Aytül Hamzalıoğlu

In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation

Tolgahan Kocadağlı, Neslihan Göncüoğlu, Aytül Hamzalıoğlu et al. · Food & Function · 2012 · 114 citations

Food Chemistry, Lipid Analysis, Biomanufacturing +13

Investigations on the Maillard Reaction in Sesame (<i>Sesamum indicum</i> L.) Seeds Induced by Roasting

Ecem Berk, Aytül Hamzalıoğlu, Vural Gökmen · Journal of Agricultural and Food Chemistry · 2019 · 89 citations

Food Chemistry, Engineering, In Vitro Fermentation +14

5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling

Aytül Hamzalıoğlu, Vural Gökmen · Food Chemistry · 2020 · 89 citations

Engineering, Biochemical Engineering, 5-Hydroxymethylfurfural Accumulation +6

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

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

M. Merve Tengilimoglu‐Metin, Aytül Hamzalıoğlu, Vural Gökmen · Food Research International · 2017 · 74 citations

Food Chemistry, Agricultural Chemistry, Biochemistry +11