Biography
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.
Education Information
1993 - 1998
1993 - 1998Doctorate
Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Turkey
1990 - 1993
1990 - 1993Postgraduate
Hacettepe University, Fen Bilimleri Enstitüsü, Turkey
1985 - 1990
1985 - 1990Undergraduate
Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Turkey
Dissertations
1998
1998Doctorate
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
1993Postgraduate
Domateslerde kromatografik yöntemle 2,4-D tayini üzerinde araştırmalar
Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Foreign Languages
C1 Advanced
C1 AdvancedEnglish
Research Areas
Nutrition and Dietetics
Chemical Reaction Engineering
Food Engineering
Food Science
Food Chemistry
Food Technology
Food Processing (pasteurisation, sterilisation, refrigeration, lyophilisation, etc.)
Analytical Chemistry
Engineering and Technology
Academic Titles / Tasks
2007 - Continues
2007 - ContinuesProfessor
Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
2002 - 2007
2002 - 2007Associate Professor
Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
1998 - 2002
1998 - 2002Assistant Professor
Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
1990 - 1998
1990 - 1998Research Assistant
Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
Managerial Experience
2020 - 2023
2020 - 2023Vice Rector
Hacettepe University
2016 - 2016
2016 - 2016Vice Rector
Hacettepe University
Non Academic Experience
2014 - 2014
2014 - 2014Ziyaretçi Profesör
Wageningen Üniversitesi, Hollanda
2012 - 2012
2012 - 2012Ziyaretçi Profesör
University of Naples ‘Federico II’, Naples, Italy
2008 - 2008
2008 - 2008Ziyaretçi Profesör
University of Naples ‘Federico II’, Naples, Italy
2006 - 2006
2006 - 2006Ziyaretçi Araştırmacı
Instituto del Frio, CSIC, Madtid, İspanya
1996 - 1996
1996 - 1996Ziyaretçi Araştırmacı
ATO-DLO, Wageningen, Hollanda
Advising Theses
2023
2023Postgraduate
Investigation of sugar reduction in biscuits based on sensory analysis
Gökmen V., Taş N. (Co-Advisor)
N.ERDEM(Student)
2017
2017Postgraduate
Effect of protein polyphenol interaction on the physicochemical properties of set type yogurt and on the digestibility of milk proteins
GÖKMEN V.
Ö.DÖNMEZ(Student)
2017
2017Doctorate
GIDALARDA BULUNAN SERBEST VE BAĞLI DOĞAL ANTİOKSİDANLAR ARASINDAKİ ETKİLEŞİMLERİN BELİRLENMESİ
GÖKMEN V.
E.EVRİM(Student)
2017
2017Doctorate
Investigation of chemical reactions in hazelnut induced by roasting
GÖKMEN V.
N.TAŞ(Student)
2017
2017Doctorate
AMİNOASİTLERİN FARKLI FERMANTASYON KOŞULLARINDA ORTAYA ÇIKAN DEĞİŞİMLERİNİN İNCELENMESİ
GÖKMEN V.
C.YILMAZ(Student)
2017
2017Doctorate
Investigation of the reactivities of monomeric and polymeric components in some foods in digestion conditions in vitro
GÖKMEN V.
B.AYTÜL(Student)
2016
2016Doctorate
Investigation and kinetic modelling of α-dicarbonyl compound formation in foods
GÖKMEN V.
T.KOCADAĞLI(Student)
2016
2016Doctorate
Investigation of controlled modifications on glycation tendency of proteins
GÖKMEN V.
H.GÜL(Student)
2015
2015Postgraduate
Increasing the total antioxidant capacity bound to insoluble dietary fiber
GÖKMEN V.
E.DOĞAN(Student)
2015
2015Doctorate
Gıda ve biyoaktif gıda bileşenlerinin kaplanması: Proses ve depolama stabilitesi üzerine etkileri
GÖKMEN V.
K.SULTAN(Student)
2014
2014Doctorate
Mitigation of thermal process contaminants by alternative technologies
GÖKMEN V.
B.ATAÇ(Student)
2013
2013Postgraduate
Fındığın Kavrulması Sırasında Gerçekleşen Maillard Reaksiyonuna Lipit Oksidasyonunun Katkısı
GÖKMEN V.
Y.KARADEMİR(Student)
2013
2013Postgraduate
Besinsel liflere bağlı biyoaktif maddelerin antioksidan kapasitesi ve rejenerasyon davranışının quencher metoduyla belirlenmesi
GÖKMEN V.
E.EVRİM(Student)
2013
2013Doctorate
Development and characterization of whey based alpha-lactalbumin protein nanotubes for food applications
GÖKMEN V.
Ö.TARHAN(Student)
2013
2013Postgraduate
Vişne çekirdeği atıklarının gıda ingrediyeni olarak değerlendirilmesi
GÖKMEN V.
C.YILMAZ(Student)
2012
2012Postgraduate
Nanoenkapsüle edilmiş kakao fenolik maddelerince zenginleştirilmiş fındık kremasının reolojik özelliklerinin incelenmesi
GÖKMEN V.
E.DENİZ(Student)
2011
2011Postgraduate
Biyoaktif karbonillerin akrilamid oluşumu üzerine etkisinin incelenmesi
GÖKMEN V.
B.AYTÜL(Student)
2011
2011Postgraduate
Omega-3 yağ asidi nanopartiküllerinin ekmek formülasyonlarında kullanımı
GÖKMEN V.
G.BALIK(Student)
2011
2011Postgraduate
Farklı pişirme uygulamaları ile fırıncılık ürünlerinde akrilamid oluşumunun sınırlandırılması
GÖKMEN V.
T.KOCADAĞLI(Student)
2011
2011Postgraduate
Değişik tahıl unları kullanılarak üretilen ekmek ve bisküvilerdeki aroma bileşiklerinin incelenmesi
GÖKMEN V.
H.EBRU(Student)
2011
2011Postgraduate
Kızartma yağlarında termal proses indikatörü olarak hidroksimetilfurfural varlığının incelenmesi
GÖKMEN V.
N.GÖNCÜOĞLU(Student)
2010
2010Postgraduate
Amino asit zenginleştirmesinin bisküvi ve benzeri ürünlerde akrilamid oluşumuna etkisi
GÖKMEN V.
A.YILDIRIM(Student)
2010
2010Doctorate
Bisküvi benzeri ürünlerde pişirme sırasında termal proses kontaminantlarının oluşumunun incelenmesi
GÖKMEN V.
Ö.ÇETİNKAYA(Student)
2010
2010Doctorate
Model ortamda ve patates kızartmasında gerçekleşen maıllard reaksiyonunun akrilamid, renk ve antioksidan kapasite açısından yapay sinir ağı kullanılarak modellenmesi
GÖKMEN V.
A.SERPEN(Student)
2009
2009Doctorate
Meyve ve sebzelerde bulunan oksidatif enzimlerin antioksidan bileşikler ve antioksidan kapasite üzerine etkilerinin belirlenmesi
GÖKMEN V.
A.ALTUNKAYA(Student)
2008
2008Postgraduate
Adsorban reçineler kullanılarak şeker şurubu ve elma suyu renginin iyileştirilmesi
GÖKMEN V.
B.ATAÇ(Student)
2008
2008Postgraduate
Kükürtdioksit ve pH'nın Okratoksin A stabilitesi üzerine etkilerinin araştırılması
GÖKMEN V.
S.ÖZCAN(Student)
2006
2006Postgraduate
Patateslerde ön ıslatma işleminin kızartılmış üründe akrilamid oluşumuna etkisi üzerinde araştırmalar
GÖKMEN V.
D.KARAKUL(Student)
2005
2005Postgraduate
Jelatin bentonit ile ön floklaştırmanın elma suyunun ultrafiltrasyon performansı üzerine etkileri
GÖKMEN V.
Ö.ÇETİNKAYA(Student)
2003
2003Postgraduate
Dondurularak muhafaza edilen bazı sebzelerde peroksidaz ve lipoksigenaz enzimlerinin pigment ko-oksidasyonu üzerine etkilerinin belirlenmesi
GÖKMEN V.
A.SERPEN(Student)
Published journal articles indexed by SCI, SSCI, and AHCI
2024
2024Effects of fermentation and alkalisation on the formation of endocannabinoid-like compounds in olives
KOCADAĞLI T., YILMAZ C., GÖKMEN V.
FOOD CHEMISTRY
, vol.457, 2024 (SCI-Expanded)
2024
2024Assessment 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
, vol.135, 2024 (SCI-Expanded)
2024
2024Investigating 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
, vol.72, no.24, pp.13898-13905, 2024 (SCI-Expanded)
2024
2024The power of the QUENCHER method in measuring total antioxidant capacity of foods: Importance of interactions between different forms of antioxidants
ÇELİK E. E., DOĞAN CÖMERT E., GÖKMEN V.
Talanta
, vol.269, 2024 (SCI-Expanded)
2024
2024Effect 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
, vol.435, 2024 (SCI-Expanded)
2023
2023Acrylamide in Thermally Processed Potato Products
GÖKMEN V.
Potato Research
, vol.66, no.4, pp.1315-1329, 2023 (SCI-Expanded)
2023
2023Determination of endocannabinoids in fermented foods of animal and plant origin by liquid chromatography tandem mass spectrometry
YILMAZ C., KOCADAĞLI T., GÖKMEN V.
Food Chemistry
, vol.427, 2023 (SCI-Expanded)
2023
2023Formation 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
, vol.173, 2023 (SCI-Expanded)
2023
2023Effect 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
, vol.249, no.11, pp.2925-2933, 2023 (SCI-Expanded)
2023
2023Modelling 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
, vol.425, 2023 (SCI-Expanded)
2023
2023Casein-phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility
HAMZALIOĞLU B. A., Tagliamonte S., GÖKMEN V., Vitaglione P.
Food and Function
, vol.14, no.20, pp.9457-9469, 2023 (SCI-Expanded)
2023
2023Acrylamide formation in apple juice concentrates during storage
Aktağ I. G., GÖKMEN V.
Journal of Food Composition and Analysis
, vol.121, 2023 (SCI-Expanded)
2023
2023Effect 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
, vol.410, 2023 (SCI-Expanded)
2023
2023Effectiveness 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
, vol.402, 2023 (SCI-Expanded)
2022
2022Kinetic 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
, vol.395, 2022 (SCI-Expanded)
2022
2022Optimization of reaction conditions for the design of cereal-based dietary fibers with high antioxidant capacity
DOĞAN CÖMERT E., GÖKMEN V.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, vol.102, no.14, pp.6502-6510, 2022 (SCI-Expanded)
2022
2022Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification
Tas N., KOCADAĞLI T., GÖKMEN V.
CURRENT OPINION IN FOOD SCIENCE
, vol.47, 2022 (SCI-Expanded)
2022
2022Effects 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
, vol.389, 2022 (SCI-Expanded)
2022
2022Interactions between free and bound antioxidants under different conditions in food systems
ÇELİK E. E., GÖKMEN V.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
, vol.62, no.21, pp.5766-5782, 2022 (SCI-Expanded)
2022
2022Mitigation of acrylamide formation during malt processing
Basinci F., ATAÇ MOGOL B., Guler S., GÖKMEN V., Koksel H.
JOURNAL OF CEREAL SCIENCE
, vol.106, 2022 (SCI-Expanded)
2022
2022Formation of acrylamide in coffee
KOCADAĞLI T., GÖKMEN V.
CURRENT OPINION IN FOOD SCIENCE
, vol.45, 2022 (SCI-Expanded)
2022
2022Acrylamide 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
, vol.70, no.14, pp.4165-4181, 2022 (SCI-Expanded)
2022
2022Interactions of epicatechin and cysteine with certain other dicarbonyl scavengers during their reaction with methylglyoxal under simulated physiological conditions
DOĞAN CÖMERT E., GÖKMEN V.
FOOD CHEMISTRY
, vol.369, 2022 (SCI-Expanded)
2022
2022<p>Effect of food combinations and their co-digestion on total antioxidant capacity under simulated gastrointestinal conditions</p>
DOĞAN CÖMERT E., GÖKMEN V.
CURRENT RESEARCH IN FOOD SCIENCE
, vol.5, pp.414-422, 2022 (SCI-Expanded)
2022
2022Dietary 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
, vol.5, pp.1118-1126, 2022 (SCI-Expanded)
2022
2022Optimization 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
, vol.46, no.1, 2022 (SCI-Expanded)
2021
2021Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods
YILMAZ C., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, vol.69, no.45, pp.13364-13372, 2021 (SCI-Expanded)
2021
2021Investigations 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
, vol.363, 2021 (SCI-Expanded)
2021
2021Formation 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
, vol.69, no.42, pp.12517-12526, 2021 (SCI-Expanded)
2021
2021Pea 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
, vol.150, 2021 (SCI-Expanded)
2021
2021Formation 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
, vol.247, no.9, pp.2285-2298, 2021 (SCI-Expanded)
2021
2021Effects 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
, vol.69, no.32, pp.9419-9433, 2021 (SCI-Expanded)
2021
2021Investigations 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
, vol.144, 2021 (SCI-Expanded)
2021
2021Mitigation 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
, vol.144, 2021 (SCI-Expanded)
2021
2021Formation 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
, vol.343, 2021 (SCI-Expanded)
2021
2021Investigations 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
, vol.247, no.4, pp.797-805, 2021 (SCI-Expanded)
2021
2021Effects 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
, vol.137, 2021 (SCI-Expanded)
2020
2020Investigation of the methylglyoxal scavenging kinetics of different food matrices under simulated intestinal conditions
DOĞAN CÖMERT E., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.246, no.12, pp.2461-2470, 2020 (SCI-Expanded)
2020
2020Potential reactions of thermal process contaminants during digestion
Hamzalioglu A., GÖKMEN V.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, vol.106, pp.198-208, 2020 (SCI-Expanded)
2020
2020Multiresponse 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
, vol.246, no.12, pp.2399-2410, 2020 (SCI-Expanded)
2020
2020Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions
DOĞAN CÖMERT E., GÖKMEN V.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.132, 2020 (SCI-Expanded)
2020
2020A 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
, vol.91, 2020 (SCI-Expanded)
2020
2020Multiresponse kinetic modelling of alpha-dicarbonyl compounds formation in fruit juices during storage
AKTAĞ I., GÖKMEN V.
FOOD CHEMISTRY
, vol.320, 2020 (SCI-Expanded)
2020
20205-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
, vol.318, 2020 (SCI-Expanded)
2020
2020Modulation 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
, vol.11, no.7, pp.6038-6053, 2020 (SCI-Expanded)
2020
2020Acrylamide 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
, vol.132, 2020 (SCI-Expanded)
2020
2020Relationship between color and antioxidant capacity of fruits and vegetables
Comert E. D., Mogol B. A., GÖKMEN V.
CURRENT RESEARCH IN FOOD SCIENCE
, vol.2, pp.1-10, 2020 (SCI-Expanded)
2020
2020Formation 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
, vol.246, no.6, pp.1207-1218, 2020 (SCI-Expanded)
2020
2020Effects 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
, vol.93, 2020 (SCI-Expanded)
2020
2020Neuroactive compounds in foods: Occurrence, mechanism and potential health effects
YILMAZ C., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.128, 2020 (SCI-Expanded)
2020
2020Investigation 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
, vol.117, 2020 (SCI-Expanded)
2019
2019A new procedure to measure cysteine equivalent methylglyoxal scavenging activity (CEMSA) of foods under simulated physiological conditions
DOĞAN CÖMERT E., GÖKMEN V.
JOURNAL OF FUNCTIONAL FOODS
, vol.63, 2019 (SCI-Expanded)
2019
2019Lactose 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
, vol.84, 2019 (SCI-Expanded)
2019
2019Kinetic 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
, vol.297, 2019 (SCI-Expanded)
2019
2019Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples
Ozdemir K. S., GÖKMEN V.
COATINGS
, vol.9, no.8, 2019 (SCI-Expanded)
2019
2019Investigation 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
, vol.121, pp.919-925, 2019 (SCI-Expanded)
2019
2019Kinetic evaluation of the reaction between methylglyoxal and certain scavenging compounds and determination of their in vitro dicarbonyl scavenging activity
DOĞAN CÖMERT E., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.121, pp.257-268, 2019 (SCI-Expanded)
2019
2019Time dependent change of ethanol consumption biomarkers, ethyl glucuronide and ethyl sulphate, after single dose ethanol intake
Karacaoglu E., Odabasi A. B., AKÇAN R., TÜMER A. R., Lale A., KOCADAĞLI T., et al.
TURKISH JOURNAL OF BIOCHEMISTRY-TURK BIYOKIMYA DERGISI
, vol.44, no.3, pp.379-387, 2019 (SCI-Expanded)
2019
2019Investigation 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
, vol.120, pp.865-871, 2019 (SCI-Expanded)
2019
2019Investigations 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
, vol.67, no.17, pp.4923-4930, 2019 (SCI-Expanded)
2019
2019Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions
Hamzalioglu A., GÖKMEN V.
JOURNAL OF FUNCTIONAL FOODS
, vol.55, pp.220-228, 2019 (SCI-Expanded)
2019
2019Interactions 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
, vol.278, pp.294-304, 2019 (SCI-Expanded)
2019
2019Effect of refining on bioactive composition and oxidative stability of hazelnut oil
DURMAZ G., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.116, pp.586-591, 2019 (SCI-Expanded)
2019
2019Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry
YILMAZ C., Taş N., KOCADAĞLI T., GÖKMEN V.
Food Chemistry
, vol.272, pp.347-353, 2019 (SCI-Expanded)
2019
2019Advanced Glycation End Products (AGEs)
Akillioglu H. G., GÖKMEN V.
CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS
, pp.121-151, 2019 (SCI-Expanded)
2019
2019Effect 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
, vol.67, no.1, pp.415-424, 2019 (SCI-Expanded)
2019
2019Furan
ATAÇ MOGOL B., GÖKMEN V.
CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS
, pp.87-105, 2019 (SCI-Expanded)
2018
2018Profiling 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
, vol.68, no.3, pp.223-234, 2018 (SCI-Expanded)
2018
2018A 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
, vol.255, pp.8-14, 2018 (SCI-Expanded)
2018
2018Interactions 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
, vol.108, pp.286-294, 2018 (SCI-Expanded)
2018
2018Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry
YILMAZ C., GÖKMEN V.
FOOD CHEMISTRY
, vol.243, pp.420-427, 2018 (SCI-Expanded)
2018
2018Behaviour 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
, vol.243, pp.428-434, 2018 (SCI-Expanded)
2018
2018Effect 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
, vol.55, no.3, pp.985-991, 2018 (SCI-Expanded)
2018
2018Evolution of food antioxidants as a core topic of food science for a century
Comert E. D., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.105, pp.76-93, 2018 (SCI-Expanded)
2018
2018Effects 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
, vol.219, pp.129-136, 2018 (SCI-Expanded)
2018
2018Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids
HAMZALIOĞLU B. A., GÖKMEN V.
FOOD CHEMISTRY
, vol.240, pp.354-360, 2018 (SCI-Expanded)
2018
2018Comparative 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
, vol.42, no.1, 2018 (SCI-Expanded)
2018
2018Parameters 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
, vol.35, no.8, pp.1464-1471, 2018 (SCI-Expanded)
2017
2017Interactions 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
, vol.237, pp.989-996, 2017 (SCI-Expanded)
2017
2017Microbial 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
, vol.101, pp.17-23, 2017 (SCI-Expanded)
2017
2017Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits
HAMZALIOĞLU B. A., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.99, pp.308-314, 2017 (SCI-Expanded)
2017
2017Inhibitory 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
, vol.99, pp.586-595, 2017 (SCI-Expanded)
2017
2017Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum
YILMAZ C., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.97, pp.288-295, 2017 (SCI-Expanded)
2017
2017Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance
DOĞAN CÖMERT E., GÖKMEN V.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
, vol.16, no.3, pp.382-399, 2017 (SCI-Expanded)
2017
2017Phenolic compounds in natural and roasted nuts and their skins: a brief review
TAŞ N., GÖKMEN V.
CURRENT OPINION IN FOOD SCIENCE
, vol.14, pp.103-109, 2017 (SCI-Expanded)
2017
2017Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study
TAŞ N., GÖKMEN V.
FOOD CHEMISTRY
, vol.221, pp.1911-1922, 2017 (SCI-Expanded)
2017
2017Evolution 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
, vol.197, pp.17-23, 2017 (SCI-Expanded)
2017
2017Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating
Ozdemir K. S., GÖKMEN V.
LWT-FOOD SCIENCE AND TECHNOLOGY
, vol.76, pp.172-180, 2017 (SCI-Expanded)
2017
2017Monitoring 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
, vol.217, pp.65-73, 2017 (SCI-Expanded)
2017
2017Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders
Donmez O., ATAÇ MOGOL B., GÖKMEN V.
JOURNAL OF DAIRY SCIENCE
, vol.100, no.2, pp.901-907, 2017 (SCI-Expanded)
2017
2017INVESTIGATION OF THE REACTIONS OF THERMAL PROCESS CONTAMINANTS IN BISCUITS DURING DIGESTION
Hamzalioglu A., GÖKMEN V.
ANNALS OF NUTRITION AND METABOLISM
, vol.71, pp.1290-1291, 2017 (SCI-Expanded)
2017
2017Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols
Comert E. D., Akillioglu H. G., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.243, no.1, pp.11-19, 2017 (SCI-Expanded)
2016
2016Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system
KOCADAĞLI T., GÖKMEN V.
FOOD CHEMISTRY
, vol.211, pp.892-902, 2016 (SCI-Expanded)
2016
2016Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure
KOCADAĞLI T., GÖKMEN V.
Food Research International
, vol.89, pp.976-981, 2016 (SCI-Expanded)
2016
2016Effect of alkalization on the Maillard reaction products formed in cocoa during roasting
Tas N., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.89, pp.930-936, 2016 (SCI-Expanded)
2016
2016Effects 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
, vol.64, no.41, pp.7838-7848, 2016 (SCI-Expanded)
2016
2016Cereal dietary fiber bound antioxidants
Comert E. D., GÖKMEN V.
AGRO FOOD INDUSTRY HI-TECH
, vol.27, no.5, 2016 (SCI-Expanded)
2016
2016Effect 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
, vol.64, no.32, pp.6333-6342, 2016 (SCI-Expanded)
2016
2016Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems
Mogol B. A., GÖKMEN V.
FOOD & FUNCTION
, vol.7, no.8, pp.3431-3436, 2016 (SCI-Expanded)
2016
2016Kinetic evaluation of the inhibition of protein glycation during heating
AKILLIOĞLU H. G., GÖKMEN V.
FOOD CHEMISTRY
, vol.196, pp.1117-1124, 2016 (SCI-Expanded)
2016
2016Thermal process contaminants: acrylamide, chloropropanols and furan
Mogol B. A., GÖKMEN V.
CURRENT OPINION IN FOOD SCIENCE
, vol.7, pp.86-92, 2016 (SCI-Expanded)
2016
2016Effects 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
, vol.65, pp.597-603, 2016 (SCI-Expanded)
2016
2016Investigations on the reactions of alpha-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits
Hamzalioglu A., GÖKMEN V.
FOOD & FUNCTION
, vol.7, no.6, pp.2544-2550, 2016 (SCI-Expanded)
2016
2016Alkali-based pre-treatment may prevent ochratoxin A in grapes
ÖZCAN KABASAKAL S., Gokmen V.
WORLD MYCOTOXIN JOURNAL
, vol.9, no.4, pp.517-523, 2016 (SCI-Expanded)
2016
2016Formation 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
, vol.242, no.1, pp.51-60, 2016 (SCI-Expanded)
2016
2016pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants
ALTUNKAYA A., GÖKMEN V., Skibsted L. H.
FOOD CHEMISTRY
, vol.190, pp.25-32, 2016 (SCI-Expanded)
2016
2016Acrylamide 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
, vol.7, no.6, pp.2516-2525, 2016 (SCI-Expanded)
2015
2015Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey
TAŞ N., GÖKMEN V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, vol.44, pp.115-121, 2015 (SCI-Expanded)
2015
2015Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating
Ozdemir K. S., GÖKMEN V.
JOURNAL OF FOOD ENGINEERING
, vol.167, pp.204-209, 2015 (SCI-Expanded)
2015
2015Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating
AKILLIOĞLU H. G., BAHÇECİ K. S., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.78, pp.224-230, 2015 (SCI-Expanded)
2015
2015Bioactive compounds in different hazelnut varieties and their skins
TAŞ N., GÖKMEN V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, vol.43, pp.203-208, 2015 (SCI-Expanded)
2015
2015Osmotic 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
, vol.31, pp.131-138, 2015 (SCI-Expanded)
2015
2015Future 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
, vol.32, no.10, pp.1568-1606, 2015 (SCI-Expanded)
2015
2015Prediction 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
, vol.173, pp.290-297, 2015 (SCI-Expanded)
2015
2015Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity
Dogan E., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.69, pp.189-193, 2015 (SCI-Expanded)
2015
2015Synergism between Soluble and Dietary Fiber Bound Antioxidants
ÇELİK E. E., GÖKMEN V., Skibsted L. H.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, vol.63, no.8, pp.2338-2343, 2015 (SCI-Expanded)
2015
2015Study 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
, vol.249, 2015 (SCI-Expanded)
2015
2015Antiglycation activity of tannic acid in ovalbumin-glucose model system
AKILLIOĞLU H. G., GÖKMEN V.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
, vol.249, 2015 (SCI-Expanded)
2015
2015Treatment with soluble phenolic antioxidants significantly improves antioxidant capacity of insoluble wheat bran
DOĞAN E., GÖKMEN V.
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
, vol.249, 2015 (SCI-Expanded)
2015
2015Effect 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
, vol.240, no.1, pp.243-249, 2015 (SCI-Expanded)
2015
2015Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods
Hamzalioglu A., GÖKMEN V.
FOOD & FUNCTION
, vol.6, no.1, pp.109-114, 2015 (SCI-Expanded)
2014
2014Mitigation 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
, vol.26, pp.265-270, 2014 (SCI-Expanded)
2014
2014Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction
Akillioglu H. G., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, vol.62, no.46, pp.11289-11295, 2014 (SCI-Expanded)
2014
2014Hazelnut skin powder: A new brown colored functional ingredient
ÖZDEMİR K., YILMAZ C., DURMAZ G., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.65, pp.291-297, 2014 (SCI-Expanded)
2014
2014Effects 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
, vol.94, no.12, pp.2562-2568, 2014 (SCI-Expanded)
2014
2014Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants
ÇELİK E. E., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.63, pp.266-270, 2014 (SCI-Expanded)
2014
2014Investigation 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
, vol.62, no.31, pp.7714-7720, 2014 (SCI-Expanded)
2014
2014Formation 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
, vol.62, no.29, pp.7297-7301, 2014 (SCI-Expanded)
2014
2014Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation
Akillioglu H. G., GÖKMEN V.
FOOD RESEARCH INTERNATIONAL
, vol.61, pp.252-256, 2014 (SCI-Expanded)
2014
2014Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry
KOCADAĞLI T., YILMAZ C., GÖKMEN V.
Food Chemistry
, vol.153, pp.151-156, 2014 (SCI-Expanded)
2014
2014An 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
, vol.94, no.8, pp.1622-1627, 2014 (SCI-Expanded)
2014
2014Computer 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
, vol.94, no.7, pp.1259-1263, 2014 (SCI-Expanded)
2014
2014Release 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
, vol.62, no.18, pp.4119-4126, 2014 (SCI-Expanded)
2014
2014Formation 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
, vol.62, no.13, pp.2900-2905, 2014 (SCI-Expanded)
2014
2014Acrylamide 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
, vol.57, pp.210-217, 2014 (SCI-Expanded)
2014
2014Effects 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
, vol.94, no.1, pp.45-51, 2014 (SCI-Expanded)
2014
2014Effect 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
, vol.94, no.10, pp.2002-2008, 2014 (SCI-Expanded)
2014
2014SPECIAL ISSUE: Food chemistry and safety Foreword
KÖKSEL H., GÖKMEN V.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
, vol.6, no.3, pp.261, 2014 (SCI-Expanded)
2014
2014A 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
, vol.6, no.3, pp.319-325, 2014 (SCI-Expanded)
2014
2014Processing 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
, vol.62, no.1, pp.310-316, 2014 (SCI-Expanded)
2013
2013Oxidative 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
, vol.4, no.11, pp.1647-1653, 2013 (SCI-Expanded)
2013
2013Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods
ÇELİK E. E., GÖKMEN V., Fogliano V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, vol.61, no.43, pp.10329-10334, 2013 (SCI-Expanded)
2013
2013Effects 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
, vol.53, no.2, pp.720-725, 2013 (SCI-Expanded)
2013
2013Palatability 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
, vol.4, no.10, pp.1468-1473, 2013 (SCI-Expanded)
2013
2013Kinetics of Furan Formation from Ascorbic Acid during Heating under Reducing and Oxidizing Conditions
ATAÇ MOGOL B., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, vol.61, no.42, pp.10191-10196, 2013 (SCI-Expanded)
2013
2013Comparisons 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
, vol.237, no.3, pp.409-418, 2013 (SCI-Expanded)
2013
2013Compositional, 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
, vol.61, no.31, pp.7529-7536, 2013 (SCI-Expanded)
2013
2013Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions
YILMAZ C., GÖKMEN V.
INDUSTRIAL CROPS AND PRODUCTS
, vol.49, pp.130-135, 2013 (SCI-Expanded)
2013
2013Raising 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
, vol.237, no.1, pp.1-8, 2013 (SCI-Expanded)
2013
2013Investigation 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
, vol.4, no.7, pp.1061-1066, 2013 (SCI-Expanded)
2013
2013Effects 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
, vol.58, no.1, pp.1-7, 2013 (SCI-Expanded)
2013
2013Role 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
, vol.44, no.6, pp.1419-1426, 2013 (SCI-Expanded)
2013
2013Antiglycative 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
, vol.93, no.8, pp.2037-2044, 2013 (SCI-Expanded)
2013
2013Nano-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
, vol.24, no.3, pp.62-65, 2013 (SCI-Expanded)
2013
2013Antioxidant 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
, vol.4, no.5, pp.722-727, 2013 (SCI-Expanded)
2013
2013Acrylamide 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
, vol.236, no.5, pp.843-851, 2013 (SCI-Expanded)
2013
2013Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough
Goncuoglu N., GÖKMEN V.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
, vol.90, no.3, pp.413-417, 2013 (SCI-Expanded)
2013
2013Modelling 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
, vol.30, no.3, pp.528-533, 2013 (SCI-Expanded)
2013
2013Phytochemicals and health benefits of dried apricots
Goncuoglu N., ATAÇ MOGOL B., GÖKMEN V.
DRIED FRUITS: PHYTOCHEMICALS AND HEALTH EFFECTS
, pp.226-242, 2013 (SCI-Expanded)
2012
2012Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating
HAMZALIOĞLU B. A., GÖKMEN V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.235, no.6, pp.1093-1099, 2012 (SCI-Expanded)
2012
2012Effects 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
, vol.49, no.1, pp.1-6, 2012 (SCI-Expanded)
2012
2012Distributions 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
, vol.56, no.3, pp.652-658, 2012 (SCI-Expanded)
2012
2012Controlling 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
, vol.60, no.43, pp.10808-10814, 2012 (SCI-Expanded)
2012
2012Nutritional 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
, vol.60, no.31, pp.7682-7689, 2012 (SCI-Expanded)
2012
2012Rapid 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
, vol.403, no.10, pp.2915-2922, 2012 (SCI-Expanded)
2012
2012EFFECT OF GRAPE SEED EXTRACT ON PHENOLIC PROFILE AND BROWNING OF FRESH-CUT LETTUCE (L. SATIVA)
Altunkaya A., GÖKMEN V.
JOURNAL OF FOOD BIOCHEMISTRY
, vol.36, no.3, pp.268-274, 2012 (SCI-Expanded)
2012
2012Flavor 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
, vol.60, no.25, pp.6323-6332, 2012 (SCI-Expanded)
2012
2012Model 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
, vol.132, no.1, pp.168-174, 2012 (SCI-Expanded)
2012
2012Effect 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
, vol.77, no.5, 2012 (SCI-Expanded)
2012
2012Partial purification and characterization of polyphenoloxidase from durum wheat (Triticum durum L.)
Altunkaya A., GÖKMEN V.
JOURNAL OF CEREAL SCIENCE
, vol.55, no.3, pp.300-304, 2012 (SCI-Expanded)
2012
2012Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure
Serpen A., GÖKMEN V., Fogliano V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, vol.26, pp.52-57, 2012 (SCI-Expanded)
2012
2012Effects 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
, vol.26, pp.160-168, 2012 (SCI-Expanded)
2012
2012Phenolic 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
, vol.60, no.5, pp.1224-1231, 2012 (SCI-Expanded)
2012
2012Effect 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
, vol.5, no.2, pp.519-526, 2012 (SCI-Expanded)
2012
2012Thermal 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
, vol.29, no.3, pp.423-430, 2012 (SCI-Expanded)
2012
2012Total antioxidant capacities of raw and cooked meats
Serpen A., GÖKMEN V., Fogliano V.
MEAT SCIENCE
, vol.90, no.1, pp.60-65, 2012 (SCI-Expanded)
2012
2012Mitigation 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
, vol.235, no.4, pp.711-717, 2012 (SCI-Expanded)
2012
2012In 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
, vol.3, no.9, pp.970-975, 2012 (SCI-Expanded)
2011
2011Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting
DURMAZ G., GÖKMEN V.
FOOD CHEMISTRY
, vol.128, no.2, pp.410-414, 2011 (SCI-Expanded)
2011
2011Development 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
, vol.105, no.4, pp.585-591, 2011 (SCI-Expanded)
2011
2011Purification and Characterization of Polyphenol Oxidase, Peroxidase and Lipoxygenase from Freshly Cut Lettuce (L. sativa)
Altunkaya A., GÖKMEN V.
FOOD TECHNOLOGY AND BIOTECHNOLOGY
, vol.49, no.2, pp.249-256, 2011 (SCI-Expanded)
2011
2011ADSORPTION 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
, vol.34, no.1, pp.108-124, 2011 (SCI-Expanded)
2011
2011Multiple-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
, vol.28, no.1, pp.80-85, 2011 (SCI-Expanded)
2011
2011Degradation 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
, vol.28, no.12, pp.1629-1635, 2011 (SCI-Expanded)
2010
2010Inhibition 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
, vol.90, no.15, pp.2556-2562, 2010 (SCI-Expanded)
2010
2010Computer vision-based image analysis for rapid detection of acrylamide in heated foods
GÖKMEN V., ATAÇ MOGOL B.
QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS
, vol.2, no.4, pp.203-207, 2010 (SCI-Expanded)
2010
2010Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment
DURMAZ G., GÖKMEN V.
FOOD CHEMISTRY
, vol.123, no.3, pp.912-916, 2010 (SCI-Expanded)
2010
2010A 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
, vol.100, no.4, pp.642-648, 2010 (SCI-Expanded)
2010
2010Lipid oxidation promotes acrylamide formation in fat-rich model systems
Capuano E., Oliviero T., Acar O. C., GÖKMEN V., Fogliano V.
FOOD RESEARCH INTERNATIONAL
, vol.43, no.4, pp.1021-1026, 2010 (SCI-Expanded)
2010
2010Effect 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
, vol.97, no.2, pp.261-266, 2010 (SCI-Expanded)
2010
2010Selection of the indicator enzyme for blanching of vegetables
Gokmen V.
ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS
, pp.123-144, 2010 (SCI-Expanded)
2010
2010Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips
PALAZOĞLU T. K., Savran D., GÖKMEN V.
JOURNAL OF FOOD SCIENCE
, vol.75, no.1, 2010 (SCI-Expanded)
2009
2009Investigation of acrylamide formation on bakery products using a crust-like model
Acar O. C., GÖKMEN V.
MOLECULAR NUTRITION & FOOD RESEARCH
, vol.53, no.12, pp.1521-1525, 2009 (SCI-Expanded)
2009
2009Effect 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
, vol.42, no.9, pp.1295-1302, 2009 (SCI-Expanded)
2009
2009Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)
Altunkaya A., GÖKMEN V.
FOOD CHEMISTRY
, vol.117, no.1, pp.122-126, 2009 (SCI-Expanded)
2009
2009A 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
, vol.229, no.6, pp.843-851, 2009 (SCI-Expanded)
2009
2009Direct 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
, vol.229, no.6, pp.961-969, 2009 (SCI-Expanded)
2009
2009Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color
Serpen A., GÖKMEN V.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, vol.22, no.6, pp.589-595, 2009 (SCI-Expanded)
2009
2009Determination of Furosine in Thermally Processed Foods by Hydrophilic Interaction Liquid Chromatography
GÖKMEN V., Serpen A., Morales F. J.
JOURNAL OF AOAC INTERNATIONAL
, vol.92, no.5, pp.1460-1463, 2009 (SCI-Expanded)
2009
2009Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants
Altunkaya A., Becker E. M., GÖKMEN V., Skibsted L. H.
FOOD CHEMISTRY
, vol.115, no.1, pp.163-168, 2009 (SCI-Expanded)
2009
2009Punica 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
, vol.50, no.4, pp.345-353, 2009 (SCI-Expanded)
2009
2009Measurement 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
, vol.93, no.2, pp.172-176, 2009 (SCI-Expanded)
2009
2009Direct measurement of the total antioxidant capacity of foods: the 'QUENCHER' approach
GÖKMEN V., Serpen A., Fogliano V.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
, vol.20, pp.278-288, 2009 (SCI-Expanded)
2009
2009Assessing 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
, vol.1, no.2, pp.101-110, 2009 (SCI-Expanded)
2009
2009MODELING DEAD-END ULTRAFILTRATION OF APPLE JUICE USING ARTIFICIAL NEURAL NETWORK
GÖKMEN V., Acar O. C., Serpen A., Sugut I.
JOURNAL OF FOOD PROCESS ENGINEERING
, vol.32, no.2, pp.248-264, 2009 (SCI-Expanded)
2009
2009Multiple-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
, vol.22, no.2, pp.142-147, 2009 (SCI-Expanded)
2009
2009Antioxidant 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
, vol.228, no.3, pp.345-354, 2009 (SCI-Expanded)
2008
2008Direct measurement of the total antioxidant capacity of cereal products
Serpen A., GÖKMEN V., Pellegrini N., Fogliano V.
JOURNAL OF CEREAL SCIENCE
, vol.48, no.3, pp.816-820, 2008 (SCI-Expanded)
2008
2008Significance of furosine as heat-induced marker in cookies
GÖKMEN V., Serpen A., Acar O. C., Morales F. J.
JOURNAL OF CEREAL SCIENCE
, vol.48, no.3, pp.843-847, 2008 (SCI-Expanded)
2008
2008Reduction of acrylamide level in French fries by employing a temperature program during frying
PALAZOĞLU T. K., GÖKMEN V.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, vol.56, no.15, pp.6162-6166, 2008 (SCI-Expanded)
2008
2008Investigating 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
, vol.87, no.3, pp.380-385, 2008 (SCI-Expanded)
2008
2008Phytochemical 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
, vol.56, no.16, pp.7285-7292, 2008 (SCI-Expanded)
2008
2008Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
Altunkaya A., GÖKMEN V.
FOOD CHEMISTRY
, vol.107, no.3, pp.1173-1179, 2008 (SCI-Expanded)
2008
2008Development and experimental validation of a frying model to estimate acrylamide levels in French fries
Palazoglu T. K., Goekmen V.
JOURNAL OF FOOD SCIENCE
, vol.73, no.3, 2008 (SCI-Expanded)
2008
2008Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying
GÖKMEN V., PALAZOĞLU T. K.
FOOD AND BIOPROCESS TECHNOLOGY
, vol.1, no.1, pp.35-42, 2008 (SCI-Expanded)
2008
2008Effect 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
, vol.226, no.5, pp.1031-1037, 2008 (SCI-Expanded)
2008
2008Chemical Reactions in the Processing of Soft Wheat Products
KÖKSEL H., GÖKMEN V.
FOOD ENGINEERING ASPECTS OF BAKING SWEET GOODS
, pp.49-80, 2008 (SCI-Expanded)
2007
2007Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin
Serpen A., Atac B., Gokmen V.
JOURNAL OF FOOD ENGINEERING
, vol.82, no.3, pp.342-350, 2007 (SCI-Expanded)
2007
2007Pomegranate 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
, vol.59, no.9, pp.1287-1295, 2007 (SCI-Expanded)
2007
2007A 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
, vol.55, no.19, pp.7676-7681, 2007 (SCI-Expanded)
2007
2007Effects 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
, vol.225, pp.815-820, 2007 (SCI-Expanded)
2007
2007Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food
Wenzl T., Lachenmeier D. W., Gokmen V.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY
, vol.389, no.1, pp.119-137, 2007 (SCI-Expanded)
2007
2007AGFD 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
, vol.234, 2007 (SCI-Expanded)
2007
2007Degradation 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
, vol.55, no.16, pp.6793-6797, 2007 (SCI-Expanded)
2007
2007A practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat
Gokmen V., Serpen A., Atli A., Koksel H.
CEREAL CHEMISTRY
, vol.84, no.3, pp.290-293, 2007 (SCI-Expanded)
2007
2007Effect 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
, vol.80, no.1, pp.300-305, 2007 (SCI-Expanded)
2007
2007An overview of signal processing for food inspection
Pearson T., Cetin A. E., Tewfik A. H., Goekmen V.
IEEE SIGNAL PROCESSING MAGAZINE
, vol.24, no.3, pp.106-109, 2007 (SCI-Expanded)
2007
2007Effects 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
, vol.224, no.6, pp.681-687, 2007 (SCI-Expanded)
2007
2007Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network
Serpen A., Gokmen V.
MOLECULAR NUTRITION & FOOD RESEARCH
, vol.51, no.4, pp.383-389, 2007 (SCI-Expanded)
2007
2007Reversible degradation kinetics of vitamin C in peas during frozen storage
Serpen A., Gokmen V., Bahceci K. S., Acar J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.224, no.6, pp.749-753, 2007 (SCI-Expanded)
2007
2007Effects of beta-carotene on soybean lipoxygenase activity: kinetic studies
Serpen A., Gokmen V.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.224, no.6, pp.743-748, 2007 (SCI-Expanded)
2007
2007A Non-Contact Computer Vision Based Analysis of Color in Foods
GÖKMEN V., Sugut I.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
, vol.3, no.5, 2007 (SCI-Expanded)
2007
2007Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies
Gokmen V., Acar O. C., Koksel H., Acar J.
FOOD CHEMISTRY
, vol.104, no.3, pp.1136-1142, 2007 (SCI-Expanded)
2007
2007Potential of furan formation in hazelnuts during heat treatment
Senyuva H. Z., Gokmen V.
FOOD ADDITIVES AND CONTAMINANTS
, vol.24, pp.136-142, 2007 (SCI-Expanded)
2007
2007Acrylamide formation is prevented by divalent cations during the Maillard reaction
Goekmen V., Senyuva H. Z.
FOOD CHEMISTRY
, vol.103, no.1, pp.196-203, 2007 (SCI-Expanded)
2007
2007Reduction 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
, vol.87, no.1, pp.133-137, 2007 (SCI-Expanded)
2007
2007Computer 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
, vol.101, no.2, pp.791-798, 2007 (SCI-Expanded)
2007
2007Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions
Serpen A., Gokmen V.
FOOD CHEMISTRY
, vol.104, no.2, pp.721-725, 2007 (SCI-Expanded)
2006
2006Relation 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
, vol.77, no.4, pp.972-976, 2006 (SCI-Expanded)
2006
2006Assessment of an exponential model for ultrafiltration of apple juice
Cetinkaya O., Gokmen V.
JOURNAL OF FOOD PROCESS ENGINEERING
, vol.29, no.5, pp.508-518, 2006 (SCI-Expanded)
2006
2006Computer 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
, vol.50, no.9, pp.805-810, 2006 (SCI-Expanded)
2006
2006Interference-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
, vol.97, no.3, pp.539-545, 2006 (SCI-Expanded)
2006
2006A generic method for the determination of acrylamide in thermally processed foods
Gokmen V., Senyuva H. Z.
JOURNAL OF CHROMATOGRAPHY A
, vol.1120, pp.194-198, 2006 (SCI-Expanded)
2006
2006A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system
GÖKMEN V., Senyuva H.
FOOD ADDITIVES AND CONTAMINANTS
, vol.23, no.4, pp.348-354, 2006 (SCI-Expanded)
2006
2006Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry
GÖKMEN V., Senyuva H.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
, vol.54, no.8, pp.2845-2849, 2006 (SCI-Expanded)
2006
2006A proposed mechanism for the inhibition of soybean lipoxygenase by beta-carotene
Serpen A., Gokmen V.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
, vol.86, no.3, pp.401-406, 2006 (SCI-Expanded)
2006
2006Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating
Gokmen V., Senyuva H.
FOOD CHEMISTRY
, vol.99, no.2, pp.238-243, 2006 (SCI-Expanded)
2005
2005Analysis 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
, vol.22, no.12, pp.1198-1202, 2005 (SCI-Expanded)
2005
2005Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography
Gokmen V., Senyuva H., Acar J., Sarioglu K.
JOURNAL OF CHROMATOGRAPHY A
, vol.1088, pp.193-199, 2005 (SCI-Expanded)
2005
2005Degradation 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
, vol.221, pp.357-360, 2005 (SCI-Expanded)
2005
2005Liquid chromatographic method for the determination of patulin in apple juice using solid-phase extraction
Gokmen V., Acar J., Sarioglu K.
ANALYTICA CHIMICA ACTA
, vol.543, pp.64-69, 2005 (SCI-Expanded)
2005
2005Survey of acrylamide in Turkish foods by an in-house validated LC-MS method
Senyuva H., GÖKMEN V.
FOOD ADDITIVES AND CONTAMINANTS
, vol.22, no.3, pp.204-209, 2005 (SCI-Expanded)
2005
2005Study 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
, vol.22, no.3, pp.214-220, 2005 (SCI-Expanded)
2005
2005Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study
Bahceci K., Gokmen V., Acar J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.220, no.2, pp.196-199, 2005 (SCI-Expanded)
2005
2005Study 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
, vol.66, no.2, pp.187-192, 2005 (SCI-Expanded)
2005
2005Study 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
, vol.38, no.8, pp.903-908, 2005 (SCI-Expanded)
2004
2004Fumaric acid in apple juice: a potential indicator of microbial spoilage of apples used as raw material
Gokmen V., Acar J.
FOOD ADDITIVES AND CONTAMINANTS
, vol.21, no.7, pp.626-631, 2004 (SCI-Expanded)
2003
2003The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production
Bahceci K., Gokmen V., Serpen A., Acar J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.217, no.3, pp.249-252, 2003 (SCI-Expanded)
2003
2003Influence of conventional clarification and ultrafiltration on the phenolic composition of golden delicious apple juice
Gokmen V., Acar J., Kahraman N.
JOURNAL OF FOOD QUALITY
, vol.26, no.3, pp.257-266, 2003 (SCI-Expanded)
2003
2003Investigating 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
, vol.40, no.2, pp.169-172, 2003 (SCI-Expanded)
2002
2002Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey
Poyrazoglu E., Gokmen V., Artik N.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
, vol.15, no.5, pp.567-575, 2002 (SCI-Expanded)
2002
2002Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method
Gokmen V., Bahceci S., Acar J.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.215, no.1, pp.42-45, 2002 (SCI-Expanded)
2002
2002Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin
Gokmen V., Serpen A.
JOURNAL OF FOOD ENGINEERING
, vol.53, no.3, pp.221-227, 2002 (SCI-Expanded)
2002
2002Liquid 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
, vol.25, no.8, pp.1201-1213, 2002 (SCI-Expanded)
2001
2001Characterization of surface auxin residue in greenhouse tomatoes (Lycopersicon esculentum)
GÖKMEN V., Acar J.
JOURNAL OF FOOD QUALITY
, vol.24, no.4, pp.351-358, 2001 (SCI-Expanded)
2001
2001Effects 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
, vol.213, no.3, pp.194-199, 2001 (SCI-Expanded)
2001
2001Selective 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
, pp.53-61, 2001 (SCI-Expanded)
2000
2000Long-term survey of patulin in apple juice concentrates produced in Turkey
Gokmen V., Acar J.
FOOD ADDITIVES AND CONTAMINANTS
, vol.17, no.11, pp.933-936, 2000 (SCI-Expanded)
2000
2000Investigations on the synthetic auxin residues of greenhouse tomatoes (Lycopersicon esculentum) grown in Turkey
Gokmen V., Acar J.
JOURNAL OF FOOD QUALITY
, vol.23, no.5, pp.503-512, 2000 (SCI-Expanded)
2000
2000Enzymatically 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
, vol.881, pp.309-316, 2000 (SCI-Expanded)
1999
1999Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography
GÖKMEN V., Acar J.
JOURNAL OF CHROMATOGRAPHY A
, vol.847, pp.69-74, 1999 (SCI-Expanded)
1999
1999An investigation into the formation of fumaric acid in apple juice concentrates
Acar J., GÖKMEN V., Taydas E.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol.209, no.5, pp.308-312, 1999 (SCI-Expanded)
1998
1998Incidence of patulin in apple juice concentrates produced in Turkey
GÖKMEN V., Acar J.
JOURNAL OF CHROMATOGRAPHY A
, vol.815, no.1, pp.99-102, 1998 (SCI-Expanded)
1998
1998Improved ultrafiltration for color reduction and stabilization of apple juice
GÖKMEN V., Borneman Z., Nijhuis H.
JOURNAL OF FOOD SCIENCE
, vol.63, no.3, pp.504-507, 1998 (SCI-Expanded)
1998
1998Liquid chromatographic determination of beta-naphthoxyacetic acid in tomatoes
Gokmen V., Acar J.
JOURNAL OF CHROMATOGRAPHY A
, vol.798, pp.167-171, 1998 (SCI-Expanded)
1998
1998Determination 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
, vol.35, no.3, pp.259-266, 1998 (SCI-Expanded)
1998
1998An investigation on the relationship between patulin and fumaric acid in apple juice concentrates
GÖKMEN V., Acar J.
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE
, vol.31, no.5, pp.480-483, 1998 (SCI-Expanded)
1998
1998The 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
, vol.207, no.4, pp.328-331, 1998 (SCI-Expanded)
1997
1997Selective 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
, vol.134, no.2, pp.191-197, 1997 (SCI-Expanded)
1997
1997Patulin adsorption kinetics on activated carbon, activation energy and heat of adsorption
Mutlu M., Hizarcioglu N., GÖKMEN V.
JOURNAL OF FOOD SCIENCE
, vol.62, no.1, pp.128-130, 1997 (SCI-Expanded)
1996
1996Rapid reversed-phase liquid chromatographic determination of patulin in apple juice
GÖKMEN V., Acar J.
JOURNAL OF CHROMATOGRAPHY A
, vol.730, pp.53-58, 1996 (SCI-Expanded)
1996
1996Dynamic 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
, vol.19, no.19, pp.3193-3199, 1996 (SCI-Expanded)
1996
1996A 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
, vol.19, no.12, pp.1917-1926, 1996 (SCI-Expanded)
1995
1995