Prof. Dr. Vural Gökmen

Vural Gökmen, BSc, MSc, PhD is professor in the Food Engineering Department at Hacettepe University, Ankara, Turkey. His responsibilities include to teach at undergraduate and graduate levels, to supervise MSc and PhD theses, to conduct research projects, and to give consultancy to food industry through knowledge and technology transfer.

He graduated in 1990 with food engineering degree and gained his PhD degree in 1998. In 2004, he has been awarded as outstanding young scientist by the Turkish Academy of Sciences, and in 2007 he gained science incentive award by The Scientific and Technological Council of Turkey. He has founded Food Quality & Safety Research Group in 2004, Food Research Center in 2010 at Hacettepe University, and The National Food Technology Platform of Turkey in 2011. In 2022, he was awarded the Science Award by The Scientific and Technological Council of Turkey for his outstanding work in the field of Food Science and Engineering.

Prof. Gökmen carried out national and international research projects related to different aspects of food science and engineering. He has lectured nationally and internationally. He had collaborations with the research groups in Italy, Spain, Germany, France, The Netherlands, Belgium, USA, Czechia, Slovakia, Serbia, UK and Denmark. As one of the leading experts on food science, Prof. Gökmen has contributed greatly to the understanding of process-derived effects on the quality and safety of foodstuffs. Also, he has developed chromatography, mass spectrometry, and computer vision based advanced analytical techniques to monitor food quality and safety.

To his credit, Prof. Gökmen has published over 280 articles, which includes over 270 peer reviewed manuscripts based on original research, 22 book chapters, and edited a book. As of Jan 2023, his publications have been cited more than 10,000 times in Web of Science (h-index 55), 10,700 times in Scopus (h-index 57) and 15,800 times in Google Scholar (h-index 71).  Prof. Gökmen is currently associate editor in Food Chemistry (IF 9.231).

e-mail me for pdf copy of any paper listed below …

  • Zaky, A. A., Çelik, E. E., Nowacka, M., Abd, EI-Aty, A. M., Gökmen, V. (2023) Bioactive peptides from plants and byproducts: Novel extraction methods, biological activities, and applications, Foods (Under Review)
  • Erdem, N., Taş, N.G., Kocadağlı, T., Gökmen, V. (2023) Modelling of Perceived Sweetness in Biscuits Based on Sensory Analysis as a New Tool to Evaluate Reformulation Performance in Sugar Reduction Studies, Food Chemistry (Under Review)
  • Taş, N.G., Kocadağlı, T., Balagiannis, D.P., Gökmen, V., Parker, J. (2022) Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating Food Chemistry 410, 135358 (DOI: 10.1016/j.foodchem.2022.135358)
  • Gazi, S., Taş, N.G., Görgülü, A., Gökmen, V. (2022) An Investigation on the Effectiveness of Asparaginase on Reducing Acrylamide Formation in Different Bakery Products According to Their Dough Type and Properties, Food Chemistry 402, 134224 (DOI: 10.1016/j.foodchem.2022.134224)
  • Cömert, E.D., Gökmen, V. (2022) Optimization of reaction conditions for the design of cereal based dietary fibers with high antioxidant capacity, Journal of the Science of Food and Agriculture (DOI: 10.1002/jsfa.12017)
  • Aktağ, I.G., Hamzalıoğlu, B.A., Kocadağlı, T., Gökmen, V. (2022) Dietary exposure to acrylamide: A critical appraisal on the role of disregarded intermediates on formation mechanism, and possible reactions of acrylamide during digestion, Current Research in Food Science, 5, 1118-1126 (DOI: 10.1016/j.crfs.2022.07.004)
  • Şen, D., Gökmen, V. (2022) Kinetic Modeling of Maillard and Caramelization Reactions in Sucrose-Rich and Low Moisture Foods Applied for Roasted Nuts and Seeds, Food Chemistry 395, 133583 (DOI: 10.1016/j.foodchem.2022.133583)
  • Taş, N., Kocadağlı, T., Gökmen, V. (2022) Safety concerns of processed foods in terms of neo-formed contaminants and NOVA classification, Current Opinion in Food Science 47, 100876 (DOI: 10.1016/j.cofs.2022.100876)
  • Basıncı, F., Mogol, B.A., Güler, S., Gökmen, V., Köksel, H. (2022) Mitigation of acrylamide formation during malt processing, Journal of Cereal Science 106 (2022) 103485 (DOI: 10.1016/j.jcs.2022.103485)
  • Yıltırak, S., Kocadağlı, T., Çelik, E.E., Kanmaz, E., Gökmen, V. (2022) Effects of Sprouting and Fermentation on the Formation of Maillard Reaction Products in Wheat, Einkorn, Oat, Rye, Barley and Buckwheat Heated as Wholemeal, Food Chemistry 389, 133075 (DOI: 10.1016/j.foodchem.2022.133075)
  • Kocadağlı, T., Gökmen, V. (2022) Formation of Acrylamide in Coffee, Current Opinion in Food Science 45, 100842 (DOI: 10.1016/j.cofs.2022.100842)
  • Žilić, S., Nikolić, V., Mogol, B.A., Hamzalıoğlu, A., Taş., N.G., Kocadağlı, T., Simić, M., Gökmen, V. (2022) Acrylamide in corn-based thermally processed foods: A review, Journal of Agricultural and Food Chemistry 70, 14, 4165-4181 (DOI: 10.1021/acs.jafc.1c07249)
  • Cömert, E.D., Gökmen, V. (2022) Effect of food combinations and their co-digestion on total antioxidant capacity under simulated gastrointestinal conditions, Current Research in Food Science 5, 414-422 (DOI: 1016/j.crfs.2022.02.008)
  • Yiğit, Ü., Turabi, E.Y., Hamzalıoğu, A., Gökmen, V. (2022) Optimization of Microwave-Assisted Extraction of Anthocyanins in Red Cabbage by Response Surface Methodology, Journal of Food Processing and Preservation 46, e16120 (DOI: 10.1111/jfpp.16120)
  • Cömert, E.D., Gökmen, V. (2022) Interactions of epicatechin and cysteine with certain other dicarbonyl scavengers during their reaction with methylglyoxal under simulated physiological conditions, Food Chemistry 369, 130884 (DOI: 10.1016/j.foodchem.2021.130884)
  • Yılmaz, C., Gökmen, V. (2021) A Perspective on the Formation, Analysis and Health Effects of Neuroactive Compounds in Foods, Journal of Agricultural and Food Chemistry 69, 13364-13372 (DOI: 10.1021/acs.jafc.1c05181)
  • Canlı, M., Çelik, E.E., Kocadağlı, T., Kanmaz, E., Gökmen, V. (2021) Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting in Selected Whole Grains, Journal of Agricultural and Food Chemistry 69, 12517-12526 (DOI: 10.1021/acs.jafc.1c05064)
  • Yıltırak, S., Kocadağlı, T., Çelik, E.E., Kanmaz, E., Gökmen, V. (2021) Formation of Acrylamide and 5-Hydroxymethylfurfural during Heating Sprouted and Fermented Whole Grain Flours: Wheat, Einkorn, Oat, Rye, Barley and Buckwheat, Journal of Agricultural and Food Chemistry 69, 9419-9433 (DOI: 10.1021/acs.jafc.1c03316)
  • Ertugrul, U., Namlı, S., Tas, O., Kocadağlı, T., Gökmen, V. Şumnu, G., Oztop, H.M. (2021) Improvement of Pea Proteins’ Properties following Glycation by Microwave Heating, LWT 150, 111939 (DOI: 10.1016/j.lwt.2021.111939)
  • Berk, E., Aktağ, I.G., Gökmen, V. (2021) Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: A multiresponse kinetic modelling approach, European Food research and Technology 247, 2285-2298 (DOI: 10.1007/s00217-021-03787-x)
  • Çelik, E.E., Gökmen, V. (2021) Interactions between Free and Bound Antioxidants under Different Conditions in Food Systems, Critical Reviews in Food Science and Nutrition (DOI: 10.1080/10408398.2021.1892584)
  • Aktağ, I.G., Gökmen, V. (2021) Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction, Food Chemistry 363, 130280 (DOI: 10.1016/j.foodchem.2021.130280)
  • Žilić, S., Aktağ, I.G., Dodig, D., Gökmen, V. (2021) Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals, Food Research International 144, 110352 (DOI: 10.1016/j.foodres.2021.110352)
  • Aktağ, I.G., Gökmen, V. (2021) Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions, European Food research and Technology 247, 797-805 (DOI: 10.1007/s00217-020-03663-0)
  • Akkurt, K., Mogol, B.A., Gökmen, V. (2021) Mitigation of Acrylamide in Baked Potato Chips by Vacuum Baking and Combined Conventional and Vacuum Baking Processes, LWT 144, 111211 (DOI: 10.1016/j.lwt.2021.111211)
  • Yılmaz, C., Gökmen, V. (2021) Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni, Food Chemistry 343, 128415 (DOI: 10.1016/j.foodchem.2020.128415)
  • Yılmaz, C., Gökmen, V. (2021) A Perspective on the Formation, Analysis and Health Effects of Neuroactive Compounds in Foods, Journal of Agricultural and Food Chemistry 69, 13364-13372 (DOI: 10.1021/acs.jafc.1c05181)
  • Canlı, M., Çelik, E.E., Kocadağlı, T., Kanmaz, E., Gökmen, V. (2021) Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting in Selected Whole Grains, Journal of Agricultural and Food Chemistry 69, 12517-12526 (DOI: 10.1021/acs.jafc.1c05064)
  • Yıltırak, S., Kocadağlı, T., Çelik, E.E., Kanmaz, E., Gökmen, V. (2021) Formation of Acrylamide and 5-Hydroxymethylfurfural during Heating Sprouted and Fermented Whole Grain Flours: Wheat, Einkorn, Oat, Rye, Barley and Buckwheat, Journal of Agricultural and Food Chemistry 69, 9419-9433 (DOI: 10.1021/acs.jafc.1c03316)
  • Ertugrul, U., Namlı, S., Tas, O., Kocadağlı, T., Gökmen, V. Şumnu, G., Oztop, H.M. (2021) Improvement of Pea Proteins’ Properties following Glycation by Microwave Heating, LWT 150, 111939 (DOI: 10.1016/j.lwt.2021.111939)
  • Berk, E., Aktağ, I.G., Gökmen, V. (2021) Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: A multiresponse kinetic modelling approach, European Food research and Technology 247, 2285-2298 (DOI: 10.1007/s00217-021-03787-x)
  • Žilić, S., Aktağ, I.G., Dodig, D., Gökmen, V. (2021) Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals, Food Research International 144, 110352 (DOI: 10.1016/j.foodres.2021.110352)
  • Akkurt, K., Mogol, B.A., Gökmen, V. (2020) Mitigation of Acrylamide in Baked Potato Chips by Vacuum Baking and Combined Conventional and Vacuum Baking Processe, LWT (Under Review)
  • Çelik, E.E., Gökmen, V. (2020) Interactions between Free and Bound Antioxidants under Different Conditions in Food Systems, Critical Reviews in Food Science and Nutrition (Under Review)
  • Aktağ, I.G., Gökmen, V. (2020) Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions, European Food Research and Technology (Accepted)
  • Yılmaz, C., Gökmen, V. (2020) Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni, Food Chemistry (DOI: 10.1016/j.foodchem.2020.128415)
  • Salman, S., Yılmaz, C., Gökmen, V., Özdemir, F. (2020) Effects of fermentation time and shooting period on amino acid derivatives and free amino acid profiles of tea, LWT (DOI: 10.1016/j.lwt.2020.110481)
  • Cömert, E.D., Gökmen, V. (2020) Investigation of the methylglyoxal scavenging kinetics of different food matrices under simulated intestinal conditions, European Food Research and Technology 246, 2461-2470 (DOI: 10.1007/s00217-020-03589-7)
  • Berk, E., Hamzalıoğlu, A., Gökmen, V. (2020) Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting, European Food Research and Technology 246, 2399-2410(DOI: 10.1007/s00217-020-03583-z)
  • Hamzalıoğlu, A., Gökmen, V. (2020) Potential reactions of thermal process contaminants during digestion, Trends in Food Science and Technology 106, 198-208
  • Dönmez, Ö., Mogol, B.A., Gökmen, V., Tang, N., Andersen, M.L., Chatterton, D.E.W. (2020) Modulation of gastrointestinal digestion of β-lactoglobulin and micellar casein following binding by (−)-epigallocatechin-3-gallate (EGCG) and green tea flavanols, Food & Function 11, 6038-6053 (DOI: 10.1039/D0FO00783H)
  • Cömert, E.D., Gökmen, V. (2020) Effects of different cooking methods on methylglyoxal scavenging potential of meat under simulated gastrointestinal conditions, LWT 132, 109833 (DOI: 10.1016/j.lwt.2020.109833)
  • Aktağ, I.G., Gökmen, V. (2020) A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates, Journal of Food Composition and Analysis 91, 103523 (DOI: 10.1016/j.jfca.2020.103523)
  • Çelik, E.E., Gökmen, V. (2020) Formation of Maillard reaction products in bread crust-like model system made of different whole grain flours, European Food Research and Technology 246, 1207-1218 (DOI: 10.1007/s00217-020-03481-4)
  • Çelik, E.E., Gökmen, V. (2020) Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours, Journal of Cereal Science 93, 102978 (DOI: 10.1016/j.jcs.2020.102978)
  • Aktağ, I.G., Gökmen, V. (2020) Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage, Food Chemistry 320, 126620 (DOI: 10.1016/j.foodchem.2020.126620) 
  • Cömert, E.D., Mogol, B.A., Gökmen, V. (2020) Relationship between color and antioxidant capacity of fruits and vegetables, Current Research in Food Science 2 (2020) 1–10 (DOI: 10.1016/j.crfs.2019.11.001) 
  • Hamzalıoğlu, A., Gökmen, V. (2020) 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling Food Chemistry 318, 126467 (DOI: 10.1016/j.foodchem.2020.126467) 
  • Žilić, S., Aktağ, I.G., Dodig, D., Filipović, M., Gökmen, V. (2020) Acrylamide formation in cookies made of different whole grain flours depending on their free asparagine content and baking conditions, Food Research International 132, 109109 (DOI: 10.1016/j.foodres.2020.109109) 
  • Yılmaz, C., Gökmen, V. (2020) Neuroactive Compounds in Foods: Occurrence, Mechanism and Potential Health Effects, Food Research International 128, 108744 (DOI: 10.1016/j.foodres.2019.108744) 
  • Cömert, E.D., Gökmen, V. (2019) A new procedure to measure cysteine equivalent methylglyoxal scavenging activity (CEMSA) of foods under simulated physiological conditions, Journal of Functional Foods 63 (2019) 103575 (DOI: 10.1016/j.jff.2019.103575) 
  • Aktağ, I.G., Hamzalıoğlu, A., Gökmen, V. (2019) Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products, Journal of Food Composition and Analysis 84, 103308 (DOI: 10.1016/j.jfca.2019.103308) 
  • Özdemir, K.S.; Gökmen, V. Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples. Coatings 2019, 9, 503 
  • Yılmaz, C., Özdemir, F., Gökmen, V. (2020) Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing, LWT – Food Science and Technology 117 (2020) 108655 (DOI: 10.1016/j.lwt.2019.108655) 
  • Karademir, Y., Gökmen, V., Öztop, M. (2019) Investigation of lipid-derived formation of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips fried in repeatedly used sunflower oil, Food Research International 121, 919-925  
  • Karacaoğlu, E., Odabaşı, A.B., Akçan, R., Tümer, A.R., Lale, A., Kocadağlı, T., Gökmen, V. (2019) Time dependent change of ethanol consumption biomarkers, ethyl glucuronide and ethyl sulphate, after single dose ethanol intake, Turkish Journal of Biochemistry 44(3), 379-387 
  • Yılmaz, C., Gökmen, V. (2019) Kinetic evaluation of the formation of tryptophan derivatives in kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae, Food Chemistry 297, 124975
  • Berk, E., Hamzalıoglu, A., Gökmen, V. (2019) Investigations on the Maillard reaction in sesame (Sesamum indicum L.) seeds induced by roasting, Journal of Agricultural and Food Chemistry 67, 4923-4930
  • Cömert, E.D., Gökmen, V. (2019) Kinetic evaluation of the reaction between methylglyoxal and certain scavenging compounds and determination of their in vitro dicarbonyl scavenging activity, Food Research International 121, 257-268
  • Hamzalıoglu, A., Gökmen, V. (2019) Investigations on the effect of broccoli and wine sulphur compounds on glyoxal scavenging under simulated physiological conditions, Journal of Functional Foods 55, 220-228
  • Tas, N., Yılmaz, C., Gökmen, V. (2019) Investigation of serotonin, free and protein-bound tryptophan in Turkish hazelnut varieties and effect of roasting on serotonin content, Food Research International 120, 865-871 
  • Durmaz, G., Gökmen, V. (2019) Effect of refining on bioactive composition and oxidative stability of hazelnut oil, Food Research International 116, 586-591 
  • Taş, N.G., Gökmen, V. (2019) Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts (Corylus avellana L.), Journal of Agricultural and Food Chemistry 67(1), 415-424
  • Çelik, E.E., Rubio, J.M.A., Andersen, M.L., Gökmen, V. (2019) Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media, Food Chemistry 278, 294-304
  • Yılmaz, C. Taş, N.G., Kocadağlı, T., Gökmen, V. (2019) Determination of serotonin in nuts and nut containing products by liquid chromatography tandem mass spectrometry, Food Chemistry 272, 347-353 
  • Viegas, O., Prucha, M., Gökmen, V., Ferreira, I.M.P.L.V.O. (2018) Parameters affecting 5-hydroxymethylfurfural exposure from beer, Food Additives and Contaminants: Part A 35(8), 1464-1471
  • Çelik, E.E., Rubio, J.M.A., Andersen, M.L., Gökmen, V. (2018) Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment, Food Research International 108, 286-294
  • Çelik, E.E., Gökmen, V. (2018) A Study on Interactions between the Insoluble Fractions of Different Coffee Infusions and Major Cocoa Free Antioxidants and Different Coffee Infusions and Dark Chocolate, Food Chemistry 255, 8-14
  • Taş, N.G., Gökmen, V. (2018) Profiling of the contents of amino acids, water-soluble vitamins, minerals, sugars and organic acids in Turkish hazelnut varieties, Polish Journal of Food and Nutrition Sciences 68(3), 223-234
  • Kültür, G., Misra, N.N., Barba, F.J., Koubaa, M., Gökmen, V., Alpas, H. (2018) Effect of high hydrostatic pressure on background microflora and furan formation in fruit purée based baby foods, Journal of Food Science and Technology 55(3), 985-991
  • Yılmaz, C., Gökmen, V. (2018) Comparative evaluation of the formations of gamma-aminobutyric acid and other bioactive amines during unhopped wort fermentation, Journal of Food Processing and Preservation 42(1), e13405
  • Cömert, E.D., Gökmen, V. (2018) Evolution of food antioxidants as a core topic of food science for a century, Food Research International 105, 76-93
  • Yılmaz, C., Gökmen, V. (2018) Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry, Food Chemistry 243, 420-427
  • Önür, İ., Misra, N.N., Barba, F.J, Putnik, P., Morenzo, J.M., Gökmen, V., Alpas, H. (2018) Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types, Journal of Food Engineering 219, 129-136
  • Çelik, E.E., Rubio, J.M.A., Gökmen, V. (2018) Behaviour of Trolox with macromolecule-bound antioxidants in aqueous medium: inhibition of auto-regeneration mechanism, Food Chemistry 243, 428-434
  • Hamzalıoğlu, A., Gökmen, V. (2018) Investigation and kinetic evaluation of the reactions of hydroxymethylfurfural with amino and thiol groups of amino acids, Food Chemistry 240, 354-360
  • Kültür, G., Misra, N.N., Barba, F.J., Koubaa, M., Gökmen, V., Alpas, H. (2017) Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food, Food Research International 101, 17-23
  • Tengilimoglu-Metin, M.M., Hamzalıoglu, A., Gökmen, V., Kızıl, M. (2017) Inhibitory effect of hawthorn extract on heterocyclic aromatic amine formation in beef and chicken breast meat, Food Research International 99, 586-595
  • Hamzalıoglu, A., Gökmen, V. (2017) Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits, Food Research International 99, 308-314
  • Çelik, E.A., Rubio, J.M.A., Andersen, M.L., Gökmen, V. (2017) Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach, Food Chemistry 237, 989-996
  • Yılmaz, C., Gökmen, V. (2017) Formation of tyramine in yoghurt during fermentation – Interaction between yoghurt starter bacteria and Lactobacillus plantarum, Food Research International 97, 288-295
  • Taş, N., Gökmen, V. (2017) Phenolic Compounds in Natural and Roasted Nuts and Their Skins: A Brief Review, Current Opinion in Food Science 14, 103-109
  • Cömert, E.D., Gökmen, V. (2017) Antioxidants Bound to an Insoluble Food Matrix: Their Analysis, Regeneration Behavior, and Physiological Importance, Comprehensive Reviews in Food Science and Food Safety 16(3), 382-399
  • Dönmez, Ö., Mogol, B.A., Gökmen, V. (2017) Syneresis and rheological behaviors of set yoghurt comprising green tea and green coffee powders, Journal of Dairy Science 100, 901-907
  • Taş, N., Gökmen, V. (2017) Multiresponse Kinetic Modeling of Maillard Reaction and Caramelization during Hazelnut Roasting, Food Chemistry 221, 1911-1922
  • Özdemir, K.S., Gökmen, V. (2017) Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating, LWT 76, 172-180
  • Cömert, E.D., Akıllıoğlu, H.G., Gökmen, V. (2017) Mitigation of ovalbumin glycation reaction in vitro by its treatment with green tea catechins, European Food Research and Technology 243, 11-19
  • Yıldız, H.G., Palazoğlu, T.K., Miran, W., Kocadağlı, T., Gökmen, V. (2017) Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies, Journal of Food Engineering 197, 17-23
  • Özcan, S., Gökmen, V. (2016) Alkali-based pre-treatment may prevent Ochratoxin A in grapes, World Mycotoxin Journal 9 (4), 517-523
  • Akıllıoğlu, H.G., Çelikbıçak, Ö., Salih, B., Gökmen, V. (2017) Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer, Food Chemistry 217, 65-73
  • Cömert, E.D., Gökmen, V. (2016) Cereal dietary fiber bound antioxidants, AgroFood Industry Hi-Tech 27(5), 25-28
  • Kocadağlı, T., Gökmen, V. (2016) Effects of sodium chloride, potassium chloride and calcium chloride on the formation of α-dicarbonyl compounds, furfurals and development of browning in cookies during baking, Journal of Agricultural and Food Chemistry 64, 7838-7848
  • Kocadağlı, T., Gökmen, V. (2016) Effect of roasting and brewing on the antioxidant capacity of espresso brews determined by the QUENCHER procedure, Food Research International 89, 976-981
  • Taş, N.G., Gökmen, V. (2016) Effect of alkalization on the Maillard reaction products formed in cocoa during roasting, Food Research International 89, 930-936
  • Kocadağlı, T., Gökmen, V. (2016) Effect of sodium chloride on α-dicarbonyl compounds and 5-hydroxymethyl-2-furfural formations from glucose under caramelization conditions – A multiresponse kinetic modelling approach, Journal of Agricultural and Food Chemistry 2016, 64, 6333-6342
  • Kocadağlı, T., Gökmen, V. (2016) Multiresponse kinetic modelling of Maillard reaction and caramelization in heated glucose-wheat flour systems, Food Chemistry 211, 292-902
  • Mogol, B.A., Gökmen, V. (2016) Effect of chitosan on the formation of acrylamide and hydroxymethylfurfural in model, biscuit and crust systems, Food & Function 7, 3431-3436
  • Hamzalıoğlu, A., Gökmen, V. (2016) Investigations on the reactions of a-dicarbonyl compounds with amino acids and proteins during in vitro digestion of biscuits, Food & Function 7, 2544-2550
  • Mogol, B.A., Gökmen, V. (2016) Thermal process contaminants: acrylamide, chloropropanols and furan, Current Opinion in Food Science 7, 86-92
  • Palermo, M., Gökmen, V., De Meulenaer, B., Ciesarová, Z., Zhang, Y., Pedreschi, F., Fogliano, V. (2016) Acrylamide mitigation strategies: critical appraisal of the FoodDrinkEurope toolbox, Food & Function 7, 2516-2525
  • Kocadağlı, T., Žilić, S., Taş, N.G., Vančetović, J., Dodig, D., Gökmen, V. (2016) 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, European Food Research and Technology 242, 51-60
  • Akıllıoğlu, H.G., Gökmen, V. (2016) Kinetic evaluation of the inhibition of protein glycation during heating, Food Chemistry 196, 1117-1124
  • Žilić, S., Kocadağlı, T., Vančetović, J., Gökmen, V. (2016) Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour, LWT 65, 597-603
  • Altunkaya, A., Gökmen, V., Skibsted, L.H. (2016) pH dependent antioxidant activity of lettuce (L.sativa) and synergism with added phenolic antioxidants, Food Chemistry 190, 25-32
  • Akıllıoğlu, H.G., Bahçeci, K.S. Gökmen, V. (2015) Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating, Food Research International 78, 224-230
  • Çelik, E.E., Gökmen, V., Skibsted, L. (2015) Synergism between soluble and dietary fiber bound antioxidants, Journal of Agricultural and Food Chemistry 63, 2338-2343
  • Doğan, E., Gökmen, V. (2015) Mechanism of the interaction between insoluble wheat bran and polyphenols leading to increased antioxidant capacity, Food Research International 68, 189-193
  • Hamzalıoğlu, A., Gökmen, V. (2015) Investigation of the reactions of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods, Food & Function 6, 109-114
  • Palazoğlu, T.K., Coşkun, Y., Tuta, S., Mogol, B.A., Gökmen, V. (2015) Effect of conventional-vacuum combined baking of cookies on acrylamide content, texture and color, European Food Research and Technology 240, 243-249
  • Vaclavik, L., Capuano, E., Gökmen, V., Hajslova, J. (2015) Prediction of acrylamide formation in biscuits based on fingerprint data generated by ambient ionization mass spectrometry employing direct analysis in real time (DART) ion source, Food Chemistry 173, 290-297
  • Şenyuva, H., Gökmen, V., Ateş, E.S. (2015) Future perspectives in Orbitrap™ high resolution mass spectrometry in food analysis – A review, Food Additives and Contaminants: Part A 32(10), 1568-1606
  • Özdemir, K.S., Gökmen, V. (2015) Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating, Journal of Food Engineering 167, 204-209
  • Taş, N.G., Gökmen, V. (2015) Bioactive compounds in different hazelnut varieties and their skins, Journal of Food Composition and Analysis 43, 203-208
  • Taş, N.G., Gökmen, V. (2015) Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties from grown in Turkey, Journal of Food Composition and Analysis 44, 115-121
  • Bahçeci, K.S., Akıllıoğlu, H.G., Gökmen, V. (2015) Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics, Innovative Food Science and Emerging Technologies 31, 131-138
  • Mogol, B.A., Gökmen, V. (2014) Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process, Innovative Food Science and Emerging Technologies 26, 265-270.
  • Akıllıoğlu, H.G., Gökmen, V. (2014) Effects of hydrophobic and ionic interactions on glycation of casein during Maillard reaction, Journal of Agricultural and Food Chemistry 62, 11289-11295
  • Özdemir, K.S., Yılmaz, C., Durmaz, G., Gökmen, V. (2014) Hazelnut skin powder: A new brown colored functional ingredient, Food Research International 65, 291-297
  • Masatçıoğlu, M.T., Gökmen, V., Ng, P.K.W., Köksel, H. (2014) Effects of formulation, extrusion cooking conditions, and CO2 injection on the formation of acrylamide in corn extrudates, Journal of the Science of Food and Agriculture 94, 2562-2568
  • Çelik, E.E., Gökmen, V. (2014) Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants, Food Research International 63, 266–270
  • Mogol, B.A., Pye, C., Anderson, W., Crews, C., Gökmen, V. (2014) Formation of MCPD and its esters in biscuits during baking, Journal of Agricultural and Food Chemistry 62, 7297-7301
  • Kocadağlı, T., Gökmen, V. (2014) Investigation of α-dicarbonyl compounds in baby foods by high-performance liquid chromatography coupled with electrospray ionization mass spectrometry, Journal of Agricultural and Food Chemistry 62, 7714-7720
  • Gökmen, V. (2014) A perspective on the evaluation of safety risks in thermal processing of foods with an example for acrylamide formation in biscuits, Quality Assurance and Safety of Crops & Foods 6(3), 319-325 (Invited paper)
  • Koklamaz, E., Palazoğlu, T.K., Kocadağlı, T., Gökmen, V. (2014) Effect of combining conventional frying with radio frequency post-drying on acrylamide level and quality attributes of potato chips, Journal of the Science of Food and Agriculture 94, 2002–2008
  • Navarro, M., Amigo-Benavent, M., Mesias, M., Baeza, G., Gökmen, V., Bravo, L., Morales, F.J. (2014) An aqueous pomegranate seed extract ameliorates oxidative stress of human hepatoma HepG2 cells, Journal of the Science of Food and Agriculture 94, 1622-1627
  • Akıllıoğlu, H.G., Gökmen, V. (2014) Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation, Food Research International 61, 252-256
  • Papillo, V.A., Vitaglione, P., Graziani, G., Gökmen, V., Fogliano, V. (2014) Release of the antioxidant capacity from five different foods during gastrointestinal enzymatic digestion, Journal of Agricultural and Food Chemistry 62, 4119-4126
  • Van der Fels-Klerx, H.J., Capuano, E., Nguyen, H.T., Mogol, B.A., Kocadağlı, T., Taş, N. G., Hamzalıoğlu, A., Van Boekel, M.A.J.S., Gökmen, V. (2014) Acrylamide and 5-hydromethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics, Food Research International 57, 210-217
  • Mogol, B.A., Gökmen, V. (2014) Computer vision based analysis of foods – A non-destructive colour measurement tool to monitor quality and safety, Journal of the Science of Food and Agriculture 94:1259-1263 (Invited perspective paper)
  • Yılmaz, C., Kocadağlı, T., Gökmen, V. (2014) Formation of melatonin and its isomer during bread dough fermentation and effect of baking, Journal of Agricultural and Food Chemistry 62, 2900-2905
  • Kocadağlı, T., Yılmaz, C., Gökmen, V. (2014) Determination of melatonin and its isomer in foods by liquid chromatography tandem mass spectrometry, Food Chemistry 153, 151-156
  • Truong, V.D., Pascua, Y.T., Reynolds, R., Thompson, R.L., Palazoğlu, T.K., Mogol, B.A., Gökmen, V. (2014) Processing treatments for reducing the acrylamide level in sweetpotato French fries, Journal of Agricultural and Food Chemistry 62, 310-316
  • Žilić, S., Mogol, B.A., Akıllıoğlu, G., Serpen, A., Delić, N., Gökmen, V. (2014) Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean, Journal of the Science of Food and Agriculture 94, 45-51
  • Çelik, E.E., Gökmen, V., Fogliano, V. (2013) Investigation of the regeneration potential of antioxidants bound to insoluble parts of foods, Journal of Agricultural and Food Chemistry 61, 1029-10334
  • Mogol, B.A., Gökmen, V. (2013) Kinetics of furan formation from ascorbic acid during heating under reducing and oxidizing conditions, Journal of Agricultural and Food Chemistry 61, 10191-10196
  • Altunkaya, A., Hedegaard, R.V., Harholt, J., Brimer, L., Gökmen, V., Skibsted, L.H. (2013) Quality and chemical safety of mayonnaise fortified with grape seed extract, Food & Function 4, 1647-1653
  • Van Der Fels-Klerx, H.J., Nguyen, H., Mogol, B.A., Gökmen, V., Van Boekel, M.A.J.S. (2013) Effects of processing conditions on the formation of Acrylamide and 5-hydroxymethyl-2-furfural in cereal-based products, Aspects of Applied Biology 116, 97-102
  • Liogier de Sereys, A., Guerrault, S., Acharid, A., Mogol, B.A., Kocadağlı, T., Göncüoğlu, N., Hamzalıoğlu, B.A., Gökmen, V., Rizkallah, J., Birlouez-Aragon, I. (2013) Online monitoring of acrylamide in biscuits using the front face fluorescence analyzer FLUORALYS, Aspects of Applied Biology 116, 65-77.
  • Altunkaya, A., Hedegaard, R.V., Harholt, J., Brimer, L., Gökmen, V., Skibsted, L.H. (2013) Palatability and chemical safety of apple juice fortified with pomegranate peel extract, Food & Function 4, 1468-1473
  • Kocadağlı, T., Özdemir, K.S., Gökmen, V. (2013) Effects of infusion conditions and decaffeination on free amino acids profile of green and black tea, Food Research International 53, 720-725
  • Alasalvar, C., Pelvan, E., Özdemir, K.S., Kocadağlı, T., Mogol, B.A., Paslı, A.A., Özcan, N., Özçelik, B., Gökmen, V. (2013) Compositional, nutritional, and functional characteristics of instant teas produced from low- and high-quality black teas, Journal of Agricultural and Food Chemistry 61, 7529−7536
  • Žilić, S. Akıllıoğlu, H.S. Serpen, A. Perić, V., Gökmen, V. (2013) Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean, European Food Research and Technology 237, 409–418
  • Žilić, S., Mogol, B.A., Akıllıoğlu, G., Serpen, A., Babić, M., Gökmen, V. (2013) Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour, Journal of Cereal Science 58, 1-7
  • Mogol, B.A., Gökmen, V., Shimoni, E. (2013) Nano-encapsulation improves thermal stability of bioactive compounds – Omega fatty acids and silymarin in bread, AgroFOOD Industry Hi-Tech 24(3), 62-65
  • Kukurova, K., Ciesarova, Z., Mogol, B.A., Açar, Ö.Ç., Gökmen, V. (2013) Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough, European Food Research and Technology 237, 1-8
  • Karademir, Y., Göncüoğlu, N., Gökmen, V. (2013) Investigation of heat induced reactions between lipid oxidation products and amino acids in lipid rich model systems and hazelnuts, Food & Function 4, 1061-1066
  • Yılmaz, C., Gökmen, V. (2013) Compositional characteristics of sour cherry kernel and its oil as influenced by different extraction and roasting conditions, Industrial Crops and Products 49, 130-135
  • Kotsiu, K., Tasioula-Margari, M., Fiore, A., Gökmen, V., Fogliano, V. (2013) Acrylamide formation and colour development in low-fat baked potato, products as influenced by baking conditions and oil type, European Food Research and Technology 236(5), 843-851
  • Numanoğlu, E., Yener, S., Gökmen, V., Uygun, U., Köksel, H. (2013) Modeling thermal degradation of zearalenone in maize bread during baking, Food Additives and Contaminants 30(3), 528-533
  • Mesías, M., Navarro, M., Gökmen, V., Morales, F.J. (2013) Antiglycative effect of fruit and vegetable seed extracts: inhibition of AGE formation and carbonyl trapping abilities, Journal of the Science of Food and Agriculture 93(8), 2037-2044
  • Altunkaya, A., Hedegaard, R.V., Brimer, L., Gökmen, V., Skipsted, L.H. (2013) Antioxidant capacity versus chemical safety of wheat bread enriched with pomegranate peel powder, Food & Function 4(5), 722-727
  • Hamzalıoğlu, A., Mogol, B.A., Lumaga, R.B., Fogliano, V., Gökmen, V. (2013) Role of curcumin on the conversion of asparagine into acrylamide during heating, Amino Acids 44, 1419–1426
  • Göncüoğlu, N., Gökmen, V. (2013) Accumulation of 5-hydroxymethylfurfural in oil during frying of model dough, JAOCS 90, 413–417
  • Fiore, A., Troise, A., Mogol, B.A., Roullier, V., El Mafadi, J., Gourdon, A., Hamzalıoğlu, A., Gökmen, V., Fogliano, V. (2012) Controlling Maillard reaction by reactants encapsulation: sodium chloride in biscuits, Journal of Agricultural and Food Chemistry 60 (43), 10808-10814
  • Hamzalıoğlu, A., Gökmen, V. (2012) Role of bioactive carbonyl compounds on the conversion of asparagine into acrylamide during Heating, European Food Research and Technology 235(6) 1093-1099
  • Žilić, S. Akıllıoğlu, H.S. Serpen, A. Janković, M., Gökmen, V. (2012) Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour, Journal of Cereal Science 56 (3), 652-658
  • Kocadağlı, T., Palazoğlu, T.K., Gökmen, V. (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, European Food Research and Technology 235(4), 711-717
  • Kocadağlı, T., Göncüoğlu, N., Hamzalıoğlu, A., Gökmen, V. (2012) In depth study of acrylamide formation in coffee during roasting: Role of sucrose decomposition and lipid oxidation, Food & Function 3(9), 970-975
  • Žilić, S. Akıllıoğlu, H.S. Serpen, A. Barać, M., Gökmen, V. (2012) Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins, Food Research International 49, 1-6
  • Serpen, A., Pelvan, E., Alaşalvar, C., Mogol, B.A., Yavuz, H.T., Gökmen, V., Özcan, N., Özçelik, B. (2012) Nutritional and functional characteristics of seven grades of black tea produced in Turkey, Journal of Agricultural and Food Chemistry 60, 7682−7689
  • Alaşalvar, C., Topal, B., Serpen, A., Bahar, B., Pelvan, E., Gökmen, V. (2012) Flavor characteristics of seven grades of black tea produced in Turkey, Journal of Agricultural and Food Chemistry 60(25), 6323-6332
  • Palazoğlu, T.K., Coşkun, Y., Kocadağlı, T., Gökmen, V. (2012) Effect of radio frequency post-drying of partially-baked cookies on acrylamide content, texture and color of the final product, Journal of Food Science 77, E113-E117
  • Serpen, A., Mogol, B.A., Gökmen, V. (2012) Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads, Journal of Food Composition and Analysis 26 (1-2), 160-168
  • Serpen, A., Gökmen, V., Fogliano, V. (2012) Solvent effects on antioxidant capacity of foods measured by direct QUENCHER procedure, Journal of Food Composition and Analysis 26 (1-2), 52-57
  • Gökmen, V., Serpen, A., Mogol, B.A. (2012) Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high resolution mass spectrometry, Analytical and Bioanalytical Chemistry 403, 2915–2922
  • Altunkaya, A., Gökmen, V. (2012) Partial purification and characterization of polyphenoloxidase from durum wheat (Triticum Durum L.), Journal of Cereal Science 55(3), 300-304
  • Numanoğlu, E., Gökmen, V., Uygun, U., Köksel, H. (2012) Thermal degradation of deoxynivalenol during maize bread baking, Food Additives and Contaminants – Part A Chemistry, Analysis, Control, Exposure and Risk Assessment 29 (3), 423-430
  • Altunkaya, A., Gökmen, V. (2012) Effect of grape seed extract on phenolic profile and browning of fresh-cut lettuce (L. Sativa), Journal of Food Biochemistry 36 (3), 268-274
  • Žilić, S., Serpen, A., Akıllıoğlu, G., Gökmen, V., Vančetović, J. (2012) Phenolic compounds, carotenoids, anthocyanins and antioxidant capacity of colored maize (Zea mays L.) kernels, Journal of Agricultural and Food Chemistry 60(5), 1224-1231
  • Açar, Ö.Ç., Pollio, M., Di Monaco, R., Fogliano, V., Gökmen, V. (2012) Effect of calcium on acrylamide level and sensory properties of cookies, Food and Bioprocess Technology 5(2), 519-526
  • Gökmen, V., Kocadağlı, T., Göncüoğlu, N., Mogol, B.A. (2012) Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine, Food Chemistry 132, 168-174
  • Serpen, A., Gökmen, V., Fogliano, V. (2012) Total antioxidant capacities of raw and cooked meats, Meat Science 90, 60-65
  • Akıllıoğlu, G., Mogol, B.A., Gökmen, V. (2011) Degradation of 5-hydroxymethylfurfural during yeast fermentation, Food Additives and Contaminants 28, 1629–1635
  • Altunkaya, A., Gökmen, V. (2011) Purification and characterization of polypenol oxidase, peroxidase and lipoxygenase from freshly cut lettuce (L. sativa), Food Technology and Biotechnology 49, 249-256
  • Gökmen, V., Mogol, B.A., Lumaga, R.B., Fogliano, V., Kaplun, Z., Shimoni, E. (2011) Development of functional bread containing nanoencapsulated omega-3 fatty acids, Journal of Food Engineering 105, 585-591
  • Durmaz, G., Gökmen, V. (2011) Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting, Food Chemistry 128, 410-414
  • Ataç, B., Gökmen, V. (2011) Adsorption of dark colored compounds in apple juice – Effects of initial soluble solid concentration on adsorption kinetics and mechanism, Journal of Food Process Engineering 34, 108-124
  • Numanoğlu, E., Uygun, U., Gökmen, V., Köksel, H. (2011) Multiple stage extraction strategy for the determination of deoxynivalenol in maize, Food Additives and Contaminants 28, 80-85
  • Mogol, B.A., Yıldırım, A., Gökmen, V. (2010) Inhibition of enzymatic browning in actual food systems by the Maillard reaction products, Journal of the Science of Food and Agriculture 90, 2556-2562
  • Gökmen, V., Mogol, B.A. (2010) Computer vision-based image analysis for rapid detection of acrylamide in heated foods, Quality Assurance and Safety of Crops & Foods 2, 203-207
  • Durmaz, G., Gökmen, V. (2010) Impacts of roasting oily seeds and nuts on their extracted oils, Lipid Technology, 28, 179-182
  • Açar, Ö.Ç., Gökmen, V. (2010) A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation, Journal of Food Engineering 100, 642-648
  • Durmaz, G., Gökmen, V. (2010) Determination of 5-hydroxymethyl-2-furfural and 2-furfural in oils as indicators of heat pre-treatment, Food Chemistry 123, 912-916
  • Tuta, S., Palazoğlu, T.K., Gökmen, V. (2010) Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries, Journal of Food Engineering 97, 261-266
  • Palazoğlu, T.K., Savran, D., Gökmen, V. (2010) Effect of cooking method (baking vs. frying) on acrylamide level of potato chips, Journal of Food Science 75 (1), E25-E29
  • Capuano, E., Oliviero, T., Açar, Ö.Ç., Gökmen, V., Fogliano, V. (2010) Lipid oxidation promotes acrylamide formation in fat-rich model systems, Food Research International 43, 1021-1026
  • Açar, Ö.Ç., Gökmen, V. (2009) Investigation of acrylamide formation on bakery products using a crust-like model, Molecular Nutrition and Food Research, 53, 1521-1525
  • Serpen, A., Gökmen, V. (2009) Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color, Journal of Food Composition and Analysis 22, 589-595
  • Calvarro, J., Gökmen, V., Morales, F.J. (2009) A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis, European Food Research and Technology 229, 843-851
  • Açar, Ö.Ç., Gökmen, V., Pellegrini, N., Fogliano, V. (2009) Direct evaluation of the total antioxidant capacity of raw and roasted pulses, nuts and seeds, European Food Research and Technology 229, 961-969
  • Capuano, E., Ferrigno, A., Acampa, I., Serpen, A., Açar, Ö.Ç., Gökmen, V., Fogliano, V. (2009) Effect of flour type on Maillard reaction and acrylamide formation in bread crisp model systems and mitigation strategies, Food Research International 42 (9), 1295-1302
  • Toklu, H., Sehirli, Ö., Özyurt, H., Mayadağlı, A.A., Ekşioğlu-Demiralp, E., Çetinel, S., Şahin, H., Yeğen, B.C., Dumlu, M.U., Gökmen, V., Şener, G. (2009) Punica granatum peel extract protects against Ionizing radiation-induced enteritis and leukocyte apoptosis in rats, Journal of Radiation Research 50 (4), 345-353
  • Gökmen, V., Serpen, A., Morales, F.J. (2009) Determination of furosine in thermally processed foods using hydrophilic interaction liquid chromatography, Journal of AOAC Intn’l 92 (5), 1-5
  • Altunkaya, A., Gökmen, V. (2009) Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa), Food Chemistry 117 (1), 122-126
  • Gökmen, V., Serpen, A., Fogliano, V. (2009) Direct Measurement of the Total Antioxidant Capacity of Foods: A ‘QUENCHER’ Approach, Trends in Food Science and Technology 20, 6-7, 278-288
  • Gökmen, V., Palazoğlu, T.K (2009) Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface-to-volume ratio, Journal of Food Engineering 93, 172-176
  • Gökmen, V., Ataç, B., Serpen, A., Morales, F.J. (2009) Multiple stage extraction strategy for the determination of acrylamide in foods, Journal of Food Composition and Analysis 22, 142-147
  • Altunkaya, A., Becker, E.M., Gökmen, V., Skibsted, L.H. (2009) Antioxidant activity of lettuce extract (L.sativa) and synergism with added phenolic antioxidants, Food Chemistry 115, 163-168
  • Gökmen, V., Açar, Ö.Ç., Serpen, A., Süğüt, I. (2009) Modeling dead-end ultratiltration of apple juice using artificial neural network, Journal of Food Process Engineering 32 (2), 248-264
  • Morales, F.J., Martin, S., Açar, Ö.Ç., Arribas-Lorenzo, G., Gökmen, V. (2009) Antioxidant activity of cookies and its relationship with heat-processing contaminants: a risk/benefit approach, European Food Research and Technology 228, 345-354
  • Serpen, A., Gökmen, V., Pellegrini, N., Fogliano, V. (2008) Direct measurement of the total antioxidant capacity of cereal products, Journal of Cereal Science 48, 816-820
  • Gökmen, V., Serpen, A., Açar, Ö.Ç., Morales, F.J. (2008) Significance of furosine as heat-induced marker in cookies, Journal of Cereal Science 48, 843-847
  • Serpen, A., Gökmen, V., Karagöz, A., Köksel, H. (2008) Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces, Journal of Agricultural and Food Chemistry 56, 7285-7292
  • Palazoğlu, T.K., Gökmen, V. (2008) Reduction of acrylamide level in French fries by employing a temperature program during frying, Journal of Agricultural and Food Chemistry 56, 6162-6166
  • Palazoğlu, T.K., Gökmen, V. (2008) Development and experimental validation of a frying model to estimate acrylamide levels in French fries, Journal of Food Science 73, E109-E114
  • Gökmen, V., Açar, Ö.Ç., Arribas-Lorenzo, G., Morales, F.J. (2008) Investigating the correlation between acrylamide content and browning ratio of model cookies, Journal of Food Engineering 87, 380-385
  • Gökmen, V., Açar, Ö.Ç., Serpen, A., Morales, F.J. (2008) Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking, European Food Research and Technology 226, 1031-1037
  • Altunkaya, A., Gökmen, V. (2008) Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (L. Sativa), Food Chemistry 107, 173-1179
  • Gökmen, V., Palazoğlu, T.K. (2008) Acrylamide formation in foods during thermal processing with a focus on frying, Food and Bioprocess Technology 1, 35-42
  • Serpen, A., Capuano, E., Fogliano, V., Gökmen, V. (2007) A new procedure to measure the antioxidant activity of insoluble food components, Journal of Agricultural and Food Chemistry 55, 7676–7681
  • Wenzl, T., Lachenmeier, D.W., Gökmen, V. (2007) Analysis of heat induced contaminants (acrylamide, chloropropanols, furan) in carbohydrate rich food, Analytical and Bioanalytical Chemistry 389, 119-137
  • Şenyuva, H.Z., Gökmen, V. (2007) Potential of furan formation in hazelnuts during heat treatment, Food Additives and Contaminants 24 (SUPP. 1), 136-142.
  • Morales, F.J., Açar, Ö.Ç., Serpen, A., Arribas-Lorenzo, G., Gökmen, V. (2007) Degradation of free tryptophan in a cookie model system and its application in commercial samples, Journal of Agricultural and Food Chemistry 55(16), 6793-6797
  • Gökmen, V., Şenyuva, H.Z. (2007) Effects of some cations on the formation of acrylamide and furfurals in glucose–asparagine model system, European Food Research and Technology 225, 815-820
  • Toklu, H.Z., Dumlu, M.U., Sehirli, Ö., Ercan, F., Gedik, N., Gökmen, V., Şener, G. (2007) Pomegranate peel extract prevents liver fibrosis in biliary-obstructed rats, Journal of Pharmacy and Pharmacology 59, 1-9
  • Pearson, T., Çetin, A.E., Tewfik, A.H., Gökmen, V. (2007) Signal and image processing for food inspection, IEEE Signal Processing Magazine 24(3), 106+
  • Gökmen, V., Serpen, A., Atli, A., Köksel, H. (2007) A practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat, Cereal Chemistry 84, 290-293
  • Serpen, A., Ataç, B., Gökmen, V. (2007) Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin, Journal of Food Engineering 82, 342-350
  • Gökmen, V., Açar, Ö.Ç., Köksel, H., Acar, J. (2007) Effects of dough formula and processing conditions on the formation of acrylamide in cookies, Food Chemistry 104, 1136-1142
  • Serpen, A., Gökmen, V. (2007) Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions, Food Chemistry 104, 721-725
  • Serpen, A., Gökmen, V. (2007) Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network, Molecular Nutrition and Food Research 51, 383-389
  • Serpen, A., Gökmen, V., Bahçeci, K.S., Acar, J. (2007) Reversible degradation kinetics of vitamin C in peas during frozen storage, European Food Research and Technology 224, 749-753
  • Serpen, A., Gökmen, V. (2007) Effects of β-carotene on soybean lipoxygenase activity: kinetic studies, European Food Research and Technology 224, 743-748
  • Gökmen V., Akbudak, B., Serpen, A., Acar, J., Turan, Z.M., Eriş, A., (2007) Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying, European Food Research and Technology 224, 681-687
  • Gökmen, V., Şenyuva, H.Z. (2007) Acrylamide formation is prevented by divalent cations during the Maillard reaction, Food Chemistry 103, 196-203
  • Ünal, B., Palazoğlu, T.K., Gökmen, V., Şenyuva, H.Z., Ekiz, H.İ. (2007) Reduction of acrylamide formation in French fries by microwave pre-cooking of potato slices Journal of the Science of Food and Agriculture 87, 133-137
  • Serpen, A., Gökmen, V. (2007) The confirmation of the inhibition mechanism of 15-lipoxygenase by beta-carotene, FEBS Journal 273, 297-297 Supp 1
  • Gökmen, V., Çetinkaya, Ö. (2007) Effect of pretreatment with gelatin and bentonite on permeate flux and fouling layer resistance during apple juice ultrafiltration, Journal of Food Engineering 80, 300-305
  • Gökmen, V., Şenyuva, H.Z., Dülek, B., Çetin, A.E. (2007) Computer vision based image analysis for the estimation of acrylamide level of potato chips and french fries, Food Chemistry 101, 791-798
  • Gökmen, V., Süğüt, I. (2007) A non-contact computer vision based analysis of color in foods, International Journal of Food Engineering 3 (5), Article No 5
  • Çetinkaya, Ö., Gökmen, V. (2006) Assessment of the exponential model for ultrafiltration of apple juice, Journal of Food Process Engineering 29, 508-518
  • Gökmen, V., Şenyuva, H.Z., Dülek, B., Çetin, A.E. (2006) Computer vision based analysis potato chips – A tool for rapid detection of acrylamide level, Molecular Nutrition and Food Research 50, 805-810
  • Gökmen, V., Şenyuva, H.Z. (2006) Liquid chromatographic analysis of acrylamide in foods –Matrix specific interferences encountered during chromatographic separation and mass spectrometric detection, Trends in Chromatography 2, 83-93.
  • Gökmen, V., Şenyuva, H.Z. (2006) A generic method for the determination of acrylamide in thermally processed foods, Journal of Chromatography A 1120, 194-198
  • Gökmen, V., Palazoğlu, T.K., Şenyuva, H.Z. (2006) Relation between the frying time-temperature history and the acrylamide formation in surface and core regions of French fries, Journal of Food Engineering 77, 972-976
  • Gökmen V., Şenyuva, H.Z. (2006) Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating, Food Chemistry 99, 238-243
  • Gökmen, V., Şenyuva, H.Z. (2006) Improved method for the determination of hydroxymethylfurfural in baby foods using liquid chromatography-mass spectrometry, Journal of Agricultural and Food Chemistry 54, 2485-2489
  • Gökmen, V., Şenyuva, H.Z. (2006) A simplified approach for the kinetic characterization of acrylamide formation in fructose-asparagine model system, Food Additives and Contaminants 23(4), 348-354
  • Serpen, A., Gökmen, V. (2006) A proposed mechanism for the inhibition of soybean lipoxygenase by ß-carotene, Journal of the Science of Food and Agriculture 86(3), 401-406
  • Şenyuva, H.Z., Gökmen, V. (2006) Interference-free determination of acrylamide in potato and cereal based foods by a laboratory validated liquid chromatography-mass spectrometry method, Food Chemistry 97, 539-545
  • Bahçeci, K.S., Serpen, A., Gökmen, V., Acar, J. (2005) Study of lipoxygenase and peroxidase as indicator enzymes in green beans: Change of enzyme activity, ascorbic acid and chlorophylls during frozen storage, Journal of Food Engineering, 66, 187-192
  • Bahçeci, K.S., Gökmen, V., Acar, J. (2005) Formation of guaiacol from vanillin by Alicyclobacillus acidoterrestris in apple juice: A model study, European Food Research and Technoogy, 220, 196-199
  • Şenyuva, H.Z., Gökmen, V. (2005) Study of acrylamide in coffee using an improved liquid chromatography – mass spectrometry method: Investigation of colour changes and acrylamide formation in coffee during roasting, Food Additives and Contaminants 22(3), 214-220
  • Şenyuva, H.Z., Gökmen, V. (2005) Survey of acrylamide by in-house validated LC-MS method in Turkish foods, Food Additives and Contaminants 22(3), 204-209
  • Salıcı, E., Gökmen, V., Acar, J. (2005) Evaluation of total antioxidant activities of freshly squeezed and commercial orange beverages as influenced by their ascorbic acid and total phenolics constituents, Fruit Processing, May-June Issue, 172-177
  • Gökmen, V., Şenyuva, H.Z., Acar, J., Sarıoğlu, K. (2005) Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography, Journal of Chromatography A 1088, 193-199
  • Gökmen, V., Bahçeci, K.S., Serpen, A., Acar, J. (2005) Study of Lipoxygenase and Peroxidase as Indicator Enzymes in Peas: Change of Enzyme Activity, Ascorbic Acid and Chlorophylls during Frozen Storage, Lebensmittel Wissenschaft und ­Technologie 38, 903-908
  • Onsekizoğlu, P., Gökmen, V., Acar, J. (2005) Degradation of β-carotene with the effects of light and sulphur dioxide may be responsible for the formation of white spot in dried apricots, European Food Research and Technology 221, 357-360
  • Şenyuva, H.Z., Gökmen, V. (2005) Analysis of furan in foods. Is headspace sampling a fit-for-purpose technique?, Food Additives and Contaminants 22(12), 1198-1202
  • Gökmen, V., Acar, J. (2004) Fumaric acid: The indicator of microbial spoilage of apple juice, Food Additives and Contaminant, 21(7), 626-631
  • Zareie, M.H., Gökmen, V., Javidipour, I. (2003) Investigating network, branching, gelation and enzymatic degradation in pectin by atomic force microscopy, Journal of Food Science and Technology – Mys, 40(2), 169-172
  • Gökmen, V., Kahraman, N., Acar, J. (2003) Influence of conventional clarification and ultrafiltration on the phenolic composition of Golden Delicious apple juice, Journal of Food Quality, 26, 257-266
  • Gökmen, V., Acar, J., Taydas, E.E. (2003) Presence and formation of lactic acid in apple juice, Fruit Processing, 3-4, 114-117
  • Bahçeci, K.S., Gökmen, V., Serpen, A., Acar, J. (2003) The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production, European Food Research and Technology , 217, 249-252
  • Gökmen V., Serpen, A. (2002) Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin, Journal of Food Engineering, 53, 221-227
  • Gökmen, V., Bahçeci, K.S., Acar, J. (2002) Liquid chromatographic method for the determination of chlorophylls, carotenoids and their derivatives in fresh and processed vegetables, Journal of Liquid Chromatography and Related Technologies, 25(8), 1213-1225
  • Gökmen, V., Bahçeci, K.S., Acar, J. (2002) Characterization of crude lipoxygenase extract from green pea using a modified spectrophotometric method, European Food Research and Technology, 215, 42-45
  • Poyrazoglu, E., Gökmen, V., Artık, N. (2002) Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey, Journal of Food Composition and Analysis, 15, 567–575
  • Gökmen, V., Artık, N., Acar, J., Kahraman, N., Poyrazoğlu, E. (2001) Effects of various clarification treatments on patulin, phenolic compound and organic acid compositions of apple juice, European Food Research and Technology 213, 194-199
  • Borneman, Z., Gökmen, V., Nijhuis, H.H. (2001) Selective removal of polyphenols and brown colour in apple juices using PES:PVP membranes in a single ultrafiltration process, Separation and Purification Technology, 22-23, 53-61
  • Gökmen, V., Acar, J. (2001) Characterization of surface auxin residues in greenhouse tomatoes (Lycopersicon esculentum), Journal of Food Quality 24, 351-358
  • Gökmen, V., Acar, J. (2000) Long-term survey of patulin in apple juice concentrates produced in Turkey, Food Additives and Contaminants 17/11, 933-936
  • Gökmen, V., Acar, J. (2000) Investigations on synthetic auxin residues of greenhouse tomatoes (Lycopersicon esculentum) grown in Turkey, Journal of Food Quality 23, 503-512
  • Gökmen, V., Kahraman, N., Demir, N., Acar, J. (2000) An enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acid in fruit and vegetables, Journal of Chromatography A 881, 309-316
  • Acar, J., Gökmen, V., Taydas, E.E. (1999) An investigation into the formation of fumaric acid in apple juice concentrates, European Food Research and Technology 209, 308-312
  • Gökmen, V., Acar, J. (1999) Simultaneous determination of patulin and 5­hydroxymethylfurfural in apple juice, Journal of Chromatography A 847, 69-74
  • Gökmen, V., Acar, J., Alper, N. (1999) Change of patulin in apple juice concentrates through processing season, Fruit Processing 9, 194-196
  • Gökmen, V., Acar, J. (1999) A multi-residue method for the determination of synthetic auxins including 2,4-D, 4-CPA and BNOA in tomatoes, Ameraican Laboratory (supp. AEL) 31/11, 4-8
  • Gökmen, V., Acar, J. (1998) An investigation on the relationship between patulin and fumaric acid in apple juice concentrates, Food Science and Technology-LEB 31, 480-483
  • Acar, J., Gökmen, V., Taydaş, E.E. (1998) The effects of processing technology on patulin content of juice during commercial apple juice concentrate production, Zeitschrift für Lebesmittel Untersuchung und Forschung A (European Food Research and Technology) 207, 328-331
  • Mutlu, M., Gökmen, V. (1998) Determination of effective mass transfer coefficient (Km) of patulin adsorption on activated carbon packed bed columns with recycle, Journal of Food Engineering 35/3, 259-266
  • Gökmen, V., Acar, J. (1998) Incidence of patulin in apple juice concentrates produced in Turkey, Journal of Chromatography A 815, 99-102
  • Gökmen, V., Borneman, Z., Nijhuis, H.H. (1998) Improved ultrafiltration for color reduction and stabilization of apple juice, Journal of Food Science 63/3, 504-507
  • Gökmen, V., Acar, J. (1998) Liquid chromatographic determination of b­naphtoxyacetic acid (BNOA) in tomatoes, Journal of Chromatography A 798, 167-171
  • Borneman, Z., Gökmen, V., Nijhuis, H.H. (1997) Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single ultrafiltration process, Journal of Membrane Science 134, 191-197
  • Mutlu, M., Hızarcıoğlu, N., Gökmen, V. (1997) Patulin adsorption kinetics on activated carbon, activation energy (Ea) and heat of adsorption (∆H), Journal of Food Science 62/1, 128-130
  • Gökmen, V., Acar, J. (1996) A simple HPLC method for the determination of total vitamin C in fruit juices and drinks, Fruit Processing 5/6, 198-201
  • Gökmen, V., Acar, J. (1996) Rapid reversed-phase liquid chromatographic determination of patulin in apple juices, Journal of Chromatography A 730, 53-58
  • Gökmen, V., Acar, J. (1996) A study on the possibility of using HPLC for the determination of 2,4-D in tomatoes, Journal of Liquid Chromatography and Related Technologies 19/12, 1917-1926
  • Mutlu, M., Gökmen, V., Acar, J. (1996) Dynamic behaviour of C18 HPLC columns by stimulus-response analysis. Part II: Determination of dispersion coefficients via Peclet numbers, Journal of Liquid Chromatography and Related Technologies 19, 3193-3199
  • Mutlu, M., Gökmen, V., Acar, J. (1995) Comparison of dynamic behaviour of C18 HPLC columns by stimulus-response analysis. Part I: Determination of Peclet numbers, Journal of Liquid Chromatography 18/9, 1747-1755
  • Acar, J., Gökmen, V. (1995) Zur Bestimmung von Patulin in Apfelsäften-Eine schnelle HPLC-Methode, Flüssiges Obst Heft 8/95, Jg. 62, 368-370

e-mail me for pdf copy of any paper listed below …

  • Yılmaz. C., Gökmen V., 2019, Neuroactive Compounds in Fermented Foods,EuroFoodChem XX Conference, 17-19 June 2019, Porto, Portugal
  • Gökmen, V., 2019, Obezite ile Mücadelede Gıda Endüstrisinin Rolü, 10. Obezite ve Eşlik Eden Hastalıklar Kongresi, 20-23 Kasım 2019, Istanbul, Turkey
  • Gökmen, V., 2019, Computer vision: A useful tool to monitor food quality and safety online, 33rd EFFoST International Conference – Sustainable Food Systems – Performing by Connecting, 12-14 Nov 2019, Rotterdam, The Netherlands
  • Gökmen, V., Hamzalıoğlu, A., 2019, Understanding better the reactions of certain thermal process contaminants in foods under gastrointestinal conditions, 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 17-19 Sep 2019, Seville, Spain
  • Hamzalıoğlu, A., Gökmen, V., 2019, Multiresponse kinetic modelling of acrylamide and hydroxymethylfurfural formation during roasting of coffee as a sucrose-rich food system, 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 17-19 Sep 2019, Seville, Spain
  • Aktağ, I.G., Gökmen, V., 2019, Multiresponse kinetic modelling of the formation of α-dicarbonyl compounds in mostly consumed juices, 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 17-19 Sep 2019, Seville, Spain
  • Cömert, E.D., Gökmen, V., 2019, A new approach to determine dicarbonyl scavenging activities of scavenging compounds, foods and beverages, 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 17-19 Sep 2019, Seville, Spain
  • Gökmen, V., 2019, Yeni Eğilimler, Fonksiyonel Gıdalar, Tohumdan Geleceğe 2, 24 Mayıs 2019, İstanbul, Turkey
  • Gökmen, V., 2019, Gıda ve Beslenme İletişiminde Medyanın Rolü Üzerine Düşünceler, I. Gıda ve Sağlıklı Beslenme Sempozyumu, 26-27 Nisan 2019, Diyarbakır, Turkey
  • Gökmen, V., 2019, Gıda Sanayinde Tuz Kullanımı, Aşırı Tuz Tüketiminin Azaltılması Protokolü ve Tuz Azaltma Rehberi Tanıtım Toplantısı, 27 Şubat 2019, Ankara, Turkey
  • Gökmen, V., 2018, Obezite ile mücadelede neredeyiz? Gıda sanayinin mücadeledeki yeri, 9. Obezite Kongresi, 22-25 Kasım 2018, Ankara, Turkey
  • Gökmen, V., 2018, Computer vision based colour analysis: An online tool to monitor food quality and safety during processing, ICFP 2018 XII International Conference on Food Physics, 23-25 Oct 2018, Antalya, Turkey
  • Gökmen, V., 2018, Occurrence of neuroactive compounds in tea and cocoa, CoCoTea Asia 2018 First International Congress on Cocoa Coffee and Tea Asia 2018, 17-20 Oct 2018, Hefei, China
  • Gökmen, V., 2018, Reactions of thermally induced neo-formed compounds in food during digestion, CHIMALI 2018 XII Italian Food Chemistry Congress, 24-27 Sep 2018, Camerino, Italy
  • Gökmen, V., 2018, Past, Present and Future of Food Processing: Evaluations in the Light of Changing Conditions, 1stInternational Food and Medicine Congress, 24-27 May 2018, Ankara, Turkey
  • Gökmen, V., 2018, Mitigation of Acrylamide Formation in Foods during Processing in the Light of Current EU Regulations, 6thFood Safety Congress, 3-4 May 2018, Istanbul, Turkey
  • Gökmen, V., 2018, Gıda Işlemenin Dünü Bugünü Yarını, Tohumdan Geleceğe 1, 27 Nisan 2018, Istanbul, Turkey
  • Gökmen, V., 2017, Gıdaların sindiriminde meydana gelen değişimler ve sağlıga olan potansiyel etkileri, 8. Ulusal Obezite Kongresi, 23-26 Kasım 2017, İstanbul, Türkiye
  • Taş, N.G., Kocadağlı, T, Balagiannis, D.P., Gökmen, V., Parker, J.K., 2017, Effect of metal salts on the formation of aroma compounds and acrylamide during heating, Acrylamide-Regulatory and Industry Update, Nov 16, 2017, Reading, UK
  • Çelik, E. E., Rubio, J. M. A., Andersen, M. L., Gökmen, V., 2017, Interactions between macromolecule- bound antioxidants and free antioxidant trolox in liposome medium: a multivariate approach, EuroFoodChem XIX Conference, Oct 3-7, 2017, Budapest, Hungary
  • Kocadağlı, T., Balagiannis D., Gökmen, V., Parker J. K., 2017, Effects of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavor Formation during Heating of Wheat Flour-Glucose Model System, 15th Weurman Flavour Research Symposium, 18-22 Sep 2017, Graz, Austria.
  • Kocadağlı, T., Gökmen, V., 2016, Effect of sodium chloride on α-dicarbonyl compounds and 5-hydroxymethyl-2-furfural formations from glucose under caramelization conditions – A multiresponse kinetic modeling approach, 1th Food Chemistry Conference – Shaping the Future of Food Quality, Health and Safety, 29 Oct -1 Nov 2016, Amsterdam, The Netherlands
  • Kocadağlı, T., Balagiannis D., Gökmen, V., Parker J. K., 2017, Effects of Sodium Chloride, Potassium Chloride and Calcium Chloride on the Flavor Formation during Heating of Wheat Flour-Glucose Model System, Nursten Flavour Research Symposium, June 29-30, 2017, Belfast, United Kingdom
  • Çelik, E. E., Rubio, J. M. A., Andersen, M. L., Gökmen, V., 2017, Interactions of coffee melanoidins with hydroxycinnamic/ hydroxybenzoic acids, 4th International Congress on Cocoa Coffee and Tea, June 25-28, 2017, Turin, Italy
  • Yılmaz, C., Gökmen, V., 2017, Tryptophan derivatives in kynurenine pathway in cocoa and coffee: Effect of roasting and alkalization, 4th International Congress on Cocoa Coffee and Tea, June 25-28, 2017, Turin, Italy
  • Gökmen, V., 2017, Acrylamide risk assessment toolbox, International Conference “FOOD SAFETY AND RISK ANALYSIS”, May 18-19, 2017, Sochi, Russian Federation
  • Cömert, E.D., Gökmen, V., 2017, Bound antioxidant compounds and their digestion behaviour, 5th International Conference on Food Digestion, April 4-6, 2017, Rennes, France
  • Gökmen, V, 2016, Acrylamide: Formation in foods and reactions during digestion, 13th Congress of Nutrition, Oct 26-28, 2016, Belgrade, Serbia
  • Hamzalıoğlu, A., Gökmen, V., 2016, Investigation of the effect of different shapes on digestible starch levels in baked or fried potatoes, 13th Congress of Nutrition, Oct 26-28, 2016, Belgrade, Serbia
  • Cömert, E.D., Akıllıoğlu, H.G., Gökmen, V., 2016, Mitigation of ovalbumin glycation reaction in vitro by its treatment with green tea catechins, 13th Congress of Nutrition, Oct 26-28, 2016, Belgrade, Serbia
  • Gökmen, V., 2016, Machine Vision-Tool to Monitor Food Quality and Safety During Processing, 3rd International Congress on Biosensors, Oct 5-7, 2016, Ankara, Turkey
  • Özdemir, K.S., Gökmen, V., 2015, Shelf-life extension of pomegranate arils with chitosan-ascorbic acid coatings, 29th EFFoST International Conference, Nov 10-12, Athens, Greece
  • Çelik, E.E., Gökmen, V., Skibsted, L.H., 2015, Study of the synergy between free and bound antioxidants, 29th EFFoST International Conference, Nov 10-12, Athens, Greece
  • Gökmen, V., 2015, Machine vision: Tool to monitor food quality and safety during processing, EuroFoodChem XVIII, Oct 13-16, 2015, Madird, Spain
  • Kocadağlı, T., Gökmen, V., 2015, Multiresponse kinetic modeling of 1,2-dicarbonyl compound formation in wheat flour-glucose model dough system under dry heating conditions, EuroFoodChem XVIII, Oct 13-16, 2015, Madird, Spain
  • Gökmen, V., 2015, Acrylamide: Formation in foods and reactions during digestion, 12th International Symposium on the Maillard Reaction, Sep 1-4, 2015, Tokyo, Japan
  • Akıllıoğlu, H.G., Gökmen, V., 2015, A kinetic approach to evaluate inhibition of protein glycation during heating, 12th International Symposium on the Maillard Reaction, Sep 1-4, 2015, Tokyo, Japan
  • Taş, N.G., Gökmen, V., 2015, Multiresponse kinetic modelling of Maillard reaction and caramelisation in hazelnuts during roasting, 12th International Symposium on the Maillard Reaction, Sep 1-4, 2015, Tokyo, Japan
  • Kocadağlı, T., Gökmen, V., 2015, Multiresponse kinetic modeling of 1,2-dicarbonyl compound formation in wheat flour-glucose model dough system under dry heating conditions, 12th International Symposium on the Maillard Reaction, Sep 1-4, 2015, Tokyo, Japan
  • Hamzalıoğlu, A., Gökmen, V., 2015, Effect of in vitro gastrointestinal digestion on α- dicarbonyl compounds in biscuits, 12th International Symposium on the Maillard Reaction, Sep 1-4, 2015, Tokyo, Japan
  • Mogol, B.A., Gökmen, V., 2015, Acrylamide and HMF formations in chitosan containing model systems during heating, 12th International Symposium on the Maillard Reaction, Sep 1-4, 2015, Tokyo, Japan
  • Kocadağlı, T., Gökmen, V., 2015, Changes in antioxidant activity of coffee during roasting and of volume fractions of espresso brew, 3rd International Congress on Cocoa Coffee and Tea, June 22-24, 2015, Aveiro, Portugal
  • Taş, N.G., Gökmen, V., 2015, Effect of Alkalization on Maillard Reaction Products During Cocoa Roasting, 3rd International Congress on Cocoa Coffee and Tea, June 22-24, 2015, Aveiro, Portugal
  • Dönmez, Ö., Gökmen, V., 2015, Improvement of the Gel Structure of Set Yoghurts by Adding Green Coffee Powder, 3rd International Congress on Cocoa Coffee and Tea, June 22-24, 2015, Aveiro, Portugal
  • Doğan, E., Gökmen, V., 2015, Treatment with Soluble Phenolic Antioxidants Significantly Improves Antioxidant Capacity of Insoluble Wheat Bran, Third International Congress on Cocoa Coffee and Tea, 22-24 June, 2015, Aveiro, Portugal
  • Gökmen, V., 2015, Gıda Endüstrisinde İnovasyon, SETBİR Gıda Sektöründe İnovasyon ve Destekleme Programları Eğitim Semineri, 12 Haziran 2015, Ankara
  • Gökmen, V., 2014, Antioxidants bound to insoluble food matrix: Their measurement, regeneration behavior and nutritional relevance, Jinan University, June 3, 2015, Guangzhou, China
  • Gökmen, V., 2015, New juice product designs according to global nutrition trends, 6th Juiceful İstanbul Summit, May 28, 2015, İstanbul, Turkey
  • Zilic, S., Kocadağlı, T., Vancetovic, J., Gökmen, V., 2015, Stabilization of phenolic compounds of cookies made from anthocyanin-rich corn flour by organic acid, 9th World Congress on Polyphenols Applications, June 3-5, 2015, Malta
  • Gökmen, V., 2015, Doğal Antioksidanlar ve Besinsel Liflerin Önemi, Türkiye Doğal Beslenme ve Yaşam Boyu Sağlık Zirvesi‘2015, 20-23 Mayıs 2015, Bilecik
  • Gökmen, V., 2015, Gıda Sektöründe Ar-ge Faaliyetleri, TTGV Ar-Ge Akademisi Sektörel Eğitim Programları, 19 Ocak 2015, İzmir
  • Gökmen, V., 2015, Gıda Sektöründe Ar-ge Faaliyetleri, TTGV Ar-Ge Akademisi Sektörel Eğitim Programları, 22 Ocak 2015, Mersin
  • Gökmen, V., 2015, Gıda Sektöründe Ar-Ge ve Destekler, TTGV Ar-Ge Akademisi Sektörel Ar-ge Eğitimleri, 24 Mart 2015, Ankara
  • Hamzalıoğlu, B.A., Gökmen, V., 2015, Fate of acrylamide during in vitro multistep enzymatic digestion of thermally processed foods, 4th International Conference on Food Digestion, March 17-19, 2015, Naples, Italy
  • Çelik, E. E., Gökmen, V., Skibsted, L., 2015, Study of the synergy between soluble and dietary fiber bound antioxidants, 249th ACS National Meeting, March 22-26, 2015, Denver, Colorado, USA
  • Doğan, E., Gökmen, V., 2015, Treatment with soluble phenolic antioxidants significantly improves antioxidant capacity of insoluble wheat bran, 249th ACS National Meeting, March 22-26, 2015, Denver, Colorado, USA
  • Akıllıoğlu, H.G., Gökmen, V., 2015, Antiglycation activity of tannic acid in ovalbumin-glucose model system, 249th ACS National Meeting, March 22-26, 2015, Denver, Colorado, USA
  • Özdemir, K., Gökmen, V., 2015, Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating, The 9th European PhD Workshop on Food Engineering and Technology, March 24-25, Uzwil, Switzerland
  • Gökmen, V., 2014, Antioxidants Bound to Insoluble Food Matrix: Their Measurement, Regeneration Behavior and Nutritional Relevance, Workshop on Determining Antioxidants as Reactive Species Scavengers, Oct 27-28, 2014, Istanbul, Turkey (Invited Lecture)
  • Gökmen, V., 2014, Antioxidants Bound to Insoluble Food Matrix: Their Measurement, Regeneration Behavior and Nutritional Relevance, IFT14: IFT Annual Meeting and Food Expo, Jun 21-24, 2014, New Orleans, LA, USA (Invited Lecture)
  • Özdemir, K.S., Yılmaz, C., Gökmen, V., 2014, Hazelnut Skin Powder: A New Brown Colored Functional Ingredient, 1st Congress on Food Structure Design, October 15-17, 2014 Porto, Portugal
  • Özdemir, K.S., Gökmen, V., 2014, Limiting the Reactivity of Ascorbic Acid, Vanillin and Sodium Chloride by Microencapsulation, 1st Congress on Food Structure Design, October 15-17, 2014 Porto, Portugal
  • Kocadağlı, T., Yılmaz, C., Gökmen, V., 2014, Formation of melatonin and its isomer during bred dough fermentation and effect of baking, 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, Oct 14-17, 2014, Istanbul, Turkey
  • Akıllıoğlu, H.G., Gökmen, V., 2014, Anti-glycation effect of polyphenols on casein, 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, Oct 14-17, 2014, Istanbul, Turkey
  • Taş, N.G., Gökmen, V., 2014, Bioactive compounds in skins of different hazelnut varieties, 7th International Conference and Exhibition on Nutraceuticals and Functional Foods, Oct 14-17, 2014, Istanbul, Turkey
  • Mogol, B.A., Gökmen, V., 2013, Combined conventional – vacuum baking as a novel process for safer bakery products, iFood2013 Innovation Food Conference, 8-10 October 2013, Hannover, Germany
  • Gökmen, V., Celik, E.E., 2013, Tea and coffee beverages effectively regenerates antioxidants bound to insoluble food matrix, 2nd International Congress on Cocoa, Coffee and Tea, 9-11 October 2013, Naples, Italy
  • Akıllıoğlu, H.G., Gökmen, V., 2013, Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation, 2nd International Congress on Cocoa, Coffee and Tea, 9-11 October 2013, Naples, Italy
  • Kocadağlı, T., Özdemir, K.S., Gökmen, V., 2013, Effects of infusion conditions on free amino acid profiles of green and black tea, 2nd International Congress on Cocoa, Coffee and Tea, 9-11 October 2013, Naples, Italy
  • Gökmen, V., Process and recipe modifications to reduce acrylamide formation in bakery products, AACC International Annual Meeting, September 29 – October 2, 2013, Albuquerque, New Mexico, USA
  • Gökmen, V., Artificial intelligence: improving the color measurement, 7th International Congress on Pigments in Foods, 18-21 June 2012, Novara, Italy
  • Özdemir, K.S., Yılmaz, C., Gökmen, V., 2013, Preparation of brown-coloured submicron-sized hazelnut skin fiber with high antioxidant capacity using high shear homogenization, 7th International Congress on Pigments in Foods, 18-21 June 2012, Novara, Italy
  • Truong, V.D., Pascua, Y.T., Reynolds, R., Thompson, R.L., Palazoğlu, T.K., Mogol, B.A., Gökmen, V., 2013, Processing treatments for low acrylamide formation in sweet potato French fries, IFT Annual Meeting, 13-16 July 2013, Chicago, Illinois USA
  • Gökmen, V., 2013, Evaluating safety risks in thermal processing of foods – Link between chemistry and engineering, EuroFoodChem XVII, 7-10 May 2013, Istanbul
  • Mogol, B.A., Gökmen, V., 2013, Kinetics of furan formation from ascorbic acid under reducing and oxidizing conditions, EuroFoodChem XVII, 7-10 May 2013, Istanbul
  • Akıllıoğlu, H.G., Gökmen, V., 2013, Fermentation as a mitigation strategy for acrylamide and hydroxymethyl furfural in coffee, EuroFoodChem XVII, 7-10 May 2013, Istanbul
  • Celik, E.E., Gökmen, V., 2013, Regeneration behaviour of bioactive compounds bound to insoluble food matrices, EuroFoodChem XVII, 7-10 May 2013, Istanbul
  • Yılmaz, C., Gökmen, V., 2013, Effect of extraction conditions on the compositional characteristics of sour cherry seed kernel oil as fruit juice processing waste, EuroFoodChem XVII, 7-10 May 2013, Istanbul
  • Göncüoğlu, N., Gökmen, V., 2013, Lipid oxidation and sugar dehydration products creating health risks in repeatedly used frying oils, EuroFoodChem XVII, 7-10 May 2013, Istanbul
  • Kocadağlı, T., Gökmen, V., 2013, Analysis of free amino acids and their certain derivatives in foods by HILIC-MS/MS, EuroFoodChem XVII, 7-10 May 2013, Istanbul
  • Gökmen, V., 2012, New analytical approaches and emerging techniques for the analysis of Maillard reaction products – Computer vision based image analysis and high resolution mass spectrometry, 11th International Symposium on the Maillard Reaction “Centenary of the Maillard Reaction Discovery (1912-2012)”, 16-20 September 2012, Nancy, France
  • Gökmen, V., 2012, Acrylamide formation in foods: Role of composition and processing, CEFood 2012: 6th Central European Congress on Food, 23-26 May 2012, Novi Sad, Serbia
  • Mogol, B.A., Gökmen, V., 2012, Online imaging as a tool to monitor neo-formed compounds in biscuits during baking, CEFood 2012: 6th Central European Congress on Food, 23-26 May 2012, Novi Sad, Serbia
  • Göncüoğlu, N., Gökmen, V., 2012, Targeted screening of sugar dehydration products in frying oils by high resolution mass spectrometry, CEFood 2012: 6th Central European Congress on Food, 23-26 May 2012, Novi Sad, Serbia
  • Akıllıoğlu, H.G., Mogol, B.A., Gökmen, V., 2012, Mechanism of 5-hydroxymethylfurfural degradation during malt fermentation, CEFood 2012: 6th Central European Congress on Food, 23-26 May 2012, Novi Sad, Serbia
  • Yılmaz, C., Gökmen, V., 2012, Sour cherry seed kernel: A valuable source of nutrients from a wasted stream of juice industry, CEFood 2012: 6th Central European Congress on Food, 23-26 May 2012, Novi Sad, Serbia
  • Hamzalıoğlu, A., Gökmen, V., 2012, Bioactive carbonyls promote acrylamide formation in model systems, CEFood 2012: 6th Central European Congress on Food, 23-26 May 2012, Novi Sad, Serbia
  • Gökmen, V., Serpen, A., Mogol, B.A., 2011, Determination of amino acids in tea by hydrophilic interaction liquid chromatography coupled to high resolution mass spectrometry, RAFA 2011, 1-4 November 2011, Prague, Czech Republic
  • Mogol, B.A., Göncüoğlu, N., Kocadağlı, T., Gökmen, V., 2011, High resolution mass spectrometry analysis of reaction products and intermediates formed in carbonyl-asparagine model system during heating, 1-4 November 2011, Prague, Czech Republic
  • Akıllıoğlu, H.G., Gökmen, V., 2011, Determination of phenylalanine content in low protein flour mixtures by LC-MS, RAFA 2011, 1-4 November 2011, Prague, Czech Republic
  • Hamzalıoğlu, A., Gökmen, V., 2011, Investigation of 3-APA and acrylamide formation in carbonyl-asparagine model systems, RAFA 2011, 1-4 November 2011, Prague, Czech Republic
  • Gökmen, V., 2011, Effect of roasting on acrylamide and furan formation in coffee, First International Congress on Cocoa Coffee and Tea, 13-16 September 2011, Novara, Italy
  • Tuta, S., Palazoğlu, T.K., Gökmen, V., 2011, Effect of microwave blanching on acrylamide content and quality attributes of french fries, ICEF 2011 International Congress on Engineering and Food, 22-26 May 2011, Athens, Greece
  • Hamzalıoğlu, A., Gökmen, V., 2011, Investigation of acrylamide formation in curcumin‐asparagine model system, ICEF 2011 International Congress on Engineering and Food, 22-26 May 2011, Athens, Greece
  • Tarhan, Ö., Gökmen, V., Harsa, Ş., 2011, Protein nanotubes constructed from whey based α‐lactalbumin, ICEF 2011 International Congress on Engineering and Food, 22-26 May 2011, Athens, Greece
  • Göncüoğlu, N., Mogol, B.A., Gökmen, V., 2011, Regeneration of frying oils by using adsorbent resins, ICEF 2011 International Congress on Engineering and Food, 22-26 May 2011, Athens, Greece
  • Kocadağlı, T., Mogol, B.A., Gökmen, V., 2011, Removal of phenolic compounds from olive mill wastewater by adsorbent resins, ICEF 2011 International Congress on Engineering and Food, 22-26 May 2011, Athens, Greece
  • Akıllıoğlu, G., Mogol, B.A., Gökmen, V., 2011, Degradation of 5‐hydroxymethylfurfural in malt during fermentation of beer, ICEF 2011 International Congress on Engineering and Food, 22-26 May 2011, Athens, Greece
  • Gökmen, V., 2010, Acrylamide in foods, 2nd Food Safety Congress, 9-10 December 2010, Istanbul, Turkey
  • Numanoğlu, E., Gökmen, V., Uygun, U., Köksel, H., 2010, Thermal degradation of deoxynivalenol during maize bread production, 9-10 December 2010, Istanbul, Turkey (Best Poster Award)
  • Göncüoğlu, N., Mogol, B.A., Gökmen, V., 2010, Removal of hydroxymethylfurfural from frying oil by using adsorbent resin, 9-10 December 2010, Istanbul, Turkey (Second Best Poster Award)
  • Gökmen, V., Mogol, B.A., 2010, Effects of nanoencapsulated ingredients on food quality, 1st International Congress on Food Technology, 3-6 November 2010, Antalya, Turkey
  • Gökmen, V., 2010, Effect of initial water content on acrylamide formation in fat-rich model systems, IUFoST 2010 – The 15th World Congress of Food Science and Technology, 22-26 August 2010, Cape Town, South Africa
  • Mogol, B.A., Göncüoğlu, N., Kocadağlı, T., Durmaz, G., Gökmen, V., 2010, Effect of repeated use of frying oils on the formation of harmful compounds, VII. International Nutrition and Dietetics Congress, 14-18 April 2010, Istanbul, Turkey
  • Gökmen, V., 2010, Computer vision based image analysis for rapid detection of acrylamide in heated foods, 2nd MoniQA International Conference, 8-10 June 2010, Krakow, Poland
  • Palazoğlu, T.K., Gökmen, V., 2010, Effect of preparation (Frying versus Baking) on acrylamide level of potato chips, CEFood 2010 – 5th Central European Congress on Food, 19-22 May, 2010, Bratislava, Slovak Republic
  • Mogol, B.A., Gökmen, V., 2010, Inhibition of enzymatic browning by the Maillard reaction products, CEFood 2010 – 5th Central European Congress on Food, 19-22 May, 2010, Bratislava, Slovak Republic
  • Gökmen, V., Serpen, A., Fogliano, V., 2010, Direct measurement of the total antioxidant capacity of foods: The QUECHER approach, CEFood 2010 – 5th Central European Congress on Food, 19-22 May, 2010, Bratislava, Slovak Republic
  • Göncüoğlu, N., Mogol, B.A., Durmaz, G., Gökmen, V., 2010, HMF formation in dried apricots, CEFood 2010 – 5th Central European Congress on Food, 19-22 May, 2010, Bratislava, Slovak Republic
  • Kocadağlı, T., Gökmen, V., 2010, Mitigation of acrylamide formation in biscuits by different baking applications, CEFood 2010 – 5th Central European Congress on Food, 19-22 May, 2010, Bratislava, Slovak Republic
  • Gökmen, V., 2010, Direct Measurement of the Total Antioxidant Capacity of Foods: The QUENCHER Approach, IUPAC Workshop on Antioxidant Measurement Assay Methods, 21 April 2010, Istanbul
  • Durmaz, G., Mogol, B.A., Gökmen, V., 2009, HMF in oils, Recent Advances in Food Analysis, November 2009, Prague, Czech Republic
  • Altunkaya, A., Gökmen, V., 2009, Effect of various anti-browning agents on the phenolic profile of fresh lettuce during processing and storage, Food and Function, 9-11 June 2009, Zilina, Slovakia
  • Altunkaya, A., Miquel Becker, E., Gökmen, V., Skibsted, L.H., Detection of radicals during lettuce (L. sativa) enzymatic processing, 23-25 September 2009, Krakow, Poland
  • Fogliano, V., Gökmen, V., Serpen, A., Pellegrini, N., In-vitro tests for antioxidant activity: Effective tools to evaluate health benefits of cereal grains?, 2009, 13-16 September 2009, AACC International Annual Meeting, 13-16 September 2009, Baltimore, Maryland, USA
  • Altunkaya, A., Miquel Becker, E., Gökmen, V., Skibsted, L.H., 2009, Interaction of various antioxidants with lettuce extract (L.sativa) in a liposom system, Euro Food Chem XV, 5-8 July 2009, Copenhagen, Denmark
  • Mogol, B.A., Gökmen, V., 2008, Effect of Maillard Reaction Products on Inhibition of Apple Polyphenol Oxidase, COST 928 2nd Annual Meeting, 15-17 October 2008, Istanbul, Turkey
  • Açar, Ö.Ç., Gökmen, V., 2008, Investigation of acrylamide formation in bakery foods using crust-like model, Final Meeting of COST 927, 2-4 October 2008, Smolenice, Slovakia
  • Serpen, A., Gökmen, V., 2008, Risks and Benefits Associated with the Frying Process of Potato- Evaluation of the Maillard Reaction in Potato Crisps by Acrylamide, Antioxidant Capacity and Color, Final Meeting of COST 927, 2-4 October 2008, Smolenice, Slovakia
  • Oliviero, T., Capuano, E., Gökmen, V., Fogliano, V., 2008, The Effect of Thermoxidized Oil on Hydroxymethylfurfural and Acrylamide Formation in Baked Solid Model Systems, Final Meeting of COST 927, 2-4 October 2008, Smolenice, Slovakia
  • Capuano, A., Ferrigno, A., Acampa, I., Serpen, A., Açar, Ö.Ç., Gökmen, V., Fogliano, V., 2008, Effect of Flour Type on Maillard Reaction and Acrylamide Formation in Bread Crisp Model Systems and Mitigation Strategies, Final Meeting of COST 927, 2-4 October 2008, Smolenice, Slovakia
  • Gökmen, V., 2008, Occurrence and Analysis of Acrylamide in Cereal Products, 13th Cereal and Bread Congress, 15-18 June 2008, Madrid, Spain
  • Gökmen, V., Serpen, A., Fogliano, V., Pellegrini, N., 2008. A New Approach in Antioxidant Analysis, Bosphorus 2008 – ICC International Congress, 24-26 April 2008, Istanbul, TR
  • Açar, Ö.Ç., Gökmen, V., Köksel, H., Acar, J., 2008, Effects of Formulation and Baking Conditions on Acrylamide Formation in Cookies, Bosphorus 2008 – ICC International Congress, 24-26 April 2008, Istanbul, TR
  • Ataç, B., Serpen, A., Gökmen, V., 2008, Analysis of Acrylamide in Cereal Products, Bosphorus 2008 – ICC International Congress, 24-26 April 2008, Istanbul, TR
  • Serpen, A., Gökmen, V., Karagöz, A., Köksel, H., 2008, Phytochemical profiles of wild wheat varieties grown in Turkey, Bosphorus 2008 – ICC International Congress, 24-26 April 2008, Istanbul, TR
  • Gökmen, V., Palazoğlu, T.P., 2007, Simulation of Acrylamide Formation in French Fries and Potential Strategies for Mitigation, Symposium on Chemistry and Toxicology of Acrylamide – 234th ACS National Meeting, 19-23 August 2007, Boston, USA
  • Gökmen, V., Açar, Ö.Ç., Serpen, A., Morales, F.J., 2007, Formation of Furosine in Cookies during Baking as Influenced by Initial Water Activity of Dough, 9th International Symposium on the Maillard Reaction, 1-5 September 2007, Munich, Germany
  • Gökmen, V., Palazoğlu, T.P., 2007, Simulation of Acrylamide Formation in French Fries and Potential Strategies for Mitigation, COST Action 927 Workshop, 5-6 September 2007, Munich, Germany
  • Serpen, A., Capuano, E., Fogliano, V., Gökmen, V., 2007, Antioxidant activity of insoluble Maillard reaction products, COST Action 927 Workshop, 5-6 September 2007, Munich, Germany
  • Serpen, A., Gökmen, V. Morales, F.J., 2007, Study of furosine in cookies as influenced by dough composition and baking conditions, COST Action 927 Workshop, 3-5 May 2007, Sofia, Bulgaria
  • Gökmen, V., Serpen, A., Açar, Ö.Ç., Morales, F.J., 2007, Stability of Free Tryptophan in Cookies as Influenced by Formulation and Baking Conditions, 3-5 May 2007,Sofia, Bulgaria, COST Action 927 Workshop
  • Gökmen, V., Şenyuva, H.Z., 2006, Suppression of Acrylamide Formation by Some Cations in Glucose­Asparagine Model System, COST-IMARS Joint Workshop on Maillard Reaction in Food and Medicine, 24-27 May, Napels, Italy
  • Gökmen V., Serpen, A., 2006, Modeling Acrylamide Formation Using Artificial Neural Network, COST-IMARS Joint Workshop on Maillard Reaction in Food and Medicine, 24-27 May, Napels, Italy
  • Gökmen, V., Şenyuva, H.Z., 2006, Formation of furan during headspace analysis, Joint DG SANCO/EFSA/DG JRC Workshop, Furan in Food: Analytical methods and brainstorming on the elements to be included in a database, 19 May 2005, Brussels, Centre Borschette, Belgium
  • Şenyuva, H., Gökmen, V., Dülek, B., Çetin, A.E., 2005, Relation between Color and Acrylamide in Roasted Coffee – Spectrometric Measurement and Computer Vision Based Image Analysis Approaches, Second International Symposium on Recent Advances in Food Analysis, 2-4 Nov 2005, Prague, Czech Republic
  • Gökmen, V., Şenyuva, H., 2005, Kinetic analysis of acrylamide formation in fructose-asparagine model system, Second International Symposium on Recent Advances in Food Analysis, 2-4 Nov 2005, Prague, Czech Republic
  • Gökmen, V., Şenyuva, H., Dülek, B., Çetin, A.E., 2005, Correlation between Surface Color and Acrylamide in Potato Chips : Machine-Vision Based Approach as a Rapid Detection Tool, COST Action 927 “Thermally processed Foods: Possible Health Implications” III. Workshop, 23-24 Sep 2005, Hamburg, GERMANY
  • Gökmen, V., Akbudak, B., Serpen, A., Acar, J., Turan, Z. M., Eriş, A., 2005, Effects of Controlled Atmosphere Storage and Low-Dose Irradiation on Potato Tuber Components Affecting Acrylamide Formation Upon Frying, Euro Food Chem XIII, 21-23 Sep 2005, Hamburg, GERMANY
  • Şenyuva, H., Gökmen, V., 2005, In-House Validation of A Liquid Chromatography-Mass Spectrometry Method for the Analysis of Acrylamide in Potato and Cereal Based Foods, 29th International Symposium on High Performance Liquid Phase Separations and Related Techniques, June 26-30, 2005, Stockholm, SWEDEN
  • Gökmen, V., Şenyuva, H., 2005, A Generic Sample Preparation Method for the Determination of Acryamide in Thermally Processed Foods, 29th International Symposium on High Performance Liquid Phase Separations and Related Techniques, June 26-30, 2005, Stockholm, SWEDEN
  • Gökmen, V., Şenyuva, H., Acar, J., Sarıoğlu, K., 2004, Determination of Acrylamide in Potato Chips by High-Performance Liquid Chromatography: Improved Retention by Hydrophilic Retention, ISC’04: International Symposium on Chromatography, 4-8 Oct 2004, Paris, FRANCE
  • Gökmen, V., Acar, J., Sarıoğlu, K., 2004, Liquid Chromatographic Method for the Determination of Patulin in Apple Juice Using Solid-Phase Extraction, ISC’04: International Symposium on Chromatography, 4-8 Oct 2004, Paris, FRANCE
  • Gökmen, V., K. S. Bahçeci, A. Serpen, J. Acar, 2002, Determination of lipoxygenase activity of some vegetables using a modified spectrophotometric method, Third Aegean Analytical Chemistry Days, 29 Sep – 3 Oct 2002, Polihnitos, Lesvos (Midilli), Greece
  • Gökmen, V., J. Acar, N. Kahraman, Influence of conventional clarification and ultrafiltration on the phenolic composition of apple juice, Food 2000: Black Sea and Central Asian Symposium on Food Technology, 16-18 Oct 2000, METU Campus Ankara, Turkey
  • Gökmen, V., Z. Borneman, H.H. Nijhuis, A selective PES/PVP membrane for the adsorption of polyphenols and brown colour of apple juice in a single ultrafiltration process, EXPO 2000-Shaping the Future Project, 27-29 Aug 2000, Hannover, Germany
  • Borneman Z., V. Gökmen, H.H. Nijhuis, Selective removal of polyphenols and brown colour in apple juices using PES/PVP membranes in a single ultrafiltration process, Euro Membrane 99, 19-22 Sep 1999, Leuven, Belgium
  • Gökmen, V., J. Acar, E.E. Taydaş, Presence and formation of lactic acid in apple juice concentrates by various microorganisms, 4th International Conference on Agro and Food Physics, 17-21 May 2000, Istanbul, Turkey
  • Uygun, Ü., V. Gökmen, H. Köksel, Malathion degradation on wheat during storage, 4th International Conference on Agro and Food Physics, 16-20 May 2000, Istanbul, Turkey
  • Gökmen, V., N. Kahraman, J. Acar, Improvements in the analysis of total vitamin C (ascorbic and dehydroascorbic acid) in fruits and vegetables, Euro Food Chem X, 22-24 Eylül 1999, Budapest, Hungary
  • Gökmen, V., J. Acar, Simultaneous Determination of patulin and HMF in apple juice, ISC’98: 22nd International Symposium on Chromatography, 13-18 Sep 1998, Rome, Italy
  • Gökmen, V., J. Acar, Liquid chromatographic determination of ß-naphtoxyacetic acid (BNOA) in tomatoes, HPLC’97: 21th International Symposium on High Performance Separation Phases and Related Technologies, 22-27 Jun 1997, Birmingham, UK
  • Mutlu, M., V. Gökmen, J. Acar,, Dynamic behaviour of HPLC columns by stimulus-response analysis, HPLC’97: 21th International Symposium on High Performance Separation Phases and Related Technologies, 22-27 Jun 1997, Birmingham, UK
  • Gökmen, V., J. Acar, Rapid reversed-phase liquid chromatographic determination of patulin in apple juices, HPLC`95: 19th International Symposium on Column Liquid Chromatography, 28 May – 2 Jun 1995, Innsbruck, Austria
  • Gökmen, V., J. Acar, Determination of total vitamin C as ascorbic acid in foods using HPLC, Euro Food Chem VIII, 18-20 Sep 1995, Vienna, Austria
  • Gökmen, V., J. Acar, Relationship between the morphological malformations and the residues of 2,4-D, 4-CPA and BNOA in greenhouse tomatoes, 5. Türk-Alman Sempozyumu: Türk-Alman Üniversiteleri İşbirliğinin Tarım Alanındaki Bilimsel Araştırma Sonuçları Sempozyumu, 29 Sep – 04 Oct 1997, Antalya, Turkey
  • Acar, J., V. Gökmen, Gas-chromatographische Bestimmung von Rückständen an 2,4-Dichlorphenoxyessigsäure (2,4-D) und 4-Chlorphenoxyessigsäure (4-CPA) in handelsüblichen Tomaten, 4. Türk-Alman Sempozyumu: Türk-Alman Üniversiteleri İşbirliğinin Tarım Alanındaki Bilimsel Araştırma Sonuçları Sempozyumu, 19-22 Sep 1995, Ankara, Turkey
  • Acar, J., V. Gökmen, Schnelle Methode zur Bestimmung von Patulin in Apfelsäften, 16. Mykotoxin Workshop, 16-18 May 1994, Hohenheim, Germany

Please contact the publisher for pdf or hard copy of any book or book chapters listed below …

  • Mogol, B.A., Hamzalıoğlu, A., Gökmen, V. (2020) Mitigation of Acrylamide in Thermally Processed Foods In Food Safety and Foodomics, Josic, D., Pavelic, S.K. (eds) (DOI: 10.1016/B978-0-08-100596-5.22827-8)
  • Cömert, E.D. Gökmen, V. (2020) Physiological relevance of food antioxidants In Advances in Food and Nutrition Research, Toldrá, F. (ed) (DOI: 10.1016/bs.afnr.2020.03.002)
  • Mogol, B.A., Gökmen, V. (2019) Furan In Chemical Hazards in Thermally-Processed Foods, Wang, S. (ed), Chemical Hazards in Thermally-Processed Foods, Springer Nature Singapore Pte Ltd. (ISBN 978-981-13-8117-1) (DOI: 10.1007/978-981-13-8118-8_4)
  • Akıllıoğlu, H.G., Gökmen, V. (2019) Advanced Glycation End Products (AGEs) In Chemical Hazards in Thermally-Processed Foods, Wang, S. (ed), Chemical Hazards in Thermally-Processed Foods, Springer Nature Singapore Pte Ltd. (ISBN 978-981-13-8117-1) (DOI: 10.1007/978-981-13-8118-8_6)
  • Hamzalıoğlu, A., Gökmen, V. (2019) Formation of acrylamide in thermally processed foods and its reactions during in vitro digestion In: Food-Borne Toxicants: Formation, Analysis, and Toxicology, ACS Symposium Series
  • Gökmen, V., Mogol, B.A., Hamzalıoğlu, A. (2018) Acrylamide: an overview of the chemistry and occurrence in foods In Reference Module in Food Science, Elsevier (ISBN: 978-0-08-100596-5)
  • Kocadaglı, T., Gökmen, V. (2018) Caramelization in Foods: A Food Quality and Safety Perspective In Reference Module in Food Science, Elsevier (ISBN: 978-0-08-100596-5)
  • Yilmaz C., Gökmen V.. (2016) Chlorophyll. In: Caballero, B., Finglas, P., and Toldrá, F. (eds.) The Encyclopedia of Food and Health vol. 2, pp. 37-41. Oxford: Academic Press.
  • Vitaglione, P., Troise, A.D., De Prisco, A.C., Mauriello, A.G., Gökmen, V., Fogliano, V. (2015) Chapter 15: Use of microencapsulated ingredients in bakery products: Technological and nutritional aspects In Microencapsulation and Microspheres for Food Applications, Ed. L. Sagis, Elsevier: Academic Press (DOI: 10.1016/B978-0-12-800350-3.00020-0)
  • Tas, N.G., Hamzalıoglu, B.A., Kocadaglı, T., Gökmen, V. (2015) Chapter 17: Adding calcium to food and effect on acrylamide In Calcium: Chemistry, Analysis, Function and Effects, Ed. Victor R. Preedy, Royal Society of Chemistry Publishing, Cambridge, UK (DOI: 10.1039/9781782622130-00274)
  • Gökmen, V. (2015) Acrylamide in Food: Analysis, Content and Potential Health Effects, Academic Press, Elsevier, Waltham, MA, USA (ISBN: 978-0-12-802832-2)
  • Kocadağlı, T., Gökmen, V. (2015) Chapter 6 Metabolism of acrylamide in humans and biomarkers of the exposure to acrylamide In Acrylamide in Food: Analysis, Content and Potential Health Effects, Ed. V. Gökmen, pp. 109-128, Academic Press, Elsevier, Waltham, MA, USA (ISBN: 978-0-12-802832-2)
  • Hamzalıoğlu, A., Gökmen, V. (2015) Chapter 18 Interaction between bioactive carbonyl compounds and asparagine and impact on acrylamide In Acrylamide in Food: Analysis, Content and Potential Health Effects, Ed. V. Gökmen, pp. 355-326, Academic Press, Elsevier, Waltham, MA, USA (ISBN: 978-0-12-802832-2)
  • Gökmen, V., (2015) Chapter 23 Gas chromatgraphy-mass spectrometry to determine acrylamide in foods In Acrylamide in Food: Analysis, Content and Potential Health Effects, Ed. V. Gökmen, pp. 445-462, Academic Press, Elsevier, Waltham, MA, USA (ISBN: 978-0-12-802832-2)
  • Gökmen, V. (2014) Acrylamide Formation in Foods: Role of Composition and Processing In Emerging and Traditional Technologies for Safe, Healthy and Quality Food Eds Nedovic, V., Raspor, P., Barbosa-Canovas, G., Springer
  • Göncüoğlu, N., Mogol, B.A., Gökmen, V. (2012) Chapter 13: Phytochemicals and Health Benefits of Dried Apricots In Dried Fruits Eds. C. Alasalvar, F. Shahidi, Wiley, USA
  • Gökmen, V., Morales, F.J. (2012) Chapter 209: Hydroxymethylfurfural In Encyclopedia of Food Safety (FOSA), Elsevier, The Netherlands
  • Gökmen, V. (2009) Chapter 5: Selection of the Indicator Enzyme for Blanching of Vegetables In Enzymes in Fruit and Vegetable Processing: Chemistry and Engineering Applications Ed. Alev Bayındırlı, CRC Press/Taylor and Francis, in Boca Raton, Florida
  • Gökmen, V. (2009) Testing for Acrylamide In The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications, Eds. Stanely P. Cauvain, Linda S. Young, DEStech Publications
  • Gökmen, V., Sügüt, İ. (2008) Expert Commentary: Computer-Vision Based Analysis of Color as a Tool for Food Process Control In Focus on Food Engineering Research and Developments, Ed. Vivian N. Pletney, Nova Publishers
  • Gökmen, V., Şenyuva, H.Z. (2008) Chapter 9: Acrylamide in Foods In Bioactive Compounds in Foods Natural and Man-Made Components, Eds. John Gilbert, Hamide Senyuva, Blackwell Publishing
  • Köksel, H., Gökmen, V. (2008) Chapter 3: Chemical Reactions in the Processing of Soft Wheat Products In Food Engineering Aspects of Baking of Sweet Goods, Eds. Gülüm Şumnu, Serpil Şahin, Taylor and Francis
  • Serpen, A., Gökmen, V. (2007) Chapter 13: Evaluation of the Inhibitory Effects of β-Carotene on Lipoxygenase by Mechanistic Aspects In Recent Progress in Medicinal Plants. Vol. 21 – Phytopharmacology & Therapeutic Values III, Eds. J.N. Govil and G. Singh, Studium Press
National Patents
  • Honey and milk based spreadable product and the production method thereof Inventors: Vural GOKMEN, Tolgahan KOCADAGLI Classifications: A23L 1/48 Applicant: BALARISI GIDA SANAYİ VE TİCARET A.Ş. Registration no: 2011 01513 Registration date: 2014/04/21 Publication date: 2012/09/21
  • Hazelnut skin oil and the production method thereof Inventors: Vural GOKMEN Classifications: C11B 1/04, C11B 1/10, A23D 9/02 Applicant: TİKTA TARIMSAL İKLİMLEME TEKNOLOJİK ARAŞTIRMALAR A.Ş. Registration no: 2010 01496 Registration date: 2013/04/22 Publication date: 2011/09/21
  • Acrylamide-free bakery product and the production method thereof Inventors: Vural GOKMEN, MOGOL Burce ATAC, Tolgahan KOCADAGLI Classifications: A23L 1/00 Applicant: Vural GOKMEN Registration no: 2013 00673 Registration date: 2015/11/23 Publication date: 2014/08/21
  • Instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural content and production method thereof Inventors: Vural GOKMEN, Halise Gül AKILLIOGLU Classifications: A23F 5/16, A23F 5/18 Applicant: Vural GOKMEN Registration no: 2012 10156 Registration date: 2015/03/23 Publication date: 2014/03/21
  • A solution for extending shelf life of ready-to-eat fresh fruits and/or vegetables and an application method thereof Inventors: Vural GOKMEN, Kubra Sultan OZDEMIR Classifications: A23B 7/04, A23B 7/148, A23B 7/154, A23B 7/16 Applicant: Vural GOKMEN Registration no: Registration date: Publication date: 2015/10/21
International Patents
  • Acrylamide-free bakery product and the production method thereof Inventors: Vural GOKMEN, MOGOL Burce ATAC, Tolgahan KOCADAGLI PCT/TR2014/000003 WO 2014112960 A2 (24 Jul 2014) WO 2014112960 A3 (4 Sep 2014) WO 2014112960 A4 (30 Oct 2014) EP20140718477 (24 Nov 2015) US 20150366223 A1 (24 Dec 2015)
  • Instant coffee or coffee substitute with reduced acrylamide and hydroxymethyl furfural content and production method thereof Inventors: Vural GOKMEN, Halise Gül AKILLIOGLU PCT/IB2013/056755 WO 2014037837 A1 (13 Mar 2014) EP2892362 A1 (15 Jul 2015) US20150250200 A1 (10 Sep 2015)
  • A solution for extending shelf life of ready-to-eat fresh fruits and/or vegetables and an application method thereof Inventors: Vural GOKMEN, Kubra Sultan OZDEMIR PCT/TR2015/000112 WO2015142303 A1 (24 Sep 2015) EP2892362 A1 (15 Jul 2015) US20150250200 A1 (10 Sep 2015)
Awards
  • TUBITAK – Project Performance Award – 2018
  • Pınar Institute – Third Best Scientific Research Paper Award – 2018
  • ISIF’17 – Inventions Competition – Gold Medal Certificate – 2017
  • ISIF’17 – Inventions Competition – Bronz Medal Certificate – 2017
  • TUBITAK – Success Stories – 2011
  • Hacettepe University – Science Award – 2009
  • Hacettepe University – Junior Science Award – 2001
  • Hacettepe Technopolis – Best Project Award – 2009
  • Turkish Academy of Sciences (TUBA) – Distinguished Young Scientist (GEBIP) Award – 2004
  • TUBITAK – Science Incentive Award – 2007
  • EXPO 2000 (Hanover, Germany) – Shaping the Future Award – 2000
Founded
  • Food Quality and Safety Research Group (FoQuS) – 2004
  • Food Research Center (HÜGAM) at Hacettepe University (HUGAM) – 2010
  • National Food Technology Platform (UGTP) – 2011
Associate Editor
  • Food Chemistry (IF = 9.231)
Section Editor
  • Polish Journal of Food and Nutrition Sciences (IF = 2.736)
Editorial Board Member
  • Journal of Food Composition and Analysis (IF = 4.52)
  • Food Research International (IF = 7.425)
International Institutions
  • Management Committee Member, COST Action CA21149: Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine (ACRYRED) (2022-2026) 
  • Core Group Member, COST Action CA21149: Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine (ACRYRED) (2022-2026) 
  • Vice-Leader of Working Group 5, COST Action CA21149: Reducing acrylamide exposure of consumers by a cereals supply-chain approach targeting asparagine (ACRYRED) (2022-2026) 
  • Editorial Advisory Group Member, International Food Information Service (IFIS) (2020-) 
  • International Evaluation Committee (IEC) Member, ERA-NET Cofund ICT-AGRI-FOOD (2020-)
  • Member, Scientific Working Group of FoodDrinkEurope on Food Safety (2015-)
  • Member (Reserved List), Panel/Scientific Committee of European Food Safety Authority (2015-2017)
  • Member, Website and Education Committee International Maillard Reaction Society (IMARS) (2010-2015)
  • Member, Technical Committee, European Fruit Juice Association (AIJN) (2011-2014)
  • Member, Code of Practice Expert Group (COPEG), European Fruit Juice Association (AIJN) (2011-2014)
  • Member, Scientific Committee, International Federation of Fruit Juice Producers (IFU) (2011-2014)
  • Member, European Commission’s Food and Health Expert Group (2008-2012)
  • Vice-Chair of Section Food and Health, International Society of Food Agriculture and Environment (2005-2009)
  • Management Committee Member, COST 927 : Thermally Processed Foods: Possible Health Implications (2005-2009)
  • Management Committee Member, COST 928 : Control and Exploitation of Enzymes for Added-Value Food Products (2006-2010)
  • Vice-Leader of Bioprocessing Working Group, COST 928 : Control and Exploitation of Enzymes for Added-Value Food Products (2006-2010)
Scientific Organizations
  • Scientific Committee Member, 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health, 17-19 Sep 2019, Seville, Spain
  • Scientific Committee Member, 10th Central European Congress on Food, 11-13 June 2020, Sarajevo, Bosnia and Herzegovina
  • Scientific Committee Member, 5th International Symposium on Cocoa, Coffee and Tea 26-28 Jun 2018, Bremen, Germany
  • International Scientific Advisory Board Member, 13th International Symposium on the Maillard Reaction, 10-13 Sep 2018, Montreal, Canada
  • Member, Scientific Advisory Committee for Food Field, 12th International Symposium on the Maillard Reaction 1-4 Sep 2015 Tokyo, Japan
  • Member, Scientific Committee, Third International Congress on Cocoa Coffee and Tea, 22-24 June 2015, University of Aveiro, Portugal
  • Member, Scientific Committee, EuroFoodChem XVII, 7-10 May 2013, Istanbul, Turkey
  • Member, Scientific Committee, 7th International Congress on Pigments in Foods, 18-21 June 2012, Novara, Italy PIF 2013
  • Member, Scientific Committee, Second International Congress on Cocoa, Coffee and Tea, 9-11 October 2013, Naples, Italy CoCoTea 2013
  • Member, Scientific Committee, Innovation Food Conference iFood 2013, 8-10 October 2013, Hannover, Germany
  • Organizer, 11th National Platforms Meeting of ETP Food For Life, İstanbul, 10-11 June 2012
  • Organizer, “Workshop on the Role of High Resolution Mass Spectrometry on Food Analysis”, 28 March 2012
  • Member, Scientific Committee, 7th International Conference on Chemical Reactions in Foods, Prague, 14-16 November 2012, Czech Republic
  • Member, Scientific Committee, 11th International Symposium on the Maillard Reaction, Centenary of the Maillard reaction discovery (1912-2012), 16-20 September, Nancy, France
  • Member, Scientific Committee, 6th Central European Congress on Food, 23-26 May 2012, Novi Sad, Serbia
  • Member, Scientific Committee, First International Congress on Food Technology, 3-6 November 2010, Antalya, Turkey
  • Member, Scientific Committee, 5th Central European Congress on Food, 19-22 May 2010, Bratislava, Slovakia
  • Organizer, Joint MONIQA-HEALTHGRAIN Food Scientist Training Workshop, 20-24 April, 2009
  • Organizer, COST 928 2nd Annual Workshop “FOOD BIOPROCESSING” 15-17 October 2008
  • Organizer, COST 927 Training School “Building Skills on the Analysis of Thermal Process Contaminants in Foods” 22-26 October 2007