Yayınlar & Eserler

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Interactions between free and bound antioxidants under different conditions in food systems

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2021 (SCI İndekslerine Giren Dergi) identifier

Potential reactions of thermal process contaminants during digestion

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.106, ss.198-208, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.246, sa.6, ss.1207-1218, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

Neuroactive compounds in foods: Occurrence, mechanism and potential health effects

FOOD RESEARCH INTERNATIONAL, cilt.128, 2020 (SCI İndekslerine Giren Dergi) identifier identifier identifier

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

TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI, cilt.44, sa.3, ss.379-387, 2019 (SCI İndekslerine Giren Dergi) identifier

Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.67, sa.17, ss.4923-4930, 2019 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Effect of refining on bioactive composition and oxidative stability of hazelnut oil

FOOD RESEARCH INTERNATIONAL, cilt.116, ss.586-591, 2019 (SCI İndekslerine Giren Dergi) identifier identifier identifier

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

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

Furan

CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS, ss.87-105, 2019 (SCI İndekslerine Giren Dergi) identifier

Advanced Glycation End Products (AGEs)

CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS, ss.121-151, 2019 (SCI İndekslerine Giren Dergi) identifier

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

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

Effect of high hydrostatic pressure on background microflora and furan formation in fruit pur,e based baby foods

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.55, sa.3, ss.985-991, 2018 (SCI İndekslerine Giren Dergi) identifier identifier

Evolution of food antioxidants as a core topic of food science for a century

FOOD RESEARCH INTERNATIONAL, cilt.105, ss.76-93, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Parameters affecting 5-hydroxymethylfurfural exposure from beer

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.35, sa.8, ss.1464-1471, 2018 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, cilt.16, sa.3, ss.382-399, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

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

CURRENT OPINION IN FOOD SCIENCE, cilt.14, ss.103-109, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating

LWT-FOOD SCIENCE AND TECHNOLOGY, cilt.76, ss.172-180, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

JOURNAL OF DAIRY SCIENCE, cilt.100, sa.2, ss.901-907, 2017 (SCI İndekslerine Giren Dergi) identifier identifier identifier

INVESTIGATION OF THE REACTIONS OF THERMAL PROCESS CONTAMINANTS IN BISCUITS DURING DIGESTION

ANNALS OF NUTRITION AND METABOLISM, cilt.71, ss.1290-1291, 2017 (SCI İndekslerine Giren Dergi) identifier

Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.243, sa.1, ss.11-19, 2017 (SCI İndekslerine Giren Dergi) identifier identifier

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

FOOD RESEARCH INTERNATIONAL, cilt.89, ss.930-936, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

Cereal dietary fiber bound antioxidants

AGRO FOOD INDUSTRY HI-TECH, cilt.27, sa.5, 2016 (SCI İndekslerine Giren Dergi) identifier

Kinetic evaluation of the inhibition of protein glycation during heating

FOOD CHEMISTRY, cilt.196, ss.1117-1124, 2016 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Thermal process contaminants: acrylamide, chloropropanols and furan

CURRENT OPINION IN FOOD SCIENCE, cilt.7, ss.86-92, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

Alkali-based pre-treatment may prevent ochratoxin A in grapes

WORLD MYCOTOXIN JOURNAL, cilt.9, sa.4, ss.517-523, 2016 (SCI İndekslerine Giren Dergi) identifier identifier

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

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.44, ss.115-121, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

Bioactive compounds in different hazelnut varieties and their skins

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.43, ss.203-208, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

Future perspectives in Orbitrap (TM)-high-resolution mass spectrometry in food analysis: a review

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.32, sa.10, ss.1568-1606, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Antiglycation activity of tannic acid in ovalbumin-glucose model system

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, cilt.249, 2015 (SCI İndekslerine Giren Dergi) identifier

Treatment with soluble phenolic antioxidants significantly improves antioxidant capacity of insoluble wheat bran

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, cilt.249, 2015 (SCI İndekslerine Giren Dergi) identifier

Synergism between Soluble and Dietary Fiber Bound Antioxidants

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.63, sa.8, ss.2338-2343, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Study of the synergy between soluble and dietary fiber bound antioxidants

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, cilt.249, 2015 (SCI İndekslerine Giren Dergi) identifier

Effect of vacuum-combined baking of cookies on acrylamide content, texture and color

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.240, sa.1, ss.243-249, 2015 (SCI İndekslerine Giren Dergi) Creative Commons License identifier identifier

Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.62, sa.46, ss.11289-11295, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Hazelnut skin powder: A new brown colored functional ingredient

FOOD RESEARCH INTERNATIONAL, cilt.65, ss.291-297, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation

FOOD RESEARCH INTERNATIONAL, cilt.61, ss.252-256, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

Formation of Monochloropropane-1,2-diol and Its Esters in Biscuits during Baking

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.62, sa.29, ss.7297-7301, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.94, sa.8, ss.1622-1627, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.62, sa.18, ss.4119-4126, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.94, sa.7, ss.1259-1263, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

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

Journal of Agricultural and Food Chemistry, cilt.62, sa.13, ss.2900-2905, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.62, sa.1, ss.310-316, 2014 (SCI İndekslerine Giren Dergi) identifier identifier identifier

A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.6, sa.3, ss.319-325, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

SPECIAL ISSUE: Food chemistry and safety Foreword

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.6, sa.3, ss.261, 2014 (SCI İndekslerine Giren Dergi) identifier identifier

Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.61, sa.43, ss.10329-10334, 2013 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Kinetics of Furan Formation from Ascorbic Acid during Heating under Reducing and Oxidizing Conditions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.61, sa.42, ss.10191-10196, 2013 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.93, sa.8, ss.2037-2044, 2013 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Modelling thermal degradation of zearalenone in maize bread during baking

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.30, sa.3, ss.528-533, 2013 (SCI İndekslerine Giren Dergi) identifier identifier identifier

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

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

Phytochemicals and health benefits of dried apricots

DRIED FRUITS: PHYTOCHEMICALS AND HEALTH EFFECTS, ss.226-242, 2013 (SCI İndekslerine Giren Dergi) identifier

Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.235, sa.6, ss.1093-1099, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.60, sa.43, ss.10808-10814, 2012 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.60, sa.31, ss.7682-7689, 2012 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.60, sa.25, ss.6323-6332, 2012 (SCI İndekslerine Giren Dergi) identifier identifier identifier

EFFECT OF GRAPE SEED EXTRACT ON PHENOLIC PROFILE AND BROWNING OF FRESH-CUT LETTUCE (L. SATIVA)

JOURNAL OF FOOD BIOCHEMISTRY, cilt.36, sa.3, ss.268-274, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.26, ss.160-168, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.26, ss.52-57, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Partial purification and characterization of polyphenoloxidase from durum wheat (Triticum durum L.)

JOURNAL OF CEREAL SCIENCE, cilt.55, sa.3, ss.300-304, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.60, sa.5, ss.1224-1231, 2012 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

FOOD AND BIOPROCESS TECHNOLOGY, cilt.5, sa.2, ss.519-526, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

Thermal degradation of deoxynivalenol during maize bread baking

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.29, sa.3, ss.423-430, 2012 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Total antioxidant capacities of raw and cooked meats

MEAT SCIENCE, cilt.90, sa.1, ss.60-65, 2012 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Development of functional bread containing nanoencapsulated omega-3 fatty acids

JOURNAL OF FOOD ENGINEERING, cilt.105, sa.4, ss.585-591, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

Purification and Characterization of Polyphenol Oxidase, Peroxidase and Lipoxygenase from Freshly Cut Lettuce (L. sativa)

FOOD TECHNOLOGY AND BIOTECHNOLOGY, cilt.49, sa.2, ss.249-256, 2011 (SCI İndekslerine Giren Dergi) identifier identifier

Degradation of 5-hydroxymethylfurfural during yeast fermentation

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.28, sa.12, ss.1629-1635, 2011 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Multiple-stage extraction strategy for the determination of deoxynivalenol in maize

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.28, sa.1, ss.80-85, 2011 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.90, sa.15, ss.2556-2562, 2010 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Computer vision-based image analysis for rapid detection of acrylamide in heated foods

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.2, sa.4, ss.203-207, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

Lipid oxidation promotes acrylamide formation in fat-rich model systems

FOOD RESEARCH INTERNATIONAL, cilt.43, sa.4, ss.1021-1026, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries

JOURNAL OF FOOD ENGINEERING, cilt.97, sa.2, ss.261-266, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

Selection of the indicator enzyme for blanching of vegetables

ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS, ss.123-144, 2010 (SCI İndekslerine Giren Dergi) identifier

Investigation of acrylamide formation on bakery products using a crust-like model

MOLECULAR NUTRITION & FOOD RESEARCH, cilt.53, sa.12, ss.1521-1525, 2009 (SCI İndekslerine Giren Dergi) identifier identifier identifier

A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.229, sa.6, ss.843-851, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.229, sa.6, ss.961-969, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Determination of Furosine in Thermally Processed Foods by Hydrophilic Interaction Liquid Chromatography

JOURNAL OF AOAC INTERNATIONAL, cilt.92, sa.5, ss.1460-1463, 2009 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.22, sa.6, ss.589-595, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Direct measurement of the total antioxidant capacity of foods: the 'QUENCHER' approach

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.20, ss.278-288, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Assessing food additives: the good, the bad and the ugly

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, cilt.1, sa.2, ss.101-110, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

MODELING DEAD-END ULTRAFILTRATION OF APPLE JUICE USING ARTIFICIAL NEURAL NETWORK

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.32, sa.2, ss.248-264, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Multiple-stage extraction strategy for the determination of acrylamide in foods

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.22, sa.2, ss.142-147, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

Significance of furosine as heat-induced marker in cookies

JOURNAL OF CEREAL SCIENCE, cilt.48, sa.3, ss.843-847, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Direct measurement of the total antioxidant capacity of cereal products

JOURNAL OF CEREAL SCIENCE, cilt.48, sa.3, ss.816-820, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Reduction of acrylamide level in French fries by employing a temperature program during frying

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.56, sa.15, ss.6162-6166, 2008 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying

FOOD AND BIOPROCESS TECHNOLOGY, cilt.1, sa.1, ss.35-42, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.226, sa.5, ss.1031-1037, 2008 (SCI İndekslerine Giren Dergi) identifier identifier

Chemical Reactions in the Processing of Soft Wheat Products

FOOD ENGINEERING ASPECTS OF BAKING SWEET GOODS, ss.49-80, 2008 (SCI İndekslerine Giren Dergi) identifier

Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin

JOURNAL OF FOOD ENGINEERING, cilt.82, sa.3, ss.342-350, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food

ANALYTICAL AND BIOANALYTICAL CHEMISTRY, cilt.389, sa.1, ss.119-137, 2007 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Pomegranate peel extract prevents liver fibrosis in biliary-obstructed rats

JOURNAL OF PHARMACY AND PHARMACOLOGY, cilt.59, sa.9, ss.1287-1295, 2007 (SCI İndekslerine Giren Dergi) identifier identifier identifier

A new procedure to measure the antioxidant activity of insoluble food components

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.55, sa.19, ss.7676-7681, 2007 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.225, ss.815-820, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

AGFD 253-Simulation of acrylamide formation in French fries and potential strategies for mitigation

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, cilt.234, 2007 (SCI İndekslerine Giren Dergi) identifier

Degradation of free tryptophan in a cookie model system and its application in commercial samples

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.55, sa.16, ss.6793-6797, 2007 (SCI İndekslerine Giren Dergi) identifier identifier identifier

An overview of signal processing for food inspection

IEEE SIGNAL PROCESSING MAGAZINE, cilt.24, sa.3, ss.106-109, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Effects of beta-carotene on soybean lipoxygenase activity: kinetic studies

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.224, sa.6, ss.743-748, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network

MOLECULAR NUTRITION & FOOD RESEARCH, cilt.51, sa.4, ss.383-389, 2007 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Reversible degradation kinetics of vitamin C in peas during frozen storage

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.224, sa.6, ss.749-753, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Acrylamide formation is prevented by divalent cations during the Maillard reaction

FOOD CHEMISTRY, cilt.103, sa.1, ss.196-203, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.87, sa.1, ss.133-137, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

A Non-Contact Computer Vision Based Analysis of Color in Foods

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.3, sa.5, 2007 (SCI İndekslerine Giren Dergi) identifier

Potential of furan formation in hazelnuts during heat treatment

FOOD ADDITIVES AND CONTAMINANTS, cilt.24, ss.136-142, 2007 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

FOOD CHEMISTRY, cilt.104, sa.2, ss.721-725, 2007 (SCI İndekslerine Giren Dergi) identifier identifier

Assessment of an exponential model for ultrafiltration of apple juice

JOURNAL OF FOOD PROCESS ENGINEERING, cilt.29, sa.5, ss.508-518, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

Computer vision based analysis of potato chips - A tool for rapid detection of acrylamide level

MOLECULAR NUTRITION & FOOD RESEARCH, cilt.50, sa.9, ss.805-810, 2006 (SCI İndekslerine Giren Dergi) Creative Commons License identifier identifier identifier

A generic method for the determination of acrylamide in thermally processed foods

JOURNAL OF CHROMATOGRAPHY A, cilt.1120, ss.194-198, 2006 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.54, sa.8, ss.2845-2849, 2006 (SCI İndekslerine Giren Dergi) identifier identifier identifier

A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system

FOOD ADDITIVES AND CONTAMINANTS, cilt.23, sa.4, ss.348-354, 2006 (SCI İndekslerine Giren Dergi) identifier identifier identifier

A proposed mechanism for the inhibition of soybean lipoxygenase by beta-carotene

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.86, sa.3, ss.401-406, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating

FOOD CHEMISTRY, cilt.99, sa.2, ss.238-243, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, cilt.22, sa.12, ss.1198-1202, 2005 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography

JOURNAL OF CHROMATOGRAPHY A, cilt.1088, ss.193-199, 2005 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Survey of acrylamide in Turkish foods by an in-house validated LC-MS method

FOOD ADDITIVES AND CONTAMINANTS, cilt.22, sa.3, ss.204-209, 2005 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.220, sa.2, ss.196-199, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

Fumaric acid in apple juice: a potential indicator of microbial spoilage of apples used as raw material

FOOD ADDITIVES AND CONTAMINANTS, cilt.21, sa.7, ss.626-631, 2004 (SCI İndekslerine Giren Dergi) identifier identifier identifier

The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.217, sa.3, ss.249-252, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, cilt.40, sa.2, ss.169-172, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.15, sa.5, ss.567-575, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin

JOURNAL OF FOOD ENGINEERING, cilt.53, sa.3, ss.221-227, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.215, sa.1, ss.42-45, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

Liquid chromatographic method for the determination of chlorophylls, carotenoids, and their derivatives in fresh and processed vegetables

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, cilt.25, sa.8, ss.1201-1213, 2002 (SCI İndekslerine Giren Dergi) identifier identifier

Characterization of surface auxin residue in greenhouse tomatoes (Lycopersicon esculentum)

JOURNAL OF FOOD QUALITY, cilt.24, sa.4, ss.351-358, 2001 (SCI İndekslerine Giren Dergi) identifier identifier

Long-term survey of patulin in apple juice concentrates produced in Turkey

FOOD ADDITIVES AND CONTAMINANTS, cilt.17, sa.11, ss.933-936, 2000 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Investigations on the synthetic auxin residues of greenhouse tomatoes (Lycopersicon esculentum) grown in Turkey

JOURNAL OF FOOD QUALITY, cilt.23, sa.5, ss.503-512, 2000 (SCI İndekslerine Giren Dergi) identifier identifier

An investigation into the formation of fumaric acid in apple juice concentrates

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.209, sa.5, ss.308-312, 1999 (SCI İndekslerine Giren Dergi) identifier identifier

Incidence of patulin in apple juice concentrates produced in Turkey

JOURNAL OF CHROMATOGRAPHY A, cilt.815, sa.1, ss.99-102, 1998 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Improved ultrafiltration for color reduction and stabilization of apple juice

JOURNAL OF FOOD SCIENCE, cilt.63, sa.3, ss.504-507, 1998 (SCI İndekslerine Giren Dergi) identifier identifier

Liquid chromatographic determination of beta-naphthoxyacetic acid in tomatoes

JOURNAL OF CHROMATOGRAPHY A, cilt.798, ss.167-171, 1998 (SCI İndekslerine Giren Dergi) identifier identifier

An investigation on the relationship between patulin and fumaric acid in apple juice concentrates

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, cilt.31, sa.5, ss.480-483, 1998 (SCI İndekslerine Giren Dergi) identifier identifier

The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, cilt.207, sa.4, ss.328-331, 1998 (SCI İndekslerine Giren Dergi) identifier identifier

Patulin adsorption kinetics on activated carbon, activation energy and heat of adsorption

JOURNAL OF FOOD SCIENCE, cilt.62, sa.1, ss.128-130, 1997 (SCI İndekslerine Giren Dergi) identifier identifier

Rapid reversed-phase liquid chromatographic determination of patulin in apple juice

JOURNAL OF CHROMATOGRAPHY A, cilt.730, ss.53-58, 1996 (SCI İndekslerine Giren Dergi) identifier identifier identifier

Dynamic behaviour of C-18 HPLC columns by stimulus-response analysis .2. Determination of dispersion coefficients via Peclet numbers

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, cilt.19, sa.19, ss.3193-3199, 1996 (SCI İndekslerine Giren Dergi) identifier identifier

A study on the possibility of using HPLC for the determination of 2,4-D in tomatoes

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, cilt.19, sa.12, ss.1917-1926, 1996 (SCI İndekslerine Giren Dergi) identifier identifier

COMPARISON OF DYNAMIC BEHAVIOR OF C18 HPLC COLUMNS BY STIMULUS-RESPONSE ANALYSIS .1. DETERMINATION OF PECLET NUMBERS

JOURNAL OF LIQUID CHROMATOGRAPHY, cilt.18, sa.9, ss.1747-1755, 1995 (SCI İndekslerine Giren Dergi) identifier identifier

Diğer Dergilerde Yayınlanan Makaleler

Adding Calcium to Foods and Effect on Acrylamide

CALCIUM: CHEMISTRY, ANALYSIS, FUNCTION AND EFFECTS, cilt.10, ss.274-290, 2016 (Diğer Kurumların Hakemli Dergileri) identifier

Impacts of roasting oily seeds and nuts on their extracted oils

Lipid Technology, cilt.22, sa.8, ss.179-182, 2010 (Diğer Kurumların Hakemli Dergileri)

Hakemli Kongre / Sempozyum Bildiri Kitaplarında Yer Alan Yayınlar

Güncel Eğilimler Işığında Gıda ve Beslenme İletişiminde Medyanın Rolü Üzerine Düşünceler

TÜBA I. Gıda ve Sağlıklı Beslenme Sempozyumu, Türkiye, 26 - 17 Nisan 2019

Neuroactive compounds in fermented foods

EuroFoodChem XX Conference, 17 - 19 Haziran 2019

Formation of Acrylamide in Thermally Processed Foods and Its Reactions during in Vitro Digestion

Symposium on Food-Borne Toxicants: Formation, Analysis & Toxicology / 254th American-Chemical-Society National Meeting and Exposition, Washington, Kiribati, 20 Ağustos 2017 - 24 Ağustos 2018, cilt.1306, ss.45-66 identifier

Occurrence of neuroactive compounds in tea and cocoa

First International Congress on Cocoa Coffee and Tea Asia 2018, 17 - 20 Ekim 2018

Tryptophan derivatives in kynurenine pathway in cocoa and coffee: Effect of roasting and alkalization

4th International Congress on Cocoa Coffee and Tea, İtalya, 25 - 28 Haziran 2017

Bound antioxidant compounds and their digestion behaviour

5th International Conference on Food Digestion, Fransa, 4 - 06 Haziran 2017

Acrylamide risk assessment toolbox

International Conference “FOOD SAFETY AND RISK ANALYSIS”, Rusya, 18 - 19 Mayıs 2017

Acrylamide Formation in foods and reactions during digestion

13th Congress of Nutrition, Belgrade, Sırbistan, 26 - 28 Ekim 2016

Machine Vision Tool to Monitor Food Quality and Safety During Processing

3rd International Congress on Biosensors, Ankara, Türkiye, 5 - 07 Ekim 2016

Acrylamide Formation in Foods: Role of Composition and Processing

6th Central European Congress on Food (CEFood), Novi-Sad, Sırbistan Ve Karadağ, 01 Ocak 2012, ss.67-80 identifier

A kinetic approach to evaluate inhibition of protein glycation during heating

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

Effect of in vitro gastrointestinal digestion on dicarbonyl compounds in biscuits

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

Acrylamide and HMF formations in chitosan containing model systems during heating

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

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

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

Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder

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

Effect of Alkalization on Maillard Reaction Products During Cocoa Roasting

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

Effect of microencapsulation on the reactivity of ascorbic acid sodium chloride and vanillin during heating

The 9th European PhD Workshop on Food Engineering and Technology, Uzwill, İsviçre, 24 - 25 Mart 2015

Antiglycation activity of tannic acid in ovalbumin glucose model system

249th ACS National Meeting, Amerika Birleşik Devletleri, 22 - 26 Mart 2015

Study of the synergy between soluble and dietary fiber bound antioxidants

249th ACS National Meeting, Amerika Birleşik Devletleri, 22 - 26 Mart 2015

Correlation between surface color and acrylamide in potato chips Machine vision based approach as a rapid detection too

COST Action 927 – Thermally processed Foods: Possible Health Implications, III. Workshop, Hamburg, Almanya, 23 - 24 Eylül 2005

Kitap & Kitap Bölümleri

Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide

Acrylamide in Food Analysis Content and Potential Health Effects, Vural Gökmen, Editör, Elsevier Inc., ss.109-128, 2015

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