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List of works by Vural Gökmen

A new procedure to measure the antioxidant activity of insoluble food components

scientific article published on 21 August 2007

A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system.

scientific article published in April 2006

A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate

scientific article published on 10 February 2018

Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox.

scientific article

An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells.

scientific article published on 3 December 2013

Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities.

scientific article published on 3 January 2013

Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder

Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance

scientific article published on 03 April 2017

Behaviour of Trolox with macromolecule-bound antioxidants in aqueous medium: Inhibition of auto-regeneration mechanism

scientific article published on 4 October 2017

Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting

scientific article published on 12 March 2011

Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas.

scientific article published on 23 July 2013

Computer vision-based analysis of foods: a non-destructive colour measurement tool to monitor quality and safety.

scientific article

Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies

scientific article published on 19 October 2012

Correction to Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.).

scientific article published on 07 March 2019

Degradation of 5-hydroxymethylfurfural during yeast fermentation

scientific article published on 19 October 2011

Degradation of free tryptophan in a cookie model system and its application in commercial samples

scientific article published on 14 July 2007

Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography

scientific article

Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry

scientific article published on 12 December 2013

Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry.

scientific article published on 4 October 2017

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product ⬇️

scientific article published on April 10, 2012

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.).

scientific article published on 18 December 2018

Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach

scientific article published on 30 July 2016

Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems.

scientific article published on 13 July 2016

Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips.

scientific article published on 7 January 2014

Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

scientific article published in January 2010

Effect of high hydrostatic pressure on background microflora and furan formation in fruit purée based baby foods

scientific article published on 30 December 2017

Effect of refining on bioactive composition and oxidative stability of hazelnut oil

scientific article published on 27 August 2018

Effects of Sodium Chloride, Potassium Chloride, and Calcium Chloride on the Formation of α-Dicarbonyl Compounds and Furfurals and the Development of Browning in Cookies during Baking

scientific article published on 07 October 2016

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.

scientific article

Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates

scientific article published on 07 March 2014

Effects of hydrophobic and ionic interactions on glycation of casein during Maillard reaction.

scientific article published on 11 November 2014

Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables

scientific article published on 01 June 2000

Evolution of food antioxidants as a core topic of food science for a century.

scientific article published on 3 November 2017

Flavor characteristics of seven grades of black tea produced in Turkey.

scientific article published on 18 June 2012

Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits.

scientific article published on 31 May 2017

Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni

scientific article published on 19 October 2020

Formation of melatonin and its isomer during bread dough fermentation and effect of baking

scientific article published on 18 March 2014

Formation of monochloropropane-1,2-diol and its esters in biscuits during baking.

scientific article published on 14 July 2014

Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum.

scientific article published on 22 April 2017

Fumaric acid in apple juice: a potential indicator of microbial spoilage of apples used as raw material.

scientific article published in July 2004

Future perspectives in Orbitrap™-high-resolution mass spectrometry in food analysis: a review.

scientific article published on 08 June 2015

Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry

scientific article

In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation

scientific article published on 16 July 2012

Incidence of patulin in apple juice concentrates produced in Turkey

scientific article published on 01 July 1998

Inhibition of enzymatic browning in actual food systems by the Maillard reaction products.

scientific article published on December 2010

Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat

scientific article published on 19 June 2017

Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach.

scientific article

Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment

scientific article published on 22 March 2018

Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating

scientific article published on 9 October 2015

Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids

scientific article published on 26 July 2017

Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts.

scientific article published on 11 March 2013

Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content

scientific article published on 27 November 2018

Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods

scientific article published on 3 December 2014

Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry

scientific article published on 25 July 2014

Investigations on the Maillard Reaction in Sesame ( Sesamum indicum L.) Seeds Induced by Roasting

scientific article published on 18 April 2019

Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits

scientific article published on 14 March 2016

Kinetic evaluation of the inhibition of protein glycation during heating

scientific article published on 22 October 2015

Kinetic evaluation of the reaction between methylglyoxal and certain scavenging compounds and determination of their in vitro dicarbonyl scavenging activity

scientific article published on 22 March 2019

Kinetics of furan formation from ascorbic acid during heating under reducing and oxidizing conditions

scientific article published on 11 October 2013

Liquid chromatographic determination of β-naphthoxyacetic acid in tomatoes ⬇️

scientific article published on March 6, 1998

Long-term survey of patulin in apple juice concentrates produced in Turkey

scientific article published on 01 November 2000

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study.

scientific article published on 2 December 2016

Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food.

scientific article published on 27 July 2017

Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine.

scientific article

Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network.

scientific article published in April 2007

Modelling thermal degradation of zearalenone in maize bread during baking ⬇️

scientific article published on December 21, 2012

Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols

scientific article published on 19 June 2020

Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer

scientific article published on 26 August 2016

Multiple-stage extraction strategy for the determination of deoxynivalenol in maize

scientific article published on 01 January 2011

Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

scientific article published on 24 May 2016

Nutritional and functional characteristics of seven grades of black tea produced in Turkey

scientific article published on 31 July 2012

Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract.

scientific article published in November 2013

Palatability and chemical safety of apple juice fortified with pomegranate peel extract

scientific article published on 01 October 2013

Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels.

scientific article

Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces

scientific article published on 2 July 2008

Pomegranate peel extract prevents liver fibrosis in biliary-obstructed rats.

scientific article published in September 2007

Potential of furan formation in hazelnuts during heat treatment

scientific article published on 01 January 2007

Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source

scientific article

Processing treatments for mitigating acrylamide formation in sweetpotato French fries

scientific article published on 20 December 2013

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

scientific article published on 14 February 2012

Rapid reversed-phase liquid chromatographic determination of patulin in apple juice

scientific article published on 01 April 1996

Release of antioxidant capacity from five plant foods during a multistep enzymatic digestion protocol.

scientific article published on 29 April 2014

Role of curcumin in the conversion of asparagine into acrylamide during heating

scientific article published on 06 December 2011

Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography

scientific article published on 01 June 1999

Soluble antioxidant compounds regenerate the antioxidants bound to insoluble parts of foods.

scientific article

Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting.

scientific article published in March 2005

Survey of acrylamide in Turkish foods by an in-house validated LC-MS method.

scientific article published in March 2005

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders.

scientific article published on 21 December 2016

Synergism between soluble and dietary fiber bound antioxidants.

scientific article published on 24 February 2015

Thermal degradation of deoxynivalenol during maize bread baking.

scientific article published on 23 January 2012

Total antioxidant capacities of raw and cooked meats

scientific article published on 07 June 2011

pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants

scientific article published on 16 May 2015

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