Yayınlar & Eserler

Yayın Ağı
Makaleler 21
Tümü (21)
SCI-E, SSCI, AHCI (21)
SCI-E, SSCI, AHCI, ESCI (21)
Scopus (20)

1. 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, Scopus) identifier identifier identifier

2. 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, Scopus) identifier identifier

3. 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, Scopus) identifier identifier identifier

4. 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, Scopus) identifier identifier identifier

5. 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, Scopus) Sürdürülebilir Kalkınma identifier identifier

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, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

7. 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, Scopus) identifier identifier identifier

8. 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, Scopus) identifier identifier identifier

9. 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, Scopus) identifier identifier identifier

10. 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, Scopus) Creative Commons License identifier identifier

11. 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, Scopus) identifier identifier identifier

12. 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, Scopus) identifier identifier

13. 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, Scopus) identifier identifier

14. 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, Scopus) identifier identifier

15. 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, Scopus) identifier identifier

16. 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, Scopus) identifier identifier

17. 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

18. 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, Scopus) identifier identifier identifier

19. 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, Scopus) identifier identifier

20. 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

21. 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, Scopus) identifier identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 22

1. 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, (Özet Bildiri)

2. 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, (Özet Bildiri)

3. 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, (Özet Bildiri)

4. 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, (Özet Bildiri)

5. 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, (Özet Bildiri)

6. 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, (Özet Bildiri)

7. 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, (Özet Bildiri)

8. 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, (Özet Bildiri)

9. 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, (Özet Bildiri)

10. 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

11. 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, (Özet Bildiri)

12. 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, (Özet Bildiri)

13. 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, (Özet Bildiri)

14. 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)

15. 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)

16. 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)

17. 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, (Özet Bildiri)

18. 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)

19. 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)

20. 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, (Özet Bildiri)

21. 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)

22. 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 4

1. Chapter 16. Multiresponse kinetic modeling of acrylamide formation in foods

Taş N., Gökmen V.
Acrylamide in Food, Vural Gökmen,Burçe Ataç Mogol, Editör, Academic Press , London, ss.331-350, 2023

2. Adding Calcium to Foods and Effect on Acrylamide

Taş N., Hamzalıoğlu B. A., Kocadağlı T., Gökmen V.
Calcium: Chemistry, Analysis, Function and Effects , Victor R Preedy, Editör, Royal Society of Chemistry , Cambridge, ss.274-290, 2016

3. Gıdalarda Isıl İşlemler Sırasında Oluşan Zararlı Bileşikler

Kocadağlı T., Taş N., Hamzalıoğlu B. A., Gökmen V.
Gıda Kimyası, İlbilge Saldamlı, Editör, Hacettepe Üniversitesi Yayınları, Ankara, ss.479-520, 2014

4. 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

47

Yayın (WoS)

21

Yayın (Scopus)

20

Atıf (WoS)

384

H-İndeks (WoS)

10

Atıf (Scopus)

680

H-İndeks (Scopus)

13

Proje

13

Tez Danışmanlığı

2

Açık Erişim

1
BM Sürdürülebilir Kalkınma Amaçları