Burce Atac Mogol
Hacettepe Üniversitesi
H-index: 26
Asia-Turkey
Top articles of Burce Atac Mogol
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Color image analysis for detection of acrylamide | Burçe Ataç Mogol | 2024/1/1 | |
Alternative technologies for the mitigation of acrylamide in processed foods | Burçe Ataç Mogol | 2024/1/1 | |
Fluidized-bed-roasted cocoa has different chemical characteristics than conventionally roasted cocoa | Journal of Agricultural and Food Chemistry | Ruth Fabiola Peña-Correa Burçe Ataç Mogol Christos Fryganas Vincenzo Fogliano | 2023/6/23 |
Thermally Derived Contaminants in Foods | Burçe Ataç Mogol Vural Gökmen | 2023/1/1 | |
Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study | Journal of Functional Foods | Ruth Fabiola Peña-Correa Zixuan Wang Victoria Mesa Burçe Ataç Mogol Julian Paul Martínez-Galán | 2023/10/1 |
Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality | Journal of the American Oil Chemists' Society | Ruth Fabiola Peña‐Correa Burçe Ataç Mogol Vincenzo Fogliano | 2023/10 |
Acrylamide in food | Vural Gokmen Burce Atac Mogol | 2023/8/31 | |
Acrylamide in corn-based thermally processed foods: A review | Slađana Žilić Valentina Nikolić Burçe Ataç Mogol Aytül Hamzalıoğlu Neslihan Goncuoglu Tas | 2022/3/31 | |
The impact of roasting on cocoa quality parameters | Ruth Fabiola Peña-Correa Burçe Ataç Mogol Vincenzo Fogliano | 2022/10/27 | |
Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines | Innovative Food Science & Emerging Technologies | Ruth Fabiola Peña-Correa Burçe Ataç Mogol Martinus AJS van Boekel Vincenzo Fogliano | 2022/7/1 |
Mitigation of acrylamide formation during malt processing | Journal of Cereal Science | Fatma Basinci Burce Atac Mogol Safure Guler Vural Gökmen Hamit Koksel | 2022/7/1 |
Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes | Lwt | Kübra Akkurt Burçe Ataç Mogol Vural Gökmen | 2021/6/1 |
Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities | Food Chemistry | Jilu Feng Claire C Berton-Carabin Burçe Ataç Mogol Karin Schroën Vincenzo Fogliano | 2021/5/1 |
Mitigation of Acrylamide in Thermally Processed Foods | Burçe Ataç Mogol Aytül Hamzalıoğlu Vural Gökmen | 2021/1/1 | |
Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (−)-epigallocatechin-3-gallate (EGCG) and green tea flavanols | Food & function | Özge Dönmez Burçe Ataç Mogol Vural Gökmen Ning Tang Mogens Larsen Andersen | 2020 |
Relationship between color and antioxidant capacity of fruits and vegetables | Current Research in Food Science | Ezgi Doğan Cömert Burçe Ataç Mogol Vural Gökmen | 2020/6/1 |
