Tolgahan Kocadağlı
Hacettepe Üniversitesi
H-index: 21
Asia-Turkey
Top articles of Tolgahan Kocadağlı
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Determination of endocannabinoids in fermented foods of animal and plant origin by liquid chromatography tandem mass spectrometry | Food Chemistry | Cemile Yılmaz Tolgahan Kocadağlı Vural Gökmen | 2023/11/30 |
Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains | Food Research International | Ecem Evrim Çelik Merve Canli Tolgahan Kocadağlı Evrim Özkaynak Kanmaz Vural Gökmen | 2023/11/1 |
Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice | European Food Research and Technology | Naz Erdem Tolgahan Kocadağlı Neslihan Göncüoğlu Taş Sırma Çelik Vural Gökmen | 2023/8/2 |
Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies | Food Chemistry | Naz Erdem Neslihan Göncüoğlu Taş Tolgahan Kocadağlı Vural Gökmen | 2023/6/2 |
Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating | Food Chemistry | Neslihan Göncüoğlu Taş Tolgahan Kocadağlı Dimitrios P Balagiannis Vural Gökmen Jane K Parker | 2022/12/29 |
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification | Neslihan Göncüoğlu Taş Tolgahan Kocadağlı Vural Gökmen | 2022/6/2 | |
Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal | Food Chemistry | Süleyman Yıltırak Tolgahan Kocadağlı Ecem Evrim Çelik Evrim Özkaynak Kanmaz Vural Gökmen | 2022/9/30 |
Formation of acrylamide in coffee | Tolgahan Kocadağlı Vural Gökmen | 2022/6/1 | |
Acrylamide in corn-based thermally processed foods: A review | Slađana Žilić Valentina Nikolić Burçe Ataç Mogol Aytül Hamzalıoğlu Neslihan Goncuoglu Tas | 2022/3/31 | |
Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion | Işıl Gürsul Aktağ Aytül Hamzalıoğlu Tolgahan Kocadağlı Vural Gökmen | 2022/1/1 | |
Formation of bioactive tyrosine derivatives during sprouting and fermenting of selected whole grains | Journal of Agricultural and Food Chemistry | Merve Canlı Ecem Evrim Çelik Tolgahan Kocadağlı Evrim Ozkaynak Kanmaz Vural Gokmen | 2021/10/15 |
Pea protein properties are altered following glycation by microwave heating | LWT | Ulku Ertugrul Serap Namli Ozan Tas Tolgahan Kocadagli Vural Gokmen | 2021/10/1 |
Effects of sprouting and fermentation on free asparagine and reducing sugars in wheat, einkorn, oat, rye, barley, and buckwheat and on acrylamide and 5-hydroxymethylfurfural … | Journal of Agricultural and Food Chemistry | Süleyman Yıltırak Tolgahan Kocadağlı Ecem Evrim Çelik Evrim Özkaynak Kanmaz Vural Gokmen | 2021/8/10 |
Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrix | Food Chemistry | Tolgahan Kocadağlı Lisa Methven Avinash Kant Jane K Parker | 2021/3/1 |
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