Özge Ç. Açar

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Edoardo Capuano, Antonella Ferrigno, Iolanda Acampa et al. · Food Research International · 2009 · 204 citations

Agriculture, Food Science, Cereal Science +13

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Vural Gökmen, Özge Ç. Açar, Hamit Köksel et al. · Food Chemistry · 2007 · 197 citations

Agriculture, Chemistry, Food Science +10

Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds

Özge Ç. Açar, Vural Gökmen, Nicoletta Pellegrini et al. · European Food Research and Technology · 2009 · 135 citations

Agriculture, Biochemistry, Food Science +15

Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

Vural Gökmen, Özge Ç. Açar, Arda Serpen et al. · European Food Research and Technology · 2007 · 112 citations

Agriculture, Chemical Engineering, Food Science +4

Lipid oxidation promotes acrylamide formation in fat-rich model systems

Edoardo Capuano, Teresa Oliviero, Özge Ç. Açar et al. · Food Research International · 2010 · 106 citations

Life Sciences, Biochemistry, Lipid Biochemistry +11