Vural Gökmen
Hacettepe Üniversitesi
H-index: 76
Asia-Turkey
Top articles of Vural Gökmen
Title | Journal | Author(s) | Publication Date |
|---|---|---|---|
Evaporation in the tomato paste industry | Rukiye Gundogan Gizem Sevval Tomar Asli Can Karaca Vural Gökmen | 2024/1/1 | |
Metabolism of acrylamide in humans and biomarkers of exposure to acrylamide | Tolgahan Kocadağlı Vural Gökmen | 2024/1/1 | |
Acrylamide formation mechanisms | Richard H Stadler Vural Gökmen | 2024/1/1 | |
Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide | Aytül Hamzalıoğlu Vural Gökmen | 2024/1/1 | |
Multiresponse kinetic modeling of acrylamide formation in foods | Neslihan Göncüoğlu Taş Vural Gökmen | 2024/1/1 | |
Acrylamide analysis in foods using gas chromatography-mass spectrometry with different sample preparation strategies | Vural Gökmen | 2024/1/1 | |
Effect of different stress conditions on the formation of amino acid derivatives by Brewer’s and Baker’s yeast during fermentation | Food Chemistry | Cemile Yılmaz Şenel Ecem Berk Vural Gökmen | 2024/3/1 |
Reactions of acrylamide during digestions of thermally processed foods | Aytül Hamzalıoğlu Vural Gökmen | 2024/1/1 | |
Evaporation in the fruit juice industry | Ecem Berk Vural Gökmen | 2024/1/1 | |
Role of hydroxymethylfurfural on acrylamide formation during thermal processing of foods | Aytül Hamzalıoğlu Vural Gökmen | 2024/1/1 | |
Importance of Food Authentication and Origin Testing | Food Chemistry: X | Vural Gökmen | 2023/6/6 |
Casein–phenol interactions occur during digestion and affect bioactive peptide and phenol bioaccessibility | Food & Function | Aytul Hamzalioglu Silvia Tagliamonte Vural Gökmen Paola Vitaglione | 2023 |
Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains | Food Research International | Ecem Evrim Çelik Merve Canli Tolgahan Kocadağlı Evrim Özkaynak Kanmaz Vural Gökmen | 2023/11/1 |
Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating | Food Chemistry | Neslihan Göncüoğlu Taş Tolgahan Kocadağlı Dimitrios P Balagiannis Vural Gökmen Jane K Parker | 2022/12/29 |
Thermally Derived Contaminants in Foods | Burçe Ataç Mogol Vural Gökmen | 2023/1/1 | |
Effect of formulation on the dispersion kinetics of baby biscuits in water, milk, and fruit juice | European Food Research and Technology | Naz Erdem Tolgahan Kocadağlı Neslihan Göncüoğlu Taş Sırma Çelik Vural Gökmen | 2023/8/2 |
Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies | Food Chemistry | Naz Erdem Neslihan Göncüoğlu Taş Tolgahan Kocadağlı Vural Gökmen | 2023/6/2 |
Editorial for the Special Issue “Food Authentication and Origin” | Vural Gökmen | 2023/5/8 | |
Acrylamide in thermally processed potato products | Potato Research | Vural Gökmen | 2023/12 |
Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties | Food Chemistry | Selahattin Gazi Neslihan Göncüoğlu Taş Ahmet Görgülü Vural Gökmen | 2022/9/13 |
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