| Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours EE Çelik, V Gökmen European Food Research and Technology 246, 1207-1218, 2020 | 56 | 2020 |
| Soluble antioxidant compounds regenerate the antioxidants bound to insoluble parts of foods EE Çelik, V Gökmen, V Fogliano Journal of agricultural and food chemistry 61 (43), 10329-10334, 2013 | 52 | 2013 |
| Synergism between soluble and dietary fiber bound antioxidants EE Çelik, V Gökmen, LH Skibsted Journal of agricultural and food chemistry 63 (8), 2338-2343, 2015 | 40 | 2015 |
| A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate EE Çelik, V Gökmen Food Chemistry 255, 8-14, 2018 | 37 | 2018 |
| Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants EE Çelik, V Gökmen Food research international 63, 266-270, 2014 | 32 | 2014 |
| Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours EE Çelik, V Gökmen Journal of Cereal Science 93, 102978, 2020 | 21 | 2020 |
| Interactions between free and bound antioxidants under different conditions in food systems EE Çelik, V Gökmen Critical Reviews in Food Science and Nutrition 62 (21), 5766-5782, 2022 | 17 | 2022 |
| Effects of sprouting and fermentation on free asparagine and reducing sugars in wheat, einkorn, oat, rye, barley, and buckwheat and on acrylamide and 5-hydroxymethylfurfural … S Yıltırak, T Kocadağlı, EE Çelik, E Özkaynak Kanmaz, V Gokmen Journal of Agricultural and Food Chemistry 69 (32), 9419-9433, 2021 | 17 | 2021 |
| Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media EE Çelik, JMA Rubio, ML Andersen, V Gökmen Food chemistry 278, 294-304, 2019 | 15 | 2019 |
| Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal S Yıltırak, T Kocadağlı, EE Çelik, EÖ Kanmaz, V Gökmen Food Chemistry 389, 133075, 2022 | 13 | 2022 |
| Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment EE Çelik, JMA Rubio, ML Andersen, V Gökmen Food Research International 108, 286-294, 2018 | 12 | 2018 |
| Formation of bioactive tyrosine derivatives during sprouting and fermenting of selected whole grains M Canlı, EE Çelik, T Kocadağlı, EO Kanmaz, V Gokmen Journal of Agricultural and Food Chemistry 69 (42), 12517-12526, 2021 | 10 | 2021 |
| Behaviour of Trolox with macromolecule-bound antioxidants in aqueous medium: Inhibition of auto-regeneration mechanism EE Çelik, JMA Rubio, V Gökmen Food chemistry 243, 428-434, 2018 | 10 | 2018 |
| Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach EE Çelik, JMA Rubio, ML Andersen, V Gökmen Food chemistry 237, 989-996, 2017 | 10 | 2017 |
| Özkaynak Kanmaz, E.; Gökmen, V. Effects of sprouting and fermentation on free asparagine and reducing sugars in wheat, einkorn, oat, rye, barley, and buckwheat and on … S Yıltırak, T Kocadağlı, EE Çelik J. Agric. Food Chem 69 (32), 9419-9433, 2021 | 5 | 2021 |
| The power of the QUENCHER method in measuring total antioxidant capacity of foods: Importance of interactions between different forms of antioxidants EE Çelik, ED Cömert, V Gökmen Talanta 269, 125474, 2024 | 3 | 2024 |
| Besinsel liflere bağlı biyoaktif maddelerin antioksidan kapasitesi ve rejenerasyon davranışının quencher metoduyla belirlenmesi EE Çelik Fen Bilimleri Enstitüsü, 2013 | 3 | 2013 |
| Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains EE Çelik, M Canli, T Kocadağlı, EÖ Kanmaz, V Gökmen Food Research International 173, 113447, 2023 | 1 | 2023 |
| Tea and food antioxidant interactions: Investigating antagonism and synergism ED Cömert, EE Çelik, V Gökmen Tea in Health and Disease Prevention, 247-261, 2025 | | 2025 |
| Determination Of The Interactions Between Bound And Free Antioxidants Naturally Occurring In Foods EE Çelik Fen Bilimleri Enstitüsü, 2018 | | 2018 |