Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting

5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling

(2020) Aytül Hamzalıoğlu et al.   FOOD CHEMISTRY

Analysis of the Dynamic Decomposition of Unsaturated Fatty Acids and Tocopherols in Commercial Oils During Deep Frying

(2019) Xiaofang Liu et al.   ANALYTICAL LETTERS

Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

(2019) Ecem Berk et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

(2017) Neslihan Göncüoğlu Taş et al.   FOOD CHEMISTRY

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

(2016) Tolgahan Kocadağlı et al.   FOOD CHEMISTRY

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

(2016) Ha T. Nguyen et al.   FOOD CHEMISTRY

A time to search: finding the meaning of variable activation energy

(2016) Sergey Vyazovkin   PHYSICAL CHEMISTRY CHEMICAL PHYSICS

The relationship of antioxidant components and antioxidant activity of sesame seed oil

(2015) Yin Wan et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Investigation of α-Dicarbonyl Compounds in Baby Foods by High-Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry

(2014) Tolgahan Kocadağlı et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts

(2013) Yeşim Karademir et al.   Food & Function

Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

(2012) Tolgahan Kocadağlı et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea

(2012) Tolgahan Kocadağlı et al.   FOOD RESEARCH INTERNATIONAL

1,2-Dicarbonyl Compounds in Commonly Consumed Foods

(2012) Julia Degen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Roasting Conditions on Color and Volatile Profile Including HMF Level in Sweet Almonds (Prunus dulcis)

(2012) Amal Agila et al.   JOURNAL OF FOOD SCIENCE

In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation

(2012) Tolgahan Kocadağlı et al.   Food & Function

Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine

(2011) Vural Gökmen et al.   FOOD CHEMISTRY

Lipid oxidation promotes acrylamide formation in fat-rich model systems

(2010) Edoardo Capuano et al.   FOOD RESEARCH INTERNATIONAL

Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation

(2009) Gema Arribas-Lorenzo et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Unravelling the kinetics of the formation of acrylamide in the Maillard reaction of fructose and asparagine by multiresponse modelling

(2009) Jeroen J. Knol et al.   FOOD CHEMISTRY

Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation

(2009) Seung Wook Lee et al.   FOOD CHEMISTRY

α-Dicarbonyl Compounds-Key Intermediates for the Formation of Carbohydrate-based Melanoidins

(2008) Lothar W. Kroh et al.   Annals of the New York Academy of Sciences

Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems

(2008) Rosario Zamora et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation of Lipid Oxidation and Isomerization Products during Processing of Nuts and Sesame Seeds

(2008) Rita Yaacoub et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isotope Labeling Studies on the Formation of 5-(Hydroxymethyl)-2-furaldehyde (HMF) from Sucrose by Pyrolysis-GC/MS

(2008) Carolina Perez Locas et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY