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B

Burçe Ataç Mogol

hacettepe university

28H指数
56论文数
2.1K被引数
收录论文 36
发表时间
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Effect of rice flour extrusion on α-dicarbonyl compounds, protein glycation products, and the formation of acrylamide and 5-hydroxymethylfurfural in bread crust-like system稻米粉挤压处理对α-二羰基化合物、蛋白质糖基化产物以及丙烯酰胺和5-羟甲基糠醛在面包皮类体系中形成的影响
errFood Chemistry-X
IF8.2
err2026-08-12
err0
errOAAI
errMaria Barbara Różańska; Burçe Ataç Mogol; Vural Gökmen
err分享
err收藏
Monitoring of Maillard reaction products in soy-based milk alternatives during storage在储存期间对基于大豆的牛奶替代品中美拉德反应产物的监测
errEuropean Food Research and Technology
IF3.2
err2026-03-26
err0
errOAAI
errSelin Çakmak; İrem Uçaner; Burçe Ataç Mogol; Vural Gökmen
err分享
err收藏
Assessment of acrylamide content in corn-based snack products marketed in Serbia
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2024-11-01
err0
PREAI
errZilic, Sladana; Saric, Beka; Mogol, Burce Atac; Kravic, Natalija; Hamzalioglu, Aytuel; Simic, Marijana; Nikolic, Valentina; Gokmen, Vural
err分享
err收藏
Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study
errJOURNAL OF FUNCTIONAL FOODS
IF4
err2023-10-01
err1
errOAAI
errPena-Correa, Ruth Fabiola; Wang, Zixuan; Mesa, Victoria; Mogol, Burce Atac; Martinez-Galan, Julian Paul; Fogliano, Vincenzo
err分享
err收藏
Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2023-06-23
err4
errOAAI
errPena-Correa, Ruth Fabiola; Mogol, Burce Atac; Fryganas, Christos; Fogliano, Vincenzo
err分享
err收藏
The impact of roasting on cocoa quality parameters
errCRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
IF8.8
err2022-11-16
err6
errOAAI
errPena-Correa, Ruth Fabiola; Mogol, Burce Atac; Fogliano, Vincenzo
err分享
err收藏
Mitigation of acrylamide formation during malt processing
errJOURNAL OF CEREAL SCIENCE
IF3.7
err2022-07-01
err1
PREAI
errBasinci, Fatma; Mogol, Burce Atac; Guler, Safure; Gokmen, Vural; Koksel, Hamit
err分享
err收藏
Acrylamide in Corn-Based Thermally Processed Foods: A Review
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2022-03-31
err26
errOAAI
errZilic, Sladana; Nikolic, Valentina; Mogol, Burce Atac; Hamzalioglu, Aytul; Tas, Neslihan Goncuoglu; Kocadagli, Tolgahan; Simic, Marijana; Gokmen, Vural
err分享
err收藏
Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2021-06-01
err21
PREAI
errAkkurt, Kubra; Mogol, Burce Atac; Gokmen, Vural
err分享
err收藏
Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities
errFOOD CHEMISTRY
IF9.8
err2021-05-01
err35
errOAAI
errFeng, Jilu; Berton-Carabin, Claire C.; Mogol, Burce Atac; Schroen, Karin; Fogliano, Vincenzo
err分享
err收藏
Relationship between color and antioxidant capacity of fruits and vegetables
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2020-06-01
err144
errOAAI
errComert, Ezgi Dogan; Mogol, Burce Atac; Gokmen, Vural
err分享
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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
errFOOD & FUNCTION
IF5.4
err2020-01-01
err18
PREAI
errDonmez, Ozge; Mogol, Burce Atac; Gokmen, Vural; Tang, Ning; Andersen, Mogens Larsen; Chatterton, Dereck E. W.
err分享
err收藏
Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders含绿茶和绿咖啡粉的凝固酸奶的脱水收缩和流变行为
errJOURNAL OF DAIRY SCIENCE
IF4.4
err2017-02-01
err121
errOAAI
errDonmez, Ozge; Mogol, Burce Atac; Gokmen, Vural
err分享
err收藏
Thermal process contaminants: acrylamide, chloropropanols and furan
errCURRENT OPINION IN FOOD SCIENCE
IF9.1
err2016-02-01
err42
PREAI
errMogol, Burce Atac; Gokmen, Vural
err分享
err收藏
Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems
errFOOD & FUNCTION
IF5.4
err2016-01-01
err20
PREAI
errMogol, Burce Atac; Gokmen, Vural
err分享
err收藏
Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2014-12-01
err42
PREAI
errMogol, Burce Atac; Gokmen, Vural
err分享
err收藏
Effect of vacuum-combined baking of cookies on acrylamide content, texture and color
errEUROPEAN FOOD RESEARCH AND TECHNOLOGY
IF3.2
err2014-09-11
err21
PREAI
errPalazoglu, T. Koray; Coskun, Yunus; Tuta, Sezin; Mogol, Burce Atac; Gokmen, Vural
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Formation of Monochloropropane-1,2-diol and Its Esters in Biscuits during Baking
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2014-07-14
err30
PREAI
errMogol, Burce Atac; Pye, Celine; Anderson, Warwick; Crews, Colin; Gokmen, Vural
err分享
err收藏
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics
errFOOD RESEARCH INTERNATIONAL
IF8
err2014-03-01
err76
PREAI
errVan der Fels-Klerx, H. J.; Capuano, E.; Nguyen, H. T.; Mogol, B. Atac; Kocadagli, T.; Tas, N. Goncuoglu; Hamzalioglu, A.; Van Boekel, M. A. J. S.; Gokmen, V.
err分享
err收藏
Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2013-12-26
err52
errOAAI
errMogol, Burce Atac; Gokmen, Vural
err分享
err收藏

研究方向

暂时未获取到该数据
合作学者
合作期刊
V
Vincenzo Fogliano
H 指数: 93 · 论文数: 700
V
Vural Gökmen
H 指数: 73 · 论文数: 361
M
M.A.J.S. van Boekel
H 指数: 69 · 论文数: 369
E
Eyal Shimoni
H 指数: 66 · 论文数: 227
K
Karin Schroën
H 指数: 61 · 论文数: 405
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