Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries V Gökmen, TK Palazoğlu, HZ Șenyuva Journal of Food Engineering 77 (4), 972-976, 2006 | 216 | 2006 |
Radio-frequency thawing of food products–A computational study R Uyar, TF Bedane, F Erdogdu, TK Palazoglu, KW Farag, F Marra Journal of Food Engineering 146, 163-171, 2015 | 154 | 2015 |
Acrylamide formation in foods during thermal processing with a focus on frying V Gökmen, TK Palazoğlu Food and bioprocess technology 1, 35-42, 2008 | 150 | 2008 |
Determination of heat and mass transfer parameters during frying of potato slices A Yıldız, TK Palazoğlu, F Erdoğdu Journal of food engineering 79 (1), 11-17, 2007 | 136 | 2007 |
Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions S Kızıltaș, F Erdoğdu, TK Palazoğlu Journal of Food Engineering 97 (4), 449-456, 2010 | 110 | 2010 |
Effect of cooking method (baking compared with frying) on acrylamide level of potato chips TK Palazoğlu, D Savran, V Gökmen Journal of food science 75 (1), E25-E29, 2010 | 97 | 2010 |
Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation S Tuta, TK Palazoğlu Journal of food engineering 192, 79-92, 2017 | 86 | 2017 |
Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips SB Erdogdu, TK Palazoglu, V Gokmen, HZ Senyuva, HI Ekiz Journal of the Science of Food and Agriculture 87 (1), 133-137, 2007 | 84 | 2007 |
Processing treatments for mitigating acrylamide formation in sweetpotato French fries VD Truong, YT Pascua, R Reynolds, RL Thompson, TK Palazoğlu, ... Journal of agricultural and food chemistry 62 (1), 310-316, 2014 | 76 | 2014 |
Reduction of acrylamide level in French fries by employing a temperature program during frying TK Palazoǧlu, V Gökmen Journal of agricultural and food chemistry 56 (15), 6162-6166, 2008 | 68 | 2008 |
Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product T Koray Palazoğlu, Y Coșkun, T Kocadağlı, V Gökmen Journal of Food Science 77 (5), E113-E117, 2012 | 67 | 2012 |
Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp TK Palazoğlu, W Miran Innovative Food Science & Emerging Technologies 41, 292-300, 2017 | 61 | 2017 |
Experimental comparison of natural convection and conduction heat transfer F ERDOĞDU, R Uyar, TK PALAZOĞLU Journal of Food Process Engineering 33, 85-100, 2010 | 55 | 2010 |
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 … T Kocadağlı, T Koray Palazoğlu, V Gökmen European Food Research and Technology 235, 711-717, 2012 | 44 | 2012 |
A study on hot-air drying of pomegranate: kinetics of dehydration, rehydration and effects on bioactive compounds Ö Süfer, TK Palazoğlu Journal of Thermal Analysis and Calorimetry 137, 1981-1990, 2019 | 41 | 2019 |
Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries S Tuta, TK Palazoğlu, V Gökmen Journal of food engineering 97 (2), 261-266, 2010 | 39 | 2010 |
Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies HG Yıldız, TK Palazoğlu, W Miran, T Kocadağlı, V Gökmen Journal of Food Engineering 197, 17-23, 2017 | 38 | 2017 |
Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio V Gökmen, TK Palazoğlu Journal of food engineering 93 (2), 172-176, 2009 | 38 | 2009 |
Analysis of mass transfer parameters (changes in mass flux, diffusion coefficient and mass transfer coefficient) during baking of cookies E Demirkol, F Erdoğdu, TK Palazoğlu Journal of Food Engineering 72 (4), 364-371, 2006 | 35 | 2006 |
Effect of combining conventional frying with radio‐frequency post‐drying on acrylamide level and quality attributes of potato chips E Koklamaz, TK Palazoğlu, T Kocadağlı, V Gökmen Journal of the Science of Food and Agriculture 94 (10), 2002-2008, 2014 | 34 | 2014 |