Publications & Works

Publication Network
Articles 12
All (12)
SCI-E, SSCI, AHCI (12)
SCI-E, SSCI, AHCI, ESCI (12)
ESCI (1)
Scopus (11)

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 , vol.269, 2024 (SCI-Expanded, Scopus) identifier identifier identifier

2. Optimization of reaction conditions for the design of cereal-based dietary fibers with high antioxidant capacity

DOĞAN CÖMERT E., GÖKMEN V.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, no.14, pp.6502-6510, 2022 (SCI-Expanded, Scopus) identifier identifier identifier

3. Interactions of epicatechin and cysteine with certain other dicarbonyl scavengers during their reaction with methylglyoxal under simulated physiological conditions

DOĞAN CÖMERT E., GÖKMEN V.
FOOD CHEMISTRY , vol.369, 2022 (SCI-Expanded, Scopus) identifier identifier identifier

4.

Effect of food combinations and their co-digestion on total antioxidant capacity under simulated gastrointestinal conditions

DOĞAN CÖMERT E., GÖKMEN V.
CURRENT RESEARCH IN FOOD SCIENCE , vol.5, pp.414-422, 2022 (SCI-Expanded, ESCI, Scopus) identifier identifier identifier

5. Investigation of the methylglyoxal scavenging kinetics of different food matrices under simulated intestinal conditions

DOĞAN CÖMERT E., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.12, pp.2461-2470, 2020 (SCI-Expanded, Scopus) identifier identifier

6. Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions

DOĞAN CÖMERT E., GÖKMEN V.
LWT-FOOD SCIENCE AND TECHNOLOGY , vol.132, 2020 (SCI-Expanded, Scopus) identifier identifier

7. A new procedure to measure cysteine equivalent methylglyoxal scavenging activity (CEMSA) of foods under simulated physiological conditions

DOĞAN CÖMERT E., GÖKMEN V.
JOURNAL OF FUNCTIONAL FOODS , vol.63, 2019 (SCI-Expanded, Scopus) identifier identifier

8. Kinetic evaluation of the reaction between methylglyoxal and certain scavenging compounds and determination of their in vitro dicarbonyl scavenging activity

DOĞAN CÖMERT E., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , vol.121, pp.257-268, 2019 (SCI-Expanded, Scopus) identifier identifier identifier

9. Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

DOĞAN CÖMERT E., GÖKMEN V.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY , vol.16, no.3, pp.382-399, 2017 (SCI-Expanded, Scopus) Sustainable Development identifier identifier

10. Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols

Comert E. D., Akillioglu H. G., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.243, no.1, pp.11-19, 2017 (SCI-Expanded, Scopus) identifier identifier

11. Cereal dietary fiber bound antioxidants

Comert E. D., GÖKMEN V.
AGRO FOOD INDUSTRY HI-TECH , vol.27, no.5, 2016 (SCI-Expanded) Sustainable Development identifier

12. Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity

Dogan E., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , vol.69, pp.189-193, 2015 (SCI-Expanded, Scopus) identifier identifier
Papers Presented at Peer-Reviewed Scientific Conferences 3

1. Bound antioxidant compounds and their digestion behaviour

DOĞAN CÖMERT E., GÖKMEN V.
5th International Conference on Food Digestion, France, 4 - 06 June 2017, (Summary Text)

2. Treatment with Soluble Phenolic Antioxidants Significantly Improves Antioxidant Capacity of Insoluble Wheat Bran

DOĞAN E., GÖKMEN V.
3rd International Congress on Cocoa Coffee and Tea, Portugal, 22 - 24 June 2015

3. Treatment with soluble phenolic antioxidants significantly improves antioxidant capacity of insoluble wheat bran

DOĞAN E., GÖKMEN V.
249th ACS National Meeting, United States Of America, 22 - 26 March 2015, (Summary Text)
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Publication

15

Publication (WoS)

12

Publication (Scopus)

11

Citation (WoS)

94

H-Index (WoS)

5

Citation (Scopus)

172

H-Index (Scopus)

6

Project

4
UN Sustainable Development Goals