Prof. VURAL G&#214;KMEN

ÇELİK E. E. , Rubio J. M. A. , Andersen M. L. , GÖKMEN V.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.42, no.1, 2018 (Journal Indexed in SCI)

Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach

FOOD CHEMISTRY, vol.237, pp.989-996, 2017 (Journal Indexed in SCI)

Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food

Kultur G., Misra N. N. , Barba F. J. , Koubaa M., GÖKMEN V. , ALPAS H.

FOOD RESEARCH INTERNATIONAL, vol.101, pp.17-23, 2017 (Journal Indexed in SCI) Sustainable Development

Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits

Tengilimoglu-Metin M. M. , Hamzalioglu A., GÖKMEN V. , KIZIL M.

FOOD RESEARCH INTERNATIONAL, vol.99, pp.308-314, 2017 (Journal Indexed in SCI)

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

FOOD RESEARCH INTERNATIONAL, vol.99, pp.586-595, 2017 (Journal Indexed in SCI)

Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum

DOĞAN CÖMERT E. , GÖKMEN V.

FOOD RESEARCH INTERNATIONAL, vol.97, pp.288-295, 2017 (Journal Indexed in SCI)

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

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

FOOD CHEMISTRY, vol.221, pp.1911-1922, 2017 (Journal Indexed in SCI)

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

Ozdemir K. S. , GÖKMEN V.

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

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)

Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies

Yıldız H. G. , Palazoğlu T. K. , Miran W., KOCADAĞLI T. , GÖKMEN V.

Journal of Food Engineering, vol.197, pp.17-23, 2017 (Journal Indexed in SCI)

Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer

AKILLIOGLU H. G. , ÇELİKBIÇAK Ö. , SALİH B. , GÖKMEN V.

FOOD CHEMISTRY, vol.217, pp.65-73, 2017 (Journal Indexed in SCI)

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

Donmez O., ATAÇ MOGOL B. , GÖKMEN V.

JOURNAL OF DAIRY SCIENCE, vol.100, no.2, pp.901-907, 2017 (Journal Indexed in SCI)

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

Comert E. D. , Akillioglu H. G. , GÖKMEN V.

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

INVESTIGATION 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 (Journal Indexed in SCI)

Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

FOOD CHEMISTRY, vol.211, pp.892-902, 2016 (Journal Indexed in SCI)

Effect 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 (Journal Indexed in SCI)

Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure

Food Research International, vol.89, pp.976-981, 2016 (Journal Indexed in SCI)

Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of alpha-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.64, no.41, pp.7838-7848, 2016 (Journal Indexed in SCI)

Cereal dietary fiber bound antioxidants

Comert E. D. , GÖKMEN V.

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

Effect of Sodium Chloride on alpha-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.64, no.32, pp.6333-6342, 2016 (Journal Indexed in SCI)

Effect 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 (Journal Indexed in SCI)

Kinetic evaluation of the inhibition of protein glycation during heating

ÖZCAN KABASAKAL S., Gokmen V.

FOOD CHEMISTRY, vol.196, pp.1117-1124, 2016 (Journal Indexed in SCI)

Thermal process contaminants: acrylamide, chloropropanols and furan

Mogol B. A. , GÖKMEN V.

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

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)

Investigations on the reactions of alpha-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits

Hamzalioglu A. , GÖKMEN V.

FOOD & FUNCTION, vol.7, no.6, pp.2544-2550, 2016 (Journal Indexed in SCI)

Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox

Palermo M., Gokmen V. , De Meulenaer B., Ciesarova Z., Zhang Y., Pedreschi F., et al.

FOOD & FUNCTION, vol.7, no.6, pp.2516-2525, 2016 (Journal Indexed in SCI)

pH 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 (Journal Indexed in SCI)

Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

KOCADAĞLI T. , Žilić S., Taş N. G. , Vančetović J., Dodig D., GÖKMEN V.

European Food Research and Technology, vol.242, no.1, pp.51-60, 2016 (Journal Indexed in SCI)

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Žilić S., KOCADAĞLI T. , Vančetović J., GÖKMEN V.

LWT - Food Science and Technology, vol.65, pp.597-603, 2016 (Journal Indexed in SCI)

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

AKILLIOĞLU H. G. , BAHÇECİ K. S. , GÖKMEN V.

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

Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating

FOOD RESEARCH INTERNATIONAL, vol.78, pp.224-230, 2015 (Journal Indexed in SCI)

Effect 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 (Journal Indexed in SCI)

Bioactive compounds in different hazelnut varieties and their skins

Senyuva H. Z. , GÖKMEN V. , Sarikaya E. A.

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

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)

Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics

BAHÇECİ K. S. , AKILLIOĞLU H. G. , GÖKMEN V.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, vol.31, pp.131-138, 2015 (Journal Indexed in SCI)

Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source

Vaclavik L., Capuano E., GÖKMEN V. , Hajslova J.

FOOD CHEMISTRY, vol.173, pp.290-297, 2015 (Journal Indexed in SCI)

Study of the synergy between soluble and dietary fiber bound antioxidants

Celik E., GÖKMEN V. , Skibsted L. H.

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

Mechanism 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 (Journal Indexed in SCI)

Synergism 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 (Journal Indexed in SCI)

Antiglycation activity of tannic acid in ovalbumin-glucose model system

Hamzalioglu A. , GÖKMEN V.

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

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

DOĞAN E. , GÖKMEN V.

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

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

Palazoglu T. K. , COSKUN Y., Tuta S., Mogol B. A. , GÖKMEN V.

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

Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods

FOOD & FUNCTION, vol.6, no.1, pp.109-114, 2015 (Journal Indexed in SCI) Sustainable Development

Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale

Akillioglu H. G. , GÖKMEN V.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, vol.26, pp.265-270, 2014 (Journal Indexed in SCI) Sustainable Development

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)

Hazelnut 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 (Journal Indexed in SCI)

Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates

Masatcioglu M. T. , GÖKMEN V. , Ng P. K. W. , KÖKSEL H.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.12, pp.2562-2568, 2014 (Journal Indexed in SCI)

Investigation 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 (Journal Indexed in SCI)

Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry

Akillioglu H. G. , GÖKMEN V.

Journal of Agricultural and Food Chemistry, vol.62, no.31, pp.7714-7720, 2014 (Journal Indexed in SCI)

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

ATAÇ MOGOL B. , Pye C., Anderson W., Crews C., GÖKMEN V.

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

Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation

FOOD RESEARCH INTERNATIONAL, vol.61, pp.252-256, 2014 (Journal Indexed in SCI)

Determination 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 (Journal Indexed in SCI)

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

Navarro M., Amigo-Benavent M., Mesias M., Baeza G., GÖKMEN V. , Bravo L., et al.

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

Release of Antioxidant Capacity from Five Plant Foods during a Multistep Enzymatic Digestion Protocol

Papillo V. A. , Vitaglione P., Graziani G., GÖKMEN V. , Fogliano V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.62, no.18, pp.4119-4126, 2014 (Journal Indexed in SCI)

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

YILMAZ C. , KOCADAĞLI T. , GÖKMEN V.

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

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)

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature-time profile effects and kinetics

Van Der Fels-Klerx H., Capuano E., Nguyen H., ATAÇ MOGOL B. , KOCADAĞLI T. , Göncüoǧlu Taş N., et al.

Food Research International, vol.57, pp.210-217, 2014 (Journal Indexed in SCI)

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

Zilic S., Mogol B. A. , Akillioglu G. , Serpen A., Delic N., GÖKMEN V.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.94, no.1, pp.45-51, 2014 (Journal Indexed in SCI)

Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries

Van-Den Truong V. T. , Pascua Y. T. , Reynolds R., Thompson R. L. , PALAZOĞLU T. K. , ATAÇ MOGOL B. , et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.62, no.1, pp.310-316, 2014 (Journal Indexed in SCI)

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

Gokmen V.

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

SPECIAL ISSUE: Food chemistry and safety Foreword

KÖKSEL H. , GÖKMEN V.

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

Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips

Koklamaz E., Palazoǧlu T. K. , KOCADAĞLI T. , GÖKMEN V.

Journal of the Science of Food and Agriculture, vol.94, no.10, pp.2002-2008, 2014 (Journal Indexed in SCI)

Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract

Altunkaya A., Hedegaard R. V. , Harholt J., Brimer L., GÖKMEN V. , Skibsted L. H.

FOOD & FUNCTION, vol.4, no.11, pp.1647-1653, 2013 (Journal Indexed in SCI)

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

ÇELİK E. E. , GÖKMEN V. , Fogliano V.

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

Palatability and chemical safety of apple juice fortified with pomegranate peel extract

Altunkaya A., Hedegaard R. V. , Harholt J., Brimer L., GÖKMEN V. , Skibsted L. H.

FOOD & FUNCTION, vol.4, no.10, pp.1468-1473, 2013 (Journal Indexed in SCI)

Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea

KOCADAĞLI T. , OZDEMIR K. S. , GÖKMEN V.

FOOD RESEARCH INTERNATIONAL, vol.53, no.2, pp.720-725, 2013 (Journal Indexed in SCI)

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)

Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

Zilic S., Akillioglu H. G. , Serpen A., Peric V., GÖKMEN V.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.237, no.3, pp.409-418, 2013 (Journal Indexed in SCI)

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

Alasalvar C., Pelvan E., Ozdemir K. S. , KOCADAĞLI T. , Mogol B. A. , Pasli A. A. , et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.61, no.31, pp.7529-7536, 2013 (Journal Indexed in SCI)

Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions

Karademir Y., Goncuoglu N. , GÖKMEN V.

INDUSTRIAL CROPS AND PRODUCTS, vol.49, pp.130-135, 2013 (Journal Indexed in SCI) Sustainable Development

Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Zilic S., Mogol B. A. , Akillioglu G. , Serpen A., Babic M., GÖKMEN V.

JOURNAL OF CEREAL SCIENCE, vol.58, no.1, pp.1-7, 2013 (Journal Indexed in SCI)

Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough

Kukurova K., Ciesarova Z., ATAÇ MOGOL B. , Acar O. C. , GÖKMEN V.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.237, no.1, pp.1-8, 2013 (Journal Indexed in SCI)

Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts

FOOD & FUNCTION, vol.4, no.7, pp.1061-1066, 2013 (Journal Indexed in SCI)

Role of curcumin in the conversion of asparagine into acrylamide during heating

HAMZALIOĞLU B. A. , ATAÇ MOGOL B. , Lumaga R. B. , Fogliano V., GÖKMEN V.

AMINO ACIDS, vol.44, no.6, pp.1419-1426, 2013 (Journal Indexed in SCI) Sustainable Development

Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities

Mesias M., Navarro M., GÖKMEN V. , Morales F. J.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.93, no.8, pp.2037-2044, 2013 (Journal Indexed in SCI) Sustainable Development

Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type

Kotsiou K., Tasioula-Margari M., Fiore A., GÖKMEN V. , Fogliano V.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.236, no.5, pp.843-851, 2013 (Journal Indexed in SCI)

Nano-encapsulation improves thermal stability of bioactive compounds Omega fatty acids and silymarin in bread

Mogol B. , GÖKMEN V. , SHIMONI E.

AGRO FOOD INDUSTRY HI-TECH, vol.24, no.3, pp.62-65, 2013 (Journal Indexed in SCI)

Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder

Altunkaya A., Hedegaard R. V. , Brimer L., GÖKMEN V. , Skibsted L. H.

FOOD & FUNCTION, vol.4, no.5, pp.722-727, 2013 (Journal Indexed in SCI)

Accumulation 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 (Journal Indexed in SCI)

Modelling thermal degradation of zearalenone in maize bread during baking

Numanoglu E., Yener S., GÖKMEN V. , UYGUN Ü. , KÖKSEL H.

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

Phytochemicals and health benefits of dried apricots

Goncuoglu N. , ATAÇ MOGOL B. , GÖKMEN V.

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

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

GÖKMEN V. , Serpen A., ATAÇ MOGOL B.

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

Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

Zilic S., Serpen A., Akillioglu G. , Jankovic M., GÖKMEN V.

JOURNAL OF CEREAL SCIENCE, vol.56, no.3, pp.652-658, 2012 (Journal Indexed in SCI)

Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins

Zilic S., Akillioglu G. , Serpen A., Barac M., GÖKMEN V.

FOOD RESEARCH INTERNATIONAL, vol.49, no.1, pp.1-6, 2012 (Journal Indexed in SCI)

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

Fiore A., Troise A. D. , Mogol B. A. , Roullier V., Gourdon A., Jian S. E. M. , et al.

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

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

Serpen A., Pelvan E., Alasalvar C., ATAÇ MOGOL B. , Yavuz H. T. , GÖKMEN V. , et al.

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

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

ANALYTICAL AND BIOANALYTICAL CHEMISTRY, vol.403, no.10, pp.2915-2922, 2012 (Journal Indexed in SCI)

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

Serpen A., GÖKMEN V. , ATAÇ MOGOL B.

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

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

Alasalvar C., Topal B., Serpen A., Bahar B., Pelvan E., GÖKMEN V.

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

Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.26, pp.160-168, 2012 (Journal Indexed in SCI)

Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine

GÖKMEN V. , KOCADAĞLI T. , Göncüoǧlu N., Mogol B. A.

Food Chemistry, vol.132, no.1, pp.168-174, 2012 (Journal Indexed in SCI)

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product

Koray Palazoǧlu T., Coşkun Y., Kocadaǧli T. , GÖKMEN V.

Journal of Food Science, vol.77, no.5, 2012 (Journal Indexed in SCI)

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

Serpen A., GÖKMEN V. , Fogliano V.

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

Partial purification and characterization of polyphenoloxidase from durum wheat (Triticum durum L.)

KOCADAĞLI T. , Göncüoglu N., Hamzalioglu A. , GÖKMEN V.

JOURNAL OF CEREAL SCIENCE, vol.55, no.3, pp.300-304, 2012 (Journal Indexed in SCI)

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels

Zilic S., Serpen A., Akillioglu G. , GÖKMEN V. , Vancetovic J.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.60, no.5, pp.1224-1231, 2012 (Journal Indexed in SCI)

Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies

Acar O. C. , Pollio M., Di Monaco R., Fogliano V., GÖKMEN V.

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

In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation

Food and Function, vol.3, no.9, pp.970-975, 2012 (Journal Indexed in SCI)

Total antioxidant capacities of raw and cooked meats

Serpen A., GÖKMEN V. , Fogliano V.

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

Thermal degradation of deoxynivalenol during maize bread baking

NUMANOGLU E., GÖKMEN V. , UYGUN Ü. , KÖKSEL H.

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

Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process

KOCADAĞLI T. , Koray Palazoğlu T., GÖKMEN V.

European Food Research and Technology, vol.235, no.4, pp.711-717, 2012 (Journal Indexed in SCI)

Changes 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 (Journal Indexed in SCI)

Development of functional bread containing nanoencapsulated omega-3 fatty acids

GÖKMEN V. , ATAÇ MOGOL B. , Lumaga R. B. , Fogliano V., Kaplun Z., Shimoni E.

JOURNAL OF FOOD ENGINEERING, vol.105, no.4, pp.585-591, 2011 (Journal Indexed in SCI) Sustainable Development

Purification and Characterization of Polyphenol Oxidase, Peroxidase and Lipoxygenase from Freshly Cut Lettuce (L. sativa)

Akillioglu H. G. , Mogol B. A. , GÖKMEN V.

FOOD TECHNOLOGY AND BIOTECHNOLOGY, vol.49, no.2, pp.249-256, 2011 (Journal Indexed in SCI)

ADSORPTION OF DARK COLORED COMPOUNDS IN APPLE JUICE - EFFECTS OF INITIAL SOLUBLE SOLID CONCENTRATION ON ADSORPTION KINETICS AND MECHANISM

Atac B., Gokmen V.

JOURNAL OF FOOD PROCESS ENGINEERING, vol.34, no.1, pp.108-124, 2011 (Journal Indexed in SCI)

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

Numanoglu E., Uygun U., Gokmen V. , Koksel H.

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

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)

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

ATAÇ MOGOL B. , Yildirim A., GÖKMEN V.

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

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

GÖKMEN V. , ATAÇ MOGOL B.

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

Determination 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 (Journal Indexed in SCI)

A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation

Acar O. C. , GÖKMEN V.

JOURNAL OF FOOD ENGINEERING, vol.100, no.4, pp.642-648, 2010 (Journal Indexed in SCI)

Lipid 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 (Journal Indexed in SCI)

Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries

Tuta S., PALAZOĞLU T. K. , GÖKMEN V.

JOURNAL OF FOOD ENGINEERING, vol.97, no.2, pp.261-266, 2010 (Journal Indexed in SCI)

Selection of the indicator enzyme for blanching of vegetables

Gokmen V.

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

Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips

PALAZOĞLU T. K. , Savran D., GÖKMEN V.

JOURNAL OF FOOD SCIENCE, vol.75, no.1, 2010 (Journal Indexed in SCI)

Investigation 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 (Journal Indexed in SCI)

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Capuano E., Ferrigno A., Acampa I., Serpen A., Acar O. C. , GÖKMEN V. , et al.

FOOD RESEARCH INTERNATIONAL, vol.42, no.9, pp.1295-1302, 2009 (Journal Indexed in SCI) Sustainable Development

Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa)

Calvarro J., GÖKMEN V. , Morales F. J.

FOOD CHEMISTRY, vol.117, no.1, pp.122-126, 2009 (Journal Indexed in SCI)

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)

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

Acar O. C. , GÖKMEN V. , Pellegrini N., Fogliano V.

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

Determination 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 (Journal Indexed in SCI)

Evaluation 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 (Journal Indexed in SCI)

Direct 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 (Journal Indexed in SCI)

Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants

Altunkaya A., Becker E. M. , GÖKMEN V. , Skibsted L. H.

FOOD CHEMISTRY, vol.115, no.1, pp.163-168, 2009 (Journal Indexed in SCI)

Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio

GÖKMEN V. , PALAZOĞLU T. K.

JOURNAL OF FOOD ENGINEERING, vol.93, no.2, pp.172-176, 2009 (Journal Indexed in SCI)

Punica Granatum Peel Extract Protects Against Ionizing Radiation-Induced Enteritis And Leukocyte Apoptosis In Rats

Toklu H. Z. , Sehirli O., Ozyurt H., Mayadagli A. A. , Eksioglu-Demiralp E., Cetinel S., et al.

JOURNAL OF RADIATION RESEARCH, vol.50, no.4, pp.345-353, 2009 (Journal Indexed in SCI)

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

Oreopoulou V., Psimouli V., Tsimogiannis D., To Kim Anh T. K. A. , NguyenThi Minh Tu N. M. T. , UYGUN Ü. , et al.

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

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

GÖKMEN V. , Acar O. C. , Serpen A., Sugut I.

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

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

GÖKMEN V. , Morales F. J. , ATAÇ MOGOL B. , Serpen A., Arribas-Lorenzo G.

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

Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach

Morales F. J. , Martin S., Acar O. C. , Arribas-Lorenzo G., GÖKMEN V.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.228, no.3, pp.345-354, 2009 (Journal Indexed in SCI)

Significance 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 (Journal Indexed in SCI)

Direct 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 (Journal Indexed in SCI) Sustainable Development

Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces

Serpen A., GÖKMEN V. , Karagoz A., KÖKSEL H.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.56, no.16, pp.7285-7292, 2008 (Journal Indexed in SCI) Sustainable Development

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

PALAZOĞLU T. K. , GÖKMEN V.

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

Investigating the correlation between acrylamide content and browning ratio of model cookies

GÖKMEN V. , Acar O. C. , Arribas-Lorenzo G., Morales F. J.

JOURNAL OF FOOD ENGINEERING, vol.87, no.3, pp.380-385, 2008 (Journal Indexed in SCI)

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

Palazoglu T. K. , Goekmen V.

FOOD CHEMISTRY, vol.107, no.3, pp.1173-1179, 2008 (Journal Indexed in SCI)

Development and experimental validation of a frying model to estimate acrylamide levels in French fries

JOURNAL OF FOOD SCIENCE, vol.73, no.3, 2008 (Journal Indexed in SCI)

Acrylamide 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 (Journal Indexed in SCI)

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

GÖKMEN V. , Acar O. C. , Serpen A., Morales F. J.

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

Chemical Reactions in the Processing of Soft Wheat Products

KÖKSEL H. , GÖKMEN V.

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

Adsorption 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 (Journal Indexed in SCI)

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

Goekmen V. , Senyuva H. Z.

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

Analysis 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 (Journal Indexed in SCI)

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

Serpen A., Capuano E., Fogliano V., Gokmen V.

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

Pomegranate peel extract prevents liver fibrosis in biliary-obstructed rats

Toklu H. Z. , Dumlu M. U. , Sehirli O., Ercan F., Gedik N., Goekmen V. , et al.

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

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

GÖKMEN V. , PALAZOĞLU T. K.

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

Degradation of free tryptophan in a cookie model system and its application in commercial samples

Morales F. J. , Acar O. C. , Serpen A., Arribas-Lorenzo G., Gokmen V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.55, no.16, pp.6793-6797, 2007 (Journal Indexed in SCI)

Effect of pretreatment with gelatin and bentonite on permeate flux and fouling layer resistance during apple juice ultrafiltration

Gokmen V. , Cetinkaya O.

JOURNAL OF FOOD ENGINEERING, vol.80, no.1, pp.300-305, 2007 (Journal Indexed in SCI)

A 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 (Journal Indexed in SCI)

An 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 (Journal Indexed in SCI)

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)

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)

Reversible degradation kinetics of vitamin C in peas during frozen storage

Serpen A., Gokmen V. , Bahceci K. S. , Acar J.

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

Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying

Gokmen V. , Akbudak B., Serpen A., Acar J., Turan Z. M. , Eris A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.224, no.6, pp.681-687, 2007 (Journal Indexed in SCI)

Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

Senyuva H. Z. , Gokmen V.

FOOD CHEMISTRY, vol.104, no.2, pp.721-725, 2007 (Journal Indexed in SCI)

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Gokmen V. , Acar O. C. , Koksel H. , Acar J.

FOOD CHEMISTRY, vol.104, no.3, pp.1136-1142, 2007 (Journal Indexed in SCI)

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

GÖKMEN V. , Sugut I.

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

Potential of furan formation in hazelnuts during heat treatment

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

Acrylamide 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 (Journal Indexed in SCI)

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

Erdogdu S. B. , Palazoglu T. K. , Gokmen V. , Senyuva H. Z. , Ekiz H. I.

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

Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries

Gokmen V. , Senyuva H. Z. , Dulek B. , Cetin A. E.

FOOD CHEMISTRY, vol.101, no.2, pp.791-798, 2007 (Journal Indexed in SCI)

Relation between the acrylamide formation and time-temperature history of surface and core regions of French fries

Gokmen V. , Palazoglu T. K. , Senyuva H. Z.

JOURNAL OF FOOD ENGINEERING, vol.77, no.4, pp.972-976, 2006 (Journal Indexed in SCI)

Assessment 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 (Journal Indexed in SCI)

Computer vision based analysis of potato chips - A tool for rapid detection of acrylamide level

Gokmen V. , Senyuva H. Z. , Dulek B. , Cetin E.

MOLECULAR NUTRITION & FOOD RESEARCH, vol.50, no.9, pp.805-810, 2006 (Journal Indexed in SCI)

Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography-mass spectrometry method

Senyuva H., Gokmen V.

FOOD CHEMISTRY, vol.97, no.3, pp.539-545, 2006 (Journal Indexed in SCI)

A 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 (Journal Indexed in SCI)

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

GÖKMEN V. , Senyuva H.

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

A 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 (Journal Indexed in SCI)

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)

Study 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 (Journal Indexed in SCI)

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

Senyuva H., Gokmen V.

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

Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography

Gokmen V. , Senyuva H., Acar J., Sarioglu K.

JOURNAL OF CHROMATOGRAPHY A, vol.1088, pp.193-199, 2005 (Journal Indexed in SCI)

Degradation of beta-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots

Onsekizoglu P., Gokmen V. , Acar J.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.221, pp.357-360, 2005 (Journal Indexed in SCI)

Liquid 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 (Journal Indexed in SCI)

Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting

Senyuva H., GÖKMEN V.

FOOD ADDITIVES AND CONTAMINANTS, vol.22, no.3, pp.214-220, 2005 (Journal Indexed in SCI)

Survey 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 (Journal Indexed in SCI)

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

Bahceci K., Gokmen V. , Acar J.

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

Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

GÖKMEN V. , Bahceci K., Serpen A., Acar J.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.38, no.8, pp.903-908, 2005 (Journal Indexed in SCI)

Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Bahceci K., Serpen A., Gokmen V. , Acar J.

JOURNAL OF FOOD ENGINEERING, vol.66, no.2, pp.187-192, 2005 (Journal Indexed in SCI)

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)

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

Bahceci K., Gokmen V. , Serpen A., Acar J.

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

Influence of conventional clarification and ultrafiltration on the phenolic composition of golden delicious apple juice

Gokmen V. , Acar J., Kahraman N.

JOURNAL OF FOOD QUALITY, vol.26, no.3, pp.257-266, 2003 (Journal Indexed in SCI)

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

Zareie M., Gokmen V. , Javadipour I.

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

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

Poyrazoglu E., Gokmen V. , Artik N.

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

Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin

Gokmen V. , Serpen A.

JOURNAL OF FOOD ENGINEERING, vol.53, no.3, pp.221-227, 2002 (Journal Indexed in SCI)

Characterization 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 (Journal Indexed in SCI)

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

Gokmen V. , Bahceci S., Acar J.

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

Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice

GÖKMEN V. , Artik N., Acar J., Kahraman N., Poyrazoglu E.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.213, no.3, pp.194-199, 2001 (Journal Indexed in SCI)

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)

Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single ultrafiltration process

Borneman Z., GÖKMEN V. , Nijhuis H.

SEPARATION AND PURIFICATION TECHNOLOGY, pp.53-61, 2001 (Journal Indexed in SCI)

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)

Investigations on the synthetic auxin residues of greenhouse tomatoes (Lycopersicon esculentum) grown in Turkey

JOURNAL OF FOOD QUALITY, vol.23, no.5, pp.503-512, 2000 (Journal Indexed in SCI)

Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables

Gokmen V. , Kahraman N., Demir N., Acar J.

JOURNAL OF CHROMATOGRAPHY A, vol.881, pp.309-316, 2000 (Journal Indexed in SCI)

Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography

JOURNAL OF CHROMATOGRAPHY A, vol.847, pp.69-74, 1999 (Journal Indexed in SCI)

An 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 (Journal Indexed in SCI)

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)

Improved 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 (Journal Indexed in SCI)

Liquid chromatographic determination of beta-naphthoxyacetic acid in tomatoes

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

Determination of effective mass transfer coefficient (K-c) of patulin adsorption on activated carbon packed bed columns with recycling

Mutlu M., GÖKMEN V.

JOURNAL OF FOOD ENGINEERING, vol.35, no.3, pp.259-266, 1998 (Journal Indexed in SCI)

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)

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

Acar J., GÖKMEN V. , Taydas E.

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

Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single-ultrafiltration process

Borneman Z., GÖKMEN V. , Nijhuis H.

JOURNAL OF MEMBRANE SCIENCE, vol.134, no.2, pp.191-197, 1997 (Journal Indexed in SCI)

Patulin 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 (Journal Indexed in SCI)

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)

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)

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

Mutlu M., GÖKMEN V. , Acar J.

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

COMPARISON OF DYNAMIC BEHAVIOR OF C18 HPLC COLUMNS BY STIMULUS-RESPONSE ANALYSIS .1. DETERMINATION OF PECLET NUMBERS

MUTLU M., GÖKMEN V. , ACAR J.

JOURNAL OF LIQUID CHROMATOGRAPHY, vol.18, no.9, pp.1747-1755, 1995 (Journal Indexed in SCI)

Articles Published in Other Journals

Adding Calcium to Foods and Effect on Acrylamide

Tas N. G. , Hamzalioglu A., KOCADAĞLI T. , GÖKMEN V.

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

Impacts of roasting oily seeds and nuts on their extracted oils

DURMAZ G., GÖKMEN V.

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

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

Obezite ile mücadelede neredeyiz? Gıda sanayinin mücadeledeki yeri

9. Obezite Kongresi, Turkey, 22 - 25 November 2018 Sustainable Development

Computer vision based colour analysis: An online tool to monitor food quality and safety during processing

XII International Conference on Food Physics, 23 - 25 October 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

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

XII Italian Food Chemistry Congress, 24 - 27 September 2018

Understanding changes in aroma generation in model biscuits where inorganic salts have been used to mitigate acrylamide formation

Parker J., TAŞ N. , KOCADAĞLI T. , Balagiannis D., GÖKMEN V.

ISMR 13-13th International Symposium on the Maillard Reaction, 10 - 13 September 2018

Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour Glucose Model System

KOCADAĞLI T. , Balagiannnis D., GÖKMEN V. , Parker J.

15th Weurman Flavour Research Sympossium, Graz, Austria, 18 - 22 September 2017, pp.111-114

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

1stInternational Food and Medicine Congress, 24 - 27 May 2018

Mitigation of Acrylamide Formation in Foods during Processing in the Light of Current EU Regulations

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

6thFood Safety Congress, 3 - 04 May 2018

Effect of metal salts on the formation of aroma compounds and acrylamide during heating

TAŞ N. , KOCADAĞLI T. , Balagiannnis D., GÖKMEN V. , Parker J.

Acrylamide - Regulatory and Industry Update, 16 October 2017

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

Acrylamide-Regulatory and Industry Update, United Kingdom, 16 October 2017

Interactions between macromolecule- bound antioxidants and free antioxidant trolox in liposome medium: a multivariate approach

ÇELİK E. E. , RUBIO J., ANDERSEN M., GÖKMEN V.

EuroFoodChem XIX Conference, Budapest, Hungary, 3 - 07 October 2017

Effect of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavour Formation during Heating of Wheat Flour-Glucose Model System

KOCADAĞLI T. , Balagiannnis D., GÖKMEN V. , Parker J.

5th Nursten Postgraduate Flavour Symposium 2017, Belfast, United Kingdom, 29 - 30 June 2017

Tryptophan derivatives in kynurenine pathway in cocoa and coffee: Effect of roasting and alkalization

DOĞAN CÖMERT E. , GÖKMEN V.

4th International Congress on Cocoa Coffee and Tea, Italy, 25 - 28 June 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

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

Effect of sodium chloride on dicarbonyl compounds and 5 hydroxymethyl 2 furfural formations from glucose under caramelization conditions A multiresponse kinetic modeling approach

1th Food Chemistry Conference - Shaping the Future of Food Quality, Health and Safety, 29 October - 01 November 2016

Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes

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

Acrylamide Formation in foods and reactions during digestion

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

THE EFFECT OF BAKING CONDITIONS AND DOUGH FORMULATIONS ON DICARBONYL COMPOUNDS FORMATION AND ANTHOCYANINS STABILITY IN COOKIES MADE FROM BLUE CORN FLOUR

Zilic S., GÖKMEN V. , KOCADAĞLI T. , Vancetovic J., TAŞ N.

13th Congress of Nutrition, 26 - 28 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

Machine vision Tool to monitor food quality and safety during processing

EuroFoodChem XVIII, Spain, 13 - 16 October 2015

Multiresponse Kinetic Modeling of Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions

Euro Food Chem XVIII, 13 - 16 October 2015

Multiresponse kinetic modeling of 1 2 dicarbonyl compound formation in wheat flour glucose model dough system under dry heating conditions

EuroFoodChem XVIII, Spain, 13 - 16 October 2015

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 Modeling of 1 2 Dicarbonyl Compound Formation in Wheat Flour Glucose Model Dough System under Dry Heating Conditions

12th International Symposium on Maillard Reaction, 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

DÖNMEZ Ö., GÖKMEN V.

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

Changes in antioxidant activity of coffee during roasting and of volume fractions of espresso brew

Third International Congress on Cocoa Coffee and Tea, 22 - 25 June 2015

Effect of Alkalization on Maillard Reaction Products During Cocoa Roasting

ÖZDEMİR K. S. , GÖKMEN V.

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

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

ÇELİK E. E. , GÖKMEN V. , LEIF S.

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

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

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

Relation between color and acrylamide in roasted coffee Spectrometric measurement and computer vision based image analysis approaches

Şenyuva H. Z. , GÖKMEN V. , DÜLEK B. , ÇETİN A. E.

2nd International Symposium on Recent Advances in Food Analysis, Prag, 2 - 04 November 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 & Book Chapters

Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide