Vural Gökmen

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Coauteurs

Burce Atac MogolPhD, Food Engineering, Hacettepe UniversityAdresse e-mail validée de hacettepe.edu.tr
Tolgahan KocadağlıHacettepe UniversityAdresse e-mail validée de hacettepe.edu.tr
Aytul HamzaliogluDepartment of Food Engineering, Hacettepe UniversityAdresse e-mail validée de hacettepe.edu.tr
Vincenzo FoglianoProf Food Quality Design at University of WageningenAdresse e-mail validée de wur.nl
Hamide SenyuvaFoodLife Int, ODTUAdresse e-mail validée de foodlifeint.com
Cemile YılmazFood Engineering Department, Hacettepe UniversityAdresse e-mail validée de hacettepe.edu.tr
Neslihan Göncüoğlu Taş, Neslihan Gö...Gıda Mühendisliği, Hacettepe ÜniversitesiAdresse e-mail validée de hacettepe.edu.tr
Gül AkıllıoğluUniversity of CopenhagenAdresse e-mail validée de food.ku.dk
Sladjana ZilicMaize Research InstituteAdresse e-mail validée de mrizp.rs
Ezgi Doğan CömertPhD, Department of Food Engineering, Hacettepe UniversityAdresse e-mail validée de hacettepe.edu.tr
Arzu AltunkayaMinistry of Food, Agriculture and LivestockAdresse e-mail validée de tarim.gov.tr
Ecem Evrim ÇelikHacettepe UniversityAdresse e-mail validée de hacettepe.edu.tr
Francisco J. MoralesScientific Researcher, Spanish National Research CouncilAdresse e-mail validée de ictan.csic.es
Hamit KokselIstinye UniversityAdresse e-mail validée de istinye.edu.tr
Kazim Savas BahceciHitit UniversityAdresse e-mail validée de hitit.edu.tr
Gokhan DurmazPost-Doctoral researcher at University of MassachusettsAdresse e-mail validée de umass.edu
Kubra Sultan Ozdemirİzmir Demokrasi ÜniversitesiAdresse e-mail validée de idu.edu.tr
edoardo capuanoAssociate Professor (tenure track) in Design of Healthy Foods, Wageningen UniversityAdresse e-mail validée de wur.nl
Isil Gursul AktağHacettepe UniversityAdresse e-mail validée de hacettepe.edu.tr
Leif SkibstedProfessor of Food Chemistry, University of CopenhagenAdresse e-mail validée de food.ku.dk

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Vural Gökmen

Hacettepe University

Adresse e-mail validée de hacettepe.edu.tr - Page d'accueil

effect of processing on food quality and safety


Titre Trier par citations Trier par année Trier par titre	Citée par Citée par	Année
Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey E Poyrazoğlu, V Gökmen, N Artιk Journal of food composition and analysis 15 (5), 567-575, 2002	717	2002
Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels S Žilić, A Serpen, G Akıllıoğlu, V Gökmen, J Vančetović Journal of Agricultural and food chemistry 60 (5), 1224-1231, 2012	462	2012
A new procedure to measure the antioxidant activity of insoluble food components A Serpen, E Capuano, V Fogliano, V Gökmen Journal of agricultural and food chemistry 55 (19), 7676-7681, 2007	413	2007
Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa) A Altunkaya, V Gökmen Food chemistry 107 (3), 1173-1179, 2008	357	2008
Acrylamide formation is prevented by divalent cations during the Maillard reaction V Gökmen, HZ Şenyuva Food chemistry 103 (1), 196-203, 2007	320	2007
Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’approach V Gökmen, A Serpen, V Fogliano Trends in Food Science & Technology 20 (6-7), 278-288, 2009	319	2009
Total antioxidant capacities of raw and cooked meats A Serpen, V Gökmen, V Fogliano Meat science 90 (1), 60-65, 2012	306	2012
Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage KS Bahçeci, A Serpen, V Gökmen, J Acar Journal of Food Engineering 66 (2), 187-192, 2005	298	2005
Direct measurement of the total antioxidant capacity of cereal products A Serpen, V Gökmen, N Pellegrini, V Fogliano Journal of Cereal Science 48 (3), 816-820, 2008	289	2008
Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies E Capuano, A Ferrigno, I Acampa, A Serpen, ÖÇ Açar, V Gökmen, ... Food Research International 42 (9), 1295-1302, 2009	276	2009
Neuroactive compounds in foods: Occurrence, mechanism and potential health effects C Yılmaz, V Gökmen Food Research International 128, 108744, 2020	271	2020
Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies V Gökmen, ÖÇ Açar, H Köksel, J Acar Food chemistry 104 (3), 1136-1142, 2007	267	2007
Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables V Gökmen, N Kahraman, N Demir, J Acar Journal of Chromatography A 881 (1-2), 309-316, 2000	260	2000
Relationship between color and antioxidant capacity of fruits and vegetables ED Cömert, BA Mogol, V Gökmen Current Research in Food Science 2, 1-10, 2020	247	2020
Evolution of food antioxidants as a core topic of food science for a century ED Cömert, V Gökmen Food Research International 105, 76-93, 2018	240	2018
Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour S Žilić, A Serpen, G Akıllıoğlu, M Janković, V Gökmen Journal of cereal science 56 (3), 652-658, 2012	238	2012
Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography V Gökmen, HZ Şenyuva, J Acar, K Sarıoğlu Journal of chromatography A 1088 (1-2), 193-199, 2005	233	2005
Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin V Gökmen, A Serpen Journal of Food Engineering 53 (3), 221-227, 2002	226	2002
Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries V Gökmen, TK Palazoğlu, HZ Şenyuva Journal of Food Engineering 77 (4), 972-976, 2006	216	2006
Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating V Gökmen, HZ Şenyuva Food Chemistry 99 (2), 238-243, 2006	203	2006

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