Metrikler
Yayın
368
Açık Erişim
11
BM Sürdürülebilir Kalkınma Amaçları
Biyografi
Vural Gökmen graduated as a food engineer in 1990 and received his Ph.D. degree in 1998. He is currently working as a professor at Hacettepe University, Department of Food Engineering. He established the Food Quality and Safety Research Group known as FoQuS within Hacettepe University in 2004, the Food Research Center in 2010, and the Turkish National Food Technology Platform in 2011 with the support of TÜBİTAK.
As one of the leading scientists in the field of food, Vural Gökmen has made significant contributions to the understanding of the effects of the process on food quality and safety at the international level. He has carried out numerous research projects on different aspects of food science and engineering, given lectures and conferences, and collaborated with the world's leading research groups.
Vural Gökmen has published more than 280 research articles and over 20 books and book chapters based on original research results. It is the most internationally cited researcher of our country in the field of food. He is an editor at Food Chemistry, one of the journals with the highest impact factor in the field.
Due to his contributions to science, he was awarded the Distinguished Young Scientist Award by the Turkish Academy of Sciences in 2004, the Science Award by the Scientific and Technological Research Council of Turkey in 2022.
Eğitim Bilgileri
1993 - 1998
1993 - 1998Doktora
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye
1990 - 1993
1990 - 1993Yüksek Lisans
Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Türkiye
1985 - 1990
1985 - 1990Lisans
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Türkiye
Yaptığı Tezler
1998
1998Doktora
Domateslerde 2,4-D, 4-CPA ve BNOA çoklu kalıntı tayini ve kalıntı miktarı ile morfolojik bozukluklar arasındaki ilişkinin belirlenmesi üzerine araştırmalar
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
1993
1993Yüksek Lisans
Domateslerde kromatografik yöntemle 2,4-D tayini üzerinde araştırmalar
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Yabancı Diller
C1 İleri
C1 İleriİngilizce
Araştırma Alanları
Beslenme ve Dietetik
Kimyasal Reaksiyon Mühendisliği
Gıda Mühendisliği
Gıda Bilimleri
Gıda Kimyası
Gıda Teknolojisi
Gıda İşleme (Pastörizasyon,Sterilizasyon, Soğutma, Kurutma)
Analitik Kimya
Mühendislik ve Teknoloji
Akademik Faaliyetlere Dayalı Araştırma Alanları
Avesis Araştırma Alanları
WoS Araştırma Alanları
Scopus Araştırma Alanları
Akademik Ünvanlar / Görevler
2007 - Devam Ediyor
2007 - Devam EdiyorProf. Dr.
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
2002 - 2007
2002 - 2007Doç. Dr.
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
1998 - 2002
1998 - 2002Yrd. Doç. Dr.
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
1990 - 1998
1990 - 1998Araştırma Görevlisi
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Yönetimsel Görevler
2020 - 2023
2020 - 2023Rektör Yardımcısı
Hacettepe Üniversitesi
2016 - 2016
2016 - 2016Rektör Yardımcısı
Hacettepe Üniversitesi
Akademi Dışı Deneyim
2014 - 2014
2014 - 2014Ziyaretçi Profesör
Wageningen Üniversitesi, Hollanda, Ziyaretçi Profesör
2012 - 2012
2012 - 2012Ziyaretçi Profesör
University of Naples ‘Federico II’, Naples, Italy, Ziyaretçi Profesör
2008 - 2008
2008 - 2008Ziyaretçi Profesör
University of Naples ‘Federico II’, Naples, Italy, Ziyaretçi Profesör
2006 - 2006
2006 - 2006Ziyaretçi Araştırmacı
Instituto del Frio, CSIC, Madtid, İspanya, Ziyaretçi Araştırmacı
1996 - 1996
1996 - 1996Ziyaretçi Araştırmacı
ATO-DLO, Wageningen, Hollanda, Ziyaretçi Araştırmacı
Yönetilen Tezler
2023
2023Yüksek Lisans
Investigation of sugar reduction in biscuits based on sensory analysis
Gökmen V., Taş N. (Eş Danışman)
N.ERDEM(Öğrenci)
2017
2017Yüksek Lisans
Effect of protein polyphenol interaction on the physicochemical properties of set type yogurt and on the digestibility of milk proteins
GÖKMEN V.
Ö.DÖNMEZ(Öğrenci)
2017
2017Doktora
GIDALARDA BULUNAN SERBEST VE BAĞLI DOĞAL ANTİOKSİDANLAR ARASINDAKİ ETKİLEŞİMLERİN BELİRLENMESİ
GÖKMEN V.
E.EVRİM(Öğrenci)
2017
2017Doktora
Investigation of chemical reactions in hazelnut induced by roasting
GÖKMEN V.
N.TAŞ(Öğrenci)
2017
2017Doktora
AMİNOASİTLERİN FARKLI FERMANTASYON KOŞULLARINDA ORTAYA ÇIKAN DEĞİŞİMLERİNİN İNCELENMESİ
GÖKMEN V.
C.YILMAZ(Öğrenci)
2017
2017Doktora
Investigation of the reactivities of monomeric and polymeric components in some foods in digestion conditions in vitro
GÖKMEN V.
B.AYTÜL(Öğrenci)
2016
2016Doktora
Investigation and kinetic modelling of α-dicarbonyl compound formation in foods
GÖKMEN V.
T.KOCADAĞLI(Öğrenci)
2016
2016Doktora
Investigation of controlled modifications on glycation tendency of proteins
GÖKMEN V.
H.GÜL(Öğrenci)
2015
2015Yüksek Lisans
Increasing the total antioxidant capacity bound to insoluble dietary fiber
GÖKMEN V.
E.DOĞAN(Öğrenci)
2015
2015Doktora
Gıda ve biyoaktif gıda bileşenlerinin kaplanması: Proses ve depolama stabilitesi üzerine etkileri
GÖKMEN V.
K.SULTAN(Öğrenci)
2014
2014Doktora
Mitigation of thermal process contaminants by alternative technologies
GÖKMEN V.
B.ATAÇ(Öğrenci)
2013
2013Yüksek Lisans
Fındığın Kavrulması Sırasında Gerçekleşen Maillard Reaksiyonuna Lipit Oksidasyonunun Katkısı
GÖKMEN V.
Y.KARADEMİR(Öğrenci)
2013
2013Yüksek Lisans
Besinsel liflere bağlı biyoaktif maddelerin antioksidan kapasitesi ve rejenerasyon davranışının quencher metoduyla belirlenmesi
GÖKMEN V.
E.EVRİM(Öğrenci)
2013
2013Doktora
Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applications
GÖKMEN V.
Ö.TARHAN(Öğrenci)
2013
2013Yüksek Lisans
Vişne çekirdeği atıklarının gıda ingrediyeni olarak değerlendirilmesi
GÖKMEN V.
C.YILMAZ(Öğrenci)
2012
2012Yüksek Lisans
Nanoenkapsüle edilmiş kakao fenolik maddelerince zenginleştirilmiş fındık kremasının reolojik özelliklerinin incelenmesi
GÖKMEN V.
E.DENİZ(Öğrenci)
2011
2011Yüksek Lisans
Biyoaktif karbonillerin akrilamid oluşumu üzerine etkisinin incelenmesi
GÖKMEN V.
B.AYTÜL(Öğrenci)
2011
2011Yüksek Lisans
Omega-3 yağ asidi nanopartiküllerinin ekmek formülasyonlarında kullanımı
GÖKMEN V.
G.BALIK(Öğrenci)
2011
2011Yüksek Lisans
Farklı pişirme uygulamaları ile fırıncılık ürünlerinde akrilamid oluşumunun sınırlandırılması
GÖKMEN V.
T.KOCADAĞLI(Öğrenci)
2011
2011Yüksek Lisans
Değişik tahıl unları kullanılarak üretilen ekmek ve bisküvilerdeki aroma bileşiklerinin incelenmesi
GÖKMEN V.
H.EBRU(Öğrenci)
2011
2011Yüksek Lisans
Kızartma yağlarında termal proses indikatörü olarak hidroksimetilfurfural varlığının incelenmesi
GÖKMEN V.
N.GÖNCÜOĞLU(Öğrenci)
2010
2010Yüksek Lisans
Amino asit zenginleştirmesinin bisküvi ve benzeri ürünlerde akrilamid oluşumuna etkisi
GÖKMEN V.
A.YILDIRIM(Öğrenci)
2010
2010Doktora
Bisküvi benzeri ürünlerde pişirme sırasında termal proses kontaminantlarının oluşumunun incelenmesi
GÖKMEN V.
Ö.ÇETİNKAYA(Öğrenci)
2010
2010Doktora
Model ortamda ve patates kızartmasında gerçekleşen maıllard reaksiyonunun akrilamid, renk ve antioksidan kapasite açısından yapay sinir ağı kullanılarak modellenmesi
GÖKMEN V.
A.SERPEN(Öğrenci)
2009
2009Doktora
Meyve ve sebzelerde bulunan oksidatif enzimlerin antioksidan bileşikler ve antioksidan kapasite üzerine etkilerinin belirlenmesi
GÖKMEN V.
A.ALTUNKAYA(Öğrenci)
2008
2008Yüksek Lisans
Adsorban reçineler kullanılarak şeker şurubu ve elma suyu renginin iyileştirilmesi
GÖKMEN V.
B.ATAÇ(Öğrenci)
2008
2008Yüksek Lisans
Kükürtdioksit ve pH'nın Okratoksin A stabilitesi üzerine etkilerinin araştırılması
GÖKMEN V.
S.ÖZCAN(Öğrenci)
2006
2006Yüksek Lisans
Patateslerde ön ıslatma işleminin kızartılmış üründe akrilamid oluşumuna etkisi üzerinde araştırmalar
GÖKMEN V.
D.KARAKUL(Öğrenci)
2005
2005Yüksek Lisans
Jelatin bentonit ile ön floklaştırmanın elma suyunun ultrafiltrasyon performansı üzerine etkileri
GÖKMEN V.
Ö.ÇETİNKAYA(Öğrenci)
2003
2003Yüksek Lisans
Dondurularak muhafaza edilen bazı sebzelerde peroksidaz ve lipoksigenaz enzimlerinin pigment ko-oksidasyonu üzerine etkilerinin belirlenmesi
GÖKMEN V.
A.SERPEN(Öğrenci)
Makaleler
Tümü (293)
SCI-E, SSCI, AHCI (288)
SCI-E, SSCI, AHCI, ESCI (291)
ESCI (2)
Scopus (282)
TRDizin (1)
Diğer Yayınlar (1)
2025
20251. Investigation of the effects of thiol compounds on acrylamide formation and aroma profile in formulated potato chips
ATAÇ MOGOL B., Hamzalioglu A., Sensoy Y., GÖKMEN V.
FOOD CHEMISTRY
, cilt.493, 2025 (SCI-Expanded, Scopus)
2025
20252. 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)
2025
20253. Changes in starch fractions and estimated glycemic index of wheat flour under different sprouting conditions
Dirim M. A., Hamzalioglu A., GÖKMEN V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, 2025 (SCI-Expanded, Scopus)
2025
20254. Characterization of whey protein concentrate-maltodextrin-pomegranate peel phenolic compounds ternary conjugate as a novel food-grade stabilizer for nano-pickering emulsion
El-Said M. M., Hamzalioglu A., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, 2025 (SCI-Expanded, Scopus)
2024
20245. 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)
2024
20246. Assessment of acrylamide content in corn-based snack products marketed in Serbia
Zilic S., Saric B., ATAÇ MOGOL B., Kravic N., Hamzalioglu A., Simic M., et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, cilt.135, 2024 (SCI-Expanded, Scopus)
2024
20247. Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions
Aksoy M., HAMZALIOĞLU B. A., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.72, sa.24, ss.13898-13905, 2024 (SCI-Expanded, Scopus)
2024
20248. 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)
2024
20249. 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)
2023
202310. Acrylamide in Thermally Processed Potato Products
GÖKMEN V.
Potato Research
, cilt.66, sa.4, ss.1315-1329, 2023 (SCI-Expanded)
2023
202311. 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)
2023
202312. 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)
2023
202313. Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice
ERDEM N., KOCADAĞLI T., Taş N., Çelik S., GÖKMEN V.
European Food Research and Technology
, cilt.249, sa.11, ss.2925-2933, 2023 (SCI-Expanded, Scopus)
2023
202314. Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies
ERDEM N., Taş N., KOCADAĞLI T., GÖKMEN V.
Food Chemistry
, cilt.425, 2023 (SCI-Expanded, Scopus)
2023
202315. Casein-phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility
HAMZALIOĞLU B. A., Tagliamonte S., GÖKMEN V., Vitaglione P.
Food and Function
, cilt.14, sa.20, ss.9457-9469, 2023 (SCI-Expanded, Scopus)
2023
202316. Multiresponse Kinetic Modeling of Acrylamide Formation in Low Moisture Food Systems Like Nuts and Seeds during Roasting
Şen D., GÖKMEN V.
ACS Food Science and Technology
, cilt.3, sa.9, ss.1606-1616, 2023 (Scopus)
2023
202317. Acrylamide formation in apple juice concentrates during storage
Aktağ I. G., GÖKMEN V.
Journal of Food Composition and Analysis
, cilt.121, 2023 (SCI-Expanded, Scopus)
2023
202318. Importance of Food Authentication and Origin Testing
GÖKMEN V.
Food Chemistry: X
, cilt.18, 2023 (Scopus)
2023
202319. Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating
Göncüoğlu Taş N., KOCADAĞLI T., Balagiannis D. P., GÖKMEN V., Parker J. K.
Food Chemistry
, cilt.410, 2023 (SCI-Expanded, Scopus)
2023
202320. Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties
Gazi S., Göncüoğlu Taş N., Görgülü A., GÖKMEN V.
Food Chemistry
, cilt.402, 2023 (SCI-Expanded, Scopus)
2023
202321. Introduction: potential safety risks associated with thermal processing of foods
GÖKMEN V.
Acrylamide in Food
, 2023 (Scopus)
2022
202222. Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds
Sen D., GÖKMEN V.
FOOD CHEMISTRY
, cilt.395, 2022 (SCI-Expanded, Scopus)
2022
202223. 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
, cilt.102, sa.14, ss.6502-6510, 2022 (SCI-Expanded, Scopus)
2022
202224. Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification
Tas N., KOCADAĞLI T., GÖKMEN V.
CURRENT OPINION IN FOOD SCIENCE
, cilt.47, 2022 (SCI-Expanded, Scopus)
2022
202225. 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)
2022
202226. 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)
2022
202227. Mitigation of acrylamide formation during malt processing
Basinci F., ATAÇ MOGOL B., Guler S., GÖKMEN V., Koksel H.
JOURNAL OF CEREAL SCIENCE
, cilt.106, 2022 (SCI-Expanded, Scopus)
2022
202228. Formation of acrylamide in coffee
KOCADAĞLI T., GÖKMEN V.
CURRENT OPINION IN FOOD SCIENCE
, cilt.45, 2022 (SCI-Expanded, Scopus)
2022
202229. Acrylamide in Corn-Based Thermally Processed Foods: A Review br
Zilic S., Nikolic V., ATAÇ MOGOL B., Hamzalioglu A., Tas N., KOCADAĞLI T., et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.70, sa.14, ss.4165-4181, 2022 (SCI-Expanded, Scopus)
2022
202230. 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
, cilt.369, 2022 (SCI-Expanded, Scopus)
2022
202231. Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion
Aktag I. G., Hamzalioglu A., Kocadagh T., GÖKMEN V.
CURRENT RESEARCH IN FOOD SCIENCE
, cilt.5, ss.1118-1126, 2022 (SCI-Expanded, ESCI, Scopus)
2022
202232. Optimization of microwave-assisted extraction of anthocyanins in red cabbage by response surface methodology
Yigit U., YOLAÇANER E., Hamzalioglu A., GÖKMEN V.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
, cilt.46, sa.1, 2022 (SCI-Expanded, Scopus)
2022
2022
33.
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
, cilt.5, ss.414-422, 2022 (SCI-Expanded, ESCI, Scopus)
2021
202134. 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, Scopus)
2021
202135. 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)
2021
202136. 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)
2021
202137. Pea protein properties are altered following glycation by microwave heating
ERTUĞRUL Ü., NAMLI S., TAŞ O., KOCADAĞLI T., GÖKMEN V., ŞÜMNÜ S. G., et al.
LWT-FOOD SCIENCE AND TECHNOLOGY
, cilt.150, 2021 (SCI-Expanded, Scopus)
2021
202138. 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, Scopus)
2021
202139. 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)
2021
202140. 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, Scopus)
2021
202141. Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes
Akkurt K., ATAÇ MOGOL B., GÖKMEN V.
LWT-FOOD SCIENCE AND TECHNOLOGY
, cilt.144, 2021 (SCI-Expanded, Scopus)
2021
202142. 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)
2021
202143. 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, Scopus)
2021
202144. 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)
2020
202045. Investigation of the methylglyoxal scavenging kinetics of different food matrices under simulated intestinal conditions
DOĞAN CÖMERT E., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.246, sa.12, ss.2461-2470, 2020 (SCI-Expanded, Scopus)
2020
202046. Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicumL.) seeds during roasting
Berk E., Hamzalioglu A., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.246, sa.12, ss.2399-2410, 2020 (SCI-Expanded, Scopus)
2020
202047. Potential reactions of thermal process contaminants during digestion
Hamzalioglu A., GÖKMEN V.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, cilt.106, ss.198-208, 2020 (SCI-Expanded, Scopus)
2020
202048. 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
, cilt.132, 2020 (SCI-Expanded, Scopus)
2020
202049. 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, Scopus)
2020
202050. Multiresponse kinetic modelling of alpha-dicarbonyl compounds formation in fruit juices during storage
AKTAĞ I., GÖKMEN V.
FOOD CHEMISTRY
, cilt.320, 2020 (SCI-Expanded, Scopus)
2020
202051. Modulation of gastrointestinal digestion of beta-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols
Donmez O., ATAÇ MOGOL B., GÖKMEN V., Tang N., Andersen M. L., Chatterton D. E. W.
FOOD & FUNCTION
, cilt.11, sa.7, ss.6038-6053, 2020 (SCI-Expanded, Scopus)
2020
202052. 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling
Hamzalioglu A., GÖKMEN V.
FOOD CHEMISTRY
, cilt.318, 2020 (SCI-Expanded, Scopus)
2020
202053. 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, Scopus)
2020
202054. 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)
2020
202055. Relationship between color and antioxidant capacity of fruits and vegetables
Comert E. D., Mogol B. A., GÖKMEN V.
CURRENT RESEARCH IN FOOD SCIENCE
, cilt.2, ss.1-10, 2020 (SCI-Expanded, Scopus)
2020
202056. 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)
2020
202057. Neuroactive compounds in foods: Occurrence, mechanism and potential health effects
YILMAZ C., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, cilt.128, 2020 (SCI-Expanded, Scopus)
2020
202058. 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)
2019
201959. 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, Scopus)
2019
201960. 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
, cilt.63, 2019 (SCI-Expanded, Scopus)
2019
201961. 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)
2019
201962. Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples
Ozdemir K. S., GÖKMEN V.
COATINGS
, cilt.9, sa.8, 2019 (SCI-Expanded, Scopus)
2019
201963. 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
, cilt.121, ss.257-268, 2019 (SCI-Expanded, Scopus)
2019
201964. Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil
Karademir Y., GÖKMEN V., ÖZTOP H. M.
FOOD RESEARCH INTERNATIONAL
, cilt.121, ss.919-925, 2019 (SCI-Expanded, Scopus)
2019
201965. 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)
2019
201966. Time dependent change of ethanol consumption biomarkers, ethyl glucuronide and ethyl sulphate, after single dose ethanol intake
Karacaoglu E., Odabasi A., AKÇAN R., TÜMER A. R., Lale A., KOCADAĞLI T., et al.
TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI
, sa.3, ss.379-387, 2019 (SCI-Expanded, Scopus, TRDizin)
2019
201967. Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting
Berk E., Hamzalioglu A., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.67, sa.17, ss.4923-4930, 2019 (SCI-Expanded, Scopus)
2019
201968. Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions
Hamzalioglu A., GÖKMEN V.
JOURNAL OF FUNCTIONAL FOODS
, cilt.55, ss.220-228, 2019 (SCI-Expanded, Scopus)
2019
201969. 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)
2019
201970. Effect of refining on bioactive composition and oxidative stability of hazelnut oil
DURMAZ G., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, cilt.116, ss.586-591, 2019 (SCI-Expanded, Scopus)
2019
201971. 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)
2019
201972. Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)
TAŞ N., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.67, sa.1, ss.415-424, 2019 (SCI-Expanded, Scopus)
2019
201973. Furan
ATAÇ MOGOL B., GÖKMEN V.
CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS
, ss.87-105, 2019 (SCI-Expanded)
2019
201974. Advanced Glycation End Products (AGEs)
Akillioglu H. G., GÖKMEN V.
CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS
, ss.121-151, 2019 (SCI-Expanded)
2018
201875. Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties
TAŞ N., GÖKMEN V.
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
, cilt.68, sa.3, ss.223-234, 2018 (SCI-Expanded, Scopus)
2018
201876. 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)
2018
201877. 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)
2018
201878. Effect of high hydrostatic pressure on background microflora and furan formation in fruit pur,e based baby foods
Kultur G., Misra N. N., Barba F. J., Koubaa M., GÖKMEN V., ALPAS H.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
, cilt.55, sa.3, ss.985-991, 2018 (SCI-Expanded, Scopus)
2018
201879. Evolution of food antioxidants as a core topic of food science for a century
Comert E. D., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, cilt.105, ss.76-93, 2018 (SCI-Expanded, Scopus)
2018
201880. 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)
2018
201881. 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)
2018
201882. Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types
Onur I., Misra N. N., Barba F. J., Putnik P., Lorenzo J. M., GÖKMEN V., et al.
JOURNAL OF FOOD ENGINEERING
, cilt.219, ss.129-136, 2018 (SCI-Expanded, Scopus)
2018
201883. Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids
HAMZALIOĞLU B. A., GÖKMEN V.
FOOD CHEMISTRY
, cilt.240, ss.354-360, 2018 (SCI-Expanded, Scopus)
2018
201884. 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)
2018
201885. Parameters affecting 5-hydroxymethylfurfural exposure from beer
Viegas O., Prucha M., GÖKMEN V., Ferreira I. M. P. L. V. O.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
, cilt.35, sa.8, ss.1464-1471, 2018 (SCI-Expanded, Scopus)
2017
201786. 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)
2017
201787. Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food
Kultur G., Misra N. N., Barba F. J., Koubaa M., GÖKMEN V., ALPAS H.
FOOD RESEARCH INTERNATIONAL
, cilt.101, ss.17-23, 2017 (SCI-Expanded, Scopus)
2017
201788. Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits
HAMZALIOĞLU B. A., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, cilt.99, ss.308-314, 2017 (SCI-Expanded, Scopus)
2017
201789. Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat
Tengilimoglu-Metin M. M., Hamzalioglu A., GÖKMEN V., KIZIL M.
FOOD RESEARCH INTERNATIONAL
, cilt.99, ss.586-595, 2017 (SCI-Expanded, Scopus)
2017
201790. 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)
2017
201791. 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
, cilt.16, sa.3, ss.382-399, 2017 (SCI-Expanded, Scopus)
2017
201792. Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study
TAŞ N., GÖKMEN V.
FOOD CHEMISTRY
, cilt.221, ss.1911-1922, 2017 (SCI-Expanded, Scopus)
2017
201793. Phenolic compounds in natural and roasted nuts and their skins: a brief review
TAŞ N., GÖKMEN V.
CURRENT OPINION IN FOOD SCIENCE
, cilt.14, ss.103-109, 2017 (SCI-Expanded, Scopus)
2017
201794. Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating
Ozdemir K. S., GÖKMEN V.
LWT-FOOD SCIENCE AND TECHNOLOGY
, cilt.76, ss.172-180, 2017 (SCI-Expanded, Scopus)
2017
201795. Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies
Yıldız H. G., Palazoğlu T. K., Miran W., KOCADAĞLI T., GÖKMEN V.
Journal of Food Engineering
, cilt.197, ss.17-23, 2017 (SCI-Expanded, Scopus)
2017
201796. Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer
AKILLIOGLU H. G., ÇELİKBIÇAK Ö., SALİH B., GÖKMEN V.
FOOD CHEMISTRY
, cilt.217, ss.65-73, 2017 (SCI-Expanded, Scopus)
2017
201797. Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders
Donmez O., ATAÇ MOGOL B., GÖKMEN V.
JOURNAL OF DAIRY SCIENCE
, cilt.100, sa.2, ss.901-907, 2017 (SCI-Expanded, Scopus)
2017
201798. INVESTIGATION OF THE REACTIONS OF THERMAL PROCESS CONTAMINANTS IN BISCUITS DURING DIGESTION
Hamzalioglu A., GÖKMEN V.
ANNALS OF NUTRITION AND METABOLISM
, cilt.71, ss.1290-1291, 2017 (SCI-Expanded, Scopus)
2017
201799. 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
, cilt.243, sa.1, ss.11-19, 2017 (SCI-Expanded, Scopus)
2016
2016100. Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system
KOCADAĞLI T., GÖKMEN V.
FOOD CHEMISTRY
, cilt.211, ss.892-902, 2016 (SCI-Expanded, Scopus)
2016
2016101. Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure
KOCADAĞLI T., GÖKMEN V.
Food Research International
, cilt.89, ss.976-981, 2016 (SCI-Expanded, Scopus)
2016
2016102. Effect of alkalization on the Maillard reaction products formed in cocoa during roasting
Tas N., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, cilt.89, ss.930-936, 2016 (SCI-Expanded, Scopus)
2016
2016103. Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of alpha-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking
KOCADAĞLI T., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.64, sa.41, ss.7838-7848, 2016 (SCI-Expanded, Scopus)
2016
2016104. Cereal dietary fiber bound antioxidants
Comert E. D., GÖKMEN V.
AGRO FOOD INDUSTRY HI-TECH
, cilt.27, sa.5, 2016 (SCI-Expanded)
2016
2016105. Effect of Sodium Chloride on alpha-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach
KOCADAĞLI T., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.64, sa.32, ss.6333-6342, 2016 (SCI-Expanded, Scopus)
2016
2016106. Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems
Mogol B. A., GÖKMEN V.
FOOD & FUNCTION
, cilt.7, sa.8, ss.3431-3436, 2016 (SCI-Expanded, Scopus)
2016
2016107. Kinetic evaluation of the inhibition of protein glycation during heating
AKILLIOĞLU H. G., GÖKMEN V.
FOOD CHEMISTRY
, cilt.196, ss.1117-1124, 2016 (SCI-Expanded, Scopus)
2016
2016108. Thermal process contaminants: acrylamide, chloropropanols and furan
Mogol B. A., GÖKMEN V.
CURRENT OPINION IN FOOD SCIENCE
, cilt.7, ss.86-92, 2016 (SCI-Expanded, Scopus)
2016
2016109. Adding Calcium to Foods and Effect on Acrylamide
Tas N. G., Hamzalioglu A., KOCADAĞLI T., GÖKMEN V.
CALCIUM: CHEMISTRY, ANALYSIS, FUNCTION AND EFFECTS
, cilt.10, ss.274-290, 2016 (Hakemli Dergi)
2016
2016110. Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
Žilić S., KOCADAĞLI T., Vančetović J., GÖKMEN V.
LWT - Food Science and Technology
, cilt.65, ss.597-603, 2016 (SCI-Expanded, Scopus)
2016
2016111. Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox
Palermo M., Gokmen V., De Meulenaer B., Ciesarova Z., Zhang Y., Pedreschi F., et al.
FOOD & FUNCTION
, cilt.7, sa.6, ss.2516-2525, 2016 (SCI-Expanded, Scopus)
2016
2016112. Investigations on the reactions of alpha-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits
Hamzalioglu A., GÖKMEN V.
FOOD & FUNCTION
, cilt.7, sa.6, ss.2544-2550, 2016 (SCI-Expanded, Scopus)
2016
2016113. pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants
ALTUNKAYA A., GÖKMEN V., Skibsted L. H.
FOOD CHEMISTRY
, cilt.190, ss.25-32, 2016 (SCI-Expanded, Scopus)
2016
2016114. Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
KOCADAĞLI T., Žilić S., Taş N., Vančetović J., Dodig D., GÖKMEN V.
European Food Research and Technology
, cilt.242, sa.1, ss.51-60, 2016 (SCI-Expanded, Scopus)
2016
2016115. Alkali-based pre-treatment may prevent ochratoxin A in grapes
ÖZCAN KABASAKAL S., Gokmen V.
WORLD MYCOTOXIN JOURNAL
, cilt.9, sa.4, ss.517-523, 2016 (SCI-Expanded, Scopus)
2015
2015116. Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating
AKILLIOĞLU H. G., BAHÇECİ K. S., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, cilt.78, ss.224-230, 2015 (SCI-Expanded, Scopus)
2015
2015117. Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating
Ozdemir K. S., GÖKMEN V.
JOURNAL OF FOOD ENGINEERING
, cilt.167, ss.204-209, 2015 (SCI-Expanded, Scopus)
2015
2015118. Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey
TAŞ N., GÖKMEN V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, cilt.44, ss.115-121, 2015 (SCI-Expanded, Scopus)
2015
2015119. Bioactive compounds in different hazelnut varieties and their skins
TAŞ N., GÖKMEN V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, cilt.43, ss.203-208, 2015 (SCI-Expanded, Scopus)
2015
2015120. Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics
BAHÇECİ K. S., AKILLIOĞLU H. G., GÖKMEN V.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
, cilt.31, ss.131-138, 2015 (SCI-Expanded, Scopus)
2015
2015121. Future perspectives in Orbitrap (TM)-high-resolution mass spectrometry in food analysis: a review
Senyuva H. Z., GÖKMEN V., Sarikaya E. A.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
, cilt.32, sa.10, ss.1568-1606, 2015 (SCI-Expanded, Scopus)
2015
2015122. Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source
Vaclavik L., Capuano E., GÖKMEN V., Hajslova J.
FOOD CHEMISTRY
, cilt.173, ss.290-297, 2015 (SCI-Expanded, Scopus)
2015
2015123. Antiglycation activity of tannic acid in ovalbumin-glucose model system
AKILLIOĞLU H. G., GÖKMEN V.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
, cilt.249, 2015 (SCI-Expanded)
2015
2015124. Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity
Dogan E., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, cilt.69, ss.189-193, 2015 (SCI-Expanded, Scopus)
2015
2015125. Study of the synergy between soluble and dietary fiber bound antioxidants
Celik E., GÖKMEN V., Skibsted L. H.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
, cilt.249, 2015 (SCI-Expanded)
2015
2015126. Treatment with soluble phenolic antioxidants significantly improves antioxidant capacity of insoluble wheat bran
DOĞAN E., GÖKMEN V.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
, cilt.249, 2015 (SCI-Expanded)
2015
2015127. 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)
2015
2015128. Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods
Hamzalioglu A., GÖKMEN V.
FOOD & FUNCTION
, cilt.6, sa.1, ss.109-114, 2015 (SCI-Expanded, Scopus)
2015
2015129. Effect of vacuum-combined baking of cookies on acrylamide content, texture and color
Palazoglu T. K., COSKUN Y., Tuta S., Mogol B. A., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.240, sa.1, ss.243-249, 2015 (SCI-Expanded, Scopus)
2014
2014130. Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale
ATAÇ MOGOL B., GÖKMEN V.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
, cilt.26, ss.265-270, 2014 (SCI-Expanded, Scopus)
2014
2014131. Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction
Akillioglu H. G., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.62, sa.46, ss.11289-11295, 2014 (SCI-Expanded, Scopus)
2014
2014132. 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)
2014
2014133. 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)
2014
2014134. Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates
Masatcioglu M. T., GÖKMEN V., Ng P. K. W., KÖKSEL H.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, cilt.94, sa.12, ss.2562-2568, 2014 (SCI-Expanded, Scopus)
2014
2014135. Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry
KOCADAĞLI T., GÖKMEN V.
Journal of Agricultural and Food Chemistry
, cilt.62, sa.31, ss.7714-7720, 2014 (SCI-Expanded, Scopus)
2014
2014136. Formation of Monochloropropane-1,2-diol and Its Esters in Biscuits during Baking
ATAÇ MOGOL B., Pye C., Anderson W., Crews C., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.62, sa.29, ss.7297-7301, 2014 (SCI-Expanded, Scopus)
2014
2014137. Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation
Akillioglu H. G., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, cilt.61, ss.252-256, 2014 (SCI-Expanded, Scopus)
2014
2014138. 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)
2014
2014139. An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells
Navarro M., Amigo-Benavent M., Mesias M., Baeza G., GÖKMEN V., Bravo L., et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, cilt.94, sa.8, ss.1622-1627, 2014 (SCI-Expanded, Scopus)
2014
2014140. Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety
ATAÇ MOGOL B., GÖKMEN V.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, cilt.94, sa.7, ss.1259-1263, 2014 (SCI-Expanded, Scopus)
2014
2014141. Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol
Papillo V. A., Vitaglione P., Graziani G., GÖKMEN V., Fogliano V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.62, sa.18, ss.4119-4126, 2014 (SCI-Expanded, Scopus)
2014
2014142. 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)
2014
2014143. Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics
Van Der Fels-Klerx H., Capuano E., Nguyen H., ATAÇ MOGOL B., KOCADAĞLI T., Göncüoǧlu Taş N., et al.
Food Research International
, cilt.57, ss.210-217, 2014 (SCI-Expanded, Scopus)
2014
2014144. Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
Zilic S., Mogol B. A., Akillioglu G., Serpen A., Delic N., GÖKMEN V.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, cilt.94, sa.1, ss.45-51, 2014 (SCI-Expanded, Scopus)
2014
2014145. Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
Van-Den Truong V. T., Pascua Y. T., Reynolds R., Thompson R. L., PALAZOĞLU T. K., ATAÇ MOGOL B., et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.62, sa.1, ss.310-316, 2014 (SCI-Expanded, Scopus)
2014
2014146. Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips
Koklamaz E., Palazoǧlu T. K., KOCADAĞLI T., GÖKMEN V.
Journal of the Science of Food and Agriculture
, cilt.94, sa.10, ss.2002-2008, 2014 (SCI-Expanded, Scopus)
2014
2014147. SPECIAL ISSUE: Food chemistry and safety Foreword
KÖKSEL H., GÖKMEN V.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
, cilt.6, sa.3, ss.261, 2014 (SCI-Expanded, Scopus)
2014
2014148. A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits
Gokmen V.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
, cilt.6, sa.3, ss.319-325, 2014 (SCI-Expanded, Scopus)
2013
2013149. Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract
Altunkaya A., Hedegaard R. V., Harholt J., Brimer L., GÖKMEN V., Skibsted L. H.
FOOD & FUNCTION
, cilt.4, sa.11, ss.1647-1653, 2013 (SCI-Expanded, Scopus)
2013
2013150. 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)
2013
2013151. Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea
KOCADAĞLI T., OZDEMIR K. S., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, cilt.53, sa.2, ss.720-725, 2013 (SCI-Expanded, Scopus)
2013
2013152. Palatability and chemical safety of apple juice fortified with pomegranate peel extract
Altunkaya A., Hedegaard R. V., Harholt J., Brimer L., GÖKMEN V., Skibsted L. H.
FOOD & FUNCTION
, cilt.4, sa.10, ss.1468-1473, 2013 (SCI-Expanded, Scopus)
2013
2013153. Kinetics of Furan Formation from Ascorbic Acid during Heating under Reducing and Oxidizing Conditions
ATAÇ MOGOL B., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.61, sa.42, ss.10191-10196, 2013 (SCI-Expanded, Scopus)
2013
2013154. Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
Zilic S., Akillioglu H. G., Serpen A., Peric V., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.237, sa.3, ss.409-418, 2013 (SCI-Expanded, Scopus)
2013
2013155. Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas
Alasalvar C., Pelvan E., Ozdemir K. S., KOCADAĞLI T., Mogol B. A., Pasli A. A., et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.61, sa.31, ss.7529-7536, 2013 (SCI-Expanded, Scopus)
2013
2013156. 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)
2013
2013157. Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough
Kukurova K., Ciesarova Z., ATAÇ MOGOL B., Acar O. C., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.237, sa.1, ss.1-8, 2013 (SCI-Expanded, Scopus)
2013
2013158. Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
Zilic S., Mogol B. A., Akillioglu G., Serpen A., Babic M., GÖKMEN V.
JOURNAL OF CEREAL SCIENCE
, cilt.58, sa.1, ss.1-7, 2013 (SCI-Expanded, Scopus)
2013
2013159. Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts
Karademir Y., Goncuoglu N., GÖKMEN V.
FOOD & FUNCTION
, cilt.4, sa.7, ss.1061-1066, 2013 (SCI-Expanded, Scopus)
2013
2013160. Role of curcumin in the conversion of asparagine into acrylamide during heating
HAMZALIOĞLU B. A., ATAÇ MOGOL B., Lumaga R. B., Fogliano V., GÖKMEN V.
AMINO ACIDS
, cilt.44, sa.6, ss.1419-1426, 2013 (SCI-Expanded, Scopus)
2013
2013161. Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities
Mesias M., Navarro M., GÖKMEN V., Morales F. J.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, cilt.93, sa.8, ss.2037-2044, 2013 (SCI-Expanded, Scopus)
2013
2013162. Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder
Altunkaya A., Hedegaard R. V., Brimer L., GÖKMEN V., Skibsted L. H.
FOOD & FUNCTION
, cilt.4, sa.5, ss.722-727, 2013 (SCI-Expanded, Scopus)
2013
2013163. Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread
Mogol B., GÖKMEN V., SHIMONI E.
AGRO FOOD INDUSTRY HI-TECH
, cilt.24, sa.3, ss.62-65, 2013 (SCI-Expanded, Scopus)
2013
2013164. Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type
Kotsiou K., Tasioula-Margari M., Fiore A., GÖKMEN V., Fogliano V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.236, sa.5, ss.843-851, 2013 (SCI-Expanded, Scopus)
2013
2013165. Modelling thermal degradation of zearalenone in maize bread during baking
Numanoglu E., Yener S., GÖKMEN V., UYGUN Ü., KÖKSEL H.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
, cilt.30, sa.3, ss.528-533, 2013 (SCI-Expanded, Scopus)
2013
2013166. Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough
Goncuoglu N., GÖKMEN V.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
, cilt.90, sa.3, ss.413-417, 2013 (SCI-Expanded, Scopus)
2013
2013167. Phytochemicals and health benefits of dried apricots
Goncuoglu N., ATAÇ MOGOL B., GÖKMEN V.
DRIED FRUITS: PHYTOCHEMICALS AND HEALTH EFFECTS
, ss.226-242, 2013 (SCI-Expanded)
2012
2012168. Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating
HAMZALIOĞLU B. A., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.235, sa.6, ss.1093-1099, 2012 (SCI-Expanded, Scopus)
2012
2012169. Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour
Zilic S., Serpen A., Akillioglu G., Jankovic M., GÖKMEN V.
JOURNAL OF CEREAL SCIENCE
, cilt.56, sa.3, ss.652-658, 2012 (SCI-Expanded, Scopus)
2012
2012170. Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins
Zilic S., Akillioglu G., Serpen A., Barac M., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, cilt.49, sa.1, ss.1-6, 2012 (SCI-Expanded, Scopus)
2012
2012171. Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies
Fiore A., Troise A. D., Mogol B. A., Roullier V., Gourdon A., Jian S. E. M., et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.60, sa.43, ss.10808-10814, 2012 (SCI-Expanded, Scopus)
2012
2012172. Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey
Serpen A., Pelvan E., Alasalvar C., ATAÇ MOGOL B., Yavuz H. T., GÖKMEN V., et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.60, sa.31, ss.7682-7689, 2012 (SCI-Expanded, Scopus)
2012
2012173. Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry
GÖKMEN V., Serpen A., ATAÇ MOGOL B.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
, cilt.403, sa.10, ss.2915-2922, 2012 (SCI-Expanded, Scopus)
2012
2012174. Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey
Alasalvar C., Topal B., Serpen A., Bahar B., Pelvan E., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.60, sa.25, ss.6323-6332, 2012 (SCI-Expanded, Scopus)
2012
2012175. EFFECT OF GRAPE SEED EXTRACT ON PHENOLIC PROFILE AND BROWNING OF FRESH-CUT LETTUCE (L. SATIVA)
Altunkaya A., GÖKMEN V.
JOURNAL OF FOOD BIOCHEMISTRY
, cilt.36, sa.3, ss.268-274, 2012 (SCI-Expanded, Scopus)
2012
2012176. Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure
Serpen A., GÖKMEN V., Fogliano V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, cilt.26, ss.52-57, 2012 (SCI-Expanded, Scopus)
2012
2012177. Partial purification and characterization of polyphenoloxidase from durum wheat (Triticum durum L.)
Altunkaya A., GÖKMEN V.
JOURNAL OF CEREAL SCIENCE
, cilt.55, sa.3, ss.300-304, 2012 (SCI-Expanded, Scopus)
2012
2012178. Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product
Koray Palazoǧlu T., Coşkun Y., Kocadaǧli T., GÖKMEN V.
Journal of Food Science
, cilt.77, sa.5, 2012 (SCI-Expanded, Scopus)
2012
2012179. Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine
GÖKMEN V., KOCADAĞLI T., Göncüoǧlu N., Mogol B. A.
Food Chemistry
, cilt.132, sa.1, ss.168-174, 2012 (SCI-Expanded, Scopus)
2012
2012180. Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads
Serpen A., GÖKMEN V., ATAÇ MOGOL B.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, cilt.26, ss.160-168, 2012 (SCI-Expanded, Scopus)
2012
2012181. Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels
Zilic S., Serpen A., Akillioglu G., GÖKMEN V., Vancetovic J.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.60, sa.5, ss.1224-1231, 2012 (SCI-Expanded, Scopus)
2012
2012182. Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies
Acar O. C., Pollio M., Di Monaco R., Fogliano V., GÖKMEN V.
FOOD AND BIOPROCESS TECHNOLOGY
, cilt.5, sa.2, ss.519-526, 2012 (SCI-Expanded, Scopus)
2012
2012183. In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation
KOCADAĞLI T., Göncüoglu N., Hamzalioglu A., GÖKMEN V.
Food and Function
, cilt.3, sa.9, ss.970-975, 2012 (SCI-Expanded, Scopus)
2012
2012184. 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
KOCADAĞLI T., Koray Palazoğlu T., GÖKMEN V.
European Food Research and Technology
, cilt.235, sa.4, ss.711-717, 2012 (SCI-Expanded, Scopus)
2012
2012185. Thermal degradation of deoxynivalenol during maize bread baking
NUMANOGLU E., GÖKMEN V., UYGUN Ü., KÖKSEL H.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
, cilt.29, sa.3, ss.423-430, 2012 (SCI-Expanded, Scopus)
2012
2012186. Total antioxidant capacities of raw and cooked meats
Serpen A., GÖKMEN V., Fogliano V.
MEAT SCIENCE
, cilt.90, sa.1, ss.60-65, 2012 (SCI-Expanded, Scopus)
2011
2011187. Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting
DURMAZ G., GÖKMEN V.
FOOD CHEMISTRY
, cilt.128, sa.2, ss.410-414, 2011 (SCI-Expanded, Scopus)
2011
2011188. Development of functional bread containing nanoencapsulated omega-3 fatty acids
GÖKMEN V., ATAÇ MOGOL B., Lumaga R. B., Fogliano V., Kaplun Z., Shimoni E.
JOURNAL OF FOOD ENGINEERING
, cilt.105, sa.4, ss.585-591, 2011 (SCI-Expanded, Scopus)
2011
2011189. Purification and Characterization of Polyphenol Oxidase, Peroxidase and Lipoxygenase from Freshly Cut Lettuce (L. sativa)
Altunkaya A., GÖKMEN V.
FOOD TECHNOLOGY AND BIOTECHNOLOGY
, cilt.49, sa.2, ss.249-256, 2011 (SCI-Expanded, Scopus)
2011
2011190. ADSORPTION OF DARK COLORED COMPOUNDS IN APPLE JUICE - EFFECTS OF INITIAL SOLUBLE SOLID CONCENTRATION ON ADSORPTION KINETICS AND MECHANISM
Atac B., Gokmen V.
JOURNAL OF FOOD PROCESS ENGINEERING
, cilt.34, sa.1, ss.108-124, 2011 (SCI-Expanded, Scopus)
2011
2011191. Multiple-stage extraction strategy for the determination of deoxynivalenol in maize
Numanoglu E., Uygun U., Gokmen V., Koksel H.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
, cilt.28, sa.1, ss.80-85, 2011 (SCI-Expanded, Scopus)
2011
2011192. Degradation of 5-hydroxymethylfurfural during yeast fermentation
Akillioglu H. G., Mogol B. A., GÖKMEN V.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
, cilt.28, sa.12, ss.1629-1635, 2011 (SCI-Expanded, Scopus)
2010
2010193. Computer vision-based image analysis for rapid detection of acrylamide in heated foods
GÖKMEN V., ATAÇ MOGOL B.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
, cilt.2, sa.4, ss.203-207, 2010 (SCI-Expanded, Scopus)
2010
2010194. Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment
DURMAZ G., GÖKMEN V.
FOOD CHEMISTRY
, cilt.123, sa.3, ss.912-916, 2010 (SCI-Expanded, Scopus)
2010
2010195. Inhibition of enzymatic browning in actual food systems by the Maillard reaction products
ATAÇ MOGOL B., Yildirim A., GÖKMEN V.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, cilt.90, sa.15, ss.2556-2562, 2010 (SCI-Expanded, Scopus)
2010
2010196. A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation
Acar O. C., GÖKMEN V.
JOURNAL OF FOOD ENGINEERING
, cilt.100, sa.4, ss.642-648, 2010 (SCI-Expanded, Scopus)
2010
2010197. Lipid oxidation promotes acrylamide formation in fat-rich model systems
Capuano E., Oliviero T., Acar O. C., GÖKMEN V., Fogliano V.
FOOD RESEARCH INTERNATIONAL
, cilt.43, sa.4, ss.1021-1026, 2010 (SCI-Expanded, Scopus)
2010
2010198. Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries
Tuta S., PALAZOĞLU T. K., GÖKMEN V.
JOURNAL OF FOOD ENGINEERING
, cilt.97, sa.2, ss.261-266, 2010 (SCI-Expanded, Scopus)
2010
2010199. Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips
PALAZOĞLU T. K., Savran D., GÖKMEN V.
JOURNAL OF FOOD SCIENCE
, cilt.75, sa.1, 2010 (SCI-Expanded, Scopus)
2010
2010200. Selection of the indicator enzyme for blanching of vegetables
Gokmen V.
ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS
, ss.123-144, 2010 (SCI-Expanded)
2010
2010201. Impacts of roasting oily seeds and nuts on their extracted oils
DURMAZ G., GÖKMEN V.
Lipid Technology , cilt.22, sa.8, ss.179-182, 2010 (Scopus)
2009
2009202. Investigation of acrylamide formation on bakery products using a crust-like model
Acar O. C., GÖKMEN V.
MOLECULAR NUTRITION & FOOD RESEARCH
, cilt.53, sa.12, ss.1521-1525, 2009 (SCI-Expanded, Scopus)
2009
2009203. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)
Altunkaya A., GÖKMEN V.
FOOD CHEMISTRY
, cilt.117, sa.1, ss.122-126, 2009 (SCI-Expanded, Scopus)
2009
2009204. Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies
Capuano E., Ferrigno A., Acampa I., Serpen A., Acar O. C., GÖKMEN V., et al.
FOOD RESEARCH INTERNATIONAL
, cilt.42, sa.9, ss.1295-1302, 2009 (SCI-Expanded, Scopus)
2009
2009205. Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds
Acar O. C., GÖKMEN V., Pellegrini N., Fogliano V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.229, sa.6, ss.961-969, 2009 (SCI-Expanded, Scopus)
2009
2009206. A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis
Calvarro J., GÖKMEN V., Morales F. J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.229, sa.6, ss.843-851, 2009 (SCI-Expanded, Scopus)
2009
2009207. Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color
Serpen A., GÖKMEN V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, cilt.22, sa.6, ss.589-595, 2009 (SCI-Expanded, Scopus)
2009
2009208. Determination of Furosine in Thermally Processed Foods by Hydrophilic Interaction Liquid Chromatography
GÖKMEN V., Serpen A., Morales F. J.
JOURNAL OF AOAC INTERNATIONAL
, cilt.92, sa.5, ss.1460-1463, 2009 (SCI-Expanded, Scopus)
2009
2009209. Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants
Altunkaya A., Becker E. M., GÖKMEN V., Skibsted L. H.
FOOD CHEMISTRY
, cilt.115, sa.1, ss.163-168, 2009 (SCI-Expanded, Scopus)
2009
2009210. Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio
GÖKMEN V., PALAZOĞLU T. K.
JOURNAL OF FOOD ENGINEERING
, cilt.93, sa.2, ss.172-176, 2009 (SCI-Expanded, Scopus)
2009
2009211. Punica Granatum Peel Extract Protects Against Ionizing Radiation-Induced Enteritis And Leukocyte Apoptosis In Rats
Toklu H. Z., Sehirli O., Ozyurt H., Mayadagli A. A., Eksioglu-Demiralp E., Cetinel S., et al.
JOURNAL OF RADIATION RESEARCH
, cilt.50, sa.4, ss.345-353, 2009 (SCI-Expanded, Scopus)
2009
2009212. Direct measurement of the total antioxidant capacity of foods: the 'QUENCHER' approach
GÖKMEN V., Serpen A., Fogliano V.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, cilt.20, ss.278-288, 2009 (SCI-Expanded, Scopus)
2009
2009213. Assessing food additives: the good, the bad and the ugly
Oreopoulou V., Psimouli V., Tsimogiannis D., To Kim Anh T. K. A., NguyenThi Minh Tu N. M. T., UYGUN Ü., et al.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
, cilt.1, sa.2, ss.101-110, 2009 (SCI-Expanded, Scopus)
2009
2009214. MODELING DEAD-END ULTRAFILTRATION OF APPLE JUICE USING ARTIFICIAL NEURAL NETWORK
GÖKMEN V., Acar O. C., Serpen A., Sugut I.
JOURNAL OF FOOD PROCESS ENGINEERING
, cilt.32, sa.2, ss.248-264, 2009 (SCI-Expanded, Scopus)
2009
2009215. Multiple-stage extraction strategy for the determination of acrylamide in foods
GÖKMEN V., Morales F. J., ATAÇ MOGOL B., Serpen A., Arribas-Lorenzo G.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, cilt.22, sa.2, ss.142-147, 2009 (SCI-Expanded, Scopus)
2009
2009216. Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach
Morales F. J., Martin S., Acar O. C., Arribas-Lorenzo G., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.228, sa.3, ss.345-354, 2009 (SCI-Expanded, Scopus)
2008
2008217. Significance of furosine as heat-induced marker in cookies
GÖKMEN V., Serpen A., Acar O. C., Morales F. J.
JOURNAL OF CEREAL SCIENCE
, cilt.48, sa.3, ss.843-847, 2008 (SCI-Expanded, Scopus)
2008
2008218. Direct measurement of the total antioxidant capacity of cereal products
Serpen A., GÖKMEN V., Pellegrini N., Fogliano V.
JOURNAL OF CEREAL SCIENCE
, cilt.48, sa.3, ss.816-820, 2008 (SCI-Expanded, Scopus)
2008
2008219. Reduction of acrylamide level in French fries by employing a temperature program during frying
PALAZOĞLU T. K., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.56, sa.15, ss.6162-6166, 2008 (SCI-Expanded, Scopus)
2008
2008220. Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces
Serpen A., GÖKMEN V., Karagoz A., KÖKSEL H.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.56, sa.16, ss.7285-7292, 2008 (SCI-Expanded, Scopus)
2008
2008221. Investigating the correlation between acrylamide content and browning ratio of model cookies
GÖKMEN V., Acar O. C., Arribas-Lorenzo G., Morales F. J.
JOURNAL OF FOOD ENGINEERING
, cilt.87, sa.3, ss.380-385, 2008 (SCI-Expanded, Scopus)
2008
2008222. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
Altunkaya A., GÖKMEN V.
FOOD CHEMISTRY
, cilt.107, sa.3, ss.1173-1179, 2008 (SCI-Expanded, Scopus)
2008
2008223. Development and experimental validation of a frying model to estimate acrylamide levels in French fries
Palazoglu T. K., Goekmen V.
JOURNAL OF FOOD SCIENCE
, cilt.73, sa.3, 2008 (SCI-Expanded, Scopus)
2008
2008224. Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying
GÖKMEN V., PALAZOĞLU T. K.
FOOD AND BIOPROCESS TECHNOLOGY
, cilt.1, sa.1, ss.35-42, 2008 (SCI-Expanded, Scopus)
2008
2008225. Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking
GÖKMEN V., Acar O. C., Serpen A., Morales F. J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.226, sa.5, ss.1031-1037, 2008 (SCI-Expanded, Scopus)
2008
2008226. Chemical Reactions in the Processing of Soft Wheat Products
KÖKSEL H., GÖKMEN V.
FOOD ENGINEERING ASPECTS OF BAKING SWEET GOODS
, ss.49-80, 2008 (SCI-Expanded)
2007
2007227. Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin
Serpen A., Atac B., Gokmen V.
JOURNAL OF FOOD ENGINEERING
, cilt.82, sa.3, ss.342-350, 2007 (SCI-Expanded, Scopus)
2007
2007228. Pomegranate peel extract prevents liver fibrosis in biliary-obstructed rats
Toklu H. Z., Dumlu M. U., Sehirli O., Ercan F., Gedik N., Goekmen V., et al.
JOURNAL OF PHARMACY AND PHARMACOLOGY
, cilt.59, sa.9, ss.1287-1295, 2007 (SCI-Expanded, Scopus)
2007
2007229. Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system
Goekmen V., Senyuva H. Z.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.225, ss.815-820, 2007 (SCI-Expanded, Scopus)
2007
2007230. A new procedure to measure the antioxidant activity of insoluble food components
Serpen A., Capuano E., Fogliano V., Gokmen V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.55, sa.19, ss.7676-7681, 2007 (SCI-Expanded, Scopus)
2007
2007231. Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food
Wenzl T., Lachenmeier D. W., Gokmen V.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
, cilt.389, sa.1, ss.119-137, 2007 (SCI-Expanded, Scopus)
2007
2007232. Degradation of free tryptophan in a cookie model system and its application in commercial samples
Morales F. J., Acar O. C., Serpen A., Arribas-Lorenzo G., Gokmen V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.55, sa.16, ss.6793-6797, 2007 (SCI-Expanded, Scopus)
2007
2007233. AGFD 253-Simulation of acrylamide formation in French fries and potential strategies for mitigation
GÖKMEN V., PALAZOĞLU T. K.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
, cilt.234, 2007 (SCI-Expanded)
2007
2007234. Effect of pretreatment with gelatin and bentonite on permeate flux and fouling layer resistance during apple juice ultrafiltration
Gokmen V., Cetinkaya O.
JOURNAL OF FOOD ENGINEERING
, cilt.80, sa.1, ss.300-305, 2007 (SCI-Expanded, Scopus)
2007
2007235. An overview of signal processing for food inspection
Pearson T., Cetin A. E., Tewfik A. H., Goekmen V.
IEEE SIGNAL PROCESSING MAGAZINE
, cilt.24, sa.3, ss.106-109, 2007 (SCI-Expanded, Scopus)
2007
2007236. A practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat
Gokmen V., Serpen A., Atli A., Koksel H.
CEREAL CHEMISTRY
, cilt.84, sa.3, ss.290-293, 2007 (SCI-Expanded, Scopus)
2007
2007237. Effects of beta-carotene on soybean lipoxygenase activity: kinetic studies
Serpen A., Gokmen V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.224, sa.6, ss.743-748, 2007 (SCI-Expanded, Scopus)
2007
2007238. Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network
Serpen A., Gokmen V.
MOLECULAR NUTRITION & FOOD RESEARCH
, cilt.51, sa.4, ss.383-389, 2007 (SCI-Expanded, Scopus)
2007
2007239. Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying
Gokmen V., Akbudak B., Serpen A., Acar J., Turan Z. M., Eris A.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.224, sa.6, ss.681-687, 2007 (SCI-Expanded, Scopus)
2007
2007240. Reversible degradation kinetics of vitamin C in peas during frozen storage
Serpen A., Gokmen V., Bahceci K. S., Acar J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.224, sa.6, ss.749-753, 2007 (SCI-Expanded, Scopus)
2007
2007241. Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions
Serpen A., Gokmen V.
FOOD CHEMISTRY
, cilt.104, sa.2, ss.721-725, 2007 (SCI-Expanded, Scopus)
2007
2007242. Potential of furan formation in hazelnuts during heat treatment
Senyuva H. Z., Gokmen V.
FOOD ADDITIVES AND CONTAMINANTS
, cilt.24, ss.136-142, 2007 (SCI-Expanded, Scopus)
2007
2007243. A Non-Contact Computer Vision Based Analysis of Color in Foods
GÖKMEN V., Sugut I.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
, cilt.3, sa.5, 2007 (SCI-Expanded, Scopus)
2007
2007244. Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips
Erdogdu S. B., Palazoglu T. K., Gokmen V., Senyuva H. Z., Ekiz H. I.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, cilt.87, sa.1, ss.133-137, 2007 (SCI-Expanded, Scopus)
2007
2007245. Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies
Gokmen V., Acar O. C., Koksel H., Acar J.
FOOD CHEMISTRY
, cilt.104, sa.3, ss.1136-1142, 2007 (SCI-Expanded, Scopus)
2007
2007246. Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries
Gokmen V., Senyuva H. Z., Dulek B., Cetin A. E.
FOOD CHEMISTRY
, cilt.101, sa.2, ss.791-798, 2007 (SCI-Expanded, Scopus)
2007
2007247. Acrylamide formation is prevented by divalent cations during the Maillard reaction
Goekmen V., Senyuva H. Z.
FOOD CHEMISTRY
, cilt.103, sa.1, ss.196-203, 2007 (SCI-Expanded, Scopus)
2006
2006248. Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries
Gokmen V., Palazoglu T. K., Senyuva H. Z.
JOURNAL OF FOOD ENGINEERING
, cilt.77, sa.4, ss.972-976, 2006 (SCI-Expanded, Scopus)
2006
2006249. Assessment of an exponential model for ultrafiltration of apple juice
Cetinkaya O., Gokmen V.
JOURNAL OF FOOD PROCESS ENGINEERING
, cilt.29, sa.5, ss.508-518, 2006 (SCI-Expanded, Scopus)
2006
2006250. Computer vision based analysis of potato chips - A tool for rapid detection of acrylamide level
Gokmen V., Senyuva H. Z., Dulek B., Cetin E.
MOLECULAR NUTRITION & FOOD RESEARCH
, cilt.50, sa.9, ss.805-810, 2006 (SCI-Expanded, Scopus)
2006
2006251. Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography-mass spectrometry method
Senyuva H., Gokmen V.
FOOD CHEMISTRY
, cilt.97, sa.3, ss.539-545, 2006 (SCI-Expanded, Scopus)
2006
2006252. A generic method for the determination of acrylamide in thermally processed foods
Gokmen V., Senyuva H. Z.
JOURNAL OF CHROMATOGRAPHY A
, cilt.1120, ss.194-198, 2006 (SCI-Expanded, Scopus)
2006
2006253. A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system
GÖKMEN V., Senyuva H.
FOOD ADDITIVES AND CONTAMINANTS
, cilt.23, sa.4, ss.348-354, 2006 (SCI-Expanded, Scopus)
2006
2006254. Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry
GÖKMEN V., Senyuva H.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, cilt.54, sa.8, ss.2845-2849, 2006 (SCI-Expanded, Scopus)
2006
2006255. A proposed mechanism for the inhibition of soybean lipoxygenase by beta-carotene
Serpen A., Gokmen V.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, cilt.86, sa.3, ss.401-406, 2006 (SCI-Expanded, Scopus)
2006
2006256. Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating
Gokmen V., Senyuva H.
FOOD CHEMISTRY
, cilt.99, sa.2, ss.238-243, 2006 (SCI-Expanded, Scopus)
2005
2005257. Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?
Senyuva H., Gokmen V.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
, cilt.22, sa.12, ss.1198-1202, 2005 (SCI-Expanded, Scopus)
2005
2005258. Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography
Gokmen V., Senyuva H., Acar J., Sarioglu K.
JOURNAL OF CHROMATOGRAPHY A
, cilt.1088, ss.193-199, 2005 (SCI-Expanded, Scopus)
2005
2005259. Degradation of beta-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots
Onsekizoglu P., Gokmen V., Acar J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.221, ss.357-360, 2005 (SCI-Expanded, Scopus)
2005
2005260. Liquid chromatographic method for the determination of patulin in apple juice using solid-phase extraction
Gokmen V., Acar J., Sarioglu K.
ANALYTICA CHIMICA ACTA
, cilt.543, ss.64-69, 2005 (SCI-Expanded, Scopus)
2005
2005261. Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting
Senyuva H., GÖKMEN V.
FOOD ADDITIVES AND CONTAMINANTS
, cilt.22, sa.3, ss.214-220, 2005 (SCI-Expanded, Scopus)
2005
2005262. Survey of acrylamide in Turkish foods by an in-house validated LC-MS method
Senyuva H., GÖKMEN V.
FOOD ADDITIVES AND CONTAMINANTS
, cilt.22, sa.3, ss.204-209, 2005 (SCI-Expanded, Scopus)
2005
2005263. Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study
Bahceci K., Gokmen V., Acar J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.220, sa.2, ss.196-199, 2005 (SCI-Expanded, Scopus)
2005
2005264. Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
GÖKMEN V., Bahceci K., Serpen A., Acar J.
LWT-FOOD SCIENCE AND TECHNOLOGY
, cilt.38, sa.8, ss.903-908, 2005 (SCI-Expanded, Scopus)
2005
2005265. Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
Bahceci K., Serpen A., Gokmen V., Acar J.
JOURNAL OF FOOD ENGINEERING
, cilt.66, sa.2, ss.187-192, 2005 (SCI-Expanded, Scopus)
2004
2004266. Fumaric acid in apple juice: a potential indicator of microbial spoilage of apples used as raw material
Gokmen V., Acar J.
FOOD ADDITIVES AND CONTAMINANTS
, cilt.21, sa.7, ss.626-631, 2004 (SCI-Expanded, Scopus)
2003
2003267. The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production
Bahceci K., Gokmen V., Serpen A., Acar J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.217, sa.3, ss.249-252, 2003 (SCI-Expanded, Scopus)
2003
2003268. Influence of conventional clarification and ultrafiltration on the phenolic composition of golden delicious apple juice
Gokmen V., Acar J., Kahraman N.
JOURNAL OF FOOD QUALITY
, cilt.26, sa.3, ss.257-266, 2003 (SCI-Expanded, Scopus)
2003
2003269. Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy
Zareie M., Gokmen V., Javadipour I.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
, cilt.40, sa.2, ss.169-172, 2003 (SCI-Expanded, Scopus)
2002
2002270. Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey
Poyrazoglu E., Gokmen V., Artik N.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, cilt.15, sa.5, ss.567-575, 2002 (SCI-Expanded, Scopus)
2002
2002271. Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin
Gokmen V., Serpen A.
JOURNAL OF FOOD ENGINEERING
, cilt.53, sa.3, ss.221-227, 2002 (SCI-Expanded, Scopus)
2002
2002272. Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method
Gokmen V., Bahceci S., Acar J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.215, sa.1, ss.42-45, 2002 (SCI-Expanded, Scopus)
2002
2002273. Liquid chromatographic method for the determination of chlorophylls, carotenoids, and their derivatives in fresh and processed vegetables
Gokmen V., Bahceci S., Acar J.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
, cilt.25, sa.8, ss.1201-1213, 2002 (SCI-Expanded, Scopus)
2001
2001274. Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice
GÖKMEN V., Artik N., Acar J., Kahraman N., Poyrazoglu E.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.213, sa.3, ss.194-199, 2001 (SCI-Expanded, Scopus)
2001
2001275. Characterization of surface auxin residue in greenhouse tomatoes (Lycopersicon esculentum)
GÖKMEN V., Acar J.
JOURNAL OF FOOD QUALITY
, cilt.24, sa.4, ss.351-358, 2001 (SCI-Expanded, Scopus)
2001
2001276. Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single ultrafiltration process
Borneman Z., GÖKMEN V., Nijhuis H.
SEPARATION AND PURIFICATION TECHNOLOGY
, ss.53-61, 2001 (SCI-Expanded, Scopus)
2000
2000277. Long-term survey of patulin in apple juice concentrates produced in Turkey
Gokmen V., Acar J.
FOOD ADDITIVES AND CONTAMINANTS
, cilt.17, sa.11, ss.933-936, 2000 (SCI-Expanded, Scopus)
2000
2000278. Investigations on the synthetic auxin residues of greenhouse tomatoes (Lycopersicon esculentum) grown in Turkey
Gokmen V., Acar J.
JOURNAL OF FOOD QUALITY
, cilt.23, sa.5, ss.503-512, 2000 (SCI-Expanded, Scopus)
2000
2000279. Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables
Gokmen V., Kahraman N., Demir N., Acar J.
JOURNAL OF CHROMATOGRAPHY A
, cilt.881, ss.309-316, 2000 (SCI-Expanded, Scopus)
1999
1999280. Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography
GÖKMEN V., Acar J.
JOURNAL OF CHROMATOGRAPHY A
, cilt.847, ss.69-74, 1999 (SCI-Expanded, Scopus)
1999
1999281. An investigation into the formation of fumaric acid in apple juice concentrates
Acar J., GÖKMEN V., Taydas E.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, cilt.209, sa.5, ss.308-312, 1999 (SCI-Expanded, Scopus)
1998
1998282. Incidence of patulin in apple juice concentrates produced in Turkey
GÖKMEN V., Acar J.
JOURNAL OF CHROMATOGRAPHY A
, cilt.815, sa.1, ss.99-102, 1998 (SCI-Expanded, Scopus)
1998
1998283. Improved ultrafiltration for color reduction and stabilization of apple juice
GÖKMEN V., Borneman Z., Nijhuis H.
JOURNAL OF FOOD SCIENCE
, cilt.63, sa.3, ss.504-507, 1998 (SCI-Expanded, Scopus)
1998
1998284. Liquid chromatographic determination of beta-naphthoxyacetic acid in tomatoes
Gokmen V., Acar J.
JOURNAL OF CHROMATOGRAPHY A
, cilt.798, ss.167-171, 1998 (SCI-Expanded, Scopus)
1998
1998285. Determination of effective mass transfer coefficient (K-c) of patulin adsorption on activated carbon packed bed columns with recycling
Mutlu M., GÖKMEN V.
JOURNAL OF FOOD ENGINEERING
, cilt.35, sa.3, ss.259-266, 1998 (SCI-Expanded, Scopus)
1998
1998286. The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production
Acar J., GÖKMEN V., Taydas E.
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
, cilt.207, sa.4, ss.328-331, 1998 (SCI-Expanded, Scopus)
1998
1998287. An investigation on the relationship between patulin and fumaric acid in apple juice concentrates
GÖKMEN V., Acar J.
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
, cilt.31, sa.5, ss.480-483, 1998 (SCI-Expanded, Scopus)
1997
1997288. Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single-ultrafiltration process
Borneman Z., GÖKMEN V., Nijhuis H.
JOURNAL OF MEMBRANE SCIENCE
, cilt.134, sa.2, ss.191-197, 1997 (SCI-Expanded, Scopus)
1997
1997289. Patulin adsorption kinetics on activated carbon, activation energy and heat of adsorption
Mutlu M., Hizarcioglu N., GÖKMEN V.
JOURNAL OF FOOD SCIENCE
, cilt.62, sa.1, ss.128-130, 1997 (SCI-Expanded, Scopus)
1996
1996290. Rapid reversed-phase liquid chromatographic determination of patulin in apple juice
GÖKMEN V., Acar J.
JOURNAL OF CHROMATOGRAPHY A
, cilt.730, ss.53-58, 1996 (SCI-Expanded, Scopus)
1996
1996291. A study on the possibility of using HPLC for the determination of 2,4-D in tomatoes
GÖKMEN V., Acar J.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
, cilt.19, sa.12, ss.1917-1926, 1996 (SCI-Expanded, Scopus)
1996
1996292. Dynamic behaviour of C-18 HPLC columns by stimulus-response analysis .2. Determination of dispersion coefficients via Peclet numbers
Mutlu M., GÖKMEN V., Acar J.
JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES
, cilt.19, sa.19, ss.3193-3199, 1996 (SCI-Expanded, Scopus)
1995
1995293. COMPARISON OF DYNAMIC BEHAVIOR OF C18 HPLC COLUMNS BY STIMULUS-RESPONSE ANALYSIS .1. DETERMINATION OF PECLET NUMBERS
MUTLU M., GÖKMEN V., ACAR J.
JOURNAL OF LIQUID CHROMATOGRAPHY
, cilt.18, sa.9, ss.1747-1755, 1995 (SCI-Expanded)
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20221. Kinetic Modelling of Dispersion of Baby Biscuits in Liquid as a Quality Assessment Tool
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The 36th EFFoST International Conference, Dublin, İrlanda, 07 Kasım 2022, (Özet Bildiri)
2022
20222. Modelling of perceived sweetness in biscuits to evaluate reformulation performance in sugar reduction studies
ERDEM N., TAŞ N., KOCADAĞLI T., GÖKMEN V.
The 36th EFFoST International Conference, Dublin, İrlanda, 07 Kasım 2022, (Özet Bildiri)
2022
20223. Mitigation of acrylamide by asparaginase applications in bakery products with different dough types and properties
Gazi S., TAŞ N., GÖRGÜLÜ A., GÖKMEN V.
7th Food Safety Congress, İstanbul, Türkiye, 03 Kasım 2022, (Özet Bildiri)
2022
20224. 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)
2019
20195. Güncel Eğilimler Işığında Gıda ve Beslenme İletişiminde Medyanın Rolü Üzerine Düşünceler
GÖKMEN V.
TÜBA I. Gıda ve Sağlıklı Beslenme Sempozyumu, Türkiye, 26 - 17 Nisan 2019, (Tam Metin Bildiri)
2019
20196. Neuroactive compounds in fermented foods
YILMAZ C., GÖKMEN V.
EuroFoodChem XX Conference, 17 - 19 Haziran 2019, (Özet Bildiri)
2017
20177. Formation of Acrylamide in Thermally Processed Foods and Its Reactions during in Vitro Digestion
Hamzahoglu A., Gokmen V.
Symposium on Food-Borne Toxicants: Formation, Analysis & Toxicology / 254th American-Chemical-Society National Meeting and Exposition, Washington, Kiribati, 20 Ağustos 2017 - 24 Ağustos 2018, cilt.1306, ss.45-66, (Tam Metin Bildiri)
2018
20188. Obezite ile mücadelede neredeyiz? Gıda sanayinin mücadeledeki yeri
GÖKMEN V.
9. Obezite Kongresi, Türkiye, 22 - 25 Kasım 2018, (Özet Bildiri)
2018
20189. Computer vision based colour analysis: An online tool to monitor food quality and safety during processing
GÖKMEN V.
XII International Conference on Food Physics, 23 - 25 Ekim 2018, (Özet Bildiri)
2018
201810. 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)
2018
201811. Reactions of thermally induced neo-formed compounds in food during digestion
GÖKMEN V.
XII Italian Food Chemistry Congress, 24 - 27 Eylül 2018, (Özet Bildiri)
2018
201812. Understanding changes in aroma generation in model biscuits where inorganic salts have been used to mitigate acrylamide formation
Parker J., TAŞ N., KOCADAĞLI T., Balagiannis D., GÖKMEN V.
ISMR 13-13th International Symposium on the Maillard Reaction, 10 - 13 Eylül 2018, (Özet Bildiri)
2017
201713. Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour Glucose Model System
KOCADAĞLI T., Balagiannnis D., GÖKMEN V., Parker J.
15th Weurman Flavour Research Sympossium, Graz, Avusturya, 18 - 22 Eylül 2017, ss.111-114, (Tam Metin Bildiri)
2018
201814. Past, Present and Future of Food Processing: Evaluations in the Light of Changing Conditions
GÖKMEN V.
1stInternational Food and Medicine Congress, 24 - 27 Mayıs 2018, (Özet Bildiri)
2018
201815. Mitigation of Acrylamide Formation in Foods during Processing in the Light of Current EU Regulations
GÖKMEN V.
6thFood Safety Congress, 3 - 04 Mayıs 2018, (Özet Bildiri)
2017
201716. Radio Frequency and Vacuum Post-Baking Technologies to Mitigate Acrylamide Formation
KOCADAĞLI T., ATAÇ MOGOL B., GÖKMEN V.
Acrylamide-Regulatory and Industry Update, Birleşik Krallık, 16 Ekim 2017, (Özet Bildiri)
2017
201717. Effect of metal salts on the formation of aroma compounds and acrylamide during heating
TAŞ N., KOCADAĞLI T., Balagiannnis D., GÖKMEN V., Parker J.
Acrylamide - Regulatory and Industry Update, 16 Ekim 2017, (Özet Bildiri)
2017
201718. 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)
2017
201719. Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour-Glucose Model System
KOCADAĞLI T., Balagiannnis D., GÖKMEN V., Parker J.
5th Nursten Postgraduate Flavour Symposium 2017, Belfast, Birleşik Krallık, 29 - 30 Haziran 2017, (Özet Bildiri)
2017
201720. 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)
2017
201721. 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)
2017
201722. Bound antioxidant compounds and their digestion behaviour
DOĞAN CÖMERT E., GÖKMEN V.
5th International Conference on Food Digestion, Fransa, 4 - 06 Haziran 2017, (Özet Bildiri)
2017
201723. Acrylamide risk assessment toolbox
GÖKMEN V.
International Conference “FOOD SAFETY AND RISK ANALYSIS”, Rusya, 18 - 19 Mayıs 2017, (Özet Bildiri)
2016
201624. Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach
KOCADAĞLI T., GÖKMEN V.
1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, 29 Ekim - 01 Kasım 2016, (Özet Bildiri)
2016
201625. Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes
HAMZALIOĞLU B. A., GÖKMEN V.
13th Congress of Nutrition, Belgrade, Sırbistan, 26 - 28 Ekim 2016
2016
201626. Acrylamide Formation in foods and reactions during digestion
GÖKMEN V.
13th Congress of Nutrition, Belgrade, Sırbistan, 26 - 28 Ekim 2016
2016
201627. The effect of baking conditions and dough formulations on alpha dicarbonyl compounds formation and anthocyanins stability in cookies made from blue corn flour
Zilic S., GÖKMEN V., KOCADAĞLI T., Vancetovic J., TAŞ N.
13th Congress of Nutrition, 26 - 28 Ekim 2016, (Özet Bildiri)
2016
201628. THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON DICARBONYL COMPOUNDS FORMATION AND ANTHOCYANINS STABILITY IN COOKIES MADE FROM BLUE CORN FLOUR
Zilic S., GÖKMEN V., KOCADAĞLI T., Vancetovic J., TAŞ N.
13th Congress of Nutrition, 26 - 28 Ekim 2016, (Özet Bildiri)
2016
201629. Machine Vision Tool to Monitor Food Quality and Safety During Processing
GÖKMEN V.
3rd International Congress on Biosensors, Ankara, Türkiye, 5 - 07 Ekim 2016
2012
201230. Acrylamide Formation in Foods: Role of Composition and Processing
GÖKMEN V.
6th Central European Congress on Food (CEFood), Novi-Sad, Sırbistan Ve Karadağ, 01 Ocak 2012, ss.67-80, (Tam Metin Bildiri)
2015
201531. Machine vision Tool to monitor food quality and safety during processing
GÖKMEN V.
EuroFoodChem XVIII, İspanya, 13 - 16 Ekim 2015, (Özet Bildiri)
2015
201532. Multiresponse kinetic modeling of 1 2 dicarbonyl compound formation in wheat flour glucose model dough system under dry heating conditions
KOCADAĞLI T., GÖKMEN V.
EuroFoodChem XVIII, İspanya, 13 - 16 Ekim 2015, (Özet Bildiri)
2015
201533. Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions
KOCADAĞLI T., GÖKMEN V.
Euro Food Chem XVIII, 13 - 16 Ekim 2015, (Özet Bildiri)
2015
201534. Multiresponse kinetic modelling of Maillard reaction and caramelisation in hazelnuts during roasting
TAŞ N., GÖKMEN V.
12th International Symposium on the Maillard Reaction, Japonya, 1 - 04 Eylül 2015, (Özet Bildiri)
2015
201535. Effect of in vitro gastrointestinal digestion on dicarbonyl compounds in biscuits
HAMZALIOĞLU B. A., GÖKMEN V.
12th International Symposium on the Maillard Reaction, Japonya, 1 - 04 Eylül 2015
2015
201536. A kinetic approach to evaluate inhibition of protein glycation during heating
AKILLIOĞLU H. G., GÖKMEN V.
12th International Symposium on the Maillard Reaction, Japonya, 1 - 04 Eylül 2015, (Özet Bildiri)
2015
201537. Acrylamide and HMF formations in chitosan containing model systems during heating
ATAÇ MOGOL B., GÖKMEN V.
12th International Symposium on the Maillard Reaction, Japonya, 1 - 04 Eylül 2015
2015
201538. Multiresponse Kinetic Modeling of 1 2 Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions
KOCADAĞLI T., GÖKMEN V.
12th International Symposium on Maillard Reaction, 1 - 04 Eylül 2015, (Özet Bildiri)
2015
201539. Effect of Alkalization on Maillard Reaction Process During Cocoa Roasting
TAŞ N., GÖKMEN V.
Third International Congress on Cocoa Coffee and Tea 2015, 22 - 24 Haziran 2015, (Özet Bildiri)
2015
201540. Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder
DÖNMEZ Ö., GÖKMEN V.
3rd International Congress on Cocoa Coffee and Tea, Portekiz, 22 - 24 Haziran 2015, (Özet Bildiri)
2015
201541. Effect of Alkalization on Maillard Reaction Products During Cocoa Roasting
TAŞ N., GÖKMEN V.
3rd International Congress on Cocoa Coffee and Tea, Portekiz, 22 - 24 Haziran 2015
2015
201542. 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, Portekiz, 22 - 24 Haziran 2015
2015
201543. Changes in antioxidant activity of coffee during roasting and of volume fractions of espresso brew
KOCADAĞLI T., GÖKMEN V.
Third International Congress on Cocoa Coffee and Tea, 22 - 25 Haziran 2015
2015
201544. Effect of microencapsulation on the reactivity of ascorbic acid sodium chloride and vanillin during heating
ÖZDEMİR K. S., GÖKMEN V.
The 9th European PhD Workshop on Food Engineering and Technology, Uzwill, İsviçre, 24 - 25 Mart 2015, (Özet Bildiri)
2015
201545. Treatment with soluble phenolic antioxidants significantly improves antioxidant capacity of insoluble wheat bran
DOĞAN E., GÖKMEN V.
249th ACS National Meeting, Amerika Birleşik Devletleri, 22 - 26 Mart 2015, (Özet Bildiri)
2015
201546. Antiglycation activity of tannic acid in ovalbumin glucose model system
AKILLIOĞLU H. G., GÖKMEN V.
249th ACS National Meeting, Amerika Birleşik Devletleri, 22 - 26 Mart 2015, (Özet Bildiri)
2015
201547. 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)
2015
201548. Fate of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods
HAMZALIOĞLU B. A., GÖKMEN V.
4th International Conference on Food Digestion, İtalya, 17 - 19 Mart 2015
2014
201449. Bioactive compounds in skins of different hazelnut varieties
TAŞ N., GÖKMEN V.
7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14 - 17 Ekim 2014, (Özet Bildiri)
2013
201350. Lipid Oxidation and Sugar Dehydration Products Creating Helath Risks in Repeatedly Used Frying Oils
TAŞ N., GÖKMEN V.
Euro Food Chem XVII, 7 - 10 Mayıs 2013, (Özet Bildiri)
2012
201251. High resolution mass spectrometry analysis of reaction products and intermediates formed in carbonyl-asparagine model system during heating
ATAÇ MOGOL B., TAŞ N., KOCADAĞLI T., GÖKMEN V.
11th International Symposium on the Maillard Reaction “Centenary of the Maillard Reaction Discovery (1912-2012)”, 16 - 20 Eylül 2012, (Özet Bildiri)
2012
201252. In depth study of acrylamide formation in coffee during roasting
KOCADAĞLI T., TAŞ N., HAMZALIOĞLU B. A., GÖKMEN V.
11th International Symposium on the Maillard Reaction “Centenary of the Maillard Reaction Discovery (1912-2012), 16 - 20 Eylül 2012, (Özet Bildiri)
2012
201253. Targeted screening of sugar dehydration products in frying oils by high resolution mass spectrometry
TAŞ N., GÖKMEN V.
6th Central European Congress on Food, 23 - 26 Mayıs 2012, (Özet Bildiri)
2011
201154. Regeneration of frying oils by using adsorbent resins
TAŞ N., ATAÇ MOGOL B., GÖKMEN V.
ICEF 2011 International Congress on Engineering and Food, 22 - 26 Mayıs 2011, (Özet Bildiri)
2010
201055. Removal of hydroxymethylfurfural from frying oil by using adsorbent resin
TAŞ N., ATAÇ MOGOL B., GÖKMEN V.
2. Gıda Güvenliği Kongresi, 9 - 10 Aralık 2010, (Özet Bildiri)
2012
201256. High resolution mass spectrometry analysis of the Maillard reaction products formed in 2,4-decadienal-amino acid model systems during heating.
TAŞ N., GÖKMEN V.
11th International Symposium on the Maillard Reaction “Centenary of the Maillard Reaction Discovery (1912-2012)”, 16 - 20 Eylül 2012, (Özet Bildiri)
2010
201057. HMF formation in dried apricots
TAŞ N., ATAÇ MOGOL B., DURMAZ G., GÖKMEN V.
5th Central Eurpean Congress on Food, 19 - 22 Mayıs 2010, (Özet Bildiri)
2010
201058. Effect of repeated use of frying oils on the formation of harmful compounds
ATAÇ MOGOL B., TAŞ N., KOCADAĞLI T., DURMAZ G., GÖKMEN V.
VII. International Nutrition and Dietetics Congress, 14 - 18 Nisan 2010, (Özet Bildiri)
2005
200559. Relation between color and acrylamide in roasted coffee Spectrometric measurement and computer vision based image analysis approaches
Şenyuva H. Z., GÖKMEN V., DÜLEK B., ÇETİN A. E.
2nd International Symposium on Recent Advances in Food Analysis, Prag, 2 - 04 Kasım 2005
2005
200560. Correlation between surface color and acrylamide in potato chips Machine vision based approach as a rapid detection too
Şenyuva H., GÖKMEN V., DÜLEK B., ÇETİN A. E.
COST Action 927 – Thermally processed Foods: Possible Health Implications, III. Workshop, Hamburg, Almanya, 23 - 24 Eylül 2005
Kitaplar
2024
20241. Evaporation in the fruit juice industry
BERK Ş. E., GÖKMEN V.
Evaporation Technology in Food Processing, , Editör, Woodhead Publishing, ss.105-136, 2024
2023
20232. Chapter 16. Multiresponse kinetic modeling of acrylamide formation in foods
Taş N., Gökmen V.
Acrylamide in Food, Vural Gökmen,Burçe Ataç Mogol, Editör, Academic Press , London, ss.331-350, 2023
2019
20193. Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion
HAMZALIOĞLU B. A., GÖKMEN V.
Food-Borne Toxicants: Formation, Analysis, and Toxicology, Michael Granvogl, Shaun MacMahon, Editör, American Chemical Society, ss.45-66, 2019
2016
20164. Adding Calcium to Foods and Effect on Acrylamide
Taş N., Hamzalıoğlu B. A., Kocadağlı T., Gökmen V.
Calcium: Chemistry, Analysis, Function and Effects , Victor R Preedy, Editör, Royal Society of Chemistry , Cambridge, ss.274-290, 2016
2015
20155. 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
2015
20156. Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide
KOCADAĞLI T., GÖKMEN V.
Acrylamide in Food Analysis Content and Potential Health Effects, Vural Gökmen, Editör, Elsevier Inc., ss.109-128, 2015
2014
20147. Gıdalarda Isıl İşlemler Sırasında Oluşan Zararlı Bileşikler
Kocadağlı T., Taş N., Hamzalıoğlu B. A., Gökmen V.
Gıda Kimyası, İlbilge Saldamlı, Editör, Hacettepe Üniversitesi Yayınları, Ankara, ss.479-520, 2014
2013
20138. Phytochemicals and health benefits of dried apricots
TAŞ N., ATAÇ MOGOL B., GÖKMEN V.
Dried Fruits Phytochemicals and Health Effects, Cesarettin Alasalvar, Fereidoon Shahidi, Editör, Wiley-Blackwell, Newfoundland, ss.226-239, 2013
Ansiklopedide Bölümler
Desteklenen Projeler
2024 - Devam Ediyor
2024 - Devam EdiyorGıdalarda Doymuş Yağ İkamesi Olarak Kullanılmak Üzere Fiziksel ve Kimyasal Stabilitesi Yüksek Ayçiçek Yağı Bazlı Oleojel Üretimi
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
TAŞ N. (Yürütücü), Baysal M., Yıldırım Ö., KOCADAĞLI T., GÖKMEN V., Kaya G. N.
2024 - 2027
2024 - 2027Biyolojik İşlemlerle Üretilmiş Yeni Nesil İngrediyenler Kullanılarak Lezzet Profili ve Stabilitesi Geliştirilmiş Sağlıklı ve Güvenilir Atıştırmalık ve Kahvaltılık Ürünlerin Geliştirilmesi
TÜBİTAK Projesi , 2247 - A Ulusal Lider Araştırmacılar Programı
(Proje Özeti)
Gökmen V. (Yürütücü), Ataç Mogol B., Kocadağlı T., Hamzalıoğlu B. A., Taş N., Yılmaz C.
2024 - 2027
2024 - 2027Tahıllarda Asparajin ve Tahıl Ürünlerinde Akrilamid Tespiti Için Tasınabilir Bir SERS Cihazı Gelistirilmesi (AcrySERS)
TÜBİTAK - AB COST Projesi
Taşgın M. E., Ataç Mogol B., Gökmen V., Bek A.(Yürütücü)
2025 - 2026
2025 - 2026Fermente Gıdaların Farelerin Gıda Tercihleri ve Davranışları Üzerindeki Etkisinin Araştırılması
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
Berk Ş. E., Yemişci Özkan M., Bahadır Varol A., Gökmen V. (Yürütücü)
2024 - 2025
2024 - 2025Isıl Işlem Görmüş Gıdalardaki Akrilamidin Toksik Etkilerinin Sindirim Ve Metabolizma Sırasında Kontrolü (122N952 Nolu Tübitak Projesi Ek Desteği)
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
ATAÇ MOGOL B. (Yürütücü), GÖKMEN V., HAMZALIOĞLU B. A.
2023 - 2025
2023 - 2025Fırıncılık Ürünlerinde Kullanılmak Üzere Kimyasal ve Biyokimyasal Reaksiyon Mekanizmalarıyla İmmünojenik Peptitleri Azaltılmış Modifiye Gluten Eldesi
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
(Proje Özeti)
Hamzalioğlu B. A. (Yürütücü), Çelik Yilmaz E. E., Gökmen V.
2023 - 2025
2023 - 2025Biyoişleme Teknikleri Kullanılarak Akrilamid Riski Azaltılmış Protein Biyoyararlanım ve Aroma Özellikleri Geliştirilmiş Girdilerin ve Gıdaların Üretimi
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
GÖKMEN V. (Yürütücü), BAŞBOZKURT D. N., PAÇACIOĞLU E., TAŞ N., KOCADAĞLI T., HAMZALIOĞLU B. A., et al.
2023 - 2025
2023 - 2025Isıl Işlem Görmüş Gıdalardaki Akrilamidin Toksik Etkilerinin Sindirim Ve Metabolizma Sırasında Kontrolü
TÜBİTAK Uluslararası İkili İşbirliği Projesi , 2523 - Kore Ulusal Araştırma Vakfı (NRF) İkili İşbirliği Programı
Ataç Mogol B. (Yürütücü), Gökmen V., Hamzalıoğlu B. A.
2022 - 2023
2022 - 2023Gelecek Yetişkinler İçin Sağlıklı İşlenmiş Gıda Tasarımı Unlu Mamüller İçin Şeker Azaltma Stratejilerinin Geliştirilmesi 120N061 numaralı TUBİTAK Projesi Ek Bütçe Talebi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü), TAŞ N., KOCADAĞLI T.
2022 - 2022
2022 - 2022Güncel gıda tasarımları, yeni gıda girdileri, yeni gıda işleme teknolojileri ve ileri gıda analiz yöntemleri
Şirket
(Proje Özeti)
GÖKMEN V. (Yürütücü)
2020 - 2022
2020 - 2022Healthy Processed Food Design for Future Adults: Development of Sugar Reduction Strategies for Bakery Products
TÜBİTAK Uluslararası İkili İşbirliği Projesi , 2551 - British Council ile İkili İşbirliği Programı
Kocadağlı T., Gökmen V. (Yürütücü), Taş N.
2019 - 2021
2019 - 2021Farklı Tahıllardan Çimlendirme ve Fermantasyon ile Geliştirilecek Fonksiyonel Gıda Bileşenlerinin Biyoaktif ve Nöroaktif Bileşikler ile Isıl İşlem Bulaşanları Açısından Değerlendirilmesi
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
Gökmen V. (Yürütücü), Kocadağlı T., Çelik E. E.
2017 - 2021
2017 - 2021Yüksek Antioksidan Kapasiteli Tahıl Kökenli Besinsel Liflerin Tasarımı
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
GÖKMEN V. (Yürütücü), DOĞAN CÖMERT E.
2018 - 2019
2018 - 2019Bezelye ve Soya Proteinleri ile Nadir Şekerin (D-Psikoz) Mikrodalga Isıtma Tekniği Kullanarak Glikasyonu ve Glike Proteinlerin Fiziksel ve Kimyasal Özelliklerinin İncelenmesi
TÜBİTAK Projesi , 1002 - Hızlı Destek Programı
Gökmen V., Kocadağlı T., Öztop H. M.(Yürütücü)
2018 - 2018
2018 - 2018SEBZE VE MEYVELERİN İŞLENMESİ VE SAKLANMASI PROJESİ
Kobi
GÖKMEN V. (Yürütücü)
2018 - 2018
2018 - 2018Marulun pHya bağlı antioksidan özelliği ve eklenen fenolik antioksidanların sinerjisi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2017 - 2018
2017 - 2018Akrilamid ve Hidroksimetil Furfural İçeriği Azaltılmış Çözünebilir Kahve ve Üretim Yöntemi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2016 - 2018
2016 - 2018Akrilamid içermeyen fırınlanmış unlu mamül ve üretim yöntemiAvrupa patent başvurusu
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
Devam Ediyor
Devam EdiyorAkrilamid azaltma stratejileri FoodDrinkEurope aracı hakkında kritik değerlendirme
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2017 - 2017
2017 - 2017LIPOZOM ORTAMINDA BAGLI ANTIOKSIDANLAR VE SERBEST ANTIOKSIDAN TROLOKS ARASINDAKI INTERAKSIYONLAR: COKDEGISKENLI BIR YAKLASIM
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü), ÇELİK E. E.
2016 - 2017
2016 - 2017Akrilamid ve Hidroksimetil Furfural İçeriği azaltılmış Çözünebilir Kahve ve Üretim Yönetimi- Amerika patent başvurusu
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2016 - 2017
2016 - 2017Akrilamid İçermeyen Fırınlanmış Unlu Mamül ve Üretim Yöntemi-Amerika patent başvurusu
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2016 - 2017
2016 - 2017Karamelizasyon Koşullarında Glukozdan Dikarbonil Bileşikleri ve 5-Hidroksimetil-2-furfural Oluşumuna Sodyum Klorürün Etkisi: Çok-Değişkenli Kinetik Modelleme Yaklaşımı
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü), KOCADAĞLI T.
2016 - 2017
2016 - 201713.Beslenme Kongresi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü), DOĞAN CÖMERT E., AKILLIOĞLU H. G.
2015 - 2017
2015 - 2017Akrilamid ve Hidroksimetil Furfural İçeriği Azaltılmış Suda Çözünür Kahve veya Kahve İkamesi Üretim Yöntemi (Avrupa Patent Başvurusu)
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2015 - 2017
2015 - 2017Akrilamid İçermeyen, Fırınlanmış Unlu Mamül ve Üretim Yöntemi (Uluslarası Patent Başvurusu)
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2015 - 2017
2015 - 2017Akrilamid ve Hidroksimetil Furfural İçeriği Azaltılmış Suda Çözünür Kahve ve Kahve İkamesi Üretim Yöntemi Patenti Uluslarası Başvurusu (PCT)
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2015 - 2017
2015 - 2017Çözünür ve Çözünmez Antiosidanlar Arasındaki Sinerji Çalışması
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
Gökmen V., Çelik E. E.(Yürütücü)
2015 - 2017
2015 - 2017Kuru İncir ve Farklı Kuruyemişler İçeren Raf Ömrü Stabilitesi Yüksek Aperatif Bar Üretimi
TÜBİTAK Projesi , 1507 - TÜBİTAK KOBİ Ar-Ge Başlangıç Destek Programı
GÖKMEN V. (Yürütücü)
2014 - 2017
2014 - 2017AKRİLAMİD VE HİDROKSİMETİL FURFURAL İÇERİĞİ AZALTILMIŞ, SUDA ÇÖZÜNÜR KAHVE VEYA KAHVE İKAMESİ VE ÜRETİM YÖNTEMİ
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2014 - 2017
2014 - 2017TÜKETİME HAZIR MEYVE VE/VEYA SEBZELERİN RAF ÖMRÜNÜN UZATILMASINI SAĞLAYAN BİR SOLÜSYON VE UYGULAMA YÖNTEMİ
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2014 - 2017
2014 - 2017AKRİLAMİD İÇERMEYEN, FIRINLANMIŞ UNLU MAMUL VE ÜRETİM YÖNTEMİ
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2014 - 2017
2014 - 2017Türk-Alman Gıda Araştırma Ağı: Gıda Kalite ve Güvenliğinin Sağlanması İçin Yeterliliklerin Birleştirilmesi
TÜBİTAK Projesi , 2236 - Uluslararası Deneyimli Araştırmacı Dolaşımı Destek Programı
GÖKMEN V. (Yürütücü)
2014 - 2017
2014 - 2017FoodresNet Turkish German Food Research Network Joining Competences To Ensure Food Quality and Safety
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
GÖKMEN V. (Yürütücü)
2015 - 2016
2015 - 2016Geleneksel ve Vakum Fırınlama Sırasında Bisküvinin Yüzey Sıcaklık Değişiminin Izlenmesi ve Akrilamid Oluşumu ile İlişkilendirilmesi
TÜBİTAK Projesi
GÖKMEN V.
2015 - 2015
2015 - 2015Avrupa Gıda Kimyası Kongresi-18
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
AKILLIOĞLU H. G. (Yürütücü), GÖKMEN V.
2015 - 2015
2015 - 2015Fındık zarı tozu: Yeni kahverengi fonksiyonel bileşen
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
YILMAZ C. (Yürütücü), GÖKMEN V.
2015 - 2015
2015 - 2015Model Hamurların Kızartılması Sırasında Yağda 5-Hidroksimetilfurfural Birikimi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
TAŞ N. (Yürütücü), GÖKMEN V.
2015 - 2015
2015 - 2015Demleme Koşullarının ve Dekafeinizasyonun Siyah ve Yeşil Çaylarda Serbest Amino Asit Profili Üzerine Etkisi
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KOCADAĞLI T. (Yürütücü), GÖKMEN V.
2015 - 2015
2015 - 2015Yapay Görme: Gıda Kalitesi ve Güvenliğinin İzlenmesi için bir Araç
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2015 - 2015
2015 - 2015Isıl İşlem Sırasında Protein Glikasyonunun İnhibisyonunun Değerlendirilmesinde Kinetik Bir Yaklaşım
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
AKILLIOĞLU H. G. (Yürütücü), GÖKMEN V.
2015 - 2015
2015 - 2015KURU ISITMA KOŞULLARINDA BUĞDAY UNU-GLUKOZ MODEL SİSTEMİNDE 1,2-DİKARBONİL BİLEŞİKLERİ OLUŞUMUNUN ÇOK-DEĞİŞKENLİ KİNETİK MODELLENMESİ
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
KOCADAĞLI T. (Yürütücü), GÖKMEN V.
2015 - 2015
2015 - 201512. Uluslararası Maillard Reaksiyonu Sempozyumu
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
HAMZALIOĞLU B. A. (Yürütücü), GÖKMEN V.
2015 - 2015
2015 - 2015FINDIKLARDA KAVURMA SIRASINDA GERÇEKLEŞEN MAILLARD REAKSİYONU VE KARAMELİZASYONUN ÇOK DEĞİŞKENLİ KİNETİK MODELLENMESİ
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
TAŞ N. (Yürütücü), GÖKMEN V.
2015 - 2015
2015 - 201512. Uluslararası Maillard Reaksiyonu Sempozyumu
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2015 - 2015
2015 - 2015Çözünmez Buğday Kepeğinin Antioksidan Kapasitesinin Çözünür Fenolik Antioksidanlarla Muamele Edilerek Arttırılması
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
DOĞAN CÖMERT E. (Yürütücü), GÖKMEN V.
2015 - 2015
2015 - 2015Termal Proses Edilmiş Gıdalarda In Vitro Enzimatik Sindirim Sırasında Akrilamid Yıkımı
Yükseköğretim Kurumları Destekli Proje , BAP Diğer
GÖKMEN V. (Yürütücü)
2011 - 2014
2011 - 2014Ulusal Gıda Teknoloji Platformu
TÜBİTAK Projesi , 1007 - Kamu Kurumları Araştırma ve Geliştirme Projelerini D.P.
GÖKMEN V. (Yürütücü)
2011 - 2014
2011 - 2014Ulusal Gıda Teknoloji Platformu
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
Gökmen V. (Yürütücü)
2011 - 2014
2011 - 2014PROMETHEUS PROcess contaminants Mitigation and Elimination Techniques for High food quality and their Evaluation Using Sensors Simulation
7. Çerçeve Programı Projesi , 7. Çerçeve Programı Projesi
(Proje Özeti)
Gökmen V. (Yürütücü), Mogol B. A., Kocadağlı T., Hamzalıoğlu B. A., Göncüoğlu N.
2012 - 2013
2012 - 2013İnstant makarna geliştirme aşamasında bazı ürün karakteristiklerinin ve raf ömrünün belirlenmesi
Kobi
GÖKMEN V. (Yürütücü)
2012 - 2013
2012 - 2013Yeni ürün formulasyonları geliştirme ve ürün kalite kontrolüne yönelik analiz metodları geliştirme
Kobi
GÖKMEN V. (Yürütücü)
2011 - 2013
2011 - 2013Domates Suyunun Termal Olmayan Ozmotik Destilasyon ve Membran Destilasyon Teknikleri ile Konsantrasyonu
TÜBİTAK Projesi , 3501 - Ulusal Genç Araştırmacı Kariyer Geliştirme Programı
Gökmen V., Bahçeci K. S.(Yürütücü)
2011 - 2013
2011 - 2013Tahıl Stabilizasyonu
Diğer Özel Kurumlarca Desteklenen Proje
GÖKMEN V. (Yürütücü)
2011 - 2013
2011 - 2013Vakum altında soğutma Teknolojileri-3110264 nolu Tubitak projesi kapsamında ArGe faaliyetleri
Kobi
GÖKMEN V. (Yürütücü)
2011 - 2012
2011 - 2012Fonksiyonel Nar Ürünleri Geliştirilmesi
Diğer Özel Kurumlarca Desteklenen Proje
GÖKMEN V. (Yürütücü)
2011 - 2012
2011 - 2012Meyvelerin kontrollü atmosferde depolanması ve modifiye atmosferli ambalajlarda pazarlanması sırasında kalite özelliklerini yitirmeden saklanabilmesi için araştırmaların yapılması, proses optimizasyonu, fonksiyonel ürüne yönelik formülasyon geliştirme
Kobi
GÖKMEN V. (Yürütücü)
2011 - 2012
2011 - 2012Enzim aktiviteleri üzerine araştırma, tahıl ürünlerinde enzim bazlı bozulma reaksiyonlarının stabilizasyonu, pilot ekipman tasarım ve yöntem geliştirme
Kobi
GÖKMEN V. (Yürütücü)
2010 - 2012
2010 - 2012Kısmen Kızartılmış Patates Dilimlerine Uygulanan Radyo Frekansı Son Kurutma İşlemi ile Düşük Akrilamid ve Yağ İçerikli Patates Cipsi Üretimi
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
GÖKMEN V.
2010 - 2012
2010 - 2012Elma suyu konsantrelerinde kalite unsurlarının değerlendirilmesi ve model geliştirilmesi
Kobi
GÖKMEN V. (Yürütücü)
2010 - 2011
2010 - 2011Susamlarda Acılık Nedenlerinin Belirlenmesi ve Acılığın Giderilmesi
Diğer Özel Kurumlarca Desteklenen Proje
GÖKMEN V. (Yürütücü)
2010 - 2011
2010 - 2011Peyniraltı Suyu Proteinlerinden Gıda Endüstrisinde Kullanılabilecek Protein ve Peptid Nanotüplerin Üretilmesi ve Karakterizasyonu
TÜBİTAK Projesi
GÖKMEN V.
2010 - 2011
2010 - 2011Süperkritik Karbondioksit Ekstraksiyon ile Elde Edilen Yağların ve Kalan Posaların Kimyasal Kompozisyonlarının Belirlenmesi
Diğer Özel Kurumlarca Desteklenen Proje
GÖKMEN V. (Yürütücü)
2010 - 2011
2010 - 2011Süperkritik ekstraksiyon tekniği ile elde edilen yağların kimyasal karakterizasyonu ile formülasyon optimizasyonu
Kobi
GÖKMEN V. (Yürütücü)
2010 - 2011
2010 - 2011Susam örneklerinde acılık etmenlerinin giderilmesi
Kobi
GÖKMEN V. (Yürütücü)
2010 - 2011
2010 - 2011Bisküvi ve benzeri ürünlerde termal proses kontaminantlarının oluşumlarının sınırlandırılması
Kobi
GÖKMEN V. (Yürütücü)
2010 - 2011
2010 - 2011Bal tozunda kalite parametrelerinin araştırılması ve formülasyon geliştirme
Kobi
GÖKMEN V. (Yürütücü)
2006 - 2010
2006 - 2010Gdalarda Bulunan Oksidatif Enzimlerin Maillard Reaksiyon Ürünleri ile İnhibisyon Olanaklarnın Araştırlması
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
GÖKMEN V. (Yürütücü)
2008 - 2009
2008 - 2009Mikrodalga Çözdürme Ön işlemi ile Kızartma Sırasında Parmak Patateslerde Oluşan Akrilamid Miktarının Azaltılması
TÜBİTAK Projesi
GÖKMEN V.
2007 - 2009
2007 - 2009Mineral ve Amino Asit Zenginleştirmesi ile Ekmeklerde Pişirme Sırasında Akrilamid Oluşumunun Azaltılması Olanaklarının Araştırılması
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
Gökmen V. (Yürütücü)
2005 - 2009
2005 - 2009Işıl İşlemler Sırasında Gıdalarda Oluşan Sağlığa Zararlı Bileşiklerin Analizi İçin Hızlı ve Kolay Numune Hazırlama Yöntemlerinin Geliştirilmesi Çeşitli Gıdalardaki Miktarlarının Saptanması ve Oluşumu Etkileyen Parametreler4in Belirlenmesi
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
GÖKMEN V. (Yürütücü)
2004 - 2006
2004 - 2006Farklı Ürün Formülasyonları ve Proses Koşullarının Bisküvilerde Akrilamid Oluşumu Üzerine Etkilerinin Araştırılması
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
Gökmen V. (Yürütücü), Acar J., Köksel H., Çetinkaya Ö.
2004 - 2006
2004 - 2006Kontrollü Atmosferde Depolama ve Işınlama Uygulamalarının Patateslerde Akrilamid Oluşum Riski Üzerine Etkileri
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
GÖKMEN V. (Yürütücü)
2003 - 2005
2003 - 2005Malatya İli ve Civarında Yetitirilen Kayısılarda Belirlenen Akçil Zararının Oluşum Nedenlerinin Saptanması
TÜBİTAK Projesi
GÖKMEN V.
2002 - 2003
2002 - 2003Elma Suyu Üretiminde Hammadde Olarak Kullanılan Elmaların Mikroflorasında Alicylobacillus Acidoterrestris Varlığının Belirlenmesi
TÜBİTAK Projesi , 1002 - Hızlı Destek Programı
GÖKMEN V. (Yürütücü)
2000 - 2002
2000 - 2002Dondurulmuş Bezelye Havuç ve Fasulyelerde Lipoksigenaz ve Peroksidaz Enzimlerinin Neden Olduğu Sorunlar
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
GÖKMEN V. (Yürütücü)
Patent
2016
2016INSTANT COFFEE OR COFFEE SUBSTITUTE WITH REDUCED ACRYLAMIDE AND HYDROXYMETHYL FURFURAL CONTENT AND PRODUCTION METHOD THEREOF
Patent
Standart Tescil
2015
2015AKRİLAMİD VE HİDROKSİMETİLFURFURAL İÇERİĞİ AZALTILMIŞ, SUDA ÇÖZÜNÜR KAHVE VEYA KAHVE İKAMESİ VE ÜRETİM YÖNTEMİ
Patent
Standart Tescil
Kontrata Dayalı Araştırmalar
2024 - 2024
2024 - 2024Evcil Hayvan Mamalarında Formülasyon ve Isıl İşlem Koşullarından Etkilenen Maillard Reaksiyon Ürünlerinin Oluşumu
Butternut Box
Gökmen V. (Yürütücü), Kocadağlı T.
Bilimsel Dergilerdeki Faaliyetler
2019 - Devam Ediyor
2019 - Devam EdiyorFOOD CHEMISTRY
Editör
2019 - Devam Ediyor
2019 - Devam EdiyorPOLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
Editör
2016 - Devam Ediyor
2016 - Devam EdiyorJournal Of Food Composition And Analysis
Editörler Kurulu Üyesi
2015 - 2021
2015 - 2021FOOD RESEARCH INTERNATIONAL
Editör
Bilimsel Kuruluşlardaki Üyelikler / Görevler
2023 - Devam Ediyor
2023 - Devam EdiyorTürkiye Bilimler Akademisi
Asli Üye
Bilimsel Projelerde Hakemlikler
Ekim 2024
Ekim 2024Diğer Ülkelerdeki Kamu Kurumları Tarafından Desteklenmiş Proje
DFG, Almanya
Kasım 2023
Kasım 2023Diğer Ülkelerdeki Kamu Kurumları Tarafından Desteklenmiş Proje
Doctoral Fellowship Programme of the Austrian Academy of Sciences, Avusturya
Kasım 2023
Kasım 2023Diğer Ülkelerdeki Kamu Kurumları Tarafından Desteklenmiş Proje
Natural Sciences and Engineering Research Council of Canada (NSERC) , Kanada
Mayıs 2023
Mayıs 2023AB Destekli Diğer Projeler
PRIMA, İspanya
Ekim 2022
Ekim 2022Diğer Ülkelerdeki Kamu Kurumları Tarafından Desteklenmiş Proje
FWO, Belçika
Ekim 2020
Ekim 2020Diğer Ülkelerdeki Kamu Kurumları Tarafından Desteklenmiş Proje
FWO, Belçika
Mayıs 2017
Mayıs 2017Diğer Ülkelerdeki Kamu Kurumları Tarafından Desteklenmiş Proje
Scientific Research Department of Fondazione Cariplo, İtalya
Ödüller
Kongre ve Sempozyum Katılımı Faaliyetleri
16 Eylül 2024 - 19 Eylül 2024
16 Eylül 2024 - 19 Eylül 2024IMARS-15: Glycation in Food, Health and Disease
Davetli Konuşmacı
Maastricht-Hollanda
04 Eylül 2024 - 05 Eylül 2024
04 Eylül 2024 - 05 Eylül 2024ACRYRED Conference
Davetli Konuşmacı
Brussels-Belçika
10 Ekim 2023 - 12 Ekim 2023
10 Ekim 2023 - 12 Ekim 2023, 3rd Food Chemistry Conference
Davetli Konuşmacı
Dresden-Almanya
13 Eylül 2023 - 15 Eylül 2023
13 Eylül 2023 - 15 Eylül 2023International Conference Chemical Reactions in Food IX
Davetli Konuşmacı
Praha-Çek Cumhuriyeti
Atıflar
Toplam Atıf Sayısı (WOS): 9398
h-indeksi (WOS): 55
Bilimsel Araştırma / Çalışma Grubu Üyelikleri
2004 - Devam Ediyor
2004 - Devam Ediyor