Vural Gökmen
Vural Gökmen
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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
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
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
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
Acrylamide formation is prevented by divalent cations during the Maillard reaction
V Gökmen, HZ Şenyuva
Food chemistry 103 (1), 196-203, 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
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
Total antioxidant capacities of raw and cooked meats
A Serpen, V Gökmen, V Fogliano
Meat science 90 (1), 60-65, 2012
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
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
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
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
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
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
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
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
Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice
V Gökmen, N Artık, J Acar, N Kahraman, E Poyrazoğlu
European food research and technology 213 (3), 194-199, 2001
Development of functional bread containing nanoencapsulated omega-3 fatty acids
V Gökmen, BA Mogol, RB Lumaga, V Fogliano, Z Kaplun, E Shimoni
Journal of Food Engineering 105 (4), 585-591, 2011
Neuroactive compounds in foods: Occurrence, mechanism and potential health effects
C Yılmaz, V Gökmen
Food Research International 128, 108744, 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
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