acrylamide - Regulatory and Industry Update, 16 Ekim 2017

THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON DICARBONYL COMPOUNDS FORMATION AND ANTHOCYANINS STABILITY IN COOKIES MADE FROM BLUE CORN FLOUR

Zilic S., GÖKMEN V., KOCADAĞLI T., Vancetovic J., TAŞ N.

13th Congress of Nutrition, 26 - 28 Ekim 2016

The effect of baking conditions and dough formulations on alpha dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour

Zilic S., GÖKMEN V., KOCADAĞLI T., Vancetovic J., TAŞ N.

13th Congress of Nutrition, 26 - 28 Ekim 2016

Multiresponse kinetic modelling of Maillard reaction and caramelisation in hazelnuts during roasting

TAŞ N., GÖKMEN V.

12th International Symposium on the Maillard Reaction, Japonya, 1 - 04 Eylül 2015

Effect of Alkalization on Maillard Reaction Products During Cocoa Roasting

TAŞ N., GÖKMEN V.

3rd International Congress on Cocoa Coffee and Tea, Portekiz, 22 - 24 Haziran 2015

Effect of Alkalization on Maillard Reaction Process During Cocoa Roasting

TAŞ N., GÖKMEN V.

Third International Congress on Cocoa Coffee and Tea 2015, 22 - 24 Haziran 2015

Bioactive compounds in skins of different hazelnut varieties

TAŞ N., GÖKMEN V.

7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14 - 17 Ekim 2014

Lipid Oxidation and Sugar Dehydration Products Creating Helath Risks in Repeatedly Used Frying Oils

TAŞ N., GÖKMEN V.

Euro Food Chem XVII, 7 - 10 Mayıs 2013

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

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

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

Targeted screening of sugar dehydration products in frying oils by high resolution mass spectrometry

TAŞ N., GÖKMEN V.

6th Central European Congress on Food, 23 - 26 Mayıs 2012

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

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

High resolution mass spectrometry analysis of the Maillard reaction products formed in 2,4-decadienal-amino acid model systems during heating.

TAŞ N., GÖKMEN V.

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

HMF formation in dried apricots

TAŞ N., ATAÇ MOGOL B., DURMAZ G., GÖKMEN V.

5th Central Eurpean Congress on Food, 19 - 22 Mayıs 2010

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

Metrikler

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Atıf (WoS)

388

H-İndeks (WoS)

Atıf (Scopus)

555

H-İndeks (Scopus)

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BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Kitap & Kitap Bölümleri

Metrikler

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Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

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Açık Erişim