Tolgahan Kocadağlı

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Slađana Žilić, Tolgahan Kocadağlı, Jelena Vančetović et al. · LWT · 2015 · 131 citations

Food Chemistry, Food Bioactive Compound, Food Analysis +4

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

Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry

Tolgahan Kocadağlı, Cemile Yılmaz, Vural Gökmen · Food Chemistry · 2013 · 118 citations

Food Chemistry, Food Authentication, Gas Chromatography +9

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

Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

Tolgahan Kocadağlı, Vural Gökmen · Food Chemistry · 2016 · 110 citations

Food Chemistry, Engineering, Bioenergy +10