Neslihan Göncüoğlu Taş

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

Neslihan Göncüoğlu Taş, Vural Gökmen · Food Chemistry · 2016 · 134 citations

Agriculture, Food Science, Food Chemistry +8

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

Agriculture, Chemistry, Food Science +11

Bioactive compounds in different hazelnut varieties and their skins

Neslihan Göncüoğlu Taş, Vural Gökmen · Journal of Food Composition and Analysis · 2015 · 79 citations

Life Sciences, Plant Biology, Plant Sciences +11

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

Agriculture, Biochemistry, Food Science +11

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

Neslihan Göncüoğlu Taş, Vural Gökmen · Food Research International · 2015 · 50 citations

Agriculture, Chemical Engineering, Food Science +8