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Ecem Evrim Çelik
Ecem Evrim Çelik
Verified email at hacettepe.edu.tr
Title
Cited by
Cited by
Year
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
452013
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
312015
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
262018
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
262014
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 (6), 1207-1218, 2020
202020
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
102019
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
92020
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
82018
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
82018
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
72017
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
52021
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
32022
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
22022
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
22021
Besinsel liflere bağlı biyoaktif maddelerin antioksidan kapasitesi ve rejenerasyon davranışının quencher metoduyla belirlenmesi
EE Çelik
Fen Bilimleri Enstitüsü, 2013
22013
Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal
S Yiltirak, T KOCADAĞLI, E ÇELİK, E KANMAZ, V GÖKMEN
FOOD CHEMISTRY 389, 2022
2022
Determination Of The Interactions Between Bound And Free Antioxidants Naturally Occurring In Foods
EE Çelik
Fen Bilimleri Enstitüsü, 2018
2018
Study of the synergy between soluble and dietary fiber bound antioxidants
E Celik, V GÖKMEN, L Skibsted
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY 249, 2015
2015
Interactions between macromolecule-bound antioxidants and free antioxidant trolox in liposome medium: a multivariate approach
E ÇELİK, JMA RUBIO, ML ANDERSEN, V GÖKMEN
Interactions of coffee melanoidins with hydroxycinnamic/hydroxybenzoic acids
E ÇELİK, JMA Rubio, ML Andersen, V GÖKMEN
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