B. A. Mogol

发表

Development of functional bread containing nanoencapsulated omega-3 fatty acids

V. Fogliano, E. Shimoni, V. Gökmen, 2011 .

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics

M. V. Boekel, E. Capuano, H. J. Fels-Klerx, 2014 .

Mitigation of Thermal Process Contaminants by Alternative Technologies

B. A. Mogol, 2014 .

Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

V. Gökmen, B. A. Mogol, S. Žilić, 2013 .

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

V. Gökmen, B. A. Mogol, Özge Dönmez, 2017, Journal of dairy science.

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

V. Gökmen, B. A. Mogol, T. Kocadağlı, 2012, Food chemistry.

Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols.

M. Andersen, V. Gökmen, Ning Tang, 2020, Food & function.

Nutritional and functional characteristics of seven grades of black tea produced in Turkey.

Havvana Tuba Yavuz, V. Gökmen, C. Alasalvar, 2012, Journal of agricultural and food chemistry.

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

V. Gökmen, B. A. Mogol, A. Yıldırım, 2010, Journal of the science of food and agriculture.

Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas.

V. Gökmen, C. Alasalvar, B. A. Mogol, 2013, Journal of agricultural and food chemistry.

Acrylamide in Corn-Based Thermally Processed Foods: A Review

V. Gökmen, B. A. Mogol, V. Nikolić, 2022, Journal of agricultural and food chemistry.

Acrylamide: An Overview of the Chemistry and Occurrence in Foods

V. Gökmen, B. A. Mogol, A. Hamzalıoğlu, 2019, Encyclopedia of Food Chemistry.

Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems.

V. Gökmen, B. A. Mogol, 2016, Food & function.

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.

V. Gökmen, B. A. Mogol, S. Žilić, 2014, Journal of the science of food and agriculture.

Processing treatments for mitigating acrylamide formation in sweetpotato French fries.

T. Palazoğlu, V. Gökmen, V. Truong, 2014, Journal of agricultural and food chemistry.

Relationship between color and antioxidant capacity of fruits and vegetables

Ezgi Doğan Cömert, V. Gökmen, B. A. Mogol, 2019, Current Research in Food Science.

Degradation of 5-hydroxymethylfurfural during yeast fermentation

V. Gökmen, B. A. Mogol, H. G. Akıllıoğlu, 2011, Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment.

Thermal process contaminants: acrylamide, chloropropanols and furan

V. Gökmen, B. A. Mogol, 2016 .

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

V. Gökmen, B. A. Mogol, A. Serpen, 2012, Analytical and Bioanalytical Chemistry.

Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale

V. Gökmen, B. A. Mogol, 2014 .

Phytochemicals and Health Benefits of Dried Apricots

V. Gökmen, B. A. Mogol, Neslihan Göncüoğlu, 2013 .

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

Burçe Ataç Mogol, Vural Gökmen, V. Gökmen, 2014, Journal of the science of food and agriculture.

ORIGINAL ARTICLE: Computer vision-based image analysis for rapid detection of acrylamide in heated foods: Rapid detection of acrylamide

Burçe Ataç Mogol, Vural Gökmen, V. Gökmen, 2010 .

Role of curcumin in the conversion of asparagine into acrylamide during heating

V. Fogliano, V. Gökmen, B. A. Mogol, 2013, Amino Acids.

Role of curcumin in the conversion of asparagine into acrylamide during heating

V. Fogliano, V. Gökmen, B. A. Mogol, 2011, Amino Acids.

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

V. Gökmen, B. A. Mogol, A. Serpen, 2012 .

Formation of monochloropropane-1,2-diol and its esters in biscuits during baking.

C. Crews, V. Gökmen, Warwick Anderson, 2014, Journal of agricultural and food chemistry.

Mitigation of Acrylamide in Thermally Processed Foods

V. Gökmen, B. A. Mogol, A. Hamzalıoğlu, 2021 .

Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough

V. Gökmen, B. A. Mogol, Z. Ciesarová, 2013, European Food Research and Technology.

Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality

V. Fogliano, B. A. Mogol, Ruth Fabiola Peña-Correa, 2023, Journal of the American Oil Chemists' Society.

Alternative Technologies for the Mitigation of Acrylamide in Processed Foods

B. A. Mogol, 2016 .

Kinetics of furan formation from ascorbic acid during heating under reducing and oxidizing conditions.

V. Gökmen, B. A. Mogol, 2013, Journal of agricultural and food chemistry.

Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes

V. Gökmen, B. A. Mogol, Kübra Akkurt, 2021 .