Relationship between color and antioxidant capacity of fruits and vegetables von Cömert, Ezgi Doğan, Mogol, Burçe Ataç, Gökmen, Vural

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Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders von Dönmez, Özge, Mogol, Burçe Ataç, Gökmen, Vural

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Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa von Peña-Correa, Ruth Fabiola, Mogol, Burçe Ataç, Fryganas, Christos, Fogliano, Vincenzo

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Acrylamide in Corn-Based Thermally Processed Foods: A Review von Žilić, Slađana, Nikolić, Valentina, Mogol, Burçe Ataç, Hamzalıoğlu, Aytül, Taş, Neslihan Göncüoğlu, Kocadağlı, Tolgahan, Simić, Marijana, Gökmen, Vural

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Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety: Computer vision based analysis of foods von Mogol, Burçe Ataç, Gökmen, Vural

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Kinetics of Furan Formation from Ascorbic Acid during Heating under Reducing and Oxidizing Conditions von Mogol, Burçe Ataç, Gökmen, Vural

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Development of functional bread containing nanoencapsulated omega-3 fatty acids von Gökmen, Vural, Mogol, Burçe Ataç, Lumaga, Roberta Barone, Fogliano, Vincenzo, Kaplun, Zoya, Shimoni, Eyal

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Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes von Akkurt, Kübra, Mogol, Burçe Ataç, Gökmen, Vural

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Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine von Gökmen, Vural, Kocadağlı, Tolgahan, Göncüoğlu, Neslihan, Mogol, Burçe Ataç

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Computer vision‐based analysis of foods: A non‐destructive colour measurement tool to monitor quality and safety von Mogol, Burçe Ataç, Gökmen, Vural

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Formation of Monochloropropane-1,2-diol and Its Esters in Biscuits during Baking von Mogol, Burçe Ataç, Pye, Céline, Anderson, Warwick, Crews, Colin, Gökmen, Vural

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Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality von Peña‐Correa, Ruth Fabiola, Mogol, Burçe Ataç, Fogliano, Vincenzo

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Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale von Mogol, Burçe Ataç, Gökmen, Vural

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Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies von 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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Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean von Žilić, Slađana, Mogol, Burçe Ataç, Akıllıoğlu, Gül, Serpen, Arda, Delić, Nenad, Gökmen, Vural

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Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey von Serpen, Arda, Pelvan, Ebru, Alasalvar, Cesarettin, Mogol, Burçe Ataç, Yavuz, Havvana Tuba, Gökmen, Vural, Özcan, Nihat, Özçelik, Beraat

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Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study von Peña-Correa, Ruth Fabiola, Wang, Zixuan, Mesa, Victoria, Ataç Mogol, Burçe, Martínez-Galán, Julian Paul, Fogliano, Vincenzo

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Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities von Feng, Jilu, Berton-Carabin, Claire C., Ataç Mogol, Burçe, Schroën, Karin, Fogliano, Vincenzo

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Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry von Gökmen, Vural, Serpen, Arda, Mogol, Burçe Ataç

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Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (−)-epigallocatechin-3-gallate (EGCG) and green tea flavanols von Dönmez, Özge, Mogol, Burçe Ataç, Gökmen, Vural, Tang, Ning, Andersen, Mogens Larsen, Chatterton, Dereck E. W

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