Publications & Works

Published journal articles indexed by SCI, SSCI, and AHCI

Acrylamide in Corn-Based Thermally Processed Foods: A Review br

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.70, no.14, pp.4165-4181, 2022 (Journal Indexed in SCI) Sustainable Development identifier identifier identifier

Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.69, no.45, pp.13364-13372, 2021 (Journal Indexed in SCI) Sustainable Development identifier identifier identifier

Potential reactions of thermal process contaminants during digestion

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.106, pp.198-208, 2020 (Journal Indexed in SCI) Sustainable Development identifier identifier

Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.246, no.6, pp.1207-1218, 2020 (Journal Indexed in SCI) identifier identifier

Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.67, no.17, pp.4923-4930, 2019 (Journal Indexed in SCI) identifier identifier identifier

Effect of refining on bioactive composition and oxidative stability of hazelnut oil

FOOD RESEARCH INTERNATIONAL, vol.116, pp.586-591, 2019 (Journal Indexed in SCI) identifier identifier identifier

Advanced Glycation End Products (AGEs)

CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS, pp.121-151, 2019 (Journal Indexed in SCI) identifier

Furan

CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS, pp.87-105, 2019 (Journal Indexed in SCI) identifier

Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, vol.68, no.3, pp.223-234, 2018 (Journal Indexed in SCI) identifier identifier

Evolution of food antioxidants as a core topic of food science for a century

FOOD RESEARCH INTERNATIONAL, vol.105, pp.76-93, 2018 (Journal Indexed in SCI) identifier identifier identifier

Parameters affecting 5-hydroxymethylfurfural exposure from beer

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol.35, no.8, pp.1464-1471, 2018 (Journal Indexed in SCI) identifier identifier identifier

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

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, vol.16, no.3, pp.382-399, 2017 (Journal Indexed in SCI) Sustainable Development identifier identifier

Phenolic compounds in natural and roasted nuts and their skins: a brief review

CURRENT OPINION IN FOOD SCIENCE, vol.14, pp.103-109, 2017 (Journal Indexed in SCI) identifier identifier

Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.76, pp.172-180, 2017 (Journal Indexed in SCI) identifier identifier

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

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.243, no.1, pp.11-19, 2017 (Journal Indexed in SCI) identifier identifier

INVESTIGATION OF THE REACTIONS OF THERMAL PROCESS CONTAMINANTS IN BISCUITS DURING DIGESTION

ANNALS OF NUTRITION AND METABOLISM, vol.71, pp.1290-1291, 2017 (Journal Indexed in SCI) identifier

Effect of alkalization on the Maillard reaction products formed in cocoa during roasting

FOOD RESEARCH INTERNATIONAL, vol.89, pp.930-936, 2016 (Journal Indexed in SCI) identifier identifier

Cereal dietary fiber bound antioxidants

AGRO FOOD INDUSTRY HI-TECH, vol.27, no.5, 2016 (Journal Indexed in SCI) Sustainable Development identifier

Thermal process contaminants: acrylamide, chloropropanols and furan

CURRENT OPINION IN FOOD SCIENCE, vol.7, pp.86-92, 2016 (Journal Indexed in SCI) Sustainable Development identifier identifier

Alkali-based pre-treatment may prevent ochratoxin A in grapes

WORLD MYCOTOXIN JOURNAL, vol.9, no.4, pp.517-523, 2016 (Journal Indexed in SCI) identifier identifier

Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.44, pp.115-121, 2015 (Journal Indexed in SCI) identifier identifier

Bioactive compounds in different hazelnut varieties and their skins

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.43, pp.203-208, 2015 (Journal Indexed in SCI) identifier identifier

Future perspectives in Orbitrap (TM)-high-resolution mass spectrometry in food analysis: a review

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol.32, no.10, pp.1568-1606, 2015 (Journal Indexed in SCI) identifier identifier identifier

Study of the synergy between soluble and dietary fiber bound antioxidants

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, vol.249, 2015 (Journal Indexed in SCI) identifier

Synergism between Soluble and Dietary Fiber Bound Antioxidants

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.63, no.8, pp.2338-2343, 2015 (Journal Indexed in SCI) identifier identifier identifier

Antiglycation activity of tannic acid in ovalbumin-glucose model system

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, vol.249, 2015 (Journal Indexed in SCI) identifier

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

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, vol.249, 2015 (Journal Indexed in SCI) identifier

Effect of vacuum-combined baking of cookies on acrylamide content, texture and color

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.240, no.1, pp.243-249, 2015 (Journal Indexed in SCI) Creative Commons License identifier identifier

Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.62, no.46, pp.11289-11295, 2014 (Journal Indexed in SCI) identifier identifier identifier

Hazelnut skin powder: A new brown colored functional ingredient

FOOD RESEARCH INTERNATIONAL, vol.65, pp.291-297, 2014 (Journal Indexed in SCI) identifier identifier

Formation of Monochloropropane-1,2-diol and Its Esters in Biscuits during Baking

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.62, no.29, pp.7297-7301, 2014 (Journal Indexed in SCI) identifier identifier identifier

An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.8, pp.1622-1627, 2014 (Journal Indexed in SCI) Sustainable Development identifier identifier identifier

Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.7, pp.1259-1263, 2014 (Journal Indexed in SCI) identifier identifier identifier

Formation of melatonin and its isomer during bread dough fermentation and effect of baking

Journal of Agricultural and Food Chemistry, vol.62, no.13, pp.2900-2905, 2014 (Journal Indexed in SCI) identifier identifier identifier

A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.6, no.3, pp.319-325, 2014 (Journal Indexed in SCI) identifier identifier

SPECIAL ISSUE: Food chemistry and safety Foreword

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.6, no.3, pp.261, 2014 (Journal Indexed in SCI) identifier identifier

Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.61, no.43, pp.10329-10334, 2013 (Journal Indexed in SCI) identifier identifier identifier

Kinetics of Furan Formation from Ascorbic Acid during Heating under Reducing and Oxidizing Conditions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.61, no.42, pp.10191-10196, 2013 (Journal Indexed in SCI) identifier identifier identifier

Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, vol.90, no.3, pp.413-417, 2013 (Journal Indexed in SCI) identifier identifier

Modelling thermal degradation of zearalenone in maize bread during baking

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol.30, no.3, pp.528-533, 2013 (Journal Indexed in SCI) identifier identifier identifier

Phytochemicals and health benefits of dried apricots

DRIED FRUITS: PHYTOCHEMICALS AND HEALTH EFFECTS, pp.226-242, 2013 (Journal Indexed in SCI) identifier

Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.235, no.6, pp.1093-1099, 2012 (Journal Indexed in SCI) identifier identifier

Controlling the Maillard Reaction by Reactant Encapsulation: Sodium Chloride in Cookies

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.60, no.43, pp.10808-10814, 2012 (Journal Indexed in SCI) identifier identifier identifier

Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.60, no.31, pp.7682-7689, 2012 (Journal Indexed in SCI) identifier identifier identifier

EFFECT OF GRAPE SEED EXTRACT ON PHENOLIC PROFILE AND BROWNING OF FRESH-CUT LETTUCE (L. SATIVA)

JOURNAL OF FOOD BIOCHEMISTRY, vol.36, no.3, pp.268-274, 2012 (Journal Indexed in SCI) Sustainable Development identifier identifier

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.60, no.25, pp.6323-6332, 2012 (Journal Indexed in SCI) identifier identifier identifier

Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.26, pp.52-57, 2012 (Journal Indexed in SCI) identifier identifier

Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

FOOD AND BIOPROCESS TECHNOLOGY, vol.5, no.2, pp.519-526, 2012 (Journal Indexed in SCI) identifier identifier

Total antioxidant capacities of raw and cooked meats

MEAT SCIENCE, vol.90, no.1, pp.60-65, 2012 (Journal Indexed in SCI) identifier identifier identifier

Thermal degradation of deoxynivalenol during maize bread baking

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol.29, no.3, pp.423-430, 2012 (Journal Indexed in SCI) identifier identifier identifier

Multiple-stage extraction strategy for the determination of deoxynivalenol in maize

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol.28, no.1, pp.80-85, 2011 (Journal Indexed in SCI) identifier identifier identifier

Degradation of 5-hydroxymethylfurfural during yeast fermentation

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol.28, no.12, pp.1629-1635, 2011 (Journal Indexed in SCI) identifier identifier identifier

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.90, no.15, pp.2556-2562, 2010 (Journal Indexed in SCI) identifier identifier identifier

Computer vision-based image analysis for rapid detection of acrylamide in heated foods

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.2, no.4, pp.203-207, 2010 (Journal Indexed in SCI) identifier identifier

Lipid oxidation promotes acrylamide formation in fat-rich model systems

FOOD RESEARCH INTERNATIONAL, vol.43, no.4, pp.1021-1026, 2010 (Journal Indexed in SCI) identifier identifier

Selection of the indicator enzyme for blanching of vegetables

ENZYMES IN FRUIT AND VEGETABLE PROCESSING: CHEMISTRY AND ENGINEERING APPLICATIONS, pp.123-144, 2010 (Journal Indexed in SCI) identifier

Investigation of acrylamide formation on bakery products using a crust-like model

MOLECULAR NUTRITION & FOOD RESEARCH, vol.53, no.12, pp.1521-1525, 2009 (Journal Indexed in SCI) identifier identifier identifier

A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.229, no.6, pp.843-851, 2009 (Journal Indexed in SCI) identifier identifier

Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.229, no.6, pp.961-969, 2009 (Journal Indexed in SCI) Sustainable Development identifier identifier

Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.22, no.6, pp.589-595, 2009 (Journal Indexed in SCI) identifier identifier

Direct measurement of the total antioxidant capacity of foods: the 'QUENCHER' approach

TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol.20, pp.278-288, 2009 (Journal Indexed in SCI) identifier identifier

Assessing food additives: the good, the bad and the ugly

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, vol.1, no.2, pp.101-110, 2009 (Journal Indexed in SCI) identifier identifier

MODELING DEAD-END ULTRAFILTRATION OF APPLE JUICE USING ARTIFICIAL NEURAL NETWORK

JOURNAL OF FOOD PROCESS ENGINEERING, vol.32, no.2, pp.248-264, 2009 (Journal Indexed in SCI) identifier identifier

Multiple-stage extraction strategy for the determination of acrylamide in foods

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.22, no.2, pp.142-147, 2009 (Journal Indexed in SCI) identifier identifier

Significance of furosine as heat-induced marker in cookies

JOURNAL OF CEREAL SCIENCE, vol.48, no.3, pp.843-847, 2008 (Journal Indexed in SCI) identifier identifier

Direct measurement of the total antioxidant capacity of cereal products

JOURNAL OF CEREAL SCIENCE, vol.48, no.3, pp.816-820, 2008 (Journal Indexed in SCI) Sustainable Development identifier identifier

Reduction of acrylamide level in French fries by employing a temperature program during frying

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.56, no.15, pp.6162-6166, 2008 (Journal Indexed in SCI) identifier identifier identifier

Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying

FOOD AND BIOPROCESS TECHNOLOGY, vol.1, no.1, pp.35-42, 2008 (Journal Indexed in SCI) identifier identifier

Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.226, no.5, pp.1031-1037, 2008 (Journal Indexed in SCI) identifier identifier

Chemical Reactions in the Processing of Soft Wheat Products

FOOD ENGINEERING ASPECTS OF BAKING SWEET GOODS, pp.49-80, 2008 (Journal Indexed in SCI) identifier

Effects of some cations on the formation of acrylamide and furfurals in glucose-asparagine model system

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.225, pp.815-820, 2007 (Journal Indexed in SCI) identifier identifier

Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food

ANALYTICAL AND BIOANALYTICAL CHEMISTRY, vol.389, no.1, pp.119-137, 2007 (Journal Indexed in SCI) identifier identifier identifier

A new procedure to measure the antioxidant activity of insoluble food components

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.55, no.19, pp.7676-7681, 2007 (Journal Indexed in SCI) identifier identifier identifier

Pomegranate peel extract prevents liver fibrosis in biliary-obstructed rats

JOURNAL OF PHARMACY AND PHARMACOLOGY, vol.59, no.9, pp.1287-1295, 2007 (Journal Indexed in SCI) identifier identifier identifier

AGFD 253-Simulation of acrylamide formation in French fries and potential strategies for mitigation

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, vol.234, 2007 (Journal Indexed in SCI) identifier

An overview of signal processing for food inspection

IEEE SIGNAL PROCESSING MAGAZINE, vol.24, no.3, pp.106-109, 2007 (Journal Indexed in SCI) identifier identifier

Effects of beta-carotene on soybean lipoxygenase activity: kinetic studies

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.224, no.6, pp.743-748, 2007 (Journal Indexed in SCI) identifier identifier

Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network

MOLECULAR NUTRITION & FOOD RESEARCH, vol.51, no.4, pp.383-389, 2007 (Journal Indexed in SCI) identifier identifier identifier

Reversible degradation kinetics of vitamin C in peas during frozen storage

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.224, no.6, pp.749-753, 2007 (Journal Indexed in SCI) identifier identifier

A Non-Contact Computer Vision Based Analysis of Color in Foods

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, vol.3, no.5, 2007 (Journal Indexed in SCI) identifier

Potential of furan formation in hazelnuts during heat treatment

FOOD ADDITIVES AND CONTAMINANTS, vol.24, pp.136-142, 2007 (Journal Indexed in SCI) identifier identifier identifier

Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.87, no.1, pp.133-137, 2007 (Journal Indexed in SCI) identifier identifier

Assessment of an exponential model for ultrafiltration of apple juice

JOURNAL OF FOOD PROCESS ENGINEERING, vol.29, no.5, pp.508-518, 2006 (Journal Indexed in SCI) identifier identifier

A generic method for the determination of acrylamide in thermally processed foods

JOURNAL OF CHROMATOGRAPHY A, vol.1120, pp.194-198, 2006 (Journal Indexed in SCI) identifier identifier identifier

Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.54, no.8, pp.2845-2849, 2006 (Journal Indexed in SCI) identifier identifier identifier

A proposed mechanism for the inhibition of soybean lipoxygenase by beta-carotene

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.86, no.3, pp.401-406, 2006 (Journal Indexed in SCI) identifier identifier

Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, vol.22, no.12, pp.1198-1202, 2005 (Journal Indexed in SCI) identifier identifier identifier

Survey of acrylamide in Turkish foods by an in-house validated LC-MS method

FOOD ADDITIVES AND CONTAMINANTS, vol.22, no.3, pp.204-209, 2005 (Journal Indexed in SCI) identifier identifier identifier

Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.220, no.2, pp.196-199, 2005 (Journal Indexed in SCI) identifier identifier

Fumaric acid in apple juice: a potential indicator of microbial spoilage of apples used as raw material

FOOD ADDITIVES AND CONTAMINANTS, vol.21, no.7, pp.626-631, 2004 (Journal Indexed in SCI) identifier identifier identifier

The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.217, no.3, pp.249-252, 2003 (Journal Indexed in SCI) identifier identifier

Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.40, no.2, pp.169-172, 2003 (Journal Indexed in SCI) identifier identifier

Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.15, no.5, pp.567-575, 2002 (Journal Indexed in SCI) identifier identifier

Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.215, no.1, pp.42-45, 2002 (Journal Indexed in SCI) identifier identifier

Liquid chromatographic method for the determination of chlorophylls, carotenoids, and their derivatives in fresh and processed vegetables

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, vol.25, no.8, pp.1201-1213, 2002 (Journal Indexed in SCI) identifier identifier

Characterization of surface auxin residue in greenhouse tomatoes (Lycopersicon esculentum)

JOURNAL OF FOOD QUALITY, vol.24, no.4, pp.351-358, 2001 (Journal Indexed in SCI) identifier identifier

Long-term survey of patulin in apple juice concentrates produced in Turkey

FOOD ADDITIVES AND CONTAMINANTS, vol.17, no.11, pp.933-936, 2000 (Journal Indexed in SCI) identifier identifier identifier

An investigation into the formation of fumaric acid in apple juice concentrates

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.209, no.5, pp.308-312, 1999 (Journal Indexed in SCI) identifier identifier

Incidence of patulin in apple juice concentrates produced in Turkey

JOURNAL OF CHROMATOGRAPHY A, vol.815, no.1, pp.99-102, 1998 (Journal Indexed in SCI) identifier identifier identifier

Improved ultrafiltration for color reduction and stabilization of apple juice

JOURNAL OF FOOD SCIENCE, vol.63, no.3, pp.504-507, 1998 (Journal Indexed in SCI) identifier identifier

Liquid chromatographic determination of beta-naphthoxyacetic acid in tomatoes

JOURNAL OF CHROMATOGRAPHY A, vol.798, pp.167-171, 1998 (Journal Indexed in SCI) identifier identifier

An investigation on the relationship between patulin and fumaric acid in apple juice concentrates

FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, vol.31, no.5, pp.480-483, 1998 (Journal Indexed in SCI) identifier identifier

The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, vol.207, no.4, pp.328-331, 1998 (Journal Indexed in SCI) identifier identifier

Rapid reversed-phase liquid chromatographic determination of patulin in apple juice

JOURNAL OF CHROMATOGRAPHY A, vol.730, pp.53-58, 1996 (Journal Indexed in SCI) identifier identifier identifier

A study on the possibility of using HPLC for the determination of 2,4-D in tomatoes

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, vol.19, no.12, pp.1917-1926, 1996 (Journal Indexed in SCI) identifier identifier

Dynamic behaviour of C-18 HPLC columns by stimulus-response analysis .2. Determination of dispersion coefficients via Peclet numbers

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, vol.19, no.19, pp.3193-3199, 1996 (Journal Indexed in SCI) identifier identifier

Articles Published in Other Journals

Adding Calcium to Foods and Effect on Acrylamide

CALCIUM: CHEMISTRY, ANALYSIS, FUNCTION AND EFFECTS, vol.10, pp.274-290, 2016 (Refereed Journals of Other Institutions) identifier

Impacts of roasting oily seeds and nuts on their extracted oils

Lipid Technology, vol.22, no.8, pp.179-182, 2010 (Refereed Journals of Other Institutions)

Refereed Congress / Symposium Publications in Proceedings

Güncel Eğilimler Işığında Gıda ve Beslenme İletişiminde Medyanın Rolü Üzerine Düşünceler

TÜBA I. Gıda ve Sağlıklı Beslenme Sempozyumu, Turkey, 26 - 17 April 2019

Neuroactive compounds in fermented foods

EuroFoodChem XX Conference, 17 - 19 June 2019

Formation of Acrylamide in Thermally Processed Foods and Its Reactions during in Vitro Digestion

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 identifier

Occurrence of neuroactive compounds in tea and cocoa

First International Congress on Cocoa Coffee and Tea Asia 2018, 17 - 20 October 2018

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

XII Italian Food Chemistry Congress, 24 - 27 September 2018

Bound antioxidant compounds and their digestion behaviour

5th International Conference on Food Digestion, France, 4 - 06 June 2017

Acrylamide risk assessment toolbox

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

Acrylamide Formation in foods and reactions during digestion

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

Machine Vision Tool to Monitor Food Quality and Safety During Processing

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

Acrylamide Formation in Foods: Role of Composition and Processing

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

A kinetic approach to evaluate inhibition of protein glycation during heating

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

Effect of in vitro gastrointestinal digestion on dicarbonyl compounds in biscuits

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

Acrylamide and HMF formations in chitosan containing model systems during heating

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

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

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

Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder

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

Effect of Alkalization on Maillard Reaction Products During Cocoa Roasting

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

Effect of microencapsulation on the reactivity of ascorbic acid sodium chloride and vanillin during heating

The 9th European PhD Workshop on Food Engineering and Technology, Uzwill, Switzerland, 24 - 25 March 2015

Antiglycation activity of tannic acid in ovalbumin glucose model system

249th ACS National Meeting, United States Of America, 22 - 26 March 2015

Study of the synergy between soluble and dietary fiber bound antioxidants

249th ACS National Meeting, United States Of America, 22 - 26 March 2015

Correlation between surface color and acrylamide in potato chips Machine vision based approach as a rapid detection too

COST Action 927 – Thermally processed Foods: Possible Health Implications, III. Workshop, Hamburg, Germany, 23 - 24 September 2005

Books & Book Chapters

Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide

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

Episodes in the Encyclopedia