Neslihan Göncüoğlu

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.

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.

Phytochemicals and Health Benefits of Dried Apricots

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

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

V. Gökmen, Neslihan Göncüoğlu, 2013 .