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1

Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

Vural Gökmen, Özge Ç. Açar, Arda Serpen, Francisco J. Morales

Journal:

European Food Research and Technology

Année:

2008

Langue:

english

Fichier:

PDF, 330 KB

english, 2008

2

Total antioxidant capacities of raw and cooked meats

Arda Serpen, Vural Gökmen, Vincenzo Fogliano

Journal:

Année:

2012

Langue:

english

Fichier:

PDF, 211 KB

english, 2012

3

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize ( Zea mays L.) Kernels

Žilić, Slađana, Serpen, Arda, Akıllıoğlu, Gül, Gökmen, Vural, Vančetović, Jelena

Journal:

Journal of Agricultural and Food Chemistry

Année:

2012

Langue:

english

Fichier:

PDF, 322 KB

english, 2012

4

Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

Arda Serpen, Vural Gökmen

Journal:

Année:

2007

Langue:

english

Fichier:

PDF, 174 KB

english, 2007

5

Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

K.Savaş Bahçeci, Arda Serpen, Vural Gökmen, Jale Acar

Journal:

Journal of Food Engineering

Année:

2005

Langue:

english

Fichier:

PDF, 279 KB

english, 2005

6

Significance of furosine as heat-induced marker in cookies

Vural Gökmen, Arda Serpen, Özge Çetinkaya Açar, Francisco J. Morales

Journal:

Journal of Cereal Science

Année:

2008

Langue:

english

Fichier:

PDF, 288 KB

english, 2008

7

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

Alasalvar, Cesarettin, Topal, Bahar, Serpen, Arda, Bahar, Banu, Pelvan, Ebru, Gökmen, Vural

Journal:

Journal of Agricultural and Food Chemistry

Année:

2012

Langue:

english

Fichier:

PDF, 266 KB

english, 2012

8

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

Edoardo Capuano, Antonella Ferrigno, Iolanda Acampa, Arda Serpen, Özge Ç. Açar, Vural Gökmen, Vincenzo Fogliano

Journal:

Food Research International

Année:

2009

Langue:

english

Fichier:

PDF, 344 KB

english, 2009

9

Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure

Arda Serpen, Vural Gökmen, Vincenzo Fogliano

Journal:

Journal of Food Composition and Analysis

Année:

2012

Langue:

english

Fichier:

PDF, 509 KB

english, 2012

10

A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components

Serpen, Arda, Capuano, Edoardo, Fogliano, Vincenzo, Gökmen, Vural

Journal:

Journal of Agricultural and Food Chemistry

Année:

2007

Langue:

english

Fichier:

PDF, 727 KB

english, 2007

11

A proposed mechanism for the inhibition of soybean lipoxygenase by β-carotene

Arda Serpen, Vural Gökmen

Journal:

Journal of the Science of Food and Agriculture

Année:

2006

Langue:

english

Fichier:

PDF, 150 KB

english, 2006

12

Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network

Arda Serpen, Vural Gökmen

Journal:

Molecular Nutrition & Food Research

Année:

2007

Langue:

english

Fichier:

PDF, 883 KB

english, 2007

13

Multiple-stage extraction strategy for the determination of acrylamide in foods

Vural Gökmen, Francisco J. Morales, Burçe Ataç, Arda Serpen, Gema Arribas-Lorenzo

Journal:

Journal of Food Composition and Analysis

Année:

2009

Langue:

english

Fichier:

PDF, 543 KB

english, 2009

14

Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

Arda Serpen, Vural Gökmen

Journal:

Journal of Food Composition and Analysis

Année:

2009

Langue:

english

Fichier:

PDF, 453 KB

english, 2009

15

Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin

Arda Serpen, Burçe Ataç, Vural Gökmen

Journal:

Journal of Food Engineering

Année:

2007

Langue:

english

Fichier:

PDF, 218 KB

english, 2007

16

Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin

Vural Gökmen, Arda Serpen

Journal:

Journal of Food Engineering

Année:

2002

Langue:

english

Fichier:

PDF, 245 KB

english, 2002

17

The effects of different technologies onAlicyclobacillus acidoterrestrisduring apple juice production

K. Savas Bahçeci, Vural Gökmen, Arda Serpen, Jale Acar

Journal:

European Food Research and Technology

Année:

2003

Langue:

english

Fichier:

PDF, 142 KB

english, 2003

18

Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying

Vural Gökmen, Bülent Akbudak, Arda Serpen, Jale Acar, Z. Metin Turan, Atilla Eriş

Journal:

European Food Research and Technology

Année:

2007

Langue:

english

Fichier:

PDF, 315 KB

english, 2007

19

Reversible degradation kinetics of vitamin C in peas during frozen storage

Arda Serpen, Vural Gökmen, Kazım Savaş Bahçeci, Jale Acar

Journal:

European Food Research and Technology

Année:

2007

Langue:

english

Fichier:

PDF, 321 KB

english, 2007

20

Effects of β-carotene on soybean lipoxygenase activity: kinetic studies

Arda Serpen, Vural Gökmen

Journal:

European Food Research and Technology

Année:

2007

Langue:

english

Fichier:

PDF, 368 KB

english, 2007

21

MODELING DEAD-END ULTRAFILTRATION OF APPLE JUICE USING ARTIFICIAL NEURAL NETWORK

VURAL GÖKMEN, ÖZGE ÇETİNKAYA AÇAR, ARDA SERPEN, İDRİS SÜĞÜT

Journal:

Journal of Food Process Engineering

Année:

2009

Langue:

english

Fichier:

PDF, 320 KB

english, 2009

22

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

Gökmen, Vural, Serpen, Arda, Mogol, Burçe Ataç

Journal:

Analytical and Bioanalytical Chemistry

Année:

2012

Langue:

english

Fichier:

PDF, 354 KB

english, 2012

23

Direct measurement of the total antioxidant capacity of cereal products

Arda Serpen, Vural Gökmen, Nicoletta Pellegrini, Vincenzo Fogliano

Journal:

Journal of Cereal Science

Année:

2008

Langue:

english

Fichier:

PDF, 229 KB

english, 2008

24

Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

Arda Serpen, Vural Gökmen, Burçe Ataç Mogol

Journal:

Journal of Food Composition and Analysis

Année:

2012

Langue:

english

Fichier:

PDF, 840 KB

english, 2012

25

Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Vural Gökmen, K. Savaş Bahçeci, Arda Serpen, Jale Acar

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Année:

2005

Langue:

english

Fichier:

PDF, 226 KB

english, 2005

26

Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

Vural Gökmen, Arda Serpen, Vincenzo Fogliano

Journal:

Trends in Food Science & Technology

Année:

2009

Langue:

english

Fichier:

PDF, 343 KB

english, 2009

27

Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins

Slađana Žilić, Gül Akıllıoğlu, Arda Serpen, Miroljub Barać, Vural Gökmen

Journal:

Food Research International

Année:

2012

Langue:

english

Fichier:

PDF, 315 KB

english, 2012

28

Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

Žilić, Slađana, Serpen, Arda, Akıllıoğlu, Gül, Janković, Marijana, Gökmen, Vural

Journal:

Journal of Cereal Science

Année:

2012

Langue:

english

Fichier:

PDF, 203 KB

english, 2012

29

Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

Slađana Žilić, H. Gül Akıllıoğlu, Arda Serpen…

Journal:

European Food Research and Technology

Année:

2013

Langue:

english

Fichier:

PDF, 286 KB

english, 2013

30

Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Žilić, Slađana, Ataç Mogol, Burçe, Akıllıoğlu, Gül, Serpen, Arda, Babić, Milosav, Gökmen, Vural

Journal:

Journal of Cereal Science

Année:

2013

Langue:

english

Fichier:

PDF, 638 KB

english, 2013

31

Nutritional and Functional Characteristics of Seven Grades of Black Tea Produced in Turkey

Serpen, Arda, Pelvan, Ebru, Alasalvar, Cesarettin, Mogol, Burçe Ataç, Yavuz, Havvana Tuba, Gökmen, Vural, Özcan, Nihat, Özçelik, Beraat

Journal:

Journal of Agricultural and Food Chemistry

Année:

2012

Langue:

english

Fichier:

PDF, 333 KB

english, 2012

32

Phytochemical Quantification and Total Antioxidant Capacities of Emmer ( Triticum dicoccon Schrank) and Einkorn ( Triticum monococcum L.) Wheat Landraces

Serpen, Arda, Gökmen, Vural, Karagöz, Alptekin, Köksel, Hamit

Journal:

Journal of Agricultural and Food Chemistry

Année:

2008

Langue:

english

Fichier:

PDF, 275 KB

english, 2008

33

Degradation of Free Tryptophan in a Cookie Model System and Its Application in Commercial Samples

Morales, Francisco J., Açar, Özge Ç., Serpen, Arda, Arribas-Lorenzo, Gema, Gökmen, Vural

Journal:

Journal of Agricultural and Food Chemistry

Année:

2007

Langue:

english

Fichier:

PDF, 126 KB

english, 2007

34

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

Žilić, Slađana, Mogol, Burçe Ataç, Akıllıoğlu, Gül, Serpen, Arda, Delić, Nenad, Gökmen, Vural

Journal:

Journal of the Science of Food and Agriculture

Année:

2014

Langue:

english

Fichier:

PDF, 113 KB

english, 2014

35

Determination of Furosine in Thermally Processed Foods by Hydrophilic Interaction Liquid Chromatography

GÃ¶kmen, Vural, Serpen, Arda, Morales, Francisco J

Journal:

Journal of AOAC International

Année:

2009

Fichier:

PDF, 241 KB

2009