| Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour S Žilić, T Kocadağlı, J Vančetović, V Gökmen LWT-Food Science and technology 65, 597-603, 2016 | 139 | 2016 |
| 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 |
| Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine V Gökmen, T Kocadağlı, N Göncüoğlu, BA Mogol Food Chemistry 132 (1), 168-174, 2012 | 116 | 2012 |
| In depth study of acrylamide formation in coffee during roasting: role of sucrose decomposition and lipid oxidation T Kocadağlı, N Göncüoğlu, A Hamzalıoğlu, V Gökmen Food & function 3 (9), 970-975, 2012 | 113 | 2012 |
| Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics HJ Van Der Fels-Klerx, E Capuano, HT Nguyen, BA Mogol, T Kocadağlı, ... Food research international 57, 210-217, 2014 | 106* | 2014 |
| Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system T Kocadağlı, V Gökmen Food Chemistry 211, 892-902, 2016 | 102 | 2016 |
| Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry T Kocadağlı, V Gökmen Journal of agricultural and food chemistry 62 (31), 7714-7720, 2014 | 75 | 2014 |
| Compositional, nutritional, and functional characteristics of instant teas produced from low-and high-quality black teas C Alasalvar, E Pelvan, KS Özdemir, T Kocadağlı, BA Mogol, AA Paslı, ... Journal of Agricultural and Food Chemistry 61 (31), 7529-7536, 2013 | 73 | 2013 |
| Effects of infusion conditions and decaffeination on free amino acid profiles of green and black tea T Kocadağlı, KS Özdemir, V Gökmen Food research international 53 (2), 720-725, 2013 | 66 | 2013 |
| Effect of radio frequency postdrying of partially baked cookies on acrylamide content, texture, and color of the final product T Koray Palazoğlu, Y Coşkun, T Kocadağlı, V Gökmen Journal of Food Science 77 (5), E113-E117, 2012 | 61 | 2012 |
| 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 T Kocadağlı, S Žilić, NG Taş, J Vančetović, D Dodig, V Gökmen European Food Research and Technology 242, 51-60, 2016 | 57 | 2016 |
| 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 |
| 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 … T Kocadağlı, T Koray Palazoğlu, V Gökmen European Food Research and Technology 235, 711-717, 2012 | 40 | 2012 |
| Effect of Sodium Chloride on α-Dicarbonyl Compound and 5-Hydroxymethyl-2-furfural Formations from Glucose under Caramelization Conditions: A Multiresponse Kinetic Modeling Approach T Kocadağlı, V Gökmen Journal of Agricultural and Food Chemistry, 6333−6342, 2016 | 32 | 2016 |
| Effect of combining conventional frying with radio‐frequency post‐drying on acrylamide level and quality attributes of potato chips E Koklamaz, TK Palazoğlu, T Kocadağlı, V Gökmen Journal of the Science of Food and Agriculture 94 (10), 2002-2008, 2014 | 32 | 2014 |
| Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies HG Yıldız, TK Palazoğlu, W Miran, T Kocadağlı, V Gökmen Journal of food engineering 197, 17-23, 2017 | 31 | 2017 |
| Pea protein properties are altered following glycation by microwave heating U Ertugrul, S Namli, O Tas, T Kocadagli, V Gokmen, SG Sumnu, ... LWT 150, 111939, 2021 | 30 | 2021 |
| Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure T Kocadağlı, V Gökmen Food Research International 89, 976-981, 2016 | 30 | 2016 |
| 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 … T Kocadağlı, V Gokmen Journal of agricultural and food chemistry 64 (41), 7838-7848, 2016 | 29 | 2016 |
| 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 |
Vural GökmenHacettepe UniversityVerified email at hacettepe.edu.tr
