Neslihan Göncüoğlu Taş

ScholarGPS® ID: 91736972122453

Affiliation

Hacettepe University, Ankara, Turkey

Affiliation History

Field

Physical Sciences and Mathematics

Discipline

Chemistry

Top Specialties

Food Chemistry | Food Composition Data

Metrics Summary

Publication Count

Predicted Citations

694

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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Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies (journal article) Erdem, Naz \| Taş, Neslihan Göncüoğlu \| Kocadağlı, Tolgahan \| Gökmen, Vural Food Chemistry, volume 425 (2023). 10.1016/j.foodchem.2023.136490 Cited by (2) \| Cite \| Source
Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice (journal article) Erdem, Naz \| Kocadağlı, Tolgahan \| Taş, Neslihan Göncüoğlu \| Çelik, Sırma \| Gökmen, Vural European Food Research and Technology, volume 249, issue 11, pages 2925-2933 (2023). 10.1007/s00217-023-04338-2 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
Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content (journal article) Taş, Neslihan Göncüoğlu \| Yılmaz, Cemile \| Gökmen, Vural Food Research International, volume 120 (2019). 10.1016/j.foodres.2018.11.051 Cited by (15) \| Cite \| Source
Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.) (journal article) Taş, Neslihan Göncüoğlu \| Gökmen, Vural Journal of Agricultural and Food Chemistry, volume 67, issue 1, pages 415-424 (2019). 10.1021/acs.jafc.8b05048 Cited by (24) \| Cite \| Source
Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry (journal article) Yılmaz, Cemile \| Taş, Neslihan Göncüoğlu \| Kocadağlı, Tolgahan \| Gökmen, Vural Food Chemistry, volume 272 (2019). 10.1016/j.foodchem.2018.08.064 Cited by (23) \| Cite \| Source
Phenolic compounds in natural and roasted nuts and their skins: a brief review (journal article) Taş, Neslihan Göncüoğlu \| Gökmen, Vural Current Opinion in Food Science, volume 14 (2017). 10.1016/j.cofs.2017.03.001 Cited by (71) \| Cite \| Source
Effect of alkalization on the Maillard reaction products formed in cocoa during roasting (journal article) Taş, Neslihan Göncüoğlu \| Gökmen, Vural Food Research International, volume 89 (2016). 10.1016/j.foodres.2015.12.021 Cited by (34) \| Cite \| Source
Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars (journal article) Kocadağlı, Tolgahan \| Žilić, Slađana \| Taş, Neslihan Göncüoğlu \| Vančetović, Jelena \| Dodig, Dejan \| Gökmen, Vural European Food Research and Technology, volume 242, issue 1, pages 51-60 (2016). 10.1007/s00217-015-2517-8 Cited by (42) \| Cite \| Source
Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey (journal article) Taş, Neslihan Göncüoğlu \| Gökmen, Vural Journal of Food Composition and Analysis, volume 44 (2015). 10.1016/j.jfca.2015.08.010 Cited by (35) \| Cite \| Source
Bioactive compounds in different hazelnut varieties and their skins (journal article) Taş, Neslihan Göncüoğlu \| Gökmen, Vural Journal of Food Composition and Analysis, volume 43 (2015). 10.1016/j.jfca.2015.07.003 Cited by (52) \| Cite \| Source
Accumulation of 5‐Hydroxymethylfurfural in Oil During Frying of Model Dough (journal article) Göncüoğlu, Neslihan \| Gökmen, Vural Journal of the American Oil Chemists' Society, volume 90, issue 3, pages 413-417 (2013). 10.1007/s11746-012-2169-9 Cited by (10) \| Cite \| Source
Phytochemicals and Health Benefits of Dried Apricots (book chapter) In Dried Fruits Göncüoğlu, Neslihan \| Mogol, Burçe Ataç \| Gökmen, Vural Wiley (2013) 10.1002/9781118464663.ch12 Cited by (6) \| Cite \| Source
Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts (journal article) Karademir, Yeşim \| Göncüoğlu, Neslihan \| Gökmen, Vural Food & Function, volume 4, issue 7, pages 1061- (2013). 10.1039/c3fo30364k Cited by (6) \| Cite \| Source
Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine (journal article) Gökmen, Vural \| Kocadağlı, Tolgahan \| Göncüoğlu, Neslihan \| Mogol, Burçe Ataç Food Chemistry, volume 132, issue 1, pages 168-174 (2012). 10.1016/j.foodchem.2011.10.048 Cited by (95) \| Cite \| Source
In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation (journal article) Kocadağlı, Tolgahan \| Göncüoğlu, Neslihan \| Hamzalıoğlu, Aytül \| Gökmen, Vural Food & Function, volume 3, issue 9, pages 970- (2012). 10.1039/c2fo30038a Cited by (87) \| Cite \| Source