A. Hamzalıoğlu

发表

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 .

Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

V. Gökmen, I. Aktağ, T. Kocadağlı, 2022, Current research in food science.

Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions

V. Gökmen, A. Hamzalıoğlu, 2019, Journal of Functional Foods.

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

V. Gökmen, T. Kocadağlı, A. Hamzalıoğlu, 2012, Food & function.

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat.

A. Hamzalıoğlu, M. Tengilimoglu-Metin, M. Kızıl, 2017, Food research international.

Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting

V. Gökmen, A. Hamzalıoğlu, Ecem Berk, 2020, European Food Research and Technology.

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.

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

V. Gökmen, A. Hamzalıoğlu, Ecem Berk, 2019, Journal of agricultural and food chemistry.

5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.

V. Gökmen, A. Hamzalıoğlu, 2020, Food chemistry.

Potential reactions of thermal process contaminants during digestion

V. Gökmen, A. Hamzalıoğlu, 2020 .

Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

V. Gökmen, I. Aktağ, A. Hamzalıoğlu, 2019 .

Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits.

V. Gökmen, A. Hamzalıoğlu, 2016, Food & function.

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.

Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide

V. Gökmen, A. Hamzalıoğlu, 2016 .

Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods.

V. Gökmen, A. Hamzalıoğlu, 2015, Food & function.

Mitigation of Acrylamide in Thermally Processed Foods

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

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

V. Gökmen, A. Hamzalıoğlu, 2012, European Food Research and Technology.

Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids.

V. Gökmen, A. Hamzalıoğlu, 2018, Food chemistry.

Formation of Acrylamide in Thermally Processed Foods and Its Reactionsduring in Vitro Digestion

V. Gökmen, A. Hamzalıoğlu, 2019, ACS Symposium Series.

Optımızatıon of mıcrowave‐assısted extractıon of anthocyanıns ın red cabbage by response surface methodology

V. Gökmen, A. Hamzalıoğlu, Ünzile Yiğit, 2021, Journal of Food Processing and Preservation.

CHAPTER 17:Adding Calcium to Foods and Effect on Acrylamide

V. Gökmen, N. Taş, T. Kocadağlı, 2015 .