Neslihan Göncüoğlu Taş

ScholarGPS® ID: 36588774048723

Affiliation
Hacettepe University, Ankara, Turkey
Affiliation History

Field
Physical Sciences and Mathematics
Discipline
Chemistry
Metrics Summary
Publication Count
7
Predicted Citations
235
Predicted h-index
3
Ranking

Publications and Citation History

Publications based on Top Specialties

Types of Publication

  • Publications
  • Books
  • Patents
  • NIH/NSF
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Multiresponse kinetic modeling of acrylamide formation in foods (book chapter)
In Acrylamide in Food
Göncüoğlu Taş, Neslihan | Gökmen, Vural
Elsevier (2024)
10.1016/B978-0-323-99119-3.00025-4
Cite | Source
Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating (journal article)
Göncüoğlu Taş, Neslihan | Kocadağlı, Tolgahan | Balagiannis, Dimitrios P. | Gökmen, Vural | Parker, Jane K.
Food Chemistry, volume 410 (2023).
10.1016/j.foodchem.2022.135358
Cited by (5) | Cite | Source
Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties (journal article)
Gazi, Selahattin | Göncüoğlu Taş, Neslihan | Görgülü, Ahmet | Gökmen, Vural
Food Chemistry, volume 402 (2023).
10.1016/j.foodchem.2022.134224
Cited by (16) | Cite | Source
Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification (journal article)
Göncüoğlu Taş, Neslihan | Kocadağlı, Tolgahan | Gökmen, Vural
Current Opinion in Food Science, volume 47 (2022).
10.1016/j.cofs.2022.100876
Cited by (4) | Cite | Source
Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study (journal article)
Göncüoğlu Taş, Neslihan | Gökmen, Vural
Food Chemistry, volume 221 (2017).
10.1016/j.foodchem.2016.11.159
Cited by (78) | Cite | Source
Adding Calcium to Foods and Effect on Acrylamide (book chapter)
In Calcium: Chemistry, Analysis, Function and Effects
Göncüoğlu Taş, Neslihan | Hamzalıoğlu, Aytül | Kocadağlı, Tolgahan | Gökmen, Vural
The Royal Society of Chemistry (2015)
10.1039/9781782622130-00274
Cited by (1) | Cite | Source
Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics (journal article)
Van Der Fels-Klerx, H.J. | Capuano, E. | Nguyen, H.T. | Ataç Mogol, B. | Kocadağlı, T. | Göncüoğlu Taş, N. | Hamzalıoğlu, A. | Van Boekel, M.A.J.S. | Gökmen, V.
Food Research International, volume 57 (2014).
10.1016/j.foodres.2014.01.039
Cited by (76) | Cite | Source