Our research focuses on food quality and safety issues to understand better the changes in foods during processing. We apply fundamental engineering tools, unit operations and advanced analytical techniques to improve our insight on food.
• Liquid Chromatography Systems
• Gas Chromatography Systems
• Mass Spectrometer Systems
• UV / VIS Spectrophotometer
• ESR Spectrometer
• Fluorescence Spectrometer
• Viscometer
• Multi Channel Temperature Meter
• Ovens
• Vacuum Ovens
• Incubators
• Climate Cabins
• Water Baths
• Oil Bath
• Spray Dryer
• Centrifuges
• Ultrafiltration System
• Dough Mixing Equipment
• Grain Mill
• Freeze Dryer
• PH Meter
• Homogenizer
• A refrigerator
• Freezing
• Prof. Dr. Vural Gokmen
• Dr. Lecturer Aytül Hamzalıoğlu
• Dr. Lecturer Burçe Ataç Mogol
• Dr. Lecturer Neslihan Taş
• Dr. Lecturer Tolgahan Kocadağlı
• Research. Assist. Dr. Cemile Yılmaz hasn't been active on Medium yet.
• Research. Assist. Dr. Ecem Evrim Celik
• Research. Assist. Ezgi Doğan Cömert (PhD student)
• Research. Assist. Ecem Şenel Berk (PhD student)
• Research. Assist. Işıl Gürsul Akdağ (PhD student)
• Dilara Şen (PhD student)
• Kübra Köşker (Graduate student)
• Merve Canlı Yekebağcı (Graduate student)
• Merve Aksoy (Graduate student)
• Naz Erdem (Graduate student)
• Selahattin Gazi (Graduate student)
• Süleyman Yıltırak (Graduate student)
• BMBF-IF IntenC "FoodResNet - Turkish-German Food Research Network: Joining Competences to Ensure Food Quality and Safety" 2014-2017
• FP7-KBBE-2012-6 "FUSIONS - Food Use for Social Innovation by Optimising Waste Prevention Strategies" 2012-2016 (Project No: 311972)
• BAP "Design of Cereal Based Dietary Fibers with High Antioxidant Capacity" 2017-2019 (Project No: FBA-2017-14246)
• 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 level 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 modeling 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, EE, 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, EE, 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 modeling of α-dicarbonyl compounds formation in fruit juices during storage, Food Chemistry 320, 126620 (DOI: 10.1016 / j.foodchem.2020.126620)
• Cömert, ED, Mogol, BA, 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 modeling Food Chemistry 318, 126467 (DOI: 10.1016 / j.foodchem.2020.126467)
• Žilić, S., Aktağ, IG, 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, ED, 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, IG, 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, AB, Akçan, R., Tümer, AR, 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 sulfur compounds on glyoxal scavenging under simulated physiological conditions, Journal of Functional Foods 55, 220-228
Tas, N., 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, NG, 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, NN, Barba, FJ, 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, NN, Barba, FJ, Putnik, P., Morenzo, JM, 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) Behavior 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, NN, Barba, FJ, 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, HG, Palazoğlu, TK, 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, 17-23 517-523
• Akıllıoğlu, HG, 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 modeling approach, Journal of Agricultural and Food Chemistry 2016 , 64, 6333-6342
• Kocadağlı, T., Gökmen, V. (2016) Multiresponse kinetic modeling 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, NG, 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.
• Özcan, S., Gökmen, V. (2016) Alkali-based pre-treatment may prevent Ochratoxin A in grapes, World Mycotoxin Journal 9 (4),
Official Web Page:
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Last 5 Years
• TÜBİTAK Katip Çelebi-Newton Fund, “Healthy Processed Food Design for Future Adults: Development of Sugar Reduction Strategies for Bakery Products” 2020-2022 (Project No: 120N061)
• TÜBİTAK 1001 “Evaluation of Functional Food Components to be Developed by Germination and Fermentation from Different Grains in Terms of Bioactive and Neuroactive Compounds and Heat Treatment Contaminants” 2019-2021 (Project No: 119O105)
• Investigation of the formation of bioactive fatty acid derivatives in fermented foods and as a result of various bio-processes (2020-cont.)
• Evaluation of the interactions of food ingredients in in vitro digestive conditions and physiological conditions (2014-cont.)
• Evaluation of bioavailability of food ingredients under in-vitro digestion conditions (2014-cont.)
• Investigation of the formation of bioactive amino acid derivatives in fermented foods and as a result of various bio-processes (2013-continue)
• Obtaining functional food ingredients through protein-polyphenol interaction (2013-continue)
• Investigation of the effects of bioactive components (dietary antioxidants, dietary fiber, melanoidins) on antioxidant activity (2009-present)
• Monitoring and limiting the formation of undesirable compounds during food processing (baking, frying, roasting, pasteurization, uht, drying, etc.) and storage (2002-cont.)