| Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey E Poyrazoğlu, V Gökmen, N Artιk Journal of food composition and analysis 15 (5), 567-575, 2002 | 686 | 2002 |
| Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels S Žilić, A Serpen, G Akıllıoğlu, V Gökmen, J Vancetovic Journal of Agricultural and food chemistry 60 (5), 1224-1231, 2012 | 423 | 2012 |
| A new procedure to measure the antioxidant activity of insoluble food components A Serpen, E Capuano, V Fogliano, V Gökmen Journal of agricultural and food chemistry 55 (19), 7676-7681, 2007 | 392 | 2007 |
| Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa) A Altunkaya, V Gökmen Food chemistry 107 (3), 1173-1179, 2008 | 335 | 2008 |
| Acrylamide formation is prevented by divalent cations during the Maillard reaction V Gökmen, HZ Şenyuva Food chemistry 103 (1), 196-203, 2007 | 298 | 2007 |
| Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’approach V Gökmen, A Serpen, V Fogliano Trends in Food Science & Technology 20 (6-7), 278-288, 2009 | 295 | 2009 |
| Total antioxidant capacities of raw and cooked meats A Serpen, V Gökmen, V Fogliano Meat science 90 (1), 60-65, 2012 | 282 | 2012 |
| Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage KS Bahçeci, A Serpen, V Gökmen, J Acar Journal of Food Engineering 66 (2), 187-192, 2005 | 282 | 2005 |
| Direct measurement of the total antioxidant capacity of cereal products A Serpen, V Gökmen, N Pellegrini, V Fogliano Journal of Cereal Science 48 (3), 816-820, 2008 | 267 | 2008 |
| Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies E Capuano, A Ferrigno, I Acampa, A Serpen, ÖÇ Açar, V Gökmen, ... Food Research International 42 (9), 1295-1302, 2009 | 252 | 2009 |
| Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies V Gökmen, ÖÇ Açar, H Köksel, J Acar Food chemistry 104 (3), 1136-1142, 2007 | 251 | 2007 |
| Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables V Gökmen, N Kahraman, N Demir, J Acar Journal of Chromatography A 881 (1-2), 309-316, 2000 | 251 | 2000 |
| Neuroactive compounds in foods: Occurrence, mechanism and potential health effects C Yılmaz, V Gökmen Food Research International 128, 108744, 2020 | 244 | 2020 |
| Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin V Gökmen, A Serpen Journal of Food Engineering 53 (3), 221-227, 2002 | 218 | 2002 |
| Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography V Gökmen, HZ Şenyuva, J Acar, K Sarıoğlu Journal of chromatography A 1088 (1-2), 193-199, 2005 | 214 | 2005 |
| Evolution of food antioxidants as a core topic of food science for a century ED Cömert, V Gökmen Food Research International 105, 76-93, 2018 | 212 | 2018 |
| Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour S Žilić, A Serpen, G Akıllıoğlu, M Janković, V Gökmen Journal of cereal science 56 (3), 652-658, 2012 | 210 | 2012 |
| Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries V Gökmen, TK Palazoğlu, HZ Şenyuva Journal of Food Engineering 77 (4), 972-976, 2006 | 201 | 2006 |
| Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating V Gökmen, HZ Şenyuva Food Chemistry 99 (2), 238-243, 2006 | 192 | 2006 |
| Development of functional bread containing nanoencapsulated omega-3 fatty acids V Gökmen, BA Mogol, RB Lumaga, V Fogliano, Z Kaplun, E Shimoni Journal of Food Engineering 105 (4), 585-591, 2011 | 190 | 2011 |
Burce Atac MogolPhD, Food Engineering, Hacettepe UniversityVerified email at hacettepe.edu.tr
