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Cemile Yılmaz
Cemile Yılmaz
Food Engineering Department, Hacettepe University
Verified email at hacettepe.edu.tr
Title
Cited by
Cited by
Year
Neuroactive compounds in foods: Occurrence, mechanism and potential health effects
C Yılmaz, V Gökmen
Food Research International 128, 108744, 2020
1842020
Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry
T Kocadağlı, C Yılmaz, V Gökmen
Food chemistry 153, 151-156, 2014
1152014
Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions
C Yılmaz, V Gökmen
Industrial crops and products 49, 130-135, 2013
812013
Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry
C Yılmaz, V Gökmen
Food Chemistry 243, 420-427, 2018
552018
Hazelnut skin powder: A new brown colored functional ingredient
KS Özdemir, C Yılmaz, G Durmaz, V Gökmen
Food Research International 65, 291-297, 2014
492014
Formation of melatonin and its isomer during bread dough fermentation and effect of baking
C Yılmaz, T Kocadağlı, V Gokmen
Journal of agricultural and food chemistry 62 (13), 2900-2905, 2014
392014
Chlorophyll
C Yılmaz, V Gökmen
Encyclopedia of Food and Health 2, 37-41, 2016
38*2016
Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing
C Yılmaz, F Özdemir, V Gökmen
Lwt 117, 108655, 2020
362020
Formation of tyramine in yoghurt during fermentation–Interaction between yoghurt starter bacteria and Lactobacillus plantarum
C Yılmaz, V Gökmen
Food Research International 97, 288-295, 2017
222017
Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry
C Yılmaz, NG Taş, T Kocadağlı, V Gökmen
Food chemistry 272, 347-353, 2019
212019
Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea
S Salman, C Yılmaz, V Gökmen, F Özdemir
Lwt 137, 110481, 2021
172021
Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni
C Yılmaz, V Gökmen
Food Chemistry 343, 128415, 2021
162021
Chlorophyll in Encyclopedia of Food and Health Volume 2, editor B. Caballero, PM Finglas and F. Toldrá
C Yilmaz, V Gökmen
Academic Press, Oxford, 2016
132016
Kinetic evaluation of the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae
C Yılmaz, V Gökmen
Food chemistry 297, 124975, 2019
112019
Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content
NG Taş, C Yılmaz, V Gökmen
Food Research International 120, 865-871, 2019
112019
Vişne çekirdeği atıklarının gıda ingrediyeni olarak değerlendirilmesi
C Yılmaz
Fen Bilimleri Enstitüsü, 2013
102013
Comparative evaluation of the formations of gamma‐aminobutyric acid and other bioactive amines during unhopped wort fermentation
C Yılmaz, V Gökmen
Journal of Food Processing and Preservation 42 (1), e13405, 2018
52018
Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods
C Yılmaz, V Gokmen
Journal of Agricultural and Food Chemistry 69 (45), 13364-13372, 2021
12021
Corrigendum to “Hazelnut skin powder: A new brown colored functional ingredient”[Food Research International 65 (2014) 291-297]
KS Özdemir, C Yılmaz, G Durmaz, V Gökmen
Food Research International 71, 184, 2015
12015
AMİNOASİTLERİN FARKLI FERMANTASYON KOŞULLARINDA ORTAYA ÇIKAN DEĞİŞİMLERİNİN İNCELENMESİ
C Yılmaz
Fen Bilimleri Enstitüsü, 2018
2018
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