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Tunç Koray Palazoğlu

Observed names: Dr.), Tunç Koray Palazoğlu (Prof., Koray Palazoglu, PALAZOĞLU, TUNÇ KORAY, Palazoglu T. Koray, Palazoğlu, T. Koray, Palazoğlu, Tunç Koray, T Koray Palazo glu, T Koray Palazoğlu, T. K. Palazoglu, T. K. Palazoğlu, T. KORAY PALAZOGLU, T. KORAY PALAZOĞLU, T. Koray PALAZOĞLU, T. Koray Palazoglu, T. Koray Palazoğlu, T. Koray Palazoǧlu, T.K. Palazoglu, T.Koray Palazoglu, T.Koray Palazoğlu, TUNC KORAY PALAZOGLU, Tunc Koray Palazoglu, Tunç Koray Palazoǧlu
ORCID: 0000-0002-3611-3010
Observed ORCID: 0000-0002-3611-3010
OpenAlex ID: A5007021333
Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries
2005 · Vural Gökmen, Tunç Koray Palazoğlu, et al. · Journal of Food Engineering · 162
Radio-frequency thawing of food products – A computational study
2014 · Rahmi Uyar, Tesfaye Faye Bedane, et al. · Journal of Food Engineering · 124
Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying
2007 · Vural Gökmen, Tunç Koray Palazoğlu · Food and Bioprocess Technology · 123
Determination of heat and mass transfer parameters during frying of potato slices
2006 · Aygün Yıldız, T. Koray Palazoğlu, et al. · Journal of Food Engineering · 101
Finite element modeling of continuous-flow microwave heating of fluid foods and experimental validation
2016 · Sezin Tuta, T. Koray Palazoğlu · Journal of Food Engineering · 88
Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips
2009 · T. Koray Palazoğlu, Derya Savran, et al. · Journal of Food Science · 69
Simulation of heat transfer for solid–liquid food mixtures in cans and model validation under pasteurization conditions
2009 · Selin Kızıltaş, Ferruh Erdoğdu, et al. · Journal of Food Engineering · 69
Reduction of acrylamide formation in French fries by microwave pre‐cooking of potato strips
2006 · S Belgin Erdoǧdu, Tunç Koray Palazoǧlu, et al. · Journal of the Science of Food and Agriculture · 69
Experimental comparison of microwave and radio frequency tempering of frozen block of shrimp
2017 · T. Koray Palazoğlu, Welat Miran · Innovative Food Science & Emerging Technologies · 56
Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
2013 · Van-Den Truong, Yvette T. Pascua, et al. · Journal of Agricultural and Food Chemistry · 55
A study on hot-air drying of pomegranate: Kinetics of dehydration, rehydration and effects on bioactive compounds
2019 · Özge Süfer, Tunç Koray Palazoğlu · Journal of Thermal Analysis and Calorimetry · 53
Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during Frying
2008 · T. Koray Palazoǧlu, Vural Gökmen · Journal of Agricultural and Food Chemistry · 52
Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product
2012 · T. Koray Palazoğlu, Yunus Coşkun, et al. · Journal of Food Science · 49
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
2012 · Tolgahan Kocadağlı, T. Koray Palazoğlu, et al. · European Food Research and Technology · 38
Experimental Comparison of Natural Convection and Conduction Heat Transfer
2009 · FERRUH ERDOĞDU, RAHMI UYAR, et al. · Journal of Food Process Engineering · 38
Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies
2016 · H. Gözde Yıldız, T. Koray Palazoğlu, et al. · Journal of Food Engineering · 31
Experimental investigation of the combined translational and rotational movement on an inclined conveyor on radio frequency heating uniformity
2018 · T. Koray Palazoğlu, Welat Miran · Innovative Food Science & Emerging Technologies · 30
Effect of vacuum-combined baking of cookies on acrylamide content, texture and color
2014 · T. Koray Palazoğlu, Yunus Coşkun, et al. · European Food Research and Technology · 30
Effect of combining conventional frying with radio‐frequency post‐drying on acrylamide level and quality attributes of potato chips
2013 · Esra Koklamaz, T Koray Palazoğlu, et al. · Journal of the Science of Food and Agriculture · 30
Analysis of mass transfer parameters (changes in mass flux, diffusion coefficient and mass transfer coefficient) during baking of cookies
2005 · Eren Demirkol, Ferruh Erdoğdu, et al. · Journal of Food Engineering · 29
Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries
2009 · Sezin Tuta, T. Koray Palazoğlu, et al. · Journal of Food Engineering · 28
Experimental investigation of the effect of conveyor movement and sample's vertical position on radio frequency tempering of frozen beef
2017 · T. Koray Palazoğlu, Welat Miran · Journal of Food Engineering · 27
Computational investigation of the effect of orientation and rotation of shell egg on radio frequency heating rate and uniformity
2019 · T. Koray Palazoğlu, Welat Miran · Innovative Food Science & Emerging Technologies · 26
Development and experimental validation of a multiphysics model for 915 MHz microwave tempering of frozen food rotating on a turntable
2019 · Welat Miran, T. Koray Palazoğlu · Biosystems Engineering · 26
Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio
2009 · Vural Gökmen, Tunç Koray Palazoğlu · Journal of Food Engineering · 23
Works count: 57
Citation count: 1,689
H-index: 24
I10-index: 38
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