VURAL GÖKMEN : rechercher sur Z-Library

Taş, Neslihan Göncüoğlu, Gökmen, Vural

Année:

2015

Langue:

english

Fichier:

PDF, 751 KB

english, 2015

Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.)

Journal:

Vural Gökmen, Burçe Ataç Mogol, Roberta Barone Lumaga, Vincenzo Fogliano, Zoya Kaplun, Eyal Shimoni

Année:

2018

Langue:

english

Fichier:

PDF, 432 KB

english, 2018

Development of functional bread containing nanoencapsulated omega-3 fatty acids

Journal:

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

Année:

2011

Langue:

english

Fichier:

PDF, 625 KB

english, 2011

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

Journal:

European Food Research and Technology

Année:

2008

Langue:

english

Fichier:

PDF, 330 KB

english, 2008

Acrylamide Formation in Foods during Thermal Processing with a Focus on Frying

Vural Gökmen, Tunç Koray Palazoğlu

Journal:

Food and Bioprocess Technology

Année:

2008

Langue:

english

Fichier:

PDF, 223 KB

english, 2008

Effect of Cooking Method (Baking Compared with Frying) on Acrylamide Level of Potato Chips

T. Koray Palazoğlu, Derya Savran, Vural Gökmen

Journal:

Journal of Food Science

Année:

2010

Langue:

english

Fichier:

PDF, 314 KB

english, 2010

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content, Texture, and Color of the Final Product

T. Koray Palazoğlu, Yunus Coşkun, Tolga Kocadağlı, Vural Gökmen

Journal:

Journal of Food Science

Année:

2012

Langue:

english

Fichier:

PDF, 688 KB

english, 2012

Total antioxidant capacities of raw and cooked meats

Arda Serpen, Vural Gökmen, Vincenzo Fogliano

Journal:

Meat Science

Année:

2012

Langue:

english

Fichier:

PDF, 211 KB

english, 2012

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:

Alasalvar, Cesarettin, Pelvan, Ebru, Özdemir, Kübra Sultan, Kocadağlı, Tolgahan, Mogol, Burçe Ataç, Paslı, Ayça Ayfer, Özcan, Nihat, Özçelik, Beraat, Gökmen, Vural

Année:

2012

Langue:

english

Fichier:

PDF, 322 KB

english, 2012

Compositional, Nutritional, and Functional Characteristics of Instant Teas Produced from Low- and High-Quality Black Teas

Journal:

Özdemir, Kübra S., Yılmaz, Cemile, Durmaz, Gökhan, Gökmen, Vural

Année:

2013

Langue:

english

Fichier:

PDF, 419 KB

english, 2013

Hazelnut skin powder: A new brown colored functional ingredient

Journal:

Göncüoğlu Taş, Neslihan, Gökmen, Vural

Année:

2014

Langue:

english

Fichier:

PDF, 862 KB

english, 2014

Maillard reaction and caramelization during hazelnut roasting: A multiresponse kinetic study

Journal:

Gökhan Durmaz, Vural Gökmen

Année:

2017

Langue:

english

Fichier:

PDF, 713 KB

english, 2017

Impacts of roasting oily seeds and nuts on their extracted oils

Journal:

Lipid Technology

Année:

2010

Langue:

english

Fichier:

PDF, 972 KB

english, 2010

Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

Arda Serpen, Vural Gökmen

Journal:

Vural Gökmen, Hamide Z. Şenyuva

Année:

2007

Langue:

english

Fichier:

PDF, 174 KB

english, 2007

A generic method for the determination of acrylamide in thermally processed foods

Journal:

Journal of Chromatography A

Année:

2006

Langue:

english

Fichier:

PDF, 253 KB

english, 2006

Acrylamide formation is prevented by divalent cations during the Maillard reaction

Vural Gökmen, Hamide Z. Şenyuva

Journal:

Vural Gökmen, Özge Çetinkaya Açar, Hamit Köksel, Jale Acar

Année:

2007

Langue:

english

Fichier:

PDF, 452 KB

english, 2007

Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

Journal:

Arzu Altunkaya, Vural Gökmen

Année:

2007

Langue:

english

Fichier:

PDF, 169 KB

english, 2007

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

Journal:

Année:

2008

Langue:

english

Fichier:

PDF, 308 KB

english, 2008

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:

Vural Gökmen, Tunç Koray Palazoğlu, Hamide Z. Şenyuva

Année:

2005

Langue:

english

Fichier:

PDF, 279 KB

english, 2005

Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries

Journal:

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

Année:

2006

Langue:

english

Fichier:

PDF, 192 KB

english, 2006

Investigating the correlation between acrylamide content and browning ratio of model cookies

Journal:

Özge Çetinkaya Açar, Vural Gökmen

Année:

2008

Langue:

english

Fichier:

PDF, 203 KB

english, 2008

A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation

Journal:

Journal of Chromatography A

Année:

2010

Langue:

english

Fichier:

PDF, 742 KB

english, 2010

Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables

Vural Gökmen, Nermin Kahraman, Nilay Demir, Jale Acar

Journal:

Année:

2000

Langue:

english

Fichier:

PDF, 214 KB

english, 2000

Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice

Vural Gökmen, Nevzat Artık, Jale Acar, Nermin Kahraman, Ender Poyrazoğlu

Journal:

European Food Research and Technology

Année:

2001

Langue:

english

Fichier:

PDF, 57 KB

english, 2001

Pomegranate peel extract prevents liver fibrosis in biliary-obstructed rats

Hale Z. Toklu, Ozer Sehirli, Goksel Sener, Melek U. Dumlu, Feriha Ercan, Nursal Gedik, Vural Gökmen

Journal:

Journal of Pharmacy and Pharmacology

Année:

2007

Langue:

english

Fichier:

PDF, 3.23 MB

english, 2007

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

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

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

Journal:

Année:

2012

Langue:

english

Fichier:

PDF, 266 KB

english, 2012

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:

Arda Serpen, Vural Gökmen, Vincenzo Fogliano

Année:

2009

Langue:

english

Fichier:

PDF, 344 KB

english, 2009

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

Journal:

Journal of Food Composition and Analysis

Année:

2012

Langue:

english

Fichier:

PDF, 509 KB

english, 2012

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 process

Tolgahan Kocadağlı, T. Koray Palazoğlu, Vural Gökmen

Journal:

European Food Research and Technology

Année:

2012

Langue:

english

Fichier:

PDF, 302 KB

english, 2012

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

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

Journal:

Yılmaz, Cemile, Gökmen, Vural

Année:

2007

Langue:

english

Fichier:

PDF, 727 KB

english, 2007

Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions

Journal:

Industrial Crops and Products

Année:

2013

Langue:

english

Fichier:

PDF, 675 KB

english, 2013

Palatability and chemical safety of apple juice fortified with pomegranate peel extract

Altunkaya, Arzu, Hedegaard, Rikke V., Harholt, Jesper, Brimer, Leon, Gökmen, Vural, Skibsted, Leif H.

Journal:

Food & Function

Année:

2013

Langue:

english

Fichier:

PDF, 242 KB

english, 2013

Effect of combining conventional frying with radio-frequency post-drying on acrylamide level and quality attributes of potato chips

Koklamaz, Esra, Palazoğlu, T Koray, Kocadağlı, Tolgahan, Gökmen, Vural

Journal:

Journal of the Science of Food and Agriculture

Année:

2014

Langue:

english

Fichier:

PDF, 262 KB

english, 2014

Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry

Kocadağlı, Tolgahan, Yılmaz, Cemile, Gökmen, Vural

Journal:

Yılmaz, Cemile, Kocadağlı, Tolgahan, Gökmen, Vural

Année:

2014

Langue:

english

Fichier:

PDF, 578 KB

english, 2014

Formation of Melatonin and Its Isomer during Bread Dough Fermentation and Effect of Baking

Journal:

Karademir, Yeşim, Göncüoğlu, Neslihan, Gökmen, Vural

Année:

2014

Langue:

english

Fichier:

PDF, 438 KB

english, 2014

Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts

Journal:

Food & Function

Année:

2013

Langue:

english

Fichier:

PDF, 757 KB

english, 2013

Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder

Altunkaya, Arzu, Hedegaard, Rikke V., Brimer, Leon, Gökmen, Vural, Skibsted, Leif H.

Journal:

Food & Function

Année:

2013

Langue:

english

Fichier:

PDF, 375 KB

english, 2013

An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells

Navarro, Marta, Amigo-Benavent, Miryam, Mesias, Marta, Baeza, Gema, Gökmen, Vural, Bravo, Laura, Morales, Francisco J

Journal:

Journal of the Science of Food and Agriculture

Année:

2014

Langue:

english

Fichier:

PDF, 150 KB

english, 2014

Future perspectives in Orbitrap™-high-resolution mass spectrometry in food analysis: a review

Senyuva, Hamide Z., Gökmen, Vural, Sarikaya, Ebru Ates

Journal:

Food Additives & Contaminants Part A

Année:

2015

Langue:

english

Fichier:

PDF, 1.28 MB

english, 2015

Bioactive compounds in different hazelnut varieties and their skins

Taş, Neslihan Göncüoğlu, Gökmen, Vural

Journal:

Journal of Food Composition and Analysis

Année:

2015

Langue:

english

Fichier:

PDF, 327 KB

Çelik, Ecem Evrim, Rubio, Jose Manuel Amigo, Andersen, Mogens Larsen, Gökmen, Vural

Journal: