Burçe Ataç Mogol

ScholarGPS® ID: 24416037402115

Affiliation

Hacettepe University, Ankara, Turkey

Affiliation History

Field

Agriculture and Natural Resources

Discipline

Food Science and Technology

Top Specialties

Food Chemistry | Agricultural Chemistry | Baking | Antioxidant | Computer Vision

Metrics Summary

Publication Count

Predicted Citations

1,863

Predicted h-index

Ranking

Publications and Citation History

Publications based on Top Specialties

Types of Publication

Publications
Books
Patents
NIH/NSF

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Color image analysis for detection of acrylamide (book chapter) In Acrylamide in Food Mogol, Burçe Ataç Elsevier (2024) 10.1016/B978-0-323-99119-3.00015-1 Cite \| Source
Alternative technologies for the mitigation of acrylamide in processed foods (book chapter) In Acrylamide in Food Mogol, Burçe Ataç Elsevier (2024) 10.1016/B978-0-323-99119-3.00007-2 Cited by (1) \| Cite \| Source
Thermally Derived Contaminants in Foods (book chapter) In Encyclopedia of Food Safety Mogol, Burçe Ataç \| Gökmen, Vural Elsevier (2024) 10.1016/B978-0-12-822521-9.00175-1 Cite \| Source
Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality (journal article) Peña‐Correa, Ruth Fabiola \| Mogol, Burçe Ataç \| Fogliano, Vincenzo Journal of the American Oil Chemists' Society, volume 100, issue 10, pages 815-827 (2023). 10.1002/aocs.12696 Cited by (3) \| Cite \| Source
Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa (journal article) Peña-Correa, Ruth Fabiola \| Mogol, Burçe Ataç \| Fryganas, Christos \| Fogliano, Vincenzo Journal of Agricultural and Food Chemistry, volume 71, issue 26, pages 10203-10211 (2023). 10.1021/acs.jafc.3c01678 Cited by (3) \| Cite \| Source
Mitigation of acrylamide formation during malt processing (journal article) Basinci, Fatma \| Mogol, Burce Atac \| Guler, Safure \| Gökmen, Vural \| Koksel, Hamit Journal of Cereal Science, volume 106 (2022). 10.1016/j.jcs.2022.103485 Cited by (2) \| Cite \| Source
Acrylamide in Corn-Based Thermally Processed Foods: A Review (journal article) Žilić, Slađana \| Nikolić, Valentina \| Mogol, Burçe Ataç \| Hamzalıoğlu, Aytül \| Taş, Neslihan Göncüoğlu \| Kocadağlı, Tolgahan \| Simić, Marijana \| Gökmen, Vural Journal of Agricultural and Food Chemistry, volume 70, issue 14, pages 4165-4181 (2022). 10.1021/acs.jafc.1c07249 Cited by (20) \| Cite \| Source
Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes (journal article) Akkurt, Kübra \| Mogol, Burçe Ataç \| Gökmen, Vural LWT, volume 144 (2021). 10.1016/j.lwt.2021.111211 Cited by (22) \| Cite \| Source
Glycation of soy proteins leads to a range of fractions with various supramolecular assemblies and surface activities (journal article) Feng, Jilu \| Berton-Carabin, Claire C. \| Ataç Mogol, Burçe \| Schroën, Karin \| Fogliano, Vincenzo Food Chemistry, volume 343 (2021). 10.1016/j.foodchem.2020.128556 Cited by (31) \| Cite \| Source
Mitigation of Acrylamide in Thermally Processed Foods (book chapter) In Comprehensive Foodomics Mogol, Burçe Ataç \| Hamzalıoğlu, Aytül \| Gökmen, Vural Elsevier (2021) 10.1016/B978-0-08-100596-5.22827-8 Cited by (1) \| Cite \| Source
Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (−)-epigallocatechin-3-gallate (EGCG) and green tea flavanols (journal article) Dönmez, Özge \| Mogol, Burçe Ataç \| Gökmen, Vural \| Tang, Ning \| Andersen, Mogens Larsen \| Chatterton, Dereck E. W. Food & Function, volume 11, issue 7, pages 6038-6053 (2020). 10.1039/D0FO00783H Cited by (18) \| Cite \| Source
Relationship between color and antioxidant capacity of fruits and vegetables (journal article) Cömert, Ezgi Doğan \| Mogol, Burçe Ataç \| Gökmen, Vural Current Research in Food Science, volume 2 (2020). 10.1016/j.crfs.2019.11.001 Cited by (119) \| Cite \| Source
Furan (book chapter) In Chemical Hazards in Thermally-Processed Foods Mogol, Burçe Ataç \| Gökmen, Vural Springer Singapore (2019) 10.1007/978-981-13-8118-8_4 Cited by (2) \| Cite \| Source
Acrylamide: An Overview of the Chemistry and Occurrence in Foods (book chapter) In Encyclopedia of Food Chemistry Hamzalıoğlu, Aytül \| Mogol, Burçe Ataç \| Gökmen, Vural Elsevier (2018) 10.1016/B978-0-08-100596-5.21817-9 Cited by (10) \| Cite \| Source
Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders (journal article) Dönmez, Özge \| Mogol, Burçe Ataç \| Gökmen, Vural Journal of Dairy Science, volume 100, issue 2, pages 901-907 (2017). 10.3168/jds.2016-11262 Cited by (91) \| Cite \| Source
Thermal process contaminants: acrylamide, chloropropanols and furan (journal article) Mogol, Burçe Ataç \| Gökmen, Vural Current Opinion in Food Science, volume 7 (2016). 10.1016/j.cofs.2016.01.005 Cited by (43) \| Cite \| Source
Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems (journal article) Mogol, Burçe Ataç \| Gökmen, Vural Food & Function, volume 7, issue 8, pages 3431-3436 (2016). 10.1039/C6FO00755D Cited by (21) \| Cite \| Source
Alternative Technologies for the Mitigation of Acrylamide in Processed Foods (book chapter) In Acrylamide in Food Mogol, Burçe Ataç Elsevier (2016) 10.1016/B978-0-12-802832-2.00022-X Cited by (1) \| Cite \| Source
Effect of vacuum-combined baking of cookies on acrylamide content, texture and color (journal article) Palazoğlu, T. Koray \| Coşkun, Yunus \| Tuta, Sezin \| Mogol, Burçe Ataç \| Gökmen, Vural European Food Research and Technology, volume 240, issue 1, pages 243-249 (2015). 10.1007/s00217-014-2324-7 Cited by (23) \| Cite \| Source
Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale (journal article) Mogol, Burçe Ataç \| Gökmen, Vural Innovative Food Science & Emerging Technologies, volume 26 (2014). 10.1016/j.ifset.2014.05.002 Cited by (46) \| Cite \| Source