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Vural Gökmen

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Publications

TOP 3
Marta Mesías; Vural Gökmen; Marta Navarro; Francisco J. Morales
Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities.
Aytül Hamzalıoğlu; Roberta Barone Lumaga; Burçe A Mogol; Vincenzo Fogliano; Vural Gökmen
Role of curcumin in the conversion of asparagine into acrylamide during heating.
E Numanoglu; U Uygun; S Yener; Vural Gökmen; H Koksel
Modelling thermal degradation of zearalenone in maize bread during baking.

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All Publications

2013: Marta Mesías; Vural Gökmen; Marta Navarro; Francisco J. Morales
Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities.
Journal of the science of food and agriculture 2013;93(8):2037-44.
2013: Aytül Hamzalıoğlu; Roberta Barone Lumaga; Burçe A Mogol; Vincenzo Fogliano; Vural Gökmen
Role of curcumin in the conversion of asparagine into acrylamide during heating.
Amino acids 2013;44(6):1419-26.
2013: E Numanoglu; U Uygun; S Yener; Vural Gökmen; H Koksel
Modelling thermal degradation of zearalenone in maize bread during baking.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 2013;30(3):528-33.
2012: Tolgahan Kocadağlı; Neslihan Göncüoğlu; Aytül Hamzalıoğlu; Vural Gökmen
In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation.
Food & function 2012;3(9):970-5.
2012: Arda Serpen; Havvana Tuba Yavuz; Nihat Özcan; Cesarettin Alasalvar; Vural Gökmen; Burçe Ataç Mogol; Ebru Pelvan; Beraat Özçelik
Nutritional and functional characteristics of seven grades of black tea produced in Turkey.
Journal of agricultural and food chemistry 2012;60(31):7682-9.
2012: Vural Gökmen; Arda Serpen; Burçe Ataç Mogol
Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry.
Analytical and bioanalytical chemistry 2012;403(10):2915-22.
2012: Cesarettin Alasalvar; Banu Bahar; Ebru Pelvan; Arda Serpen; Bahar Topal; Vural Gökmen
Flavor characteristics of seven grades of black tea produced in Turkey.
Journal of agricultural and food chemistry 2012;60(25):6323-32.
2012: T Koray Palazoğlu; Tolga Kocadağlı; Yunus Coşkun; Vural Gökmen
Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product.
Journal of food science 2012;77(5):E113-7.
2012: Slađana Zilić; Gül Akıllıoğlu; Vural Gökmen; Arda Serpen; Jelena Vančetović
Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels.
Journal of agricultural and food chemistry 2012;60(5):1224-31.
2012: E Numanoglu; U Uygun; Vural Gökmen; H Koksel
Thermal degradation of deoxynivalenol during maize bread baking.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 2012;29(3):423-30.
2012: Arda Serpen; Vural Gökmen; Vincenzo Fogliano
Total antioxidant capacities of raw and cooked meats.
Meat science 2012;90(1):60-5.
2011: Halise Gül Akıllıoglu; Burçe Ataç Mogol; Vural Gökmen
Degradation of 5-hydroxymethylfurfural during yeast fermentation.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 2011;28(12):1629-35.
2010: Burçe Ataç Mogol; Asli Yildirim; Vural Gökmen
Inhibition of enzymatic browning in actual food systems by the Maillard reaction products.
Journal of the science of food and agriculture 2010;90(15):2556-62.
2010: T Koray Palazoğlu; Derya Savran; Vural Gökmen
Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.
Journal of food science 2010;75(1):E25-9.
2009: Ozge C Açar; Vural Gökmen
Investigation of acrylamide formation on bakery products using a crust-like model.
Molecular nutrition & food research 2009;53(12):1521-5.
2009: Vural Gökmen; Arda Serpen; Francisco J. Morales
Determination of furosine in thermally processed foods by hydrophilic interaction liquid chromatography.
Journal of AOAC International 2009;92(5):1460-3.
2008: Arda Serpen; Vural Gökmen; Alptekin Karagöz; Hamit Köksel
Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces.
Journal of agricultural and food chemistry 2008;56(16):7285-92.
2007: Arda Serpen; Edoardo Capuano; Vincenzo Fogliano; Vural Gökmen
A new procedure to measure the antioxidant activity of insoluble food components.
Journal of agricultural and food chemistry 2007;55(19):7676-81.
2007: Francisco J. Morales; Ozge C Açar; Arda Serpen; Gema Arribas-Lorenzo; Vural Gökmen
Degradation of free tryptophan in a cookie model system and its application in commercial samples.
Journal of agricultural and food chemistry 2007;55(16):6793-7.
2007: Arda Serpen; Vural Gökmen
Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network.
Molecular nutrition & food research 2007;51(4):383-9.
2007: Hamide Z Senyuva; Vural Gökmen
Potential of furan formation in hazelnuts during heat treatment.
Food additives and contaminants 2007;24 Suppl 1():136-42.
2006: Vural Gökmen; Hamide Z Senyuva; Berkan Dülek; Enis Cetin
Computer vision based analysis of potato chips--a tool for rapid detection of acrylamide level.
Molecular nutrition & food research 2006;50(9):805-10.
2006: Vural Gökmen; Hamide Z Senyuva
A generic method for the determination of acrylamide in thermally processed foods.
Journal of chromatography. A 2006;1120(1-2):194-8.
2006: Vural Gökmen; Hamide Z Senyuva
Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry.
Journal of agricultural and food chemistry 2006;54(8):2845-9.
2006: Vural Gökmen; Hamide Z Senyuva
A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system.
Food additives and contaminants 2006;23(4):348-54.
2005: Hamide Z Senyuva; Vural Gökmen
Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?
Food additives and contaminants 2005;22(12):1198-202.
2005: Vural Gökmen; Hamide Z Senyuva; Jale Acar; Kemal Sarioğlu
Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography.
Journal of chromatography. A 2005;1088(1-2):193-9.
2005: Hamide Z Senyuva; Vural Gökmen
Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting.
Food additives and contaminants 2005;22(3):214-20.
2005: Hamide Z Senyuva; Vural Gökmen
Survey of acrylamide in Turkish foods by an in-house validated LC-MS method.
Food additives and contaminants 2005;22(3):204-9.
2004: Vural Gökmen; Jale Acar
Fumaric acid in apple juice: a potential indicator of microbial spoilage of apples used as raw material.
Food additives and contaminants 2004;21(7):626-31.
2000: Vural Gökmen; Jale Acar
Long-term survey of patulin in apple juice concentrates produced in Turkey.
Food additives and contaminants 2000;17(11):933-6.
2000: Vural Gökmen; N Kahraman; N Demir; Jale Acar
Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables.
Journal of chromatography. A 2000;881(1-2):309-16.
1999: Vural Gökmen; Jale Acar
Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography.
Journal of chromatography. A 1999;847(1-2):69-74.
1998: Vural Gökmen; Jale Acar
Incidence of patulin in apple juice concentrates produced in Turkey.
Journal of chromatography. A 1998;815(1):99-102.
1998: Vural Gökmen; Jale Acar
Liquid chromatographic determination of beta-naphthoxyacetic acid in tomatoes.
Journal of chromatography. A 1998;798(1-2):167-71.
1996: Vural Gökmen; Jale Acar
Rapid reversed-phase liquid chromatographic determination of patulin in apple juice.
Journal of chromatography. A 1996;730(1-2):53-8.