Metrikler
Yayın
58
Açık Erişim
2
BM Sürdürülebilir Kalkınma Amaçları
Eğitim Bilgileri
2011 - 2016
2011 - 2016Doktora
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği A.B.D., Türkiye
2009 - 2011
2009 - 2011Yüksek Lisans
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği A.B.D., Türkiye
2003 - 2008
2003 - 2008Lisans
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği, Türkiye
Yaptığı Tezler
2016
2016Doktora
Investigation and Kinetic Modelling of α-Dicarbonyl Compound Formation in Foods
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği (Dr)
2011
2011Yüksek Lisans
Farklı pişirme uygulamaları ile fırıncılık ürünlerinde akrilamid oluşumunun sınırlandırılması
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği (Yl) (Tezli)
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
2019 - Devam Ediyor
2019 - Devam EdiyorDr. Öğr. Üyesi
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
2017 - 2018
2017 - 2018Araştırma Görevlisi Dr.
University of Reading, Department of Food and Nutritional Sciences
Akademi Dışı Deneyim
2017 - 2018
2017 - 2018Postdoctoral Research Assistant in Food Chemistry
Univeristy of Reading, Postdoctoral Research Assistant in Food Chemistry
Makaleler
Tümü (35)
SCI-E, SSCI, AHCI (34)
SCI-E, SSCI, AHCI, ESCI (35)
Scopus (34)
TRDizin (1)
Diğer Yayınlar (1)
2024
20241. Effects of fermentation and alkalisation on the formation of endocannabinoid-like compounds in olives
KOCADAĞLI T., YILMAZ C., GÖKMEN V.
FOOD CHEMISTRY
, cilt.457, 2024 (SCI-Expanded, Scopus)
2023
20232. 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
, cilt.427, 2023 (SCI-Expanded, Scopus)
2023
20233. 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)
2023
20234. 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)
2023
20235. 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
, cilt.173, 2023 (SCI-Expanded, Scopus)
2023
20236. 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)
2022
20227. 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)
2022
20228. 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
, cilt.389, 2022 (SCI-Expanded, Scopus)
2022
20229. Formation of acrylamide in coffee
KOCADAĞLI T., GÖKMEN V.
CURRENT OPINION IN FOOD SCIENCE
, cilt.45, 2022 (SCI-Expanded, Scopus)
2022
202210. 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
202111. 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
, cilt.69, sa.42, ss.12517-12526, 2021 (SCI-Expanded, Scopus)
2021
202112. 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
, cilt.150, 2021 (SCI-Expanded, Scopus)
2021
202113. 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
, cilt.69, sa.32, ss.9419-9433, 2021 (SCI-Expanded, Scopus)
2021
202114. 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
, cilt.339, 2021 (SCI-Expanded, Scopus)
2019
201915. Time dependent change of ethanol consumption biomarkers, ethyl glucuronide and ethyl sulphate, after single dose ethanol intake
Karacaoglu E., Odabasi A., AKÇAN R., TÜMER A. R., Lale A., KOCADAĞLI T., et al.
TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI
, sa.3, ss.379-387, 2019 (SCI-Expanded, Scopus, TRDizin)
2019
201916. 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)
2017
201717. 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
, cilt.197, ss.17-23, 2017 (SCI-Expanded, Scopus)
2016
201618. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system
KOCADAĞLI T., GÖKMEN V.
FOOD CHEMISTRY
, cilt.211, ss.892-902, 2016 (SCI-Expanded, Scopus)
2016
201619. Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure
KOCADAĞLI T., GÖKMEN V.
Food Research International
, cilt.89, ss.976-981, 2016 (SCI-Expanded, Scopus)
2016
201620. 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
, cilt.64, sa.41, ss.7838-7848, 2016 (SCI-Expanded, Scopus)
2016
201621. 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
, cilt.64, sa.32, ss.6333-6342, 2016 (SCI-Expanded, Scopus)
2016
201622. 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
, cilt.65, ss.597-603, 2016 (SCI-Expanded, Scopus)
2016
201623. Adding Calcium to Foods and Effect on Acrylamide
Tas N. G., Hamzalioglu A., KOCADAĞLI T., GÖKMEN V.
CALCIUM: CHEMISTRY, ANALYSIS, FUNCTION AND EFFECTS
, cilt.10, ss.274-290, 2016 (Hakemli Dergi)
2016
201624. 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)
2014
201425. 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
, cilt.62, sa.31, ss.7714-7720, 2014 (SCI-Expanded, Scopus)
2014
201426. Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry
KOCADAĞLI T., YILMAZ C., GÖKMEN V.
Food Chemistry
, cilt.153, ss.151-156, 2014 (SCI-Expanded, Scopus)
2014
201427. 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
, cilt.62, sa.13, ss.2900-2905, 2014 (SCI-Expanded, Scopus)
2014
201428. 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
201429. 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
, cilt.94, sa.10, ss.2002-2008, 2014 (SCI-Expanded, Scopus)
2013
201330. 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
, cilt.53, sa.2, ss.720-725, 2013 (SCI-Expanded, Scopus)
2013
201331. 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
, cilt.61, sa.31, ss.7529-7536, 2013 (SCI-Expanded, Scopus)
2012
201232. 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)
2012
201233. 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
, cilt.77, sa.5, 2012 (SCI-Expanded, Scopus)
2012
201234. 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
, cilt.3, sa.9, ss.970-975, 2012 (SCI-Expanded, Scopus)
2012
201235. 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
, cilt.235, sa.4, ss.711-717, 2012 (SCI-Expanded, Scopus)
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler
2022
20221. 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)
2022
20222. 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)
2019
20193. 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 Eylül 2019, (Özet Bildiri)
2018
20184. 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)
2017
20175. 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, Avusturya, 18 - 22 Eylül 2017, ss.111-114, (Tam Metin Bildiri)
2017
20176. 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)
2017
20177. 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)
2017
20178. 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, Birleşik Krallık, 29 - 30 Haziran 2017, (Özet Bildiri)
2016
20169. 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 Ekim - 01 Kasım 2016, (Özet Bildiri)
2016
201610. 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)
2016
201611. 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)
2015
201512. 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 Ekim 2015, (Özet Bildiri)
2015
201513. 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, İspanya, 13 - 16 Ekim 2015, (Özet Bildiri)
2015
201514. 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 Eylül 2015, (Özet Bildiri)
2015
201515. 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 Haziran 2015
2013
201316. 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
201217. 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)
2012
201218. 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)
2010
201019. 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
2015
20151. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide
KOCADAĞLI T., GÖKMEN V.
Acrylamide in Food Analysis Content and Potential Health Effects, Vural Gökmen, Editör, Elsevier Inc., ss.109-128, 2015
Desteklenen Projeler
2021 - 2022
2021 - 2022Hayvansal ve Bitkisel Kaynaklı Fermente Gıdalarda Endokannabinoid Analizine Yönelik Sıvı Kromatografisi Tandem Kütle Spektrometresi ile Metot Geliştirilmesi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
YILMAZ C. (Yürütücü), KOCADAĞLI T.
2020 - 2022
2020 - 2022Healthy Processed Food Design for Future Adults: Development of Sugar Reduction Strategies for Bakery Products
TÜBİTAK Uluslararası İkili İşbirliği Projesi , 2551 - British Council ile İkili İşbirliği Programı
Kocadağlı T., Gökmen V. (Yürütücü), Taş N.
2019 - 2021
2019 - 2021Farklı Tahıllardan Çimlendirme ve Fermantasyon ile Geliştirilecek Fonksiyonel Gıda Bileşenlerinin Biyoaktif ve Nöroaktif Bileşikler ile Isıl İşlem Bulaşanları Açısından Değerlendirilmesi
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
Gökmen V. (Yürütücü), Kocadağlı T., Çelik E. E.
2016 - 2017
2016 - 2017Karamelizasyon Koşullarında Glukozdan Dikarbonil Bileşikleri ve 5-Hidroksimetil-2-furfural Oluşumuna Sodyum Klorürün Etkisi: Çok-Değişkenli Kinetik Modelleme Yaklaşımı
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü), KOCADAĞLI T.
2015 - 2015
2015 - 2015Demleme Koşullarının ve Dekafeinizasyonun Siyah ve Yeşil Çaylarda Serbest Amino Asit Profili Üzerine Etkisi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KOCADAĞLI T. (Yürütücü), GÖKMEN V.
2015 - 2015
2015 - 2015KURU ISITMA KOŞULLARINDA BUĞDAY UNU-GLUKOZ MODEL SİSTEMİNDE 1,2-DİKARBONİL BİLEŞİKLERİ OLUŞUMUNUN ÇOK-DEĞİŞKENLİ KİNETİK MODELLENMESİ
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KOCADAĞLI T. (Yürütücü), GÖKMEN V.
Patent
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