T. Koray Palazoğlu

Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries

Vural Gökmen, T. Koray Palazoğlu, Hamide Z. Şenyuva · Journal of Food Engineering · 2005 · 156 citations

Natural Sciences, Chemistry, Materials Science +6

Radio-frequency thawing of food products – A computational study

Rahmi Uyar, Tesfaye F. Bedane, Ferruh Erdoğdu et al. · Journal of Food Engineering · 2014 · 122 citations

Agriculture, Food Science, Food Analysis +14

Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying

Vural Gökmen, T. Koray Palazoğlu · Food and Bioprocess Technology · 2007 · 116 citations

Agriculture, Chemical Engineering, Food Science +14

Determination of heat and mass transfer parameters during frying of potato slices

Aygün Yıldız, T. Koray Palazoğlu, Ferruh Erdoğdu · Journal of Food Engineering · 2006 · 99 citations

Agriculture, Chemical Engineering, Food Science +14

Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation

Sezin Tuta, T. Koray Palazoğlu · Journal of Food Engineering · 2016 · 85 citations

Engineering, Computational Engineering, Food Science +17