Neslihan Göncüoğlu Taş - Publications, H-index & Citations

Neslihan Göncüoğlu Taş

hacettepe university

13H指数

27论文数

794被引数

收录论文 20

发表时间

Study of the Formation of Neuromodulatory Compounds in Fermented Products Based on Triticale, Naked Oat, and Amaranth Grains 基于大麦、裸燕麦和苋麦的发酵产品中神经调节化合物形成的研究

Foods

IF5.1

2026-09-05

OAAI

Svetlana Kamanova; Gaukhar Akshorayeva; Begzhan Kalemshariv; Dina Khamitova; Indira Temirova; Saule Saduakhasova; Cemile Yılmaz; Neslihan Göncüoğlu Taş; Vural Gökmen; Gulnazym Ospankulova

Enzymatically Hydrolyzed Amaranth as a Base for Enteral Nutrition: Nutritional Characterization, Phenolic Bioaccessibility, and Physicochemical Properties 酶解苋属植物作为肠内营养的基础：营养特性、酚类生物可及性及物理化学特性

Foods

IF5.1

2026-08-28

OAAI

Dina Khamitova; Saule Saduakhasova; Dana Toimbayeva; Zhanna Kamirova; Neslihan Taş; Vural Gökmen; Svetlana Kamanova; Kadyrzhan Makangali; Nurlan Dautkanov; Gulnazym Ospankulova

Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates 挤压参数和原料组成对豌豆蛋白强化玉米挤压物的物理特性、香气谱和丙烯酰胺含量的影响

Food Chemistry: X

IF8.2

2026-05-22

OAAI

Neslihan Göncüoğlu Taş; Dimitris P.Balagiannis; Sameer Khalil Ghawi; Vural Gökmen; Jane K. Parker

Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies

FOOD CHEMISTRY

IF9.8

2023-11-01

PREAI

Erdem, Naz; Tas, Neslihan Goncuoglu; Kocadagli, Tolgahan; Gokmen, Vural

Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2023-08-02

PREAI

Erdem, Naz; Kocadagli, Tolgahan; Tas, Neslihan Goncuoglu; Celik, Sirma; Gokmen, Vural

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

IF9.8

2023-06-01

OAAI

Tas, Neslihan Goncuoglu; Kocadagli, Tolgahan; Balagiannis, Dimitrios P.; Gokmen, Vural; Parker, Jane K.

Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties

FOOD CHEMISTRY

IF9.8

2023-02-01

PREAI

Gazi, Selahattin; Tas, Neslihan Goncuoglu; Gorgulu, Ahmet; Gokmen, Vural

Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2022-10-01

PREAI

Tas, Neslihan Goncuoglu; Kocadagli, Tolgahan; Gokmen, Vural

Acrylamide in Corn-Based Thermally Processed Foods: A Review

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2022-03-31

OAAI

Zilic, Sladana; Nikolic, Valentina; Mogol, Burce Atac; Hamzalioglu, Aytul; Tas, Neslihan Goncuoglu; Kocadagli, Tolgahan; Simic, Marijana; Gokmen, Vural

Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content 土耳其榛子品种中5-羟色胺，游离和蛋白质结合色氨酸的研究以及烘烤对5-羟色胺含量的影响

FOOD RESEARCH INTERNATIONAL

IF8

2019-06-01

PREAI

Tas, Neslihan Goncuoglu; Yilmaz, Cemile; Gokmen, Vural

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.) (vol 67, pg 415, 2019)

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2019-03-07

PREAI

Tas, Neslihan Goncuoglu; Gokmen, Vural

Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry

FOOD CHEMISTRY

IF9.8

2019-01-01

PREAI

Yilmaz, Cemile; Tas, Neslihan Goncuoglu; Kocadagli, Tolgahan; Gokmen, Vural

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2018-12-10

PREAI

Tas, Neslihan Goncuoglu; Gokmen, Vural

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

FOOD CHEMISTRY

IF9.8

2017-04-01

PREAI

Tas, Neslihan Goncuoglu; Gokmen, Vural

Phenolic compounds in natural and roasted nuts and their skins: a brief review

CURRENT OPINION IN FOOD SCIENCE

IF9.1

2017-04-01

PREAI

Tas, Neslihan Goncuoglu; Gokmen, Vural

Effect of alkalization on the Maillard reaction products formed in cocoa during roasting

FOOD RESEARCH INTERNATIONAL

IF8

2016-11-01

PREAI

Tas, Neslihan Goncuoglu; Gokmen, Vural

Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey 分析土耳其种植的榛子品种中的三酰基甘油，脂肪酸和生育酚

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2015-12-01

PREAI

Tas, Neslihan Goncuoglu; Gokmen, Vural

Bioactive compounds in different hazelnut varieties and their skins 不同榛子品种及其皮中的生物活性化合物

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2015-11-01

PREAI

Tas, Neslihan Goncuoglu; Gokmen, Vural

Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2015-08-05

PREAI

Kocadagli, Tolgahan; Zilic, Sladana; Tas, Neslihan Goncuoglu; Vancetovic, Jelena; Dodig, Dejan; Gokmen, Vural

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

FOOD RESEARCH INTERNATIONAL

IF8

2014-03-01

PREAI

Van 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.

研究方向