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1

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

Taş, Neslihan Göncüoğlu, Gökmen, Vural

Journal:

Journal of Agricultural and Food Chemistry

Year:

2018

Language:

english

File:

PDF, 432 KB

english, 2018

2

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

Taş, Neslihan Göncüoğlu, Gökmen, Vural

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 751 KB

english, 2015

3

Total antioxidant capacities of raw and cooked meats

Arda Serpen, Vural Gökmen, Vincenzo Fogliano

Journal:

Year:

2012

Language:

english

File:

PDF, 211 KB

english, 2012

4

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

Žilić, Slađana, Serpen, Arda, Akıllıoğlu, Gül, Gökmen, Vural, Vančetović, Jelena

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 322 KB

english, 2012

5

Hazelnut skin powder: A new brown colored functional ingredient

Özdemir, Kübra S., Yılmaz, Cemile, Durmaz, Gökhan, Gökmen, Vural

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 862 KB

english, 2014

6

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

Göncüoğlu Taş, Neslihan, Gökmen, Vural

Journal:

Year:

2017

Language:

english

File:

PDF, 713 KB

english, 2017

7

Development of functional bread containing nanoencapsulated omega-3 fatty acids

Vural Gökmen, Burçe Ataç Mogol, Roberta Barone Lumaga, Vincenzo Fogliano, Zoya Kaplun, Eyal Shimoni

Journal:

Journal of Food Engineering

Year:

2011

Language:

english

File:

PDF, 625 KB

english, 2011

8

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

T. Koray Palazoğlu, Derya Savran, Vural Gökmen

Journal:

Journal of Food Science

Year:

2010

Language:

english

File:

PDF, 314 KB

english, 2010

9

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

Vural Gökmen, Tunç Koray Palazoğlu

Journal:

Food and Bioprocess Technology

Year:

2008

Language:

english

File:

PDF, 223 KB

english, 2008

10

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

T. Koray Palazoğlu, Yunus Coşkun, Tolga Kocadağlı, Vural Gökmen

Journal:

Journal of Food Science

Year:

2012

Language:

english

File:

PDF, 688 KB

english, 2012

11

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

Alasalvar, Cesarettin, Pelvan, Ebru, Özdemir, Kübra Sultan, Kocadağlı, Tolgahan, Mogol, Burçe Ataç, Paslı, Ayça Ayfer, Özcan, Nihat, Özçelik, Beraat, Gökmen, Vural

Journal:

Journal of Agricultural and Food Chemistry

Year:

2013

Language:

english

File:

PDF, 419 KB

english, 2013

12

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

Vural Gökmen, Özge Ç. Açar, Arda Serpen, Francisco J. Morales

Journal:

European Food Research and Technology

Year:

2008

Language:

english

File:

PDF, 330 KB

english, 2008

13

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

Koklamaz, Esra, Palazoğlu, T Koray, Kocadağlı, Tolgahan, Gökmen, Vural

Journal:

Journal of the Science of Food and Agriculture

Year:

2014

Language:

english

File:

PDF, 262 KB

english, 2014

14

Neuroactive Compounds in Foods: Occurrence, Mechanism and Potential Health Effects

Yılmaz, Cemile, Gökmen, Vural

Journal:

Food Research International

Year:

2019

Language:

english

File:

PDF, 1.79 MB

english, 2019

15

Relationship between color and antioxidant capacity of fruits and vegetables

Cömert, Ezgi Doğan, Mogol, Burçe Ataç, Gökmen, Vural

Journal:

Current Research in Food Science

Year:

2019

Language:

english

File:

PDF, 1.67 MB

english, 2019

16

Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media

Çelik, Ecem Evrim, Rubio, Jose Manuel Amigo, Andersen, Mogens Larsen, Gökmen, Vural

Journal:

Year:

2019

Language:

english

File:

PDF, 1.84 MB

english, 2019

17

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

Arzu Altunkaya, Vural Gökmen

Journal:

Year:

2008

Language:

english

File:

PDF, 308 KB

english, 2008

18

Significance of furosine as heat-induced marker in cookies

Vural Gökmen, Arda Serpen, Özge Çetinkaya Açar, Francisco J. Morales

Journal:

Journal of Cereal Science

Year:

2008

Language:

english

File:

PDF, 288 KB

english, 2008

19

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

Alasalvar, Cesarettin, Topal, Bahar, Serpen, Arda, Bahar, Banu, Pelvan, Ebru, Gökmen, Vural

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 266 KB

english, 2012

20

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

Yılmaz, Cemile, Gökmen, Vural

Journal:

Industrial Crops and Products

Year:

2013

Language:

english

File:

PDF, 675 KB

english, 2013

21

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

Edoardo Capuano, Antonella Ferrigno, Iolanda Acampa, Arda Serpen, Özge Ç. Açar, Vural Gökmen, Vincenzo Fogliano

Journal:

Food Research International

Year:

2009

Language:

english

File:

PDF, 344 KB

english, 2009

22

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

Yılmaz, Cemile, Gökmen, Vural

Journal:

Food Research International

Year:

2017

Language:

english

File:

PDF, 1.12 MB

english, 2017

23

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

K.Savaş Bahçeci, Arda Serpen, Vural Gökmen, Jale Acar

Journal:

Journal of Food Engineering

Year:

2005

Language:

english

File:

PDF, 279 KB

english, 2005

24

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

Vural Gökmen, Tunç Koray Palazoğlu, Hamide Z. Şenyuva

Journal:

Journal of Food Engineering

Year:

2006

Language:

english

File:

PDF, 192 KB

english, 2006

25

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

Vural Gökmen, Nermin Kahraman, Nilay Demir, Jale Acar

Journal:

Journal of Chromatography A

Year:

2000

Language:

english

File:

PDF, 214 KB

english, 2000

26

Formation of Melatonin and Its Isomer during Bread Dough Fermentation and Effect of Baking

Yılmaz, Cemile, Kocadağlı, Tolgahan, Gökmen, Vural

Journal:

Journal of Agricultural and Food Chemistry

Year:

2014

Language:

english

File:

PDF, 438 KB

english, 2014

27

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

Karademir, Yeşim, Göncüoğlu, Neslihan, Gökmen, Vural

Journal:

Food & Function

Year:

2013

Language:

english

File:

PDF, 757 KB

english, 2013

28

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

Vural Gökmen, Özge Çetinkaya Açar, Hamit Köksel, Jale Acar

Journal:

Year:

2007

Language:

english

File:

PDF, 169 KB

english, 2007

29

Impacts of roasting oily seeds and nuts on their extracted oils

Gökhan Durmaz, Vural Gökmen

Journal:

Lipid Technology

Year:

2010

Language:

english

File:

PDF, 972 KB

english, 2010

30

Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey

Ender Poyrazoğlu, Vural Gökmen, Nevzat Artιk

Journal:

Journal of Food Composition and Analysis

Year:

2002

Language:

english

File:

PDF, 137 KB

english, 2002

31

Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

Arda Serpen, Vural Gökmen

Journal:

Year:

2007

Language:

english

File:

PDF, 174 KB

english, 2007

32

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

Vural Gökmen, Özge Ç. Açar, Gema Arribas-Lorenzo, Francisco J. Morales

Journal:

Journal of Food Engineering

Year:

2008

Language:

english

File:

PDF, 203 KB

english, 2008

33

A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components

Serpen, Arda, Capuano, Edoardo, Fogliano, Vincenzo, Gökmen, Vural

Journal:

Journal of Agricultural and Food Chemistry

Year:

2007

Language:

english

File:

PDF, 727 KB

english, 2007

34

Bioactive compounds in different hazelnut varieties and their skins

Taş, Neslihan Göncüoğlu, Gökmen, Vural

Journal:

Journal of Food Composition and Analysis

Year:

2015

Language:

english

File:

PDF, 327 KB

english, 2015

35

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

Özge Çetinkaya Açar, Vural Gökmen

Journal:

Journal of Food Engineering

Year:

2010

Language:

english

File:

PDF, 742 KB

english, 2010

36

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

Arda Serpen, Vural Gökmen, Vincenzo Fogliano

Journal:

Journal of Food Composition and Analysis

Year:

2012

Language:

english

File:

PDF, 509 KB

english, 2012

37

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

Mesías, Marta, Navarro, Marta, Gökmen, Vural, Morales, Francisco J

Journal:

Journal of the Science of Food and Agriculture

Year:

2013

Language:

english

File:

PDF, 175 KB

english, 2013

38

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

Senyuva, Hamide Z., Gökmen, Vural, Sarikaya, Ebru Ates

Journal:

Food Additives & Contaminants Part A

Year:

2015

Language:

english

File:

PDF, 1.28 MB

english, 2015

39

Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

Aktağ, Işıl Gürsul, Hamzalıoğlu, Berat Aytül, Gökmen, Vural

Journal:

Journal of Food Composition and Analysis

Year:

2019

Language:

english

File:

PDF, 3.55 MB

english, 2019

40

A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate

Çelik, Ecem Evrim, Gökmen, Vural

Journal:

Year:

2018

Language:

english

File:

PDF, 944 KB

english, 2018

41

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

Vural Gökmen, Hamide Z. Şenyuva

Journal:

Journal of Chromatography A

Year:

2006

Language:

english

File:

PDF, 253 KB

english, 2006

42

Corrigendum to “Hazelnut skin powder: A new brown colored functional ingredient” [Food Research International 65 (2014) 291-297]

Özdemir, Kübra S., Yılmaz, Cemile, Durmaz, Gökhan, Gökmen, Vural

Journal:

Food Research International

Year:

2015

File:

PDF, 116 KB

2015

43

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

Dönmez, Özge, Mogol, Burçe Ataç, Gökmen, Vural

Journal:

Journal of Dairy Science

Year:

2017

Language:

english

File:

PDF, 683 KB

english, 2017

44

Acrylamide formation is prevented by divalent cations during the Maillard reaction

Vural Gökmen, Hamide Z. Şenyuva

Journal:

Year:

2007

Language:

english

File:

PDF, 452 KB

english, 2007

45

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

Žilić, Slađana, Kocadağlı, Tolgahan, Vančetović, Jelena, Gökmen, Vural

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2016

Language:

english

File:

PDF, 758 KB

english, 2016

46

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

Tolgahan Kocadağlı, T. Koray Palazoğlu, Vural Gökmen

Journal:

European Food Research and Technology

Year:

2012

Language:

english

File:

PDF, 302 KB

english, 2012

47

Effect of high hydrostatic pressure on background microflora and furan formation in fruit purée based baby foods

Kultur, Gulcin, Misra, N. N., Barba, Francisco J., Koubaa, Mohamed, Gökmen, Vural, Alpas, Hami

Journal:

Journal of Food Science and Technology

Year:

2017

Language:

english

File:

PDF, 653 KB

english, 2017

48

Relationship between color and antioxidant capacity of fruits and vegetables

Cömert, Ezgi Doğan, Mogol, Burçe Ataç, Gökmen, Vural

Journal:

Current Research in Food Science

Year:

2019

File:

PDF, 1.67 MB

2019

49

Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

Çelik, Ecem Evrim, Rubio, Jose Manuel Amigo, Andersen, Mogens Larsen, Gökmen, Vural

Journal:

Food Research International

Year:

2018

Language:

english

File:

PDF, 1.38 MB

english, 2018

50

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

Vural Gökmen, Nevzat Artık, Jale Acar, Nermin Kahraman, Ender Poyrazoğlu

Journal:

European Food Research and Technology

Year:

2001

Language:

english

File:

PDF, 57 KB

english, 2001

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