Asst. Prof. TOLGAHAN KOCADAĞLI

Publication Network

Published journal articles indexed by SCI, SSCI, and AHCI

Effects of fermentation and alkalisation on the formation of endocannabinoid-like compounds in olives

KOCADAĞLI T., YILMAZ C., GÖKMEN V.

FOOD CHEMISTRY , vol.457, 2024 (SCI-Expanded)

Determination of endocannabinoids in fermented foods of animal and plant origin by liquid chromatography tandem mass spectrometry

YILMAZ C., KOCADAĞLI T., GÖKMEN V.

Food Chemistry , vol.427, 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 , vol.249, no.11, pp.2925-2933, 2023 (SCI-Expanded)

Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains

ÇELİK E. E., Canli M., KOCADAĞLI T., Özkaynak Kanmaz E., GÖKMEN V.

Food Research International , vol.173, 2023 (SCI-Expanded)

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 , vol.425, 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 , vol.410, 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 , vol.47, 2022 (SCI-Expanded) Sustainable Development

Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal

Yiltirak S., KOCADAĞLI T., ÇELİK E. E., KANMAZ E. Ö., GÖKMEN V.

FOOD CHEMISTRY , vol.389, 2022 (SCI-Expanded)

Formation of acrylamide in coffee

KOCADAĞLI T., GÖKMEN V.

CURRENT OPINION IN FOOD SCIENCE , vol.45, 2022 (SCI-Expanded)

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) Sustainable Development

Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains

Canli M., ÇELİK E. E., KOCADAĞLI T., KANMAZ E. Ö., GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.69, no.42, pp.12517-12526, 2021 (SCI-Expanded)

Pea protein properties are altered following glycation by microwave heating

ERTUĞRUL Ü., NAMLI S., TAŞ O., KOCADAĞLI T., GÖKMEN V., ŞÜMNÜ S. G., et al.

LWT-FOOD SCIENCE AND TECHNOLOGY , vol.150, 2021 (SCI-Expanded)

Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating

Yiltirak S., KOCADAĞLI T., ÇELİK E. E., KANMAZ E. Ö., GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.69, no.32, pp.9419-9433, 2021 (SCI-Expanded)

Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix

Kocadagli T., Methven L., Kant A., Parker J. K.

FOOD CHEMISTRY , vol.339, 2021 (SCI-Expanded)

Time dependent change of ethanol consumption biomarkers, ethyl glucuronide and ethyl sulphate, after single dose ethanol intake

Karacaoglu E., Odabasi A. B., AKÇAN R., TÜMER A. R., Lale A., KOCADAĞLI T., et al.

TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI , vol.44, no.3, pp.379-387, 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 , vol.272, pp.347-353, 2019 (SCI-Expanded)

Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies

Yıldız H. G., Palazoğlu T. K., Miran W., KOCADAĞLI T., GÖKMEN V.

Journal of Food Engineering , vol.197, pp.17-23, 2017 (SCI-Expanded)

Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

KOCADAĞLI T., GÖKMEN V.

FOOD CHEMISTRY , vol.211, pp.892-902, 2016 (SCI-Expanded)

Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure

KOCADAĞLI T., GÖKMEN V.

Food Research International , vol.89, pp.976-981, 2016 (SCI-Expanded)

Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of alpha-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking

KOCADAĞLI T., GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.41, pp.7838-7848, 2016 (SCI-Expanded)

Effect of Sodium Chloride on alpha-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

KOCADAĞLI T., GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.64, no.32, pp.6333-6342, 2016 (SCI-Expanded)

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Žilić S., KOCADAĞLI T., Vančetović J., GÖKMEN V.

LWT - Food Science and Technology , vol.65, pp.597-603, 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 , vol.242, no.1, pp.51-60, 2016 (SCI-Expanded)

Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry

KOCADAĞLI T., GÖKMEN V.

Journal of Agricultural and Food Chemistry , vol.62, no.31, pp.7714-7720, 2014 (SCI-Expanded)

Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry

KOCADAĞLI T., YILMAZ C., GÖKMEN V.

Food Chemistry , vol.153, pp.151-156, 2014 (SCI-Expanded)

Formation of melatonin and its isomer during bread dough fermentation and effect of baking

YILMAZ C., KOCADAĞLI T., GÖKMEN V.

Journal of Agricultural and Food Chemistry , vol.62, no.13, pp.2900-2905, 2014 (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 , vol.57, pp.210-217, 2014 (SCI-Expanded)

Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips

Koklamaz E., Palazoǧlu T. K., KOCADAĞLI T., GÖKMEN V.

Journal of the Science of Food and Agriculture , vol.94, no.10, pp.2002-2008, 2014 (SCI-Expanded)

Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea

KOCADAĞLI T., OZDEMIR K. S., GÖKMEN V.

FOOD RESEARCH INTERNATIONAL , vol.53, no.2, pp.720-725, 2013 (SCI-Expanded)

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

Alasalvar C., Pelvan E., Ozdemir K. S., KOCADAĞLI T., Mogol B. A., Pasli A. A., et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.61, no.31, pp.7529-7536, 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 , vol.132, no.1, pp.168-174, 2012 (SCI-Expanded)

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product

Koray Palazoǧlu T., Coşkun Y., Kocadaǧli T., GÖKMEN V.

Journal of Food Science , vol.77, no.5, 2012 (SCI-Expanded)

Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

KOCADAĞLI T., Koray Palazoğlu T., GÖKMEN V.

European Food Research and Technology , vol.235, no.4, pp.711-717, 2012 (SCI-Expanded)

In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation

KOCADAĞLI T., Göncüoglu N., Hamzalioglu A., GÖKMEN V.

Food and Function , vol.3, no.9, pp.970-975, 2012 (SCI-Expanded)

Articles Published in Other Journals

Adding Calcium to Foods and Effect on Acrylamide

Tas N. G., Hamzalioglu A., KOCADAĞLI T., GÖKMEN V.

CALCIUM: CHEMISTRY, ANALYSIS, FUNCTION AND EFFECTS , vol.10, pp.274-290, 2016 (Peer-Reviewed Journal)

Refereed Congress / Symposium Publications in Proceedings

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, Ireland, 07 November 2022

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, Ireland, 07 November 2022

Improvement of flavour in low acrylamide baked potato crackers

KOCADAĞLI T., Methven L., Parker J.

2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 17 - 19 September 2019

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 September 2018

Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour Glucose Model System

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

15th Weurman Flavour Research Sympossium, Graz, Austria, 18 - 22 September 2017, pp.111-114

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

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 October 2017

Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour-Glucose Model System

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

5th Nursten Postgraduate Flavour Symposium 2017, Belfast, United Kingdom, 29 - 30 June 2017

Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach

KOCADAĞLI T., GÖKMEN V.

1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, 29 October - 01 November 2016

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 October 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 October 2016

Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions

KOCADAĞLI T., GÖKMEN V.

Euro Food Chem XVIII, 13 - 16 October 2015

Multiresponse kinetic modeling of 1 2 dicarbonyl compound formation in wheat flour glucose model dough system under dry heating conditions

KOCADAĞLI T., GÖKMEN V.

EuroFoodChem XVIII, Spain, 13 - 16 October 2015

Multiresponse Kinetic Modeling of 1 2 Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions

KOCADAĞLI T., GÖKMEN V.

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

Changes in antioxidant activity of coffee during roasting and of volume fractions of espresso brew

KOCADAĞLI T., GÖKMEN V.

Third International Congress on Cocoa Coffee and Tea, 22 - 25 June 2015

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

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

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 September 2012

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 April 2010

Books

Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide

KOCADAĞLI T., GÖKMEN V.

in: Acrylamide in Food Analysis Content and Potential Health Effects, Vural Gökmen, Editor, Elsevier Inc., pp.109-128, 2015

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Citation (Scopus)

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