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Dr. Ezgi Doğan Cömert
Dr. Ezgi Doğan Cömert
Gıda Mühendisliği Bölümü, Hacettepe Üniversitesi
Verified email at hacettepe.edu.tr - Homepage
Title
Cited by
Cited by
Year
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
1602018
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
1032020
Antioxidants bound to an insoluble food matrix: Their analysis, regeneration behavior, and physiological importance
ED Cömert, V Gökmen
Comprehensive Reviews in Food Science and Food Safety 16 (3), 382-399, 2017
672017
Kinetic evaluation of the reaction between methylglyoxal and certain scavenging compounds and determination of their in vitro dicarbonyl scavenging activity
ED Cömert, V Gökmen
Food Research International 121, 257-268, 2019
172019
Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity
E Doğan, V Gökmen
Food Research International 69, 189-193, 2015
122015
Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols
ED Cömert, HG Akıllıoğlu, V Gökmen
European Food Research and Technology 243 (1), 11-19, 2017
92017
Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions
ED Cömert, V Gökmen
LWT 132, 109833, 2020
82020
A new procedure to measure cysteine equivalent methylglyoxal scavenging activity (CEMSA) of foods under simulated physiological conditions
ED Cömert, V Gökmen
Journal of Functional Foods 63, 103575, 2019
52019
Investigation of the methylglyoxal scavenging kinetics of different food matrices under simulated intestinal conditions
ED Cömert, V Gökmen
European Food Research and Technology 246 (12), 2461-2470, 2020
42020
Physiological relevance of food antioxidants
ED Cömert, V Gökmen
Advances in Food and Nutrition Research 93, 205-250, 2020
42020
Effect of food combinations and their co-digestion on total antioxidant capacity under simulated gastrointestinal conditions
ED Cömert, V Gökmen
Current Research in Food Science 5, 414-422, 2022
22022
Cereal dietary fiber bound antioxidants
ED Cömert, V Gökmen
Agro Food Industry Hi-Tech 27 (5), 25-28, 2016
12016
Increasing the Total Antioxidant Capacity Bound to Insoluble Dietary Fiber
E Doğan
Fen Bilimleri Enstitüsü, 2015
12015
Optimization of reaction conditions for the design of cereal‐based dietary fibers with high antioxidant capacity
E Doğan Cömert, V Gökmen
Journal of the Science of Food and Agriculture 102 (14), 6502-6510, 2022
2022
Interactions of epicatechin and cysteine with certain other dicarbonyl scavengers during their reaction with methylglyoxal under simulated physiological conditions
ED Cömert, V Gökmen
Food Chemistry 369, 130884, 2022
2022
Investigation of Radical and Dicarbonyl Scavenging Potential of Raw and Processed Foods During Simulated Gastrointestinal Digestion
E Doğan Cömert
Fen Bilimleri Enstitüsü, 2021
2021
Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions
E DOĞAN CÖMERT, V GÖKMEN
2020
Bound antioxidant compounds and their digestion behaviour
E DOĞAN CÖMERT, V GÖKMEN
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