| Neuroactive compounds in foods: Occurrence, mechanism and potential health effects C Yılmaz, V Gökmen Food Research International 128, 108744, 2020 | 244 | 2020 |
| Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry T Kocadağlı, C Yılmaz, V Gökmen Food chemistry 153, 151-156, 2014 | 139 | 2014 |
| Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions C Yılmaz, V Gökmen Industrial crops and products 49, 130-135, 2013 | 108 | 2013 |
| Hazelnut skin powder: A new brown colored functional ingredient KS Özdemir, C Yılmaz, G Durmaz, V Gökmen Food Research International 65, 291-297, 2014 | 75 | 2014 |
| Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry C Yılmaz, V Gökmen Food chemistry 243, 420-427, 2018 | 66 | 2018 |
| Chlorophyll C Yılmaz, V Gökmen Encyclopedia of Food and Health 2, 37-41, 2016 | 62* | 2016 |
| Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing C Yılmaz, F Özdemir, V Gökmen Lwt 117, 108655, 2020 | 56 | 2020 |
| Formation of melatonin and its isomer during bread dough fermentation and effect of baking C Yılmaz, T Kocadağlı, V Gokmen Journal of agricultural and food chemistry 62 (13), 2900-2905, 2014 | 48 | 2014 |
| Formation of tyramine in yoghurt during fermentation–Interaction between yoghurt starter bacteria and Lactobacillus plantarum C Yılmaz, V Gökmen Food Research International 97, 288-295, 2017 | 34 | 2017 |
| Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni C Yılmaz, V Gökmen Food Chemistry 343, 128415, 2021 | 32 | 2021 |
| Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea S Salman, C Yılmaz, V Gökmen, F Özdemir Lwt 137, 110481, 2021 | 29 | 2021 |
| Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry C Yılmaz, NG Taş, T Kocadağlı, V Gökmen Food chemistry 272, 347-353, 2019 | 28 | 2019 |
| Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content NG Taş, C Yılmaz, V Gökmen Food research international 120, 865-871, 2019 | 23 | 2019 |
| Kinetic evaluation of the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae C Yılmaz, V Gökmen Food chemistry 297, 124975, 2019 | 21 | 2019 |
| Vişne çekirdeği atıklarının gıda ingrediyeni olarak değerlendirilmesi C Yilmaz Fen Bilimleri Enstitüsü, 2013 | 19 | 2013 |
| The relationship between the older adults’ adaptation to old age and perceived social support level CK Yılmaz, A Kıl Cukurova Medical Journal 45 (1), 338-346, 2020 | 18 | 2020 |
| Chlorophyll in Encyclopedia of Food and Health Volume 2, editor B. Caballero, PM Finglas and F. Toldrá C Yilmaz, V Gökmen Academic Press, Oxford, 2016 | 18 | 2016 |
| Individuals’ health literacy level and their knowledge and practices with respect to rational drug use CK Yılmaz, A Kıl Kontakt 20 (4), e401-e407, 2018 | 13 | 2018 |
| Kronik obstrüktif akciğer hastalarının tamamlayıcı ve alternatif tedavi yöntemi kullanımı CK Yılmaz, GD Aşiret, F Çetinkaya, S Kapucu | 7 | 2017 |
| Comparative evaluation of the formations of gamma‐aminobutyric acid and other bioactive amines during unhopped wort fermentation C Yılmaz, V Gökmen Journal of Food Processing and Preservation 42 (1), e13405, 2018 | 6 | 2018 |
Tolgahan KocadağlıHacettepe UniversityVerified email at hacettepe.edu.tr
