Vural Gökmen
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Sociology Chemistry
Vural Gökmen's Degrees
- PhD Food Engineering Istanbul Technical University
- Masters Food Engineering Istanbul Technical University
- Bachelors Food Engineering Istanbul Technical University
Why Is Vural Gökmen Influential?
(Suggest an Edit or Addition)Vural Gökmen's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey (2002) (365)
- A new procedure to measure the antioxidant activity of insoluble food components. (2007) (302)
- Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels. (2012) (274)
- Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa) (2008) (235)
- Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage (2005) (208)
- Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach (2009) (205)
- Acrylamide formation is prevented by divalent cations during the Maillard reaction (2007) (191)
- Total antioxidant capacities of raw and cooked meats. (2012) (187)
- Direct measurement of the total antioxidant capacity of cereal products (2008) (182)
- Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies (2007) (166)
- Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies (2009) (166)
- Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables. (2000) (165)
- Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography. (2005) (156)
- Development of functional bread containing nanoencapsulated omega-3 fatty acids (2011) (150)
- Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating (2006) (136)
- Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries (2006) (135)
- Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour (2012) (129)
- Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin (2002) (125)
- Flavor characteristics of seven grades of black tea produced in Turkey. (2012) (124)
- Analysis of heat-induced contaminants (acrylamide, chloropropanols and furan) in carbohydrate-rich food (2007) (122)
- Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice (2001) (121)
- Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces. (2008) (120)
- Neuroactive compounds in foods: Occurrence, mechanism and potential health effects. (2020) (118)
- Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color (2009) (117)
- Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds (2009) (116)
- Evolution of food antioxidants as a core topic of food science for a century. (2018) (115)
- Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa) (2009) (113)
- Effects of some cations on the formation of acrylamide and furfurals in glucose–asparagine model system (2007) (109)
- Simultaneous determination of 5-hydroxymethylfurfural and patulin in apple juice by reversed-phase liquid chromatography. (1999) (106)
- Study of acrylamide in coffee using an improved liquid chromatography mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting (2005) (104)
- Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying (2008) (103)
- Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry. (2006) (99)
- Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour (2016) (98)
- Lipid oxidation promotes acrylamide formation in fat-rich model systems (2010) (97)
- Pomegranate peel extract prevents liver fibrosis in biliary‐obstructed rats (2007) (97)
- The effects of processing technology on the patulin content of juice during commercial apple juice concentrate production (1998) (94)
- Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry. (2014) (94)
- Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking (2008) (94)
- Incidence of patulin in apple juice concentrates produced in Turkey. (1998) (93)
- Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting. (2011) (93)
- Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders. (2017) (92)
- Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine. (2012) (84)
- Relationship between color and antioxidant capacity of fruits and vegetables (2019) (84)
- In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation. (2012) (80)
- Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics (2014) (77)
- Multiple-stage extraction strategy for the determination of acrylamide in foods (2009) (76)
- Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions (2013) (75)
- Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system. (2016) (71)
- Interference-free determination of acrylamide in potato and cereal-based foods by a laboratory validated liquid chromatography–mass spectrometry method (2006) (71)
- Survey of acrylamide in Turkish foods by an in-house validated LC-MS method (2005) (70)
- Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions (2007) (70)
- Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach (2008) (69)
- Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl-trapping abilities. (2013) (68)
- Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study. (2017) (67)
- A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system (2006) (66)
- Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating. (2017) (66)
- Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage (2005) (65)
- Future perspectives in Orbitrap™-high-resolution mass spectrometry in food analysis: a review (2015) (63)
- Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies. (2012) (62)
- Acrylamide in Food: Analysis, Content and Potential Health Effects (2015) (62)
- Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants (2009) (62)
- Investigating the correlation between acrylamide content and browning ratio of model cookies (2008) (60)
- Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single ultrafiltration process (2001) (59)
- Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder. (2013) (59)
- Investigation of acrylamide formation on bakery products using a crust-like model. (2009) (59)
- Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry (2012) (58)
- Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance. (2017) (56)
- Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment (2010) (56)
- Effect of cooking method (baking compared with frying) on acrylamide level of potato chips. (2010) (55)
- Phenolic compounds in natural and roasted nuts and their skins: a brief review (2017) (55)
- Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean. (2014) (55)
- Reduction of acrylamide formation in French fries by microwave pre‐cooking of potato strips (2007) (55)
- Computer vision-based analysis of foods: a non-destructive colour measurement tool to monitor quality and safety. (2014) (54)
- Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types (2018) (53)
- Improved ultrafiltration for color reduction and stabilization of apple juice (1998) (53)
- pH dependent antioxidant activity of lettuce (L. sativa) and synergism with added phenolic antioxidants. (2016) (53)
- Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and french fries (2007) (53)
- Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method (2002) (51)
- Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique? (2005) (51)
- Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry. (2014) (51)
- Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: a model study (2005) (50)
- Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea (2013) (49)
- Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour (2013) (49)
- Effect of refining on bioactive composition and oxidative stability of hazelnut oil. (2019) (48)
- Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry. (2018) (47)
- A generic method for the determination of acrylamide in thermally processed foods. (2006) (46)
- Liquid chromatographic method for the determination of patulin in apple juice using solid-phase extraction (2005) (46)
- Rapid reversed-phase liquid chromatographic determination of patulin in apple juice. (1996) (45)
- 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling. (2020) (45)
- Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas. (2013) (44)
- Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins (2012) (44)
- Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation (2014) (42)
- Hazelnut skin powder: A new brown colored functional ingredient (2014) (42)
- Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying (2007) (42)
- Significance of furosine as heat-induced marker in cookies (2008) (41)
- Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure (2012) (41)
- Reversible degradation kinetics of vitamin C in peas during frozen storage (2007) (40)
- Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product. (2012) (40)
- Punica granatum peel extract protects against ionizing radiation-induced enteritis and leukocyte apoptosis in rats. (2009) (39)
- Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars (2015) (39)
- Effect of pretreatment with gelatin and bentonite on permeate flux and fouling layer resistance during apple juice ultrafiltration (2007) (39)
- A Non-Contact Computer Vision Based Analysis of Color in Foods (2007) (39)
- Formation of melatonin and its isomer during bread dough fermentation and effect of baking. (2014) (38)
- Bioactive compounds in different hazelnut varieties and their skins. (2015) (38)
- Effect of Calcium on Acrylamide Level and Sensory Properties of Cookies (2012) (38)
- Reduction of acrylamide level in french fries by employing a temperature program during frying. (2008) (38)
- Investigations on the Maillard Reaction in Sesame ( Sesamum indicum L.) Seeds Induced by Roasting. (2019) (38)
- Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale (2014) (37)
- Impacts of roasting oily seeds and nuts on their extracted oils (2010) (37)
- Degradation of 5-hydroxymethylfurfural during yeast fermentation (2011) (37)
- Long-term survey of patulin in apple juice concentrates produced in Turkey (2000) (37)
- Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin (2007) (37)
- Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions. (2020) (37)
- Effect of alkalization on the Maillard reaction products formed in cocoa during roasting (2016) (37)
- Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing (2020) (37)
- Purification and Characterization of Polyphenol Oxidase, Peroxidase and Lipoxygenase from Freshly Cut Lettuce (L. sativa) (2011) (36)
- Processing treatments for mitigating acrylamide formation in sweetpotato French fries. (2014) (36)
- Soluble antioxidant compounds regenerate the antioxidants bound to insoluble parts of foods. (2013) (36)
- Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean (2013) (35)
- Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process (2012) (34)
- Nutritional and functional characteristics of seven grades of black tea produced in Turkey. (2012) (32)
- Potential of furan formation in hazelnuts during heat treatment (2007) (32)
- Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract. (2013) (32)
- Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox. (2016) (31)
- Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough (2013) (31)
- Thermal process contaminants: acrylamide, chloropropanols and furan (2016) (31)
- Synergism between soluble and dietary fiber bound antioxidants. (2015) (31)
- Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads (2012) (30)
- Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods. (2015) (30)
- Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey (2015) (29)
- Role of curcumin in the conversion of asparagine into acrylamide during heating (2013) (29)
- Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics (2015) (29)
- Thermal degradation of deoxynivalenol during maize bread baking (2011) (29)
- Determination of furosine in thermally processed foods by hydrophilic interaction liquid chromatography. (2009) (27)
- Effects of hydrophobic and ionic interactions on glycation of casein during Maillard reaction. (2014) (27)
- 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. (2015) (27)
- Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries (2010) (27)
- Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products (2019) (27)
- Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during heating (2012) (27)
- Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach. (2016) (26)
- Measurement of evaporated acrylamide during frying of potatoes: effect of frying conditions and surface area-to-volume ratio. (2009) (24)
- Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants (2014) (24)
- Computer vision based analysis of potato chips--a tool for rapid detection of acrylamide level. (2006) (24)
- Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single-ultrafiltration process (1997) (24)
- Kinetics of furan formation from ascorbic acid during heating under reducing and oxidizing conditions. (2013) (24)
- The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production (2003) (23)
- Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids. (2018) (22)
- Investigations on the reactions of α-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits. (2016) (22)
- Formation of monochloropropane-1,2-diol and its esters in biscuits during baking. (2014) (22)
- 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. (2016) (22)
- Formation of tyramine in yoghurt during fermentation - Interaction between yoghurt starter bacteria and Lactobacillus plantarum. (2017) (22)
- An Investigation on the Relationship between Patulin and Fumaric Acid in Apple Juice Concentrates (1998) (22)
- Degradation of free tryptophan in a cookie model system and its application in commercial samples. (2007) (22)
- Effect of vacuum-combined baking of cookies on acrylamide content, texture and color (2014) (21)
- Effects of β-carotene on soybean lipoxygenase activity: kinetic studies (2007) (21)
- Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips. (2014) (21)
- Inhibition of enzymatic browning in actual food systems by the Maillard reaction products. (2010) (21)
- Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating. (2015) (20)
- Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples (2019) (20)
- Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating (2015) (20)
- ORIGINAL ARTICLE: Computer vision-based image analysis for rapid detection of acrylamide in heated foods: Rapid detection of acrylamide (2010) (19)
- A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate. (2018) (19)
- Development and experimental validation of a frying model to estimate acrylamide levels in French fries. (2008) (19)
- Kinetic evaluation of the reaction between methylglyoxal and certain scavenging compounds and determination of their in vitro dicarbonyl scavenging activity. (2019) (18)
- INFLUENCE OF CONVENTIONAL CLARIFICATION AND ULTRAFILTRATION ON THE PHENOLIC COMPOSITION OF GOLDEN DELICIOUS APPLE JUICE (2003) (18)
- Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni. (2020) (17)
- Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits. (2017) (17)
- Patulin adsorption kinetics on activated carbon, activation energy and heat of adsorption (1997) (17)
- Determination of effective mass transfer coefficient (kc) of patulin adsorption on activated carbon packed bed columns with recycling (1998) (17)
- Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea (2021) (17)
- Partial purification and characterization of polyphenoloxidase from durum wheat (Triticum durum L.) (2012) (17)
- Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry. (2019) (17)
- Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies (2017) (17)
- Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours (2020) (17)
- Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems. (2016) (17)
- Modelling thermal degradation of zearalenone in maize bread during baking (2013) (16)
- Palatability and chemical safety of apple juice fortified with pomegranate peel extract. (2013) (15)
- Interaction between Bioactive Carbonyl Compounds and Asparagine and Impact on Acrylamide (2016) (15)
- Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food. (2017) (15)
- Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content. (2019) (15)
- Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure (2016) (15)
- A practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat (2007) (15)
- Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network. (2007) (14)
- Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type (2013) (14)
- Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage. (2020) (14)
- Kinetic evaluation of the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae. (2019) (14)
- A proposed mechanism for the inhibition of soybean lipoxygenase by β‐carotene (2006) (13)
- Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals. (2021) (13)
- Parameters affecting 5-hydroxymethylfurfural exposure from beer (2018) (13)
- A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates (2020) (13)
- Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.). (2018) (13)
- An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells. (2014) (13)
- A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation (2010) (13)
- Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy (2003) (12)
- Pea protein properties are altered following glycation by microwave heating (2021) (12)
- Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity (2015) (12)
- Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction. (2021) (12)
- A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits (2014) (12)
- EFFECT OF GRAPE SEED EXTRACT ON PHENOLIC PROFILE AND BROWNING OF FRESH-CUT LETTUCE (L. SATIVA) (2012) (11)
- Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media. (2019) (10)
- Metabolism of Acrylamide in Humans and Biomarkers of Exposure to Acrylamide (2016) (10)
- Processing Contaminants: Hydroxymethylfurfural (2014) (9)
- MODELING DEAD‐END ULTRAFILTRATION OF APPLE JUICE USING ARTIFICIAL NEURAL NETWORK (2009) (9)
- Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties (2018) (9)
- ADSORPTION OF DARK COLORED COMPOUNDS IN APPLE JUICE – EFFECTS OF INITIAL SOLUBLE SOLID CONCENTRATION ON ADSORPTION KINETICS AND MECHANISM (2011) (9)
- Accumulation of 5-Hydroxymethylfurfural in Oil During Frying of Model Dough (2013) (9)
- Caramelization in Foods: A Food Quality and Safety Perspective (2019) (9)
- Behaviour of Trolox with macromolecule-bound antioxidants in aqueous medium: Inhibition of auto-regeneration mechanism. (2018) (9)
- Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols (2016) (9)
- Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach. (2017) (8)
- Kinetic evaluation of the inhibition of protein glycation during heating. (2016) (8)
- Potential reactions of thermal process contaminants during digestion (2020) (8)
- Acrylamide in Corn-Based Thermally Processed Foods: A Review (2022) (8)
- Multiple-stage extraction strategy for the determination of deoxynivalenol in maize (2011) (8)
- ASSESSMENT OF AN EXPONENTIAL MODEL FOR ULTRAFILTRATION OF APPLE JUICE (2006) (8)
- A Study on the Possibility of Using HPLC for the Determination of 2,4-D in Tomatoes (1996) (8)
- Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil. (2019) (8)
- Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment. (2018) (7)
- Introduction: Potential Safety Risks Associated with Thermal Processing of Foods (2016) (7)
- Assessing food additives: the good, the bad and the ugly (2009) (7)
- Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours (2020) (7)
- Mitigation of acrylamide in baked potato chips by vacuum baking and combined conventional and vacuum baking processes (2021) (7)
- Acrylamide: An Overview of the Chemistry and Occurrence in Foods (2019) (7)
- Liquid chromatographic determination of β-naphthoxyacetic acid in tomatoes (1998) (7)
- Effect of food combinations and their co-digestion on total antioxidant capacity under simulated gastrointestinal conditions (2022) (7)
- Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting (2020) (6)
- Use of Microencapsulated Ingredients in Bakery Products (2015) (6)
- INVESTIGATIONS ON THE SYNTHETIC AUXIN RESIDUES OF GREENHOUSE TOMATOES (LYCOPERSICON ESCULENTUM) GROWN IN TURKEY (2000) (6)
- Effect of high hydrostatic pressure on background microflora and furan formation in fruit purée based baby foods (2018) (6)
- Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer. (2017) (6)
- Acrylamide in Heated Foods (2009) (6)
- Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions (2020) (6)
- Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach (2021) (5)
- Formation of Acrylamide in Coffee (2022) (5)
- Phytochemicals and Health Benefits of Dried Apricots (2013) (5)
- Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds. (2022) (5)
- An investigation into the formation of fumaric acid in apple juice concentrates (1999) (5)
- Interactions between free and bound antioxidants under different conditions in food systems (2021) (5)
- Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal. (2022) (5)
- A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis (2009) (4)
- Comparative evaluation of the formations of gamma‐aminobutyric acid and other bioactive amines during unhopped wort fermentation (2018) (4)
- Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating. (2021) (4)
- Investigation of the methylglyoxal scavenging kinetics of different food matrices under simulated intestinal conditions (2020) (4)
- Selection of the indicator enzymefor blanching of vegetables (2010) (4)
- Alkali-based pre-treatment may prevent ochratoxin A in grapes (2016) (3)
- A new procedure to measure cysteine equivalent methylglyoxal scavenging activity (CEMSA) of foods under simulated physiological conditions (2019) (3)
- Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts. (2013) (3)
- Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion (2022) (3)
- Acrylamide Formation in Foods: Role of Composition and Processing (2016) (3)
- Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions (2019) (3)
- Analysis of Acrylamide in Foods with Special Emphasis on Sample Preparation and Gas Chromatography–Mass Spectrometry Detection (2016) (3)
- Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains. (2021) (3)
- Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (-)-epigallocatechin-3-gallate (EGCG) and green tea flavanols. (2020) (3)
- Degradation of β-carotene with the effects of light and sulfur dioxide may be responsible for the formation of white spot in dried apricots (2005) (3)
- Physiological relevance of food antioxidants. (2020) (3)
- Advanced Glycation End Products (AGEs) (2019) (3)
- Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions (2021) (2)
- Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties. (2022) (2)
- Mitigation of Acrylamide in Thermally Processed Foods (2021) (2)
- CHAPTER 17:Adding Calcium to Foods and Effect on Acrylamide (2015) (2)
- Corrigendum to “Hazelnut skin powder: A new brown colored functional ingredient” [Food Research International 65 (2014) 291-297] (2015) (2)
- Presence and formation of lactic acid in apple juices (2003) (2)
- Evaluation of total antioxidant activities of freshly squeezed and commercial orange beverages as influenced by their ascorbic acid and total phenolics constituents (2005) (2)
- Chapter 15 – Use of Microencapsulated Ingredients in Bakery Products: Technological and Nutritional Aspects (2015) (2)
- Time dependent change of ethanol consumption biomarkers, ethyl glucuronide and ethyl sulphate, after single dose ethanol intake (2018) (1)
- Comparison of Dynamic Behavior of C18 HPLC Columns by Stimulus-Response Analysis. I. Determination of Peclet Numbers (1995) (1)
- Characterization of surface auxin residue in greenhouse tomatoes (Lycopersicon esculentum) (2001) (1)
- Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods. (2021) (1)
- Correction to Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.). (2019) (1)
- Optımızatıon of mıcrowave‐assısted extractıon of anthocyanıns ın red cabbage by response surface methodology (2021) (1)
- Applications of nanotechnology in food science and technology. (2010) (1)
- Liquid chromatographic determination of beta-naphthoxyacetic acid in tomatoes. (1998) (1)
- Aqueous pomegranate seed extract protects human hepatoma Hepg2 against oxidative stress induced by tert-butyl hydroperoxide (2012) (1)
- Interactions of epicatechin and cysteine with certain other dicarbonyl scavengers during their reaction with methylglyoxal under simulated physiological conditions. (2021) (1)
- Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification (2022) (1)
- Dynamic Behaviour of C18 HPLC Columns by Stimulus-Response Analysis Part II: Determination of Dispersion Coefficients Via Peclet Numbers (1996) (0)
- Removal of Phenolic Compounds from Olive Mill Wastewater by Adsorbent Resins (2011) (0)
- Role of curcumin in the conversion of asparagine into acrylamide during heating (2011) (0)
- Online monitoring of acrylamide in biscuits using the front face fluorescence analyzer FLUORALYS. (2013) (0)
- Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating. (2022) (0)
- Occurence of A. Acidoterrestris on apples and in apple juice concentrates and effects of processes tevchnology on A. Acidoterrestris spores in apple juice (2005) (0)
- Effect of nanoencapsulation on the reactivity of omega fatty acids under thermal processing conditions (2011) (0)
- Formation of Acrylamide in Thermally Processed Foods and Its Reactionsduring in Vitro Digestion (2019) (0)
- Effects of sodium chloride , potassium chloride and calcium chloride on flavour formation during heating of a wheat flour-glucose model system (2018) (0)
- Modelling of Perceived Sweetness in Biscuits Based on Sensory Analysis as a New Tool to Evaluate Reformulation Performance in Sugar Reduction Studies (2023) (0)
- Determination of Endocannabinoids in Fermented Foods of Animal and Plant Origin by Liquid Chromatography Tandem Mass Spectrometry (2023) (0)
- Corrigendum to “A new procedure to measure cysteine equivalent methylglyoxal scavenging activity (CEMSA) of foods under simulated physiological conditions” [J. Funct. Foods 63 (2019) 103575] (2020) (0)
- Gökmen et al. Patates-(MS in EFRT) (2013) (0)
- Rapid Determination of Patulin in Apple Juice : Waters (2020) (0)
- Optimization of reaction conditions for the design of cereal based dietary fibers with high antioxidant capacity. (2022) (0)
- Protein nanotubes constructed from whey based α-lactalbumin (2011) (0)
- Effect of Microwave Blanching on Acrylamide Content and Quality Attributes of French Fries (2011) (0)
- EFFECT OF PROTEIN POLYPHENOL INTERACTION ON THE PHYSICOCHEMICAL PROPERTIES OF SET TYPE YOGURT AND ON THE DIGESTIBILITY OF MILK PROTEINS PROTEİN POLİFENOL İNTERAKSİYONUNUN SET TİPİ (2017) (0)
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