Yayınlar & Eserler

Yayın Ağı
Makaleler 19
Tümü (19)
SCI-E, SSCI, AHCI (19)
SCI-E, SSCI, AHCI, ESCI (19)
Scopus (19)

1. Formation of endocannabinoids and endocannabinoid-like compounds in sausages: Effect of fermentation, heat treatment and storage

BERK Ş. E., YILMAZ C., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.218, 2025 (SCI-Expanded, Scopus) identifier identifier

2. Effects of fermentation and alkalisation on the formation of endocannabinoid-like compounds in olives

KOCADAĞLI T., YILMAZ C., GÖKMEN V.
FOOD CHEMISTRY , cilt.457, 2024 (SCI-Expanded, Scopus) identifier identifier identifier

3. Effect of different stress conditions on the formation of amino acid derivatives by Brewer's and Baker's yeast during fermentation

YILMAZ C., Ecem Berk Ş. E., GÖKMEN V.
Food Chemistry , cilt.435, 2024 (SCI-Expanded, Scopus) identifier identifier identifier

4. Determination of endocannabinoids in fermented foods of animal and plant origin by liquid chromatography tandem mass spectrometry

YILMAZ C., KOCADAĞLI T., GÖKMEN V.
Food Chemistry , cilt.427, 2023 (SCI-Expanded, Scopus) identifier identifier identifier

5. Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods

YILMAZ C., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.69, sa.45, ss.13364-13372, 2021 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

6. Formation of amino acid derivatives in white and red wines during fermentation: Effects of non- Saccharomyces yeasts and Oenococcus oeni

YILMAZ C., GÖKMEN V.
FOOD CHEMISTRY , cilt.343, 2021 (SCI-Expanded, Scopus) identifier identifier identifier

7. Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea

Salman S., YILMAZ C., GÖKMEN V., ÖZDEMİR F.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.137, 2021 (SCI-Expanded, Scopus) identifier identifier

8. Neuroactive compounds in foods: Occurrence, mechanism and potential health effects

YILMAZ C., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.128, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

9. Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing

YILMAZ C., ÖZDEMİR F., GÖKMEN V.
LWT-FOOD SCIENCE AND TECHNOLOGY , cilt.117, 2020 (SCI-Expanded, Scopus) identifier identifier

10. Kinetic evaluation of the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae

YILMAZ C., GÖKMEN V.
FOOD CHEMISTRY , cilt.297, 2019 (SCI-Expanded, Scopus) identifier identifier identifier

11. Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content

TAŞ N., YILMAZ C., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.120, ss.865-871, 2019 (SCI-Expanded, Scopus) identifier identifier identifier

12. Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry

YILMAZ C., Taş N., KOCADAĞLI T., GÖKMEN V.
Food Chemistry , cilt.272, ss.347-353, 2019 (SCI-Expanded, Scopus) identifier identifier identifier

13. Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry

YILMAZ C., GÖKMEN V.
FOOD CHEMISTRY , cilt.243, ss.420-427, 2018 (SCI-Expanded, Scopus) identifier identifier identifier

14. Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation

YILMAZ C., GÖKMEN V.
JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.42, sa.1, 2018 (SCI-Expanded, Scopus) identifier identifier

15. Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum

YILMAZ C., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.97, ss.288-295, 2017 (SCI-Expanded, Scopus) identifier identifier identifier

16. Hazelnut skin powder: A new brown colored functional ingredient

ÖZDEMİR K., YILMAZ C., DURMAZ G., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.65, ss.291-297, 2014 (SCI-Expanded, Scopus) identifier identifier

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

KOCADAĞLI T., YILMAZ C., GÖKMEN V.
Food Chemistry , cilt.153, ss.151-156, 2014 (SCI-Expanded, Scopus) identifier identifier identifier

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

YILMAZ C., KOCADAĞLI T., GÖKMEN V.
Journal of Agricultural and Food Chemistry , cilt.62, sa.13, ss.2900-2905, 2014 (SCI-Expanded, Scopus) identifier identifier identifier

19. Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions

YILMAZ C., GÖKMEN V.
INDUSTRIAL CROPS AND PRODUCTS , cilt.49, ss.130-135, 2013 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 9

1. Health-Promoting Compounds in Turkish Hazelnut Varieties

TAŞ N., YILMAZ C., GÖKMEN V.
14th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Türkiye, 02 Ekim 2022, (Özet Bildiri)

2. Neuroactive compounds in fermented foods

YILMAZ C., GÖKMEN V.
EuroFoodChem XX Conference, 17 - 19 Haziran 2019, (Özet Bildiri)

3. Occurrence of neuroactive compounds in tea and cocoa

GÖKMEN V., YILMAZ C.
First International Congress on Cocoa Coffee and Tea Asia 2018, 17 - 20 Ekim 2018, (Özet Bildiri)

4. Tryptophan derivatives in kynurenine pathway in cocoa and coffee: Effect of roasting and alkalization

YILMAZ C., GÖKMEN V.
4th International Congress on Cocoa Coffee and Tea, İtalya, 25 - 28 Haziran 2017, (Özet Bildiri)

5. Hazelnut Skin Powder: A New Brown Colored Functional Ingredient

Özdemir K. S., Yılmaz C., Gökmen V.
1st Congress on Food Structure Design, Porto, Portekiz, 15 - 17 Ekim 2014, (Özet Bildiri)

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

Kocadağlı T., Yılmaz C., Gökmen V.
7th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Türkiye, 14 - 17 Ekim 2014, (Özet Bildiri)

7. Preparation of brown-coloured submicron-sized hazelnut skin fiber with high antioxidant capacity using high shear homogenization

Özdemir K. S., Yılmaz C., Gökmen V.
7th International Congress on Pigments in Foods, Novara, İtalya, 18 - 21 Haziran 2013, (Özet Bildiri)

8. Effect of extraction conditions on the compositional characteristics of sour cherry seed kernel oil as fruit juice processing waste

Yılmaz C., Gökmen V.
EuroFoodChem XVII, İstanbul, Türkiye, 7 - 10 Mayıs 2013, (Özet Bildiri)

9. Sour Cherry Seed Kernel: A Valuable Source of Nutrients from a Wasted Stream of Juice Industry

Yılmaz C., Gökmen V.
CEFood 2012: 6th Central European Congress on Food, Novi-Sad, Sırbistan, 23 - 26 Mayıs 2012, (Özet Bildiri)
Kitaplar 1

1. Chlorophyll

Yılmaz C., Gökmen V.
The Encyclopedia of Food and Health , Benjamin Caballero,Paul M. Finglas,Fidel Toldra, Editör, Elsevier Science, Oxford/Amsterdam , Oxford, ss.37-41, 2015
Metrikler

Yayın

30

Yayın (WoS)

20

Yayın (Scopus)

20

Atıf (WoS)

414

H-İndeks (WoS)

11

Atıf (Scopus)

697

H-İndeks (Scopus)

13

Proje

4
BM Sürdürülebilir Kalkınma Amaçları