Tolgahan Kocadağlı

Akademik Profiller

1. 1
   Acrylamide in Corn-Based Thermally Processed Foods: A ReviewJournal of Agricultural and Food Chemistry
   2022
2. 2
   Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestionCurrent Research in Food Science
   2022
3. 3
   Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemealFood Chemistry
   2022
4. 4
   Formation of acrylamide in coffeeCurrent Opinion in Food Science
   2022
5. 5
   Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classificationCurrent Opinion in Food Science
   2022
6. 6
   Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains.Journal of agricultural and food chemistry
   2021
7. 7
   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 Formation during Heating.Journal of agricultural and food chemistry
   2021
8. 8
   Pea protein properties are altered following glycation by microwave heatingLWT
   2021
9. 9
   Targeted precursor addition to increase baked flavour in a low-acrylamide potato-based matrixFood Chemistry
   2021
10. 10
    Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometryFood Chemistry
    2019

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