Neslihan Göncüoğlu Taş

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

Neslihan Göncüoğlu Taş, Vural Gökmen · Food Chemistry · 2016 · 124 citations

Food Chemistry, Hazelnut Roasting, Food Analysis +4

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

H.J. van der Fels‐Klerx, Edoardo Capuano, Hà Trần Nguyên et al. · Food Research International · 2014 · 88 citations

5-Hydroxymethylfurfural Formation, Food Engineering, Chemistry +3

Bioactive compounds in different hazelnut varieties and their skins

Neslihan Göncüoğlu Taş, Vural Gökmen · Journal of Food Composition and Analysis · 2015 · 75 citations

Food Chemistry, Different Hazelnut Varieties, Food Bioactive Compound +3

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

Tolgahan Kocadağlı, Slađana Žilić, Neslihan Göncüoğlu Taş et al. · European Food Research and Technology · 2015 · 51 citations

Food Chemistry, Phenolic Compounds, Agricultural Chemistry +5

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

Neslihan Göncüoğlu Taş, Vural Gökmen · Food Research International · 2015 · 48 citations

Food Chemistry, Maillard Reaction Products, Food Processing +3