Hamide Z. Şenyuva

Acrylamide formation is prevented by divalent cations during the Maillard reaction

Vural Gökmen, Hamide Z. Şenyuva · Food Chemistry · 2006 · 210 citations

Agriculture, Chemistry, Food Science +4

Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography

Vural Gökmen, Hamide Z. Şenyuva, Jale Acar et al. · Journal of Chromatography A · 2004 · 167 citations

Agriculture, Food Science, Food Analysis +7

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

Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating

Vural Gökmen, Hamide Z. Şenyuva · Food Chemistry · 2005 · 148 citations

Agriculture, Chemistry, Food Science +14

Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting

Hamide Z. Şenyuva, Vural Gökmen · Food Additives & Contaminants · 2005 · 130 citations

Agriculture, Food Science, Analytical Chemistry +16