T. Koray Palazoğlu
T. Koray Palazoğlu
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Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries
V Gökmen, TK Palazoğlu, HZ Şenyuva
Journal of Food Engineering 77 (4), 972-976, 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
Acrylamide formation in foods during thermal processing with a focus on frying
V Gökmen, TK Palazoğlu
Food and bioprocess technology 1, 35-42, 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
Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions
S Kızıltaş, F Erdoğdu, TK Palazoğlu
Journal of Food Engineering 97 (4), 449-456, 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
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
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
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
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
Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product
T Koray Palazoğlu, Y Coşkun, T Kocadağlı, V Gökmen
Journal of Food Science 77 (5), E113-E117, 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
Experimental comparison of natural convection and conduction heat transfer
Journal of Food Process Engineering 33, 85-100, 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
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
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
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
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
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
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
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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