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Gökmen, Vural
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ResearcherID: G-5478-2011
URL: http://www.researcherid.com/rid/G-5478-2011
Subject: Chemistry; Engineering; Food Science & Technology
Keywords: food quality and safety; thermal processing of foods; processing contaminants; unit operations of food engineering; effect of processing on chemical changes occurring in food; food chemistry
ORCID: http://orcid.org/0000-0002-9601-5391
My Institutions (more details)
Primary Institution:
Sub-org/Dept: DEPARTMENT OF FOOD ENGINEERING
Role:
Description:
My URLs: http://yunus.hacettepe.edu.tr/~vgokmen
 
 

This list contains papers that I have authored.

publication(s)  
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1.  Title: A new procedure to measure the antioxidant activity of insoluble food components
 Author(s): Serpen, Arda; Capuano, Edoardo; Fogliano, Vincenzo; et al.
 Source: Journal of Agricultural and Food Chemistry Volume: 55 Issue: 19 Pages: 7676-7681 Published: 2007
 Times Cited: 188
 DOI: 10.1021/jf071291z
added
09-Nov-11
2.  Title: Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey
 Author(s): Poyrazoglu, E.; Gokmen, V.; Artik, N.
 Source: Journal of Food Composition and Analysis Volume: 15 Issue: 5 Pages: 567-575 Published: 2002
 Times Cited: 183
 DOI: 10.1016/s0889-1575(02)91071-9
added
09-Nov-11
3.  Title: Direct measurement of the total antioxidant capacity of cereal products
 Author(s): Serpen, Arda; Goekmen, Vural; Pellegrini, Nicoletta; et al.
 Source: Journal of Cereal Science Volume: 48 Issue: 3 Pages: 816-820 Published: 2008
 Times Cited: 118
 DOI: 10.1016/j.jcs.2008.06.002
added
09-Nov-11
4.  Title: Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables
 Author(s): Gokmen, V.; Kahraman, N.; Demir, N.; et al.
 Source: Journal of Chromatography A Volume: 881 Issue: 1-2 Pages: 309-316 Published: 2000
 Times Cited: 115
 DOI: 10.1016/s0021-9673(00)00080-7
added
09-Nov-11
5.  Title: Direct measurement of the total antioxidant capacity of foods: the 'QUENCHER' approach
 Author(s): Gokmen, Vural; Serpen, Arda; Fogliano, Vincenzo
 Source: Trends in Food Science & Technology Volume: 20 Issue: 6-7 Pages: 278-288 Published: 2009
 Times Cited: 114
 DOI: 10.1016/j.tifs.2009.03.010
added
09-Nov-11
6.  Title: Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)
 Author(s): Altunkaya, Arzu; Goekmen, Vural
 Source: Food Chemistry Volume: 107 Issue: 3 Pages: 1173-1179 Published: 2008
 Times Cited: 109
 DOI: 10.1016/j.foodchem.2007.09.046
added
09-Nov-11
7.  Title: Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
 Author(s): Bahceci, K. S.; Serpen, A.; Gokmen, V.; et al.
 Source: Journal of Food Engineering Volume: 66 Issue: 2 Pages: 187-192 Published: 2005
 Times Cited: 99
 DOI: 10.1016/j.jfoodeng.2004.03.004
added
09-Nov-11
8.  Title: Acrylamide formation is prevented by divalent cations during the Maillard reaction
 Author(s): Goekmen, Vural; Senyuva, Hamide Z.
 Source: Food Chemistry Volume: 103 Issue: 1 Pages: 196-203 Published: 2007
 Times Cited: 88
 DOI: 10.1016/j.foodchem.2006.08.011
added
09-Nov-11
9.  Title: Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels
 Author(s): Zilic, Sladana; Serpen, Arda; Akillioglu, Gul; et al.
 Source: Journal of Agricultural and Food Chemistry Volume: 60 Issue: 5 Pages: 1224-1231 Published: FEB 8 2012
 Times Cited: 86
 DOI: 10.1021/jf204367z
added
07-Feb-13
10.  Title: Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography
 Author(s): Gokmen, V.; Senyuva, H. Z.; Acar, J.; et al.
 Source: Journal of Chromatography A Volume: 1088 Issue: 1-2 Pages: 193-199 Published: 2005
 Times Cited: 85
 DOI: 10.1016/j.chroma.2004.10.094
added
09-Nov-11
publication(s)  
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