Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies
Fiore, Alberto, Troise, Antonio Dario, Ataç Mogol, Burçe, Roullier, Victor, Gourdon, Anthony, El Mafadi Jian, Samira, Hamzalıoğlu, Berat Aytül, Gökmen, Vural, Fogliano, Vincenzo
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Published in Journal of agricultural and food chemistry (31.10.2012)
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Role of curcumin in the conversion of asparagine into acrylamide during heating
Hamzalıoğlu, Aytül, Mogol, Burçe A., Lumaga, Roberta Barone, Fogliano, Vincenzo, Gökmen, Vural
Published in Amino acids (01.06.2013)
Published in Amino acids (01.06.2013)
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Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions
Aksoy, Merve, Hamzalıoğlu, Aytül, Gökmen, Vural
Published in Journal of agricultural and food chemistry (05.06.2024)
Published in Journal of agricultural and food chemistry (05.06.2024)
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Assessment of acrylamide content in corn-based snack products marketed in Serbia
Žilić, Slađana, Sarić, Beka, Mogol, Burçe Ataç, Kravić, Natalija, Hamzalıoğlu, Aytül, Simić, Marijana, Nikolić, Valentina, Gökmen, Vural
Published in Journal of food composition and analysis (01.11.2024)
Published in Journal of food composition and analysis (01.11.2024)
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Acrylamide in Corn-Based Thermally Processed Foods: A Review
Žilić, Slađana, Nikolić, Valentina, Mogol, Burçe Ataç, Hamzalıoğlu, Aytül, Taş, Neslihan Göncüoğlu, Kocadağlı, Tolgahan, Simić, Marijana, Gökmen, Vural
Published in Journal of agricultural and food chemistry (13.04.2022)
Published in Journal of agricultural and food chemistry (13.04.2022)
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Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion
Aktağ, Işıl Gürsul, Hamzalıoğlu, Aytül, Kocadağlı, Tolgahan, Gökmen, Vural
Published in Current research in food science (01.01.2022)
Published in Current research in food science (01.01.2022)
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