Yayınlar & Eserler

Yayın Ağı

SCI, SSCI ve AHCI İndekslerine Giren Dergilerde Yayınlanan Makaleler

Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction

AKTAĞ I., GÖKMEN V.
FOOD CHEMISTRY , cilt.363, 2021 (SCI-Expanded) identifier identifier identifier

Formation of alpha-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach

Berk E., AKTAĞ I., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.247, sa.9, ss.2285-2298, 2021 (SCI-Expanded) identifier identifier

Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals

Zilic S., AKTAĞ I., Dodig D., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.144, 2021 (SCI-Expanded) identifier identifier identifier

Investigations on the formation of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions

AKTAĞ I., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY , cilt.247, sa.4, ss.797-805, 2021 (SCI-Expanded) identifier identifier

A survey of the occurrence of alpha-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates

AKTAĞ I., GÖKMEN V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.91, 2020 (SCI-Expanded) identifier identifier

Multiresponse kinetic modelling of alpha-dicarbonyl compounds formation in fruit juices during storage

AKTAĞ I., GÖKMEN V.
FOOD CHEMISTRY , cilt.320, 2020 (SCI-Expanded) identifier identifier identifier

Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

Zilic S., AKTAĞ I., Dodig D., Filipovic M., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL , cilt.132, 2020 (SCI-Expanded) Sürdürülebilir Kalkınma identifier identifier identifier

Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

AKTAĞ I., Hamzalioglu A., GÖKMEN V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.84, 2019 (SCI-Expanded) identifier identifier

Metrikler

Yayın

8

Atıf (WoS)

89

H-İndeks (WoS)

6

Atıf (Scopus)

175

H-İndeks (Scopus)

7
BM Sürdürülebilir Kalkınma Amaçları