Prof. VURAL GÖKMEN


Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Gıda Bilimleri A.B.D.


WoS Research Areas: Agriculture & Environment Sciences (AGE), AGRICULTURAL SCIENCES, NUTRITION & DIETETICS, FOOD SCIENCE & TECHNOLOGY, ENGINEERING, CHEMICAL, CHEMISTRY, APPLIED, CHEMISTRY, ANALYTICAL, BIOTECHNOLOGY & APPLIED MICROBIOLOGY


Avesis 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


Names in Publications: VURAL GOEKMEN

Email: vgokmen@hacettepe.edu.tr
Office Phone: +90 312 297 7108
Fax Phone: +90 312 299 2123
Web: https://foqus.hacettepe.edu.tr/index.php/vural-gokmen/
Office: Gıda Mühendisliği Bölümü
Address: Hacettepe Üniversitesi Gıda Mühendisliği Bölümü Beytepe Kampüsü Ankara

Metrics

Publication

365

Citation (WoS)

9398

H-Index (WoS)

55

Citation (Scopus)

13423

H-Index (Scopus)

65

Citation (Scholar)

20619

H-Index (Scholar)

83

Project

81

Intellectual Property

3

Thesis Advisory

30

Open Access

11
UN Sustainable Development Goals

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

1993 - 1998

1993 - 1998

Doctorate

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Turkey

1990 - 1993

1990 - 1993

Postgraduate

Hacettepe University, Fen Bilimleri Enstitüsü, Turkey

1985 - 1990

1985 - 1990

Undergraduate

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Turkey

Dissertations

1998

1998

Doctorate

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

1993

Postgraduate

Domateslerde kromatografik yöntemle 2,4-D tayini üzerinde araştırmalar

Hacettepe Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Foreign Languages

C1 Advanced

C1 Advanced

English

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 Positions

2007 - Continues

2007 - Continues

Professor

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

2002 - 2007

2002 - 2007

Associate Professor

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

1998 - 2002

1998 - 2002

Assistant Professor

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

1990 - 1998

1990 - 1998

Research Assistant

Hacettepe University, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Managerial Experience

2020 - 2023

2020 - 2023

Vice Rector

Hacettepe University

2016 - 2016

2016 - 2016

Vice Rector

Hacettepe University

Non Academic Experience

2014 - 2014

2014 - 2014

Ziyaretçi Profesör

Wageningen Üniversitesi, Hollanda, Ziyaretçi Profesör

2012 - 2012

2012 - 2012

Ziyaretçi Profesör

University of Naples ‘Federico II’, Naples, Italy, Ziyaretçi Profesör

2008 - 2008

2008 - 2008

Ziyaretçi Profesör

University of Naples ‘Federico II’, Naples, Italy, Ziyaretçi Profesör

2006 - 2006

2006 - 2006

Ziyaretçi Araştırmacı

Instituto del Frio, CSIC, Madtid, İspanya, Ziyaretçi Araştırmacı

1996 - 1996

1996 - 1996

Ziyaretçi Araştırmacı

ATO-DLO, Wageningen, Hollanda, Ziyaretçi Araştırmacı

Supervised Theses

Journal articles indexed in SCI, SSCI, and AHCI

2023

2023

Acrylamide in Thermally Processed Potato Products

GÖKMEN V.

Potato Research , vol.66, no.4, pp.1315-1329, 2023 (SCI-Expanded) identifier

Papers Presented at Peer-Reviewed Scientific Conferences

2022

2022

Kinetic Modelling of Dispersion of Baby Biscuits in Liquid as a Quality Assessment Tool

KOCADAĞLI T., Çelik S., ERDEM N., TAŞ N., GÖKMEN V.

The 36th EFFoST International Conference, Dublin, Ireland, 07 November 2022, (Summary Text)

2022

2022

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, Ireland, 07 November 2022, (Summary Text)

2022

2022

Health-Promoting Compounds in Turkish Hazelnut Varieties

TAŞ N., YILMAZ C., GÖKMEN V.

14th International Conference and Exhibition on Nutraceuticals and Functional Foods, İstanbul, Turkey, 02 October 2022, (Summary Text)

2019

2019

Güncel Eğilimler Işığında Gıda ve Beslenme İletişiminde Medyanın Rolü Üzerine Düşünceler

GÖKMEN V.

TÜBA I. Gıda ve Sağlıklı Beslenme Sempozyumu, Turkey, 26 - 17 April 2019, (Full Text)

2019

2019

Neuroactive compounds in fermented foods

YILMAZ C., GÖKMEN V.

EuroFoodChem XX Conference, 17 - 19 June 2019, (Summary Text)

2017

2017

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 August 2017 - 24 August 2018, vol.1306, pp.45-66, (Full Text) identifier

2018

2018

Obezite ile mücadelede neredeyiz? Gıda sanayinin mücadeledeki yeri

GÖKMEN V.

9. Obezite Kongresi, Turkey, 22 - 25 November 2018, (Summary Text) Sustainable Development

2018

2018

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 October 2018, (Summary Text)

2018

2018

Occurrence of neuroactive compounds in tea and cocoa

GÖKMEN V., YILMAZ C.

First International Congress on Cocoa Coffee and Tea Asia 2018, 17 - 20 October 2018, (Summary Text)

2018

2018

Reactions of thermally induced neo-formed compounds in food during digestion

GÖKMEN V.

XII Italian Food Chemistry Congress, 24 - 27 September 2018, (Summary Text)

2018

2018

Past, Present and Future of Food Processing: Evaluations in the Light of Changing Conditions

GÖKMEN V.

1stInternational Food and Medicine Congress, 24 - 27 May 2018, (Summary Text)

2017

2017

Radio Frequency and Vacuum Post-Baking Technologies to Mitigate Acrylamide Formation

KOCADAĞLI T., ATAÇ MOGOL B., GÖKMEN V.

Acrylamide-Regulatory and Industry Update, United Kingdom, 16 October 2017, (Summary Text)

2017

2017

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 June 2017, (Summary Text)

2017

2017

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, Italy, 25 - 28 June 2017, (Summary Text)

2017

2017

Bound antioxidant compounds and their digestion behaviour

DOĞAN CÖMERT E., GÖKMEN V.

5th International Conference on Food Digestion, France, 4 - 06 June 2017, (Summary Text)

2017

2017

Acrylamide risk assessment toolbox

GÖKMEN V.

International Conference “FOOD SAFETY AND RISK ANALYSIS”, Russia, 18 - 19 May 2017, (Summary Text)

2016

2016

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 October - 01 November 2016, (Summary Text) identifier identifier

2016

2016

Acrylamide Formation in foods and reactions during digestion

GÖKMEN V.

13th Congress of Nutrition, Belgrade, Serbia, 26 - 28 October 2016

2016

2016

Machine Vision Tool to Monitor Food Quality and Safety During Processing

GÖKMEN V.

3rd International Congress on Biosensors, Ankara, Turkey, 5 - 07 October 2016

2012

2012

Acrylamide Formation in Foods: Role of Composition and Processing

GÖKMEN V.

6th Central European Congress on Food (CEFood), Novi-Sad, Serbia And Montenegro, 01 January 2012, pp.67-80, (Full Text) identifier

2015

2015

Machine vision Tool to monitor food quality and safety during processing

GÖKMEN V.

EuroFoodChem XVIII, Spain, 13 - 16 October 2015, (Summary Text)

2015

2015

Multiresponse kinetic modelling of Maillard reaction and caramelisation in hazelnuts during roasting

TAŞ N., GÖKMEN V.

12th International Symposium on the Maillard Reaction, Japan, 1 - 04 September 2015, (Summary Text)

2015

2015

Effect of in vitro gastrointestinal digestion on dicarbonyl compounds in biscuits

HAMZALIOĞLU B. A., GÖKMEN V.

12th International Symposium on the Maillard Reaction, Japan, 1 - 04 September 2015

2015

2015

A kinetic approach to evaluate inhibition of protein glycation during heating

AKILLIOĞLU H. G., GÖKMEN V.

12th International Symposium on the Maillard Reaction, Japan, 1 - 04 September 2015, (Summary Text)

2015

2015

Acrylamide and HMF formations in chitosan containing model systems during heating

ATAÇ MOGOL B., GÖKMEN V.

12th International Symposium on the Maillard Reaction, Japan, 1 - 04 September 2015

2015

2015

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 June 2015, (Summary Text)

2015

2015

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, Portugal, 22 - 24 June 2015, (Summary Text)

2015

2015

Effect of Alkalization on Maillard Reaction Products During Cocoa Roasting

TAŞ N., GÖKMEN V.

3rd International Congress on Cocoa Coffee and Tea, Portugal, 22 - 24 June 2015

2015

2015

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

DOĞAN E., GÖKMEN V.

3rd International Congress on Cocoa Coffee and Tea, Portugal, 22 - 24 June 2015

2015

2015

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, Switzerland, 24 - 25 March 2015, (Summary Text)

2015

2015

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

DOĞAN E., GÖKMEN V.

249th ACS National Meeting, United States Of America, 22 - 26 March 2015, (Summary Text)

2015

2015

Antiglycation activity of tannic acid in ovalbumin glucose model system

AKILLIOĞLU H. G., GÖKMEN V.

249th ACS National Meeting, United States Of America, 22 - 26 March 2015, (Summary Text)

2015

2015

Study of the synergy between soluble and dietary fiber bound antioxidants

ÇELİK E. E., GÖKMEN V., LEIF S.

249th ACS National Meeting, United States Of America, 22 - 26 March 2015, (Summary Text)

2015

2015

Fate of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods

HAMZALIOĞLU B. A., GÖKMEN V.

4th International Conference on Food Digestion, Italy, 17 - 19 March 2015

2014

2014

Bioactive compounds in skins of different hazelnut varieties

TAŞ N., GÖKMEN V.

7th International Conference and Exhibition on Nutraceuticals and Functional Foods, 14 - 17 October 2014, (Summary Text)

2012

2012

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 September 2012, (Summary Text)

2012

2012

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 September 2012, (Summary Text)

2012

2012

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 May 2012, (Summary Text)

2011

2011

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 May 2011, (Summary Text)

2010

2010

Removal of hydroxymethylfurfural from frying oil by using adsorbent resin

TAŞ N., ATAÇ MOGOL B., GÖKMEN V.

2. Gıda Güvenliği Kongresi, 9 - 10 December 2010, (Summary Text)

2012

2012

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 September 2012, (Summary Text)

2010

2010

HMF formation in dried apricots

TAŞ N., ATAÇ MOGOL B., DURMAZ G., GÖKMEN V.

5th Central Eurpean Congress on Food, 19 - 22 May 2010, (Summary Text)

2010

2010

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 April 2010, (Summary Text)

2005

2005

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, Germany, 23 - 24 September 2005

Books

2024

2024

Evaporation in the fruit juice industry

BERK Ş. E., GÖKMEN V.

in: Evaporation Technology in Food Processing, , Editor, Woodhead Publishing, pp.105-136, 2024

2023

2023

Chapter 16. Multiresponse kinetic modeling of acrylamide formation in foods

Taş N., Gökmen V.

in: Acrylamide in Food, Vural Gökmen,Burçe Ataç Mogol, Editor, Academic Press , London, pp.331-350, 2023

2019

2019

Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion

HAMZALIOĞLU B. A., GÖKMEN V.

in: Food-Borne Toxicants: Formation, Analysis, and Toxicology, Michael Granvogl, Shaun MacMahon, Editor, American Chemical Society, pp.45-66, 2019

2016

2016

Adding Calcium to Foods and Effect on Acrylamide

Taş N., Hamzalıoğlu B. A., Kocadağlı T., Gökmen V.

in: Calcium: Chemistry, Analysis, Function and Effects , Victor R Preedy, Editor, Royal Society of Chemistry , Cambridge, pp.274-290, 2016

2015

2015

Chlorophyll

Yılmaz C., Gökmen V.

in: The Encyclopedia of Food and Health , Benjamin Caballero,Paul M. Finglas,Fidel Toldra, Editor, Elsevier Science, Oxford/Amsterdam , Oxford, pp.37-41, 2015

2015

2015

Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide

KOCADAĞLI T., GÖKMEN V.

in: Acrylamide in Food Analysis Content and Potential Health Effects, Vural Gökmen, Editor, Elsevier Inc., pp.109-128, 2015

2014

2014

Formation of Hazardous Compounds during Thermal Processing of Foods

Kocadağlı T., Taş N., Hamzalıoğlu B. A., Gökmen V.

in: Food Chemistry, İlbilge Saldamlı, Editor, Hacettepe Üniversitesi Yayınları, Ankara, pp.479-520, 2014

2013

2013

Phytochemicals and health benefits of dried apricots

TAŞ N., ATAÇ MOGOL B., GÖKMEN V.

in: Dried Fruits Phytochemicals and Health Effects, Cesarettin Alasalvar, Fereidoon Shahidi, Editor, Wiley-Blackwell, Newfoundland, pp.226-239, 2013

Episodes in the Encyclopedia

Funded Projects

2023 - 2025

2023 - 2025

Controlling toxic effects of acrylamide during digestion and metabolism of thermal processed foods.

TÜBİTAK International Bilateral Joint Cooperation Program Project

Ataç Mogol B. (Executive), Gökmen V., Hamzalıoğlu B. A.

2020 - 2022

2020 - 2022

Healthy Processed Food Design for Future Adults: Development of Sugar Reduction Strategies for Bakery Products

TÜBİTAK International Bilateral Joint Cooperation Program Project

Kocadağlı T., Gökmen V. (Executive), Taş N.

2017 - 2021

2017 - 2021

Yüksek Antioksidan Kapasiteli Tahıl Kökenli Besinsel Liflerin Tasarımı

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive), DOĞAN CÖMERT E.

2018 - 2018

2018 - 2018

Marulun pHya bağlı antioksidan özelliği ve eklenen fenolik antioksidanların sinerjisi

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2017 - 2018

2017 - 2018

Akrilamid ve Hidroksimetil Furfural İçeriği Azaltılmış Çözünebilir Kahve ve Üretim Yöntemi

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2016 - 2018

2016 - 2018

Akrilamid içermeyen fırınlanmış unlu mamül ve üretim yöntemiAvrupa patent başvurusu

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

Continues

Continues

Akrilamid azaltma stratejileri FoodDrinkEurope aracı hakkında kritik değerlendirme

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2016 - 2017

2016 - 2017

Akrilamid İçermeyen Fırınlanmış Unlu Mamül ve Üretim Yöntemi-Amerika patent başvurusu

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2016 - 2017

2016 - 2017

13.Beslenme Kongresi

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive), DOĞAN CÖMERT E., AKILLIOĞLU H. G.

2015 - 2017

2015 - 2017

Akrilamid İçermeyen, Fırınlanmış Unlu Mamül ve Üretim Yöntemi (Uluslarası Patent Başvurusu)

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2015 - 2017

2015 - 2017

Çözünür ve Çözünmez Antiosidanlar Arasındaki Sinerji Çalışması

Project Supported by Higher Education Institutions

Gökmen V., Çelik E. E.(Executive)

2014 - 2017

2014 - 2017

TÜKETİME HAZIR MEYVE VE/VEYA SEBZELERİN RAF ÖMRÜNÜN UZATILMASINI SAĞLAYAN BİR SOLÜSYON VE UYGULAMA YÖNTEMİ

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2014 - 2017

2014 - 2017

AKRİLAMİD İÇERMEYEN, FIRINLANMIŞ UNLU MAMUL VE ÜRETİM YÖNTEMİ

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2015 - 2015

2015 - 2015

Avrupa Gıda Kimyası Kongresi-18

Project Supported by Higher Education Institutions

AKILLIOĞLU H. G. (Executive), GÖKMEN V.

2015 - 2015

2015 - 2015

Fındık zarı tozu: Yeni kahverengi fonksiyonel bileşen

Project Supported by Higher Education Institutions

YILMAZ C. (Executive), GÖKMEN V.

2015 - 2015

2015 - 2015

Model Hamurların Kızartılması Sırasında Yağda 5-Hidroksimetilfurfural Birikimi

Project Supported by Higher Education Institutions

TAŞ N. (Executive), GÖKMEN V.

2015 - 2015

2015 - 2015

Yapay Görme: Gıda Kalitesi ve Güvenliğinin İzlenmesi için bir Araç

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2015 - 2015

2015 - 2015

12. Uluslararası Maillard Reaksiyonu Sempozyumu

Project Supported by Higher Education Institutions

HAMZALIOĞLU B. A. (Executive), GÖKMEN V.

2015 - 2015

2015 - 2015

12. Uluslararası Maillard Reaksiyonu Sempozyumu

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2015 - 2015

2015 - 2015

Termal Proses Edilmiş Gıdalarda In Vitro Enzimatik Sindirim Sırasında Akrilamid Yıkımı

Project Supported by Higher Education Institutions

GÖKMEN V. (Executive)

2011 - 2014

2011 - 2014

Ulusal Gıda Teknoloji Platformu

TUBITAK Project

GÖKMEN V. (Executive)

2011 - 2014

2011 - 2014

Ulusal Gıda Teknoloji Platformu

TUBITAK Project

Gökmen V. (Executive)

2011 - 2013

2011 - 2013

Tahıl Stabilizasyonu

Project Supported by Other Private Institutions

GÖKMEN V. (Executive)

2011 - 2012

2011 - 2012

Fonksiyonel Nar Ürünleri Geliştirilmesi

Project Supported by Other Private Institutions

GÖKMEN V. (Executive)

2010 - 2011

2010 - 2011

Susamlarda Acılık Nedenlerinin Belirlenmesi ve Acılığın Giderilmesi

Project Supported by Other Private Institutions

GÖKMEN V. (Executive)

Contractual Researches

2024 - 2024

2024 - 2024

Evcil Hayvan Mamalarında Formülasyon ve Isıl İşlem Koşullarından Etkilenen Maillard Reaksiyon Ürünlerinin Oluşumu

Butternut Box

Gökmen V. (Executive), Kocadağlı T.

Activities in Scientific Journals

2019 - Continues

2019 - Continues

FOOD CHEMISTRY

Editor

2019 - Continues

2019 - Continues

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Editor

2016 - Continues

2016 - Continues

Journal Of Food Composition And Analysis

Committee Member

2015 - 2021

2015 - 2021

FOOD RESEARCH INTERNATIONAL

Editor

Memberships and Roles in Scientific Organizations

2023 - Continues

2023 - Continues

Türkiye Bilimler Akademisi

Principal Member

Scientific Project Refereeing

October 2024

October 2024

Project Supported by Public Organizations in Other Countries

DFG, Germany

November 2023

November 2023

Project Supported by Public Organizations in Other Countries

Doctoral Fellowship Programme of the Austrian Academy of Sciences, Austria

November 2023

November 2023

Project Supported by Public Organizations in Other Countries

Natural Sciences and Engineering Research Council of Canada (NSERC) , Canada

May 2023

May 2023

EU Supported Other Project

PRIMA, Spain

October 2022

October 2022

Project Supported by Public Organizations in Other Countries

FWO, Belgium

October 2020

October 2020

Project Supported by Public Organizations in Other Countries

FWO, Belgium

May 2017

May 2017

Project Supported by Public Organizations in Other Countries

Scientific Research Department of Fondazione Cariplo, Italy

Awards

December 2022

December 2022

TÜBİTAK Bilim Ödülü

Tübitak

September 2018

September 2018

Third Best Scientific Research Paper Award

Pınar Enstitüsü

July 2018

July 2018

PROJE PERFORMANS ÖDÜLÜ

Tübitak

July 2017

July 2017

PATENT BRONZ MADALYA

Isıf’17

July 2017

July 2017

PATENT ALTIN MADALYA

Isıf’17

June 2015

June 2015

Best Poster Award

3Rd International Congress On Cocoa Coffee And Tea

May 2013

May 2013

National Food Technology Platform-Special Award

National Technology Platform

July 2011

July 2011

BAŞARI HİKAYESİ

Tübitak

December 2010

December 2010

Second Best Poster Award

2Nd Food Safety Congress

June 2009

June 2009

EN İYİ PROJE ÖDÜLÜ

Hacettepe Teknokent

June 2009

June 2009

BİLİM ÖDÜLÜ

Hacettepe Üniversitesi

July 2007

July 2007

TEŞVİK ÖDÜLÜ

Tübitak

June 2004

June 2004

TÜBA GEBİP

Tüba

July 2001

July 2001

TEŞVİK ÖDÜLÜ

Hacettepe Üniversitesi

July 2000

July 2000

SHAPING THE FUTURE

Expo 2000



Congress and Symposium Activities

16 September 2024 - 19 September 2024

16 September 2024 - 19 September 2024

IMARS-15: Glycation in Food, Health and Disease

Invited Speaker

Maastricht-Netherlands

04 September 2024 - 05 September 2024

04 September 2024 - 05 September 2024

ACRYRED Conference

Invited Speaker

Brussels-Belgium

10 October 2023 - 12 October 2023

10 October 2023 - 12 October 2023

, 3rd Food Chemistry Conference

Invited Speaker

Dresden-Germany

13 September 2023 - 15 September 2023

13 September 2023 - 15 September 2023

International Conference Chemical Reactions in Food IX

Invited Speaker

Praha-Czech Republic

Citations

Total Citations (WOS): 9398

h-index (WOS): 55

Scientific Research / Working Group Memberships

2004 - Continues

2004 - Continues

Food Quality And Safety (Foqus) Research Group

foqus.hacettepe.edu.tr

Hacettepe University, Turkey