Burçe Ataç Mogol

Hacettepe University — Turkey

Agricultural and Biological Sciences · Life Sciences

28h-index2.1kcitations53works2.52yr avg
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Research Topics

Potato Plant Research(30), Plant Pathogens and Resistance(11), Advanced Glycation End Products research(9), Phytochemicals and Antioxidant Activities(7), Food composition and properties(7)

Publications53 total

Assessment of acrylamide content in corn-based snack products marketed in Serbia
Journal of Food Composition and Analysis·2024· 5 citedOpen Access
Assessment of Acrylamide Content in Corn-Based Snack Products Marketed in Serbia
SSRN Electronic Journal·2024Open Access
Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study
Journal of Functional Foods·2023· 6 citedOpen Access
List of contributors
Elsevier eBooks·2023
Alternative technologies for the mitigation of acrylamide in processed foods
Elsevier eBooks·2023· 3 cited
Color image analysis for detection of acrylamide
Elsevier eBooks·2023· 1 cited
Thermally Derived Contaminants in Foods
Elsevier eBooks·2023
Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa
Journal of Agricultural and Food Chemistry·2023· 12 citedOpen Access
Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality
Journal of the American Oil Chemists Society·2023· 7 citedOpen Access
The impact of roasting on cocoa quality parameters
Critical Reviews in Food Science and Nutrition·2022· 15 citedOpen Access
FLUIDIZED BED ROASTING MODIFYING THE MICROSTRUCTURE OF COCOA NIBS AND IMPROVING COCOA BUTTER QUALITY
2022· 1 cited
Mitigation of acrylamide formation during malt processing
Journal of Cereal Science·2022· 4 cited
Acrylamide in Corn-Based Thermally Processed Foods: A Review
Journal of Agricultural and Food Chemistry·2022· 48 citedOpen Access
Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes
LWT·2021· 33 cited
Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities
Food Chemistry·2020· 47 citedOpen Access
Mitigation of Acrylamide in Thermally Processed Foods
Elsevier eBooks·2020· 4 cited
Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (−)-epigallocatechin-3-gallate (EGCG) and green tea flavanols
Food & Function·2020· 21 cited
Relationship between color and antioxidant capacity of fruits and vegetables
Current Research in Food Science·2019· 234 citedOpen Access
Furan
2019· 3 cited
Acrylamide: An Overview of the Chemistry and Occurrence in Foods
Elsevier eBooks·2018· 14 cited
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Frequent Co-authors

Vural Gökmen(40), Vincenzo Fogliano(10), Aytül Hamzalıoğlu(9), Arda Serpen(7), Tolgahan Kocadağlı(6), Slađana Žilić(5), Ruth Fabiola Peña Correa(5), Roberta Barone Lumaga(3), Neslihan Göncüoğlu(3), Neslihan Göncüoğlu Taş(3), Halise Gül Akıllıoğlu(3), Eyal Shimoni(2), Özge Dönmez(2), Edoardo Capuano(2), Antonio Dario Troise(2), Cesarettin Alasalvar(2), Ebru Pelvan(2), Nihat Ali Özcan(2), Beraat Özçelik(2), T. Koray Palazoğlu(2)