Search Results - Açar, Özge Çetinkaya

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  1. 1
    Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

    Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies by Gökmen, Vural, Açar, Özge Çetinkaya, Köksel, Hamit, Acar, Jale

    Published in Food chemistry
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  2. 2
    Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough

    Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough by Kukurová, Kristína, Ciesarová, Zuzana, Mogol, Burçe Ataç, Açar, Özge Çetinkaya, Gökmen, Vural

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  3. 3
    Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

    Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies by Açar, Özge Çetinkaya, Pollio, Monica, Di Monaco, Rossella, Fogliano, Vincenzo, Gökmen, Vural

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  4. 4
    A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation

    A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation by ACAR, Ozge Cetinkaya, GÖKMEN, Vural

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  5. 5
    Significance of furosine as heat-induced marker in cookies

    Significance of furosine as heat-induced marker in cookies by Gökmen, Vural, Serpen, Arda, Açar, Özge Çetinkaya, Morales, Francisco J.

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  6. 6
    MODELING DEAD-END ULTRAFILTRATION OF APPLE JUICE USING ARTIFICIAL NEURAL NETWORK

    MODELING DEAD-END ULTRAFILTRATION OF APPLE JUICE USING ARTIFICIAL NEURAL NETWORK by GÖKMEN, VURAL, AÇAR, ÖZGE ÇETİNKAYA, SERPEN, ARDA, SÜĞÜT, İDRİS

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