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List of works by Tolgahan Kocadağlı

Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry

scientific article published on 12 December 2013

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product ⬇️

scientific article published on April 10, 2012

Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

scientific article published on 30 July 2016

Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.

scientific article published on 7 January 2014

Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking

scientific article published on 07 October 2016

Formation of melatonin and its isomer during bread dough fermentation and effect of baking

scientific article published on 18 March 2014

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

scientific article published on 16 July 2012

Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry

scientific article published on 25 July 2014

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

scientific article

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

scientific article published on 24 May 2016

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