2018
38. PALAZOĞLU, T.; MİRAN, W. . INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES, 2018, 47, 16-23. 1000 + 0

10.1016/j.ifset.2018.01.003

37. PALAZOĞLU, T.; MİRAN, W. . JOURNAL OF FOOD ENGINEERING, 2018, 219, 71-80. 1000 + 0

10.1016/j.jfoodeng.2017.09.020

2017
36. Tuta, S.; Palazoğlu, T. Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation. JOURNAL OF FOOD ENGINEERING, 2017, 192, 79-92. 1000 + 0

Publications_004.pdf

35. Palazoğlu, T.; Miran, W. Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2017, 41, 292-300. 1000 + 0

Publications_005.pdf

34. TUTA, S.; PALAZOĞLU, T. . JOURNAL OF FOOD ENGINEERING, 2017, 192, 79-92. 1000 + 0

10.1016/j.jfoodeng.2016.08.003

33. PALAZOĞLU, T.; MİRAN, W. . INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES, 2017, 41, 292-300. 1000 + 0

10.1016/j.ifset.2017.04.005

32. Yıldız, H.; Palazoğlu, T.; Miran, W.; Kocadağlı, T.; Gökmen, V. Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies. JOURNAL OF FOOD ENGINEERING, 2017, 197, 17-23. 800 + 0

Publications_003.pdf

31. YILDIZ, H.; PALAZOĞLU, T.; MİRAN, W.; KOCADAĞLI, T.; GÖKMEN, V. . JOURNAL OF FOOD ENGINEERING, 2017, 197, 17-23. 800 + 0

10.1016/j.jfoodeng.2016.11.001

2015
30. Palazoğlu, T.; Coşkun, Y.; Tuta, S.; Mogol, B.; Gökmen, V. Effect of vacuum-combined baking of cookies on acrylamide content, texture and color. SPRINGER SCIENCE + BUSINESS MEDIA, 2015, 240, 243-249. 900 + 0

http://dx.doi.org/10.1007/s00217-014-2324-7

29. Uyar, R.; Bedane, T.; Erdogdu, F.; Palazoglu, T.; Farag, K.; Marra, F. Radio-frequency thawing of food products – A computational study. ELSEVIER BV, 2015, 146, 163-171. 550 + 33

http://dx.doi.org/10.1016/j.jfoodeng.2014.08.018


Times Cited: 6

2014
28. Truong, V.; Pascua, Y.; Reynolds, R.; Thompson, R.; Palazoğlu, T.; Atac Mogol, B.; Gökmen, V. Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries. AMERICAN CHEMICAL SOCIETY (ACS), 2014, 62, 310-316. 400 + 8

http://dx.doi.org/10.1021/jf404290v


Times Cited: 1

27. Koklamaz, E.; Palazoğlu, T.; Kocadağlı, T.; Gökmen, V. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips. WILEY-BLACKWELL, 2014, 94, 2002-2008. 850 + 13

http://dx.doi.org/10.1002/jsfa.6516


Times Cited: 2

2012
26. Palazoğlu, T.; Coşkun, Y.; Kocadağlı, T.; Gökmen, V. Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product. WILEY-BLACKWELL, 2012, 77, 113-117. 950 + 20

http://dx.doi.org/10.1111/j.1750-3841.2012.02664.x


Times Cited: 4

25. Kocadağlı, T.; Palazoğlu, T.; Gökmen, V. 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. SPRINGER SCIENCE + BUSINESS MEDIA, 2012, 235, 711-717. 1000 + 5

http://dx.doi.org/10.1007/s00217-012-1804-x


Times Cited: 1

2010
24. ERDOĞDU, F.; UYAR, R.; PALAZOĞLU, T. EXPERIMENTAL COMPARISON OF NATURAL CONVECTION AND CONDUCTION HEAT TRANSFER. WILEY-BLACKWELL, 2010, 33, 85-100. 1000 + 3

http://dx.doi.org/10.1111/j.1745-4530.2008.00309.x

23. Palazoğlu, T.; Savran, D.; Gökmen, V. Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips. WILEY-BLACKWELL, 2010, 75, 25-29. 1000 + 5

http://dx.doi.org/10.1111/j.1750-3841.2009.01389.x


Times Cited: 1

22. Kızıltaş, S.; Erdoğdu, F.; Palazoğlu, T. Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions. ELSEVIER BV, 2010, 97, 449-456. 1000 + 28

http://dx.doi.org/10.1016/j.jfoodeng.2009.10.042


Times Cited: 5

21. Tuta, S.; Palazoğlu, T.; Gökmen, V. Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries. ELSEVIER BV, 2010, 97, 261-266. 1000 + 18

http://dx.doi.org/10.1016/j.jfoodeng.2009.10.020


Times Cited: 3

2009
20. Gökmen, V.; Palazoğlu, T. Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio. ELSEVIER BV, 2009, 93, 172-176. 1000 + 5

http://dx.doi.org/10.1016/j.jfoodeng.2009.01.011


Times Cited: 1

2008
19. Palazoğlu, T.; Gökmen, V. Development and Experimental Validation of a Frying Model to Estimate Acrylamide Levels in French Fries. WILEY-BLACKWELL, 2008, 73, 109-114. 1000 + 5

http://dx.doi.org/10.1111/j.1750-3841.2008.00676.x


Times Cited: 1

18. Jasrotia, A.; Simunovic, J.; Sandeep, K.; Palazoglu, T.; Swartzel, K. Design of Conservative Simulated Particles for Validation of a Multiphase Aseptic Process. WILEY-BLACKWELL, 2008, 73, 193-201. 600 + 0

http://dx.doi.org/10.1111/j.1750-3841.2008.00772.x

17. Palazoǧlu, T.; Gökmen, V. Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during Frying. AMERICAN CHEMICAL SOCIETY (ACS), 2008, 56, 6162-6166. 0 + 20

http://dx.doi.org/10.1021/jf073046l


Times Cited: 4

2007
16. Gökmen, V.; Palazoğlu, T. Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying. SPRINGER SCIENCE + BUSINESS MEDIA, 2007, 1, 35-42. 1000 + 18

http://dx.doi.org/10.1007/s11947-007-0005-2


Times Cited: 3

15. Yıldız, A.; Koray Palazoğlu, T.; Erdoğdu, F. Determination of heat and mass transfer parameters during frying of potato slices. ELSEVIER BV, 2007, 79, 11-17. 0 + 28

http://dx.doi.org/10.1016/j.jfoodeng.2006.01.021


Times Cited: 2

2006
14. Palazoglu, K. Influence of convective heat transfer coefficient on the heating rate of materials with different thermal diffusivities. ELSEVIER BV, 2006, 73, 290-296. 0 + 5

http://dx.doi.org/10.1016/j.jfoodeng.2005.08.033


Times Cited: 1

13. DEMIRKOL, E.; ERDOGDU, F.; PALAZOGLU, T. EXPERIMENTAL DETERMINATION OF MASS TRANSFER COEFFICIENT: MOISTURE CONTENT AND HUMIDITY RATIO DRIVING FORCE APPROACHES DURING BAKING. WILEY-BLACKWELL, 2006, 29, 188-201. 1000 + 0

http://dx.doi.org/10.1111/j.1745-4530.2006.00056.x

12. Gökmen, V.; Palazoğlu, T.; Şenyuva, H. Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries. ELSEVIER BV, 2006, 77, 972-976. 1000 + 28

http://dx.doi.org/10.1016/j.jfoodeng.2005.08.030


Times Cited: 5

11. Belgin Erdoğdu, S.; Palazoğlu, T.; Gökmen, V.; Şenyuva, H.; Ekiz, H. Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips. WILEY-BLACKWELL, 2006, 87, 133-137. 800 + 18

http://dx.doi.org/10.1002/jsfa.2688


Times Cited: 3

10. DEMIRKOL, E.; ERDOGDU, F.; PALAZOGLU, T. A NUMERICAL APPROACH WITH VARIABLE TEMPERATURE BOUNDARY CONDITIONS TO DETERMINE THE EFFECTIVE HEAT TRANSFER COEFFICIENT VALUES DURING BAKING OF COOKIES. WILEY-BLACKWELL, 2006, 29, 478-497. 1000 + 0

http://dx.doi.org/10.1111/j.1745-4530.2006.00074.x

9. Demirkol, E.; Erdoğdu, F.; Palazoğlu, T. Analysis of mass transfer parameters (changes in mass flux, diffusion coefficient and mass transfer coefficient) during baking of cookies. ELSEVIER BV, 2006, 72, 364-371. 1000 + 3

http://dx.doi.org/10.1016/j.jfoodeng.2004.12.016

2004
8. Palazoglu, T.; Sandeep, K. Effect of tube curvature ratio on the residence time distribution of multiple particles in helical tubes. ELSEVIER BV, 2004, 37, 387-393. 1000 + 3

http://dx.doi.org/10.1016/S0023-6438(03)00013-6

2002
7. PALAZOGLU, T.; SANDEEP, K. COMPUTATIONAL FLUID DYNAMICS MODELING OF FLUID FLOW IN HELICAL TUBES. WILEY-BLACKWELL, 2002, 25, 141-158. 1000 + 0

http://dx.doi.org/10.1111/j.1745-4530.2002.tb00560.x

6. Palazoglu, T.; Sandeep, K. Assessment of the Effect of Fluid-to-particle Heat Transfer Coefficient on Microbial and Nutrient Destruction during Aseptic Processing of Particulate Food. WILEY-BLACKWELL, 2002, 67, 3359-3364. 1000 + 0

http://dx.doi.org/10.1111/j.1365-2621.2002.tb09591.x

5. VAIS, A.; PALAZOGLU, T.; SANDEEP, K.; DAUBERT, C. RHEOLOGICAL CHARACTERIZATION OF CARBOXYMETHYLCELLULOSE SOLUTION UNDER ASEPTIC PROCESSING CONDITIONS. WILEY-BLACKWELL, 2002, 25, 41-61. 850 + 0

http://dx.doi.org/10.1111/j.1745-4530.2002.tb00555.x

4. PALAZOGLU, T.; SANDEEP, K. EFFECT OF HOLDING TUBE CONFIGURATION ON THE RESIDENCE TIME DISTRIBUTION OF MULTIPLE PARTICLES IN HELICAL TUBE FLOW. WILEY-BLACKWELL, 2002, 25, 337-350. 1000 + 3

http://dx.doi.org/10.1111/j.1745-4530.2002.tb00570.x

2000
3. S¸ahbaz, F.; Uzman, D.; Palazoğlu, T. Drying kinetics of blanched and unblanched mushrooms. WILEY-BLACKWELL, 2000, 44, 283-284. 1000 + 3

http://dx.doi.org/10.1002/1521-3803(20000701)44:4<283::AID-FOOD283>3.0.CO;2-I

1999
2. Sahbaz, F.; Palazoglu, T.; Uzman, D. Moisture sorption and the applicability of theBrunauer-Emmet-Teller (BET) equation for blanched and unblanched mushrooms. WILEY-BLACKWELL, 1999, 43, 325-329. 1000 + 0

http://dx.doi.org/10.1002/(SICI)1521-3803(19991001)43:5<325::AID-FOOD325>3.0.CO;2-P

1998
1. T. K. Palazogilu, T.; M. O. Balaban. M. Spanswick, M. SUPERCRITICAL CO2 EXTRACTION OF LIPIDS FROM ROASTED PISTACHIO NUTS. AMERICAN SOCIETY OF AGRICULTURAL AND BIOLOGICAL ENGINEERS (ASABE), 1998, 41, 679-684. 0 + 13

http://dx.doi.org/10.13031/2013.17193


Times Cited: 2

1. SÜFER, Ö.; PALAZOĞLU, T., Characterization of Hot Air Dried Pomegranate Arils. International Conference on Raw Material to Processed Foods, 2018-04-11, 2018-04-13, Antalya, Turkey, 2018. 200
Scientific_Meetings_001.pdf

5. Miran, W.; Palazoğlu, T., Experimental comparison of microwave and radio frequency tempering of frozen beef. 3rd Global Congress on Microwave Energy Applications, 2016-07-25, 2016-07-29, Cartagena, Spain, 2016. 100

4. İnanoğlu, S.; Palazoğlu, T., Microwave-vacuum drying of sage leaves. 3rd Global Congress on Microwave Energy Applications, 2016-07-25, 2016-07-29, Cartagena, Spain, 2016. 100

3. Palazoğlu, T.; Miran, W., Microwave tempering of frozen block of shrimp in a cylindirical cavity. 3rd Global Congress on Microwave Energy Applications, 2016-07-25, 2016-07-29, Cartagena, Spain, 2016. 100

2. Tuta, S.; Palazoğlu, T., Computational Modeling of Continuous Flow Microwave Heating of Viscous Fluid Foods in a Specially Designed System. ISEKI Food 2016 Conference, 2016-07-06, 2016-07-08, Viyana, Austria, 2016. 100

1. Yapıcı, B.; İnanoğlu, S.; Palazoğlu, T., Application of radio frequency heating as a post-drying step in apple chip manufacturing. AMPERE 15th International Conference on Microwave and High Frequency Heating, 2015-09-14, 2015-09-17, Krakow, Poland, 2015. 100

2. Cin, M.; Palazoğlu, T., Investigation of the effect of microwave-vacuum drying on the quality characteristics of rosehips. 1stInternational/11thNational FOOD ENGINEERING CONGRESS, 2019-11-07, 2019-11-09, Antalya, Turkey, 2019. 50
Scientific_Meetings_002.pdf

1. Tuta, S.; Palazoğlu, T., Numerical and Experimental Investigation of Continuous-Flow Microwave Heating in a Cylindrical Applicator. 3rd Global Congress on Microwave Energy Applications, 2016-07-25, 2016-07-29, Cartagena, Spain, 2016. 50

11. Experimental comparison of microwave and radio frequency heating of peanut butter, BAP, Project Number: 2018-1-TP2-2849, 10100 TL, Manager, Continue... 100

10. Development and numerical simulation of a new strategy for improving radio frequency heating uniformity of low-moisture foods, BAP, Project Number: 2019-3-TP3-3787, 22390 TL, Manager, Continue... 100

9. Experimental and numerical investigation of radio frequency heating of low-moisture foods, BAP, Project Number: 2018-2-AP3-2953, 19957 TL, Manager, Continue... 100

8. Investigation of the effect of microwave-assisted freeze drying on nutritive and quality attributes of strawberries, BAP, Project Number: 2019-1-TP2-3201, 12970 TL, Manager, Continue... 100

7. Investigation of the Effect of Microwave-Vacuum Drying on Quality Characteristics of Rosehips, BAP, Project Number: 2018-1-TP2-2720, 10842 TL, Manager, Continue... 100

6. Investigation of microwave-vacuum drying of pomegranate arils, BAP, Project Number: 2016-2-TP3-1809, 29067 TL, Manager, 2018,Completed. 100

5. Investigation of the effect of microwave-vacuum drying on quality characteritics of sage leaves, BAP, Project Number: 2016-2-TP2-1886, 10850 TL, Manager, 2018,Completed. 100

4. Numerical modeling of microwave thawing of frozen beef and experimental validation, BAP, Project Number: 2016-2-TP2-1884, 10500 TL, Manager, 2017,Completed. 100
Projects_005.pdf

3. Production of apple chips by combined hot air-radio frequency drying, TÜBİTAK, Project Number: 114O426, 0 TL, Manager, 2017,Completed. 100
Projects_004.pdf

2. Monitoring of surface temperature change during conventional and vacuum-combined baking of cookies and determination of its relationship with acrylamide formation, TÜBİTAK, Project Number: 215O077, 30000 TL, Manager, 2016,Completed. 100
Projects_001.pdf

1. Investigation of applicability of radio frequency blanching in frozen French fries manufacturing, TÜBİTAK, Project Number: 113O777, 0 TL, Manager, 2015,Completed. 100

1. BIOSYSTEMS ENGINEERING , [ 2016 : 1 ] . 5

2. JOURNAL OF FOOD ENGINEERING , [ 2016 : 2 ] . 10

1. , 2017-11-18, Osmaniye, Turkey. 0