Neslihan Taş

Akademik Profiller

1. 1
   Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studiesFood Chemistry
   2023
2. 2
   Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juiceEuropean Food Research and Technology
   2023
3. 3
   Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heatingFood Chemistry
   2023
4. 4
   Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and propertiesFood Chemistry
   2023
5. 5
   Multiresponse kinetic modeling of acrylamide formation in foodsAcrylamide in Food
   2023
6. 6
   Acrylamide in Corn-Based Thermally Processed Foods: A ReviewJournal of Agricultural and Food Chemistry
   2022
7. 7
   Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classificationCurrent Opinion in Food Science
   2022
8. 8
   Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometryFood Chemistry
   2019
9. 9
   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
   2019

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