Vural Gökmen

Research interests

Publications

• Neuroactive compounds in foods: Occurrence, mechanism and potential health effects

  Food Research International · 2019 · https://doi.org/10.1016/j.foodres.2019.108744

• Relationship between color and antioxidant capacity of fruits and vegetables

  Current Research in Food Science · 2019 · https://doi.org/10.1016/j.crfs.2019.11.001

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

  Food Research International · 2017 · https://doi.org/10.1016/j.foodres.2017.10.056

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

  Journal of Dairy Science · 2016 · https://doi.org/10.3168/jds.2016-11262

• Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels

  Journal of Agricultural and Food Chemistry · 2012 · https://doi.org/10.1021/jf204367z

• Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

  Journal of Cereal Science · 2012 · https://doi.org/10.1016/j.jcs.2012.07.014

• Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

  Journal of Agricultural and Food Chemistry · 2012 · https://doi.org/10.1021/jf301498p

• Development of functional bread containing nanoencapsulated omega-3 fatty acids

  Journal of Food Engineering · 2011 · https://doi.org/10.1016/j.jfoodeng.2011.03.021

• Total antioxidant capacities of raw and cooked meats

  Meat Science · 2011 · https://doi.org/10.1016/j.meatsci.2011.05.027

• Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

  Trends in Food Science & Technology · 2009 · https://doi.org/10.1016/j.tifs.2009.03.010

• Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

  Food Research International · 2009 · https://doi.org/10.1016/j.foodres.2009.03.018

• Direct measurement of the total antioxidant capacity of cereal products

  Journal of Cereal Science · 2008 · https://doi.org/10.1016/j.jcs.2008.06.002

• A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components

  Journal of Agricultural and Food Chemistry · 2007 · https://doi.org/10.1021/jf071291z

• Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

  Food Chemistry · 2007 · https://doi.org/10.1016/j.foodchem.2007.01.008

• Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

  Food Chemistry · 2007 · https://doi.org/10.1016/j.foodchem.2007.09.046

• Acrylamide formation is prevented by divalent cations during the Maillard reaction

  Food Chemistry · 2006 · https://doi.org/10.1016/j.foodchem.2006.08.011

• Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

  Journal of Food Engineering · 2004 · https://doi.org/10.1016/j.jfoodeng.2004.03.004

• Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey

  Journal of Food Composition and Analysis · 2002 · https://doi.org/10.1006/jfca.2002.1071

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

  Journal of Chromatography A · 2000 · https://doi.org/10.1016/s0021-9673(00)00080-7

Current projects

No projects listed.