Prof.VURAL GÖKMEN


Mühendislik Fakültesi, Gıda Mühendisliği Bölümü

Gıda Bilimleri A.B.D.


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

Metrics

Publication

324

Citation (WoS)

9057

Citation (Scopus)

10020

H-Index (WoS)

53

H-Index (Scopus)

56

Project

74

Intellectual Property

3

Thesis Advisory

29
UN Sustainable Development Goals

Education Information

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 Titles / Tasks

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 - Continues

2020 - Continues

Vice Rector

Hacettepe University

2016 - 2016

2016 - 2016

Vice Rector

Hacettepe University

Advising Theses

Published journal articles indexed by SCI, SSCI, and AHCI

2022

2022

Formation of acrylamide in coffee

KOCADAĞLI T., GÖKMEN V.

CURRENT OPINION IN FOOD SCIENCE, vol.45, 2022 (Peer-Reviewed Journal) identifier identifier

2022

2022

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

Zilic S., Nikolic V., ATAÇ MOGOL B., Hamzalioglu A., Tas N. G. , KOCADAĞLI T., et al.

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

2021

2021

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

YILMAZ C., GÖKMEN V.

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

2021

2021

Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains

Canli M., ÇELİK E. E. , KOCADAĞLI T., KANMAZ E. Ö. , GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.69, no.42, pp.12517-12526, 2021 (Peer-Reviewed Journal) identifier identifier identifier

2021

2021

Interactions between free and bound antioxidants under different conditions in food systems

ÇELİK E. E. , GÖKMEN V.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2021 (Peer-Reviewed Journal) identifier identifier identifier

2020

2020

Potential reactions of thermal process contaminants during digestion

Hamzalioglu A., GÖKMEN V.

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

2020

2020

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

ÇELİK E. E. , GÖKMEN V.

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

2020

2020

Relationship between color and antioxidant capacity of fruits and vegetables

Comert E. D. , Mogol B. A. , GÖKMEN V.

CURRENT RESEARCH IN FOOD SCIENCE, vol.2, pp.1-10, 2020 (Peer-Reviewed Journal) identifier identifier identifier

2020

2020

Neuroactive compounds in foods: Occurrence, mechanism and potential health effects

YILMAZ C., GÖKMEN V.

FOOD RESEARCH INTERNATIONAL, vol.128, 2020 (Peer-Reviewed Journal) Sustainable Development identifier identifier identifier

2019

2019

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

Berk E., Hamzalioglu A., GÖKMEN V.

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

2019

2019

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

DURMAZ G., GÖKMEN V.

FOOD RESEARCH INTERNATIONAL, vol.116, pp.586-591, 2019 (Peer-Reviewed Journal) identifier identifier identifier

2019

2019

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)

TAŞ N., GÖKMEN V.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.67, no.1, pp.415-424, 2019 (Peer-Reviewed Journal) identifier identifier identifier

2019

2019

Advanced Glycation End Products (AGEs)

Akillioglu H. G. , GÖKMEN V.

CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS, pp.121-151, 2019 (Peer-Reviewed Journal) identifier

2019

2019

Furan

ATAÇ MOGOL B., GÖKMEN V.

CHEMICAL HAZARDS IN THERMALLY-PROCESSED FOODS, pp.87-105, 2019 (Peer-Reviewed Journal) identifier

2018

2018

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

TAŞ N., GÖKMEN V.

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

2018

2018

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

Comert E. D. , GÖKMEN V.

FOOD RESEARCH INTERNATIONAL, vol.105, pp.76-93, 2018 (Peer-Reviewed Journal) identifier identifier identifier

2018

2018

Parameters affecting 5-hydroxymethylfurfural exposure from beer

Viegas O., Prucha M., GÖKMEN V., Ferreira I. M. P. L. V. O.

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

2017

2017

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

DOĞAN CÖMERT E., GÖKMEN V.

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

2017

2017

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

TAŞ N., GÖKMEN V.

CURRENT OPINION IN FOOD SCIENCE, vol.14, pp.103-109, 2017 (Peer-Reviewed Journal) identifier identifier

2017

2017

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

Ozdemir K. S. , GÖKMEN V.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.76, pp.172-180, 2017 (Peer-Reviewed Journal) identifier identifier

2017

2017

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 (Peer-Reviewed Journal) identifier identifier identifier

2017

2017

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 (Peer-Reviewed Journal) identifier identifier

2017

2017

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 (Peer-Reviewed Journal) identifier

2016

2016

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 (Peer-Reviewed Journal) identifier identifier

2016

2016

Cereal dietary fiber bound antioxidants

Comert E. D. , GÖKMEN V.

AGRO FOOD INDUSTRY HI-TECH, vol.27, no.5, 2016 (Peer-Reviewed Journal) Sustainable Development identifier

2016

2016

Kinetic evaluation of the inhibition of protein glycation during heating

AKILLIOĞLU H. G. , GÖKMEN V.

FOOD CHEMISTRY, vol.196, pp.1117-1124, 2016 (Peer-Reviewed Journal) identifier identifier identifier

2016

2016

Thermal process contaminants: acrylamide, chloropropanols and furan

Mogol B. A. , GÖKMEN V.

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

2016

2016

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

ÖZCAN KABASAKAL S., Gokmen V.

WORLD MYCOTOXIN JOURNAL, vol.9, no.4, pp.517-523, 2016 (Peer-Reviewed Journal) identifier identifier

2015

2015

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

TAŞ N., GÖKMEN V.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.44, pp.115-121, 2015 (Peer-Reviewed Journal) identifier identifier

2015

2015

Bioactive compounds in different hazelnut varieties and their skins

TAŞ N., GÖKMEN V.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.43, pp.203-208, 2015 (Peer-Reviewed Journal) identifier identifier

2015

2015

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

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

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

2015

2015

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 (Peer-Reviewed Journal) identifier

2015

2015

Antiglycation activity of tannic acid in ovalbumin-glucose model system

AKILLIOĞLU H. G. , GÖKMEN V.

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, vol.249, 2015 (Peer-Reviewed Journal) identifier

2015

2015

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 (Peer-Reviewed Journal) identifier identifier identifier

2015

2015

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 (Peer-Reviewed Journal) identifier

2015

2015

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 (Peer-Reviewed Journal) Creative Commons License identifier identifier

2014

2014

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

Akillioglu H. G. , GÖKMEN V.

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

2014

2014

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 (Peer-Reviewed Journal) identifier identifier

2014

2014

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 (Peer-Reviewed Journal) identifier identifier identifier

2014

2014

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

Akillioglu H. G. , GÖKMEN V.

FOOD RESEARCH INTERNATIONAL, vol.61, pp.252-256, 2014 (Peer-Reviewed Journal) identifier identifier

2014

2014

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 (Peer-Reviewed Journal) Sustainable Development identifier identifier identifier

2014

2014

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

ATAÇ MOGOL B., GÖKMEN V.

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

2014

2014

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

YILMAZ C., KOCADAĞLI T., GÖKMEN V.

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

2014

2014

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 (Peer-Reviewed Journal) identifier identifier

2014

2014

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 (Peer-Reviewed Journal) identifier identifier

2013

2013

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 (Peer-Reviewed Journal) identifier identifier identifier

2013

2013

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

ATAÇ MOGOL B., GÖKMEN V.

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

2013

2013

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 (Peer-Reviewed Journal) Sustainable Development identifier identifier identifier

2013

2013

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 (Peer-Reviewed Journal) identifier identifier identifier

2013

2013

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 (Peer-Reviewed Journal) identifier identifier

2013

2013

Phytochemicals and health benefits of dried apricots

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

DRIED FRUITS: PHYTOCHEMICALS AND HEALTH EFFECTS, pp.226-242, 2013 (Peer-Reviewed Journal) identifier

2012

2012

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

HAMZALIOĞLU B. A. , GÖKMEN V.

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

2012

2012

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 (Peer-Reviewed Journal) identifier identifier identifier

2012

2012

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 (Peer-Reviewed Journal) identifier identifier identifier

2012

2012

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 (Peer-Reviewed Journal) identifier identifier identifier

2012

2012

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

Altunkaya A., GÖKMEN V.

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

2012

2012

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

Serpen A., GÖKMEN V., ATAÇ MOGOL B.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.26, pp.160-168, 2012 (Peer-Reviewed Journal) identifier identifier

2012

2012

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 (Peer-Reviewed Journal) identifier identifier

2012

2012

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

Altunkaya A., GÖKMEN V.

JOURNAL OF CEREAL SCIENCE, vol.55, no.3, pp.300-304, 2012 (Peer-Reviewed Journal) identifier identifier

2012

2012

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 (Peer-Reviewed Journal) identifier identifier

2012

2012

Total antioxidant capacities of raw and cooked meats

Serpen A., GÖKMEN V., Fogliano V.

MEAT SCIENCE, vol.90, no.1, pp.60-65, 2012 (Peer-Reviewed Journal) identifier identifier identifier

2012

2012

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 (Peer-Reviewed Journal) identifier identifier identifier

2011

2011

Degradation of 5-hydroxymethylfurfural during yeast fermentation

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

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

2011

2011

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 (Peer-Reviewed Journal) identifier identifier identifier

2010

2010

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 (Peer-Reviewed Journal) identifier identifier identifier

2010

2010

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 (Peer-Reviewed Journal) identifier identifier

2010

2010

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 (Peer-Reviewed Journal) identifier identifier

2010

2010

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 (Peer-Reviewed Journal) identifier

2009

2009

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 (Peer-Reviewed Journal) identifier identifier identifier

2009

2009

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 (Peer-Reviewed Journal) Sustainable Development identifier identifier

2009

2009

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

Calvarro J., GÖKMEN V., Morales F. J.

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

2009

2009

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 (Peer-Reviewed Journal) identifier identifier

2009

2009

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 (Peer-Reviewed Journal) identifier identifier identifier

2009

2009

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 (Peer-Reviewed Journal) identifier identifier

2009

2009

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 (Peer-Reviewed Journal) identifier identifier

2009

2009

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 (Peer-Reviewed Journal) identifier identifier

2009

2009

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 (Peer-Reviewed Journal) identifier identifier

2008

2008

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 (Peer-Reviewed Journal) identifier identifier

2008

2008

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 (Peer-Reviewed Journal) Sustainable Development identifier identifier

2008

2008

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 (Peer-Reviewed Journal) identifier identifier identifier

2008

2008

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 (Peer-Reviewed Journal) identifier identifier

2008

2008

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 (Peer-Reviewed Journal) identifier identifier

2008

2008

Chemical Reactions in the Processing of Soft Wheat Products

KÖKSEL H., GÖKMEN V.

FOOD ENGINEERING ASPECTS OF BAKING SWEET GOODS, pp.49-80, 2008 (Peer-Reviewed Journal) identifier

2007

2007

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 (Peer-Reviewed Journal) identifier identifier

2007

2007

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 (Peer-Reviewed Journal) identifier identifier identifier

2007

2007

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 (Peer-Reviewed Journal) identifier identifier identifier

2007

2007

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 (Peer-Reviewed Journal) identifier identifier

2007

2007

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 (Peer-Reviewed Journal) identifier identifier identifier

2007

2007

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 (Peer-Reviewed Journal) identifier identifier identifier

2007

2007

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 (Peer-Reviewed Journal) identifier

2007

2007

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 (Peer-Reviewed Journal) identifier identifier

2007

2007

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

Serpen A., Gokmen V.

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

2007

2007

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 (Peer-Reviewed Journal) identifier identifier

2007

2007

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

Serpen A., Gokmen V.

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

2007

2007

Potential of furan formation in hazelnuts during heat treatment

Senyuva H. Z. , Gokmen V.

FOOD ADDITIVES AND CONTAMINANTS, vol.24, pp.136-142, 2007 (Peer-Reviewed Journal) identifier identifier identifier

2007

2007

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 (Peer-Reviewed Journal) identifier

2007

2007

Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

Serpen A., Gokmen V.

FOOD CHEMISTRY, vol.104, no.2, pp.721-725, 2007 (Peer-Reviewed Journal) identifier identifier

2007

2007

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 (Peer-Reviewed Journal) identifier identifier

2007

2007

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 (Peer-Reviewed Journal) identifier identifier

2006

2006

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 (Peer-Reviewed Journal) identifier identifier

2006

2006

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 (Peer-Reviewed Journal) Creative Commons License identifier identifier identifier

2006

2006

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 (Peer-Reviewed Journal) identifier identifier identifier

2006

2006

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 (Peer-Reviewed Journal) identifier identifier identifier

2006

2006

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 (Peer-Reviewed Journal) identifier identifier identifier

2006

2006

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

Serpen A., Gokmen V.

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

2006

2006

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 (Peer-Reviewed Journal) identifier identifier

2005

2005

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 (Peer-Reviewed Journal) identifier identifier identifier

2005

2005

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 (Peer-Reviewed Journal) identifier identifier identifier

2005

2005

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 (Peer-Reviewed Journal) identifier identifier

2004

2004

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

Gokmen V., Acar J.

FOOD ADDITIVES AND CONTAMINANTS, vol.21, no.7, pp.626-631, 2004 (Peer-Reviewed Journal) identifier identifier identifier

2003

2003

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 (Peer-Reviewed Journal) identifier identifier

2003

2003

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 (Peer-Reviewed Journal) identifier identifier

2002

2002

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 (Peer-Reviewed Journal) identifier identifier

2002

2002

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 (Peer-Reviewed Journal) identifier identifier

2002

2002

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 (Peer-Reviewed Journal) identifier identifier

2002

2002

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 (Peer-Reviewed Journal) identifier identifier

2001

2001

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

GÖKMEN V., Acar J.

JOURNAL OF FOOD QUALITY, vol.24, no.4, pp.351-358, 2001 (Peer-Reviewed Journal) identifier identifier

2000

2000

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

Gokmen V., Acar J.

FOOD ADDITIVES AND CONTAMINANTS, vol.17, no.11, pp.933-936, 2000 (Peer-Reviewed Journal) identifier identifier identifier

2000

2000

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

Gokmen V., Acar J.

JOURNAL OF FOOD QUALITY, vol.23, no.5, pp.503-512, 2000 (Peer-Reviewed Journal) identifier identifier

1999

1999

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 (Peer-Reviewed Journal) identifier identifier

1998

1998

Incidence of patulin in apple juice concentrates produced in Turkey

GÖKMEN V., Acar J.

JOURNAL OF CHROMATOGRAPHY A, vol.815, no.1, pp.99-102, 1998 (Peer-Reviewed Journal) identifier identifier identifier

1998

1998

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 (Peer-Reviewed Journal) identifier identifier

1998

1998

Liquid chromatographic determination of beta-naphthoxyacetic acid in tomatoes

Gokmen V., Acar J.

JOURNAL OF CHROMATOGRAPHY A, vol.798, pp.167-171, 1998 (Peer-Reviewed Journal) identifier identifier

1998

1998

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

GÖKMEN V., Acar J.

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

1998

1998

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 (Peer-Reviewed Journal) identifier identifier

1997

1997

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 (Peer-Reviewed Journal) identifier identifier

1996

1996

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

GÖKMEN V., Acar J.

JOURNAL OF CHROMATOGRAPHY A, vol.730, pp.53-58, 1996 (Peer-Reviewed Journal) identifier identifier identifier

1996

1996

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 (Peer-Reviewed Journal) identifier identifier

1996

1996

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

GÖKMEN V., Acar J.

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

1995

1995

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 (Peer-Reviewed Journal) identifier identifier

Articles Published in Other Journals

2016

2016

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 (Peer-Reviewed Journal) identifier

2010

2010

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 (Peer-Reviewed Journal)

Refereed Congress / Symposium Publications in Proceedings

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

2019

2019

Neuroactive compounds in fermented foods

YILMAZ C., GÖKMEN V.

EuroFoodChem XX Conference, 17 - 19 June 2019

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 identifier

2018

2018

Obezite ile mücadelede neredeyiz? Gıda sanayinin mücadeledeki yeri

GÖKMEN V.

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

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

2018

2018

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

GÖKMEN V.

XII Italian Food Chemistry Congress, 24 - 27 September 2018

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

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

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

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

2017

2017

Acrylamide risk assessment toolbox

GÖKMEN V.

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

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 identifier

2015

2015

Machine vision Tool to monitor food quality and safety during processing

GÖKMEN V.

EuroFoodChem XVIII, Spain, 13 - 16 October 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

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

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

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

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

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

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

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

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

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 & Book Chapters

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

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

Episodes in the Encyclopedia

Supported Projects

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)

Activities in Scientific Journals

2019 - Continues

2019 - Continues

FOOD CHEMISTRY

Assistant 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 - Continues

2015 - Continues

Food Research International

Assistant Editor

Awards

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

July 2011

July 2011

BAŞARI HİKAYESİ

Tübitak

June 2009

June 2009

BİLİM ÖDÜLÜ

Hacettepe Üniversitesi

June 2009

June 2009

EN İYİ PROJE ÖDÜLÜ

Hacettepe Teknokent

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



Citations

Total Citations (WOS): 9057

h-index (WOS): 53

Scientific Research / Working Group Memberships

2004 - Continues

2004 - Continues

Food Quality And Safety (Foqus) Research Group

foqus.hacettepe.edu.tr

Hacettepe University, Turkey