Yayınlar & Eserler

Yayın Ağı
Makaleler 16
Tümü (16)
SCI-E, SSCI, AHCI (16)
SCI-E, SSCI, AHCI, ESCI (16)
Scopus (16)

1. The power of the QUENCHER method in measuring total antioxidant capacity of foods: Importance of interactions between different forms of antioxidants

ÇELİK E. E., DOĞAN CÖMERT E., GÖKMEN V.
Talanta , cilt.269, 2024 (SCI-Expanded, Scopus) identifier identifier identifier

2. Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains

ÇELİK E. E., Canli M., KOCADAĞLI T., Özkaynak Kanmaz E., GÖKMEN V.
Food Research International , cilt.173, 2023 (SCI-Expanded, Scopus) identifier identifier identifier

3. Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal

Yiltirak S., KOCADAĞLI T., ÇELİK E. E., KANMAZ E. Ö., GÖKMEN V.
FOOD CHEMISTRY , cilt.389, 2022 (SCI-Expanded, Scopus) identifier identifier identifier

4. Interactions between free and bound antioxidants under different conditions in food systems

ÇELİK E. E., GÖKMEN V.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , cilt.62, sa.21, ss.5766-5782, 2022 (SCI-Expanded, Scopus) identifier identifier identifier

5. Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains

Canli M., ÇELİK E. E., KOCADAĞLI T., KANMAZ E. Ö., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.69, sa.42, ss.12517-12526, 2021 (SCI-Expanded, Scopus) identifier identifier identifier

6. Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating

Yiltirak S., KOCADAĞLI T., ÇELİK E. E., KANMAZ E. Ö., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.69, sa.32, ss.9419-9433, 2021 (SCI-Expanded, Scopus) identifier identifier identifier

7. Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours

ÇELİK E. E., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.246, sa.6, ss.1207-1218, 2020 (SCI-Expanded, Scopus) identifier identifier

8. Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours

ÇELİK E. E., GÖKMEN V.
JOURNAL OF CEREAL SCIENCE , cilt.93, 2020 (SCI-Expanded, Scopus) identifier identifier

9. Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media

ÇELİK E. E., Rubio J. M. A., Andersen M. L., GÖKMEN V.
FOOD CHEMISTRY , cilt.278, ss.294-304, 2019 (SCI-Expanded, Scopus) identifier identifier identifier

10. A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate

ÇELİK E. E., GÖKMEN V.
FOOD CHEMISTRY , cilt.255, ss.8-14, 2018 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

11. Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

ÇELİK E. E., Amigo Rubio J. M., Andersen M. L., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.108, ss.286-294, 2018 (SCI-Expanded, Scopus) identifier identifier identifier

12. Behaviour of Trolox with macromolecule-bound antioxidants in aqueous medium: Inhibition of auto-regeneration mechanism

ÇELİK E. E., Amigo Rubio J. M., GÖKMEN V.
FOOD CHEMISTRY , cilt.243, ss.428-434, 2018 (SCI-Expanded, Scopus) identifier identifier identifier

13. Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach

ÇELİK E. E., Rubio J. M. A., Andersen M. L., GÖKMEN V.
FOOD CHEMISTRY , cilt.237, ss.989-996, 2017 (SCI-Expanded, Scopus) identifier identifier identifier

14. Synergism between Soluble and Dietary Fiber Bound Antioxidants

ÇELİK E. E., GÖKMEN V., Skibsted L. H.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.63, sa.8, ss.2338-2343, 2015 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma identifier identifier identifier

15. Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants

ÇELİK E. E., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.63, ss.266-270, 2014 (SCI-Expanded, Scopus) identifier identifier

16. Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods

ÇELİK E. E., GÖKMEN V., Fogliano V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.61, sa.43, ss.10329-10334, 2013 (SCI-Expanded, Scopus) identifier identifier identifier
Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 3

1. Interactions between macromolecule- bound antioxidants and free antioxidant trolox in liposome medium: a multivariate approach

ÇELİK E. E., RUBIO J., ANDERSEN M., GÖKMEN V.
EuroFoodChem XIX Conference, Budapest, Macaristan, 3 - 07 Ekim 2017, (Özet Bildiri)

2. Interactions of coffee melanoidins with hydroxycinnamic/ hydroxybenzoic acids

ÇELİK E. E., Rubio J., Andersen M., GÖKMEN V.
4th International Congress on Cocoa Coffee and Tea, 25 - 28 Haziran 2017, (Özet Bildiri)

3. Study of the synergy between soluble and dietary fiber bound antioxidants

ÇELİK E. E., GÖKMEN V., LEIF S.
249th ACS National Meeting, Amerika Birleşik Devletleri, 22 - 26 Mart 2015, (Özet Bildiri)
Metrikler

Yayın

19

Yayın (WoS)

16

Yayın (Scopus)

16

Atıf (WoS)

138

H-İndeks (WoS)

7

Atıf (Scopus)

280

H-İndeks (Scopus)

10

Proje

6
BM Sürdürülebilir Kalkınma Amaçları