Burçe Ataç Mogol

Relationship between color and antioxidant capacity of fruits and vegetables

Ezgi Doğan Cömert, Burçe Ataç Mogol, Vural Gökmen · Current Research in Food Science · 2019 · 233 citations · Full text

Development of functional bread containing nanoencapsulated omega-3 fatty acids

Vural Gökmen, Burçe Ataç Mogol, Roberta Barone Lumaga et al. · Journal of Food Engineering · 2011 · 171 citations

Omega-3 Fatty Acids, Functional Property, Omega-3 Fatty Acid

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

Özge Dönmez, Burçe Ataç Mogol, Vural Gökmen · Journal of Dairy Science · 2016 · 159 citations · Full text

Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine

Vural Gökmen, Tolgahan Kocadağlı, Neslihan Göncüoğlu et al. · Food Chemistry · 2011 · 118 citations

Biosynthesis, Model Studies, Engineering +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