| 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 |
| Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study NG Taş, V Gökmen Food chemistry 221, 1911-1922, 2017 | 104 | 2017 |
| 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 | 104 | 2014 |
| Phenolic compounds in natural and roasted nuts and their skins: a brief review NG Taş, V Gökmen Current Opinion in Food Science 14, 103-109, 2017 | 98 | 2017 |
| Bioactive compounds in different hazelnut varieties and their skins NG Taş, V Gökmen Journal of Food Composition and Analysis 43, 203-208, 2015 | 75 | 2015 |
| Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey NG Taş, V Gökmen Journal of Food Composition and Analysis 44, 115-121, 2015 | 59 | 2015 |
| 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 (1), 51-60, 2016 | 57 | 2016 |
| Effect of alkalization on the Maillard reaction products formed in cocoa during roasting NG Taş, V Gökmen Food Research International 89, 930-936, 2016 | 52 | 2016 |
| Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.) NG Taş, V Gökmen Journal of agricultural and food chemistry 67 (1), 415-424, 2018 | 31 | 2018 |
| 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 |
| Acrylamide in Corn-Based Thermally Processed Foods: A Review S Žilić, V Nikolić, BA Mogol, A Hamzalıoğlu, NG Tas, T Kocadağlı, ... Journal of agricultural and food chemistry 70 (14), 4165-4181, 2022 | 22 | 2022 |
| Effectiveness of asparaginase on reducing acrylamide formation in bakery products according to their dough type and properties S Gazi, NG Taş, A Görgülü, V Gökmen Food Chemistry, 134224, 2022 | 14 | 2022 |
| Accumulation of 5-hydroxymethylfurfural in oil during frying of model dough N Göncüoğlu, V Gökmen Journal of the American Oil Chemists' Society 90 (3), 413-417, 2013 | 11 | 2013 |
| Profiling of the contents of amino acids, water-soluble vitamins, minerals, sugars and organic acids in Turkish hazelnut varieties NG Tas, V Gokmen Polish journal of food and nutrition sciences 68 (3), 2018 | 10 | 2018 |
| Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification NG Taş, T Kocadağlı, V Gökmen Current Opinion in Food Science, 100876, 2022 | 9 | 2022 |
| Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts Y Karademir, N Göncüoğlu, V Gökmen Food & function 4 (7), 1061-1066, 2013 | 9 | 2013 |
| Effect of Salts on the Formation of Acrylamide, 5-Hydroxymethylfurfural and Flavour Compounds in a Crust-like Glucose/Wheat Flour Dough System During Heating NG Taş, T Kocadağlı, DP Balagiannis, V Gökmen, JK Parker Food Chemistry, 135358, 2022 | 7 | 2022 |
| Phytochemicals and health benefits of dried apricots N Göncüoğlu, BA Mogol, V Gökmen Dried Fruits, 226-242, 2013 | 7 | 2013 |
