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gökhan durmaz
gökhan durmaz
Associate Professor of Food Engineering, Inonu University
Verified email at inonu.edu.tr - Homepage
Title
Cited by
Cited by
Year
Classification of eight pomegranate juices based on antioxidant capacity measured by four methods
M Çam, Y Hışıl, G Durmaz
Food chemistry 112 (3), 721-726, 2009
4222009
Effects of sodium selenite on some biochemical and hematological parameters of rainbow trout (Oncorhynchus mykiss Walbaum, 1792) exposed to Pb2+ and Cu2+
B Ates, I Orun, ZS Talas, G Durmaz, I Yilmaz
Fish physiology and biochemistry 34 (1), 53-59, 2008
1492008
Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting
G Durmaz, V Gökmen
Food chemistry 128 (2), 410-414, 2011
1252011
Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel
G Durmaz, M Alpaslan
Food chemistry 100 (3), 1177-1181, 2007
1252007
Antioxidant, free radical scavenging and metal chelating characteristics of propolis
H Geckil, B Ates, G Durmaz, S Erdogan, I Yilmaz
American Journal of Biochemistry and Biotechnology 1 (1), 27-31, 2005
1032005
Pressurized liquid extraction of phenolic compounds from Anatolia propolis and their radical scavenging capacities
S Erdogan, B Ates, G Durmaz, I Yilmaz, T Seckin
Food and Chemical Toxicology 49 (7), 1592-1597, 2011
982011
Characterisation of pomegranate juices from ten cultivars grown in Turkey
M Cam, Y Hisil, G Durmaz
International Journal of Food Properties 12 (2), 388-395, 2009
732009
Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment
G Durmaz, V Gökmen
Food Chemistry 123 (3), 912-916, 2010
662010
Antioxidant properties of different extracts of black mulberry (Morus nigra L.)
T KUTLU, G DURMAZ, B ATEŞ, I Yilmaz, MŞ ÇETİN
turkish Journal of Biology 35 (1), 103-110, 2011
552011
Some physical and chemical changes during fruit development of five common apricot (Prunus armeniaca L.) cultivars
G Durmaz, M Cam, T Kutlu, Y HIşIL
Food Science and Technology Research 16 (1), 71-78, 2010
542010
Effect of refining on bioactive composition and oxidative stability of hazelnut oil
G Durmaz, V Gökmen
Food Research International 116, 586-591, 2019
532019
Roasting‐related changes in oxidative stability and antioxidant capacity of apricot kernel oil
G Durmaz, I Karabulut, A Topçu, M Asiltürk, T Kutlu
Journal of the American Oil Chemists' Society 87 (4), 401-409, 2010
532010
Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols
S Gursul, I Karabulut, G Durmaz
Food chemistry 278, 805-810, 2019
502019
Impacts of roasting oily seeds and nuts on their extracted oils
G Durmaz, V Gökmen
Lipid Technology 22 (8), 179-182, 2010
502010
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
Freeze-dried ABTS+ method: A ready-to-use radical powder to assess antioxidant capacity of vegetable oils
G Durmaz
Food Chemistry 133 (4), 1658-1663, 2012
312012
Fatty acid selectivity of lipases during acidolysis reaction between oleic acid and monoacid triacylglycerols
I Karabulut, G Durmaz, AA Hayaloglu
Journal of agricultural and food chemistry 57 (21), 10466-10470, 2009
312009
Protective effect of dietary apricot kernel oil supplementation on cholesterol levels and antioxidant status of liver in hypercholesteremic rats
T Kutlu, G Durmaz, B Ates, A Erdogan
J. Food Agric. Environ 7, 61-65, 2009
292009
Volatile Composition, Antioxidant and Antimicrobial Activities of Herbal Plants Used in the Manufacture of V an Herby (OTLU) Cheese
S Dagdelen, T Bilenler, G Durmaz, I Gokbulut, AA Hayaloglu, I Karabulut
Journal of Food Processing and Preservation 38 (4), 1716-1725, 2014
272014
Fatty acid selectivity of lipases during acidolysis reaction between triolein and saturated fatty acids varying from caproic to behenic acids
I Karabulut, G Durmaz, AA Hayaloglu
Journal of agricultural and food chemistry 57 (16), 7584-7590, 2009
232009
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