Yayınlar
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<li>Hamzalıoğlu, A., Aktağ, I.G., Gökmen, V. (2026). Prediction of Lysine Loss and Advanced Maillard Reaction Products in Ultra-High-Temperature-Processed Milk Using Simplified Kinetic Modeling and Time–Temperature Data. Journal of Food Engineering. Submitted.</li>
<li>Taş, N.G., Balagiannis, D.P., Ghawi, S.K., Gökmen, V., Parker, J. (2026). Effect of Extrusion Parameters and Feed Composition on Physical Characteristics, Aroma Profile and Acrylamide Content in Pea Protein-Enriched Corn Extrudates. Food Chemistry: X. Under review.</li>
<li>Różańska, B., Mogol, B.A., Gökmen, V. (202X). Effect of Rice Flour Extrusion on Precursors and Their Contribution to the Formation of Maillard Reaction Products. Food Chemistry: X. Under review.</li>
<li>Dirim, M.A., Hamzalıoğlu, A., Yılmaz, E.E.C., Kanmaz, E.A., Gökmen, V. (2026). Effect of Wheat Sprouting Combined with Fermentation on Immunogenic Gluten Peptides and Techno-Functional Properties of Bread. Journal of Cereal Science. Under review.</li>
<li>El-Said, M.M., Hamzalıoğlu, A., Gökmen, V. (2026). Physicochemical Properties and Oxidative Stability of Low-Fat Mayonnaise Formulated with a Whey Protein-Based Antioxidant Ternary Conjugate. Journal of Food Measurement and Characterization, 20(6), 10652–10663. DOI: 10.1007/s11694-026-04348-0.</li>
<li>Hamzalıoğlu, A., Aktağ, I.G., Gökmen, V. (2026). Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range. Journal of Agricultural and Food Chemistry, 74(20), 15776–15789. DOI: 10.1021/acs.jafc.5c14296.</li>
<li>Dirim, M.A., Hamzalıoğlu, A., Gökmen, V. (2026). A Strategy for Suppressing Immunogenic Peptide Release from Gluten: Modification of Protein Structure with Oxidized Green Tea Polyphenols by Polyphenol Oxidase. Food Chemistry. Under review.</li>
<li>Çakmak, S., Uçaner, İ., Mogol, B.A., Gökmen, V. (2026). Monitoring of Maillard Reaction Products in Soy-Based Milk Alternatives During Storage. European Food Research and Technology, 252(4), 180. DOI: 10.1007/s00217-026-05111-x.</li>
<li>Kocadağlı, T., Clarke, C., Gökmen, V. (2026). A Comparative Analysis of Maillard-Derived α-Dicarbonyl Compounds and Advanced Glycation End Products in Fresh, Wet, Kibble, and Freeze-Dried Dog Foods. Journal of Animal Physiology and Animal Nutrition, 110, 417–426. DOI: 10.1111/jpn.70053.</li>
<li>Mogol, B.A., Yun, C.I., Hamzalıoğlu, A., Çakmak, S., Şensoy, Y., Çitler, N., Lee, E., Park, S.Y., Byun, J., Kim, Y.J., Byun, S., Gökmen, V. (2026). Role of Glutathione and Cysteine in Acrylamide Metabolism During In Vitro and In Vivo Digestion. Journal of the Science of Food and Agriculture, 106(8), 5012–5020. DOI: 10.1002/jsfa.70571.</li>
<li>Žilić, S., Sarić, B., Milovanović, D., Hamzalıoğlu, A., Nikolić, V., Simić, M., Gökmen, V. (2026). Effect of Alternative Sweeteners on Acrylamide, HMF and Color Formation in Whole-Grain Wheat Cookies. Food Chemistry: X, 34, 103600. DOI: 10.1016/j.fochx.2026.103600.</li>
<li>Aktağ, I.G., Cömert, E.D., Gökmen, V. (2026). Effects of Sulfuring, Drying and Storage on the Formation of α-Dicarbonyl Compounds and 5-Hydroxymethylfurfural in Dried Apricots. Journal of Food Composition and Analysis, 150, 108904. DOI: 10.1016/j.jfca.2026.108904.</li>
<li>Aydın, S.E., Yılmaz, C., Gökmen, V. (2025). Effects of Fermentation, Ripening and Storage on Endocannabinoids and Endocannabinoid-Like Compounds in Different Cheeses. Food Chemistry, 494, 146247. DOI: 10.1016/j.foodchem.2025.146247.</li>
<li>Yılmaz, C., Gökmen, V. (2025). Formation of Leucine Derivatives in Fermented Milk Products: A Study on Kefir and Yoghurt Processing. Food Chemistry, 492, 145609. DOI: 10.1016/j.foodchem.2025.145609.</li>
<li>Mogol, B.A., Hamzalıoğlu, A., Gökmen, V. (2025). Investigation of the Effects of Thiol Compounds on Acrylamide Formation and Flavor Profile in Formulated Potato Chips and Biscuits. Food Chemistry, 493, 145673. DOI: 10.1016/j.foodchem.2025.145673.</li>
<li>Cömert, E.D., Gökmen, V., Capuano, E. (2025). Enhanced Bound Antioxidant Capacity of Oat Bran Treated with Green Tea Extract Modulates Antioxidant Release and Short-Chain Fatty Acid Formation During Colonic Fermentation. Food & Function, 16, 6637–6649. DOI: 10.1039/D5FO01281C.</li>
<li>Aydın, S.E., Yılmaz, C., Gökmen, V. (2025). Formation of Endocannabinoids and Endocannabinoid-Like Compounds in Sausages: Effect of Fermentation, Heat Treatment and Storage. Food Research International, 218, 116926. DOI: 10.1016/j.foodres.2025.116926.</li>
<li>Kocadağlı, T., Taş, N.G., Hamzalıoğlu, A., Gökmen, V. (2025). Formation of Acrylamide and Aroma Compounds in Biscuits and Crackers Prepared with Sprouted Wheat Wholemeal. Food Chemistry, 489, 145032. DOI: 10.1016/j.foodchem.2025.145032.</li>
<li>Dirim, M.A., Hamzalıoğlu, A., Gökmen, V. (2025). Changes in Starch Fractions and Estimated Glycemic Index of Wheat Flour Under Different Sprouting Conditions. Journal of Food Composition and Analysis, 144, 107725. DOI: 10.1016/j.jfca.2025.107725.</li>
<li>El-Said, M.M., Hamzalıoğlu, A., Gökmen, V. (2025). Characterization of Whey Protein Concentrate–Maltodextrin–Pomegranate Peel Phenolic Compounds Ternary Conjugate as a Novel Food-Grade Stabilizer for Nano-Pickering Emulsion. Food Research International, 203, 115894. DOI: 10.1016/j.foodres.2025.115894.</li>
<li>Žilić, S., Sarić, B., Mogol, B.A., Kravić, N., Hamzalıoğlu, A., Simić, M., Nikolić, V., Gökmen, V. (2024). Assessment of Acrylamide Content in Corn-Based Snack Products Marketed in Serbia. Journal of Food Composition and Analysis, 135, 106652. DOI: 10.1016/j.jfca.2024.106652.</li>
<li>Kocadağlı, T., Yılmaz, C., Gökmen, V. (2024). Effects of Fermentation and Alkalisation on the Formation of Endocannabinoid-Like Compounds in Olives. Food Chemistry, 457, 140164. DOI: 10.1016/j.foodchem.2024.140164.</li>
<li>Aksoy, M., Hamzalıoğlu, A., Gökmen, V. (2024). Investigating the Formation of In Vitro Immunogenic Gluten Peptides After Covalent Modification of Their Structure with Green Tea Phenolic Compounds Under Alkaline Conditions. Journal of Agricultural and Food Chemistry, 72(24), 13898–13905. DOI: 10.1021/acs.jafc.4c00334.</li>
<li>Çelik, E.E., Cömert, E.D., Gökmen, V. (2024). The Power of the QUENCHER Method in Measuring Total Antioxidant Capacity of Foods: Importance of Interactions Between Different Forms of Antioxidants. Talanta, 269, 125474. DOI: 10.1016/j.talanta.2023.125474.</li>
<li>Yılmaz, C., Berk, Ş.E., Gökmen, V. (2024). Effect of Different Stress Conditions on the Formation of Amino Acid Derivatives by Brewer’s and Baker’s Yeast During Fermentation. Food Chemistry, 435, 137513. DOI: 10.1016/j.foodchem.2023.137513.</li>
<li>Hamzalıoğlu, A., Tagliamonte, S., Gökmen, V., Vitaglione, P. (2023). Casein–Phenol Interactions Occur During Digestion and Affect Bioactive Peptide and Phenol Bioaccessibility. Food & Function, 14(20), 9457–9469. DOI: 10.1039/D3FO02630B.</li>
<li>Gökmen, V. (2023). Acrylamide in Thermally Processed Potato Products. Potato Research, 66, 1315–1329. DOI: 10.1007/s11540-023-09634-8.</li>
<li>Erdem, N., Kocadağlı, T., Taş, N.G., Çelik, S., Gökmen, V. (2023). Effect of Formulation on the Dispersion Kinetics of Baby Biscuits in Water, Milk, and Fruit Juice. European Food Research and Technology, 249(11), 2925–2933. DOI: 10.1007/s00217-023-04338-2.</li>
<li>Çelik, E.E., Canlı, M., Kocadağlı, T., Kanmaz, E.Ö., Gökmen, V. (2023). Formation of Histamine, Phenylethylamine and γ-Aminobutyric Acid During Sprouting and Fermenting of Selected Wholegrains. Food Research International, 173, 113447. DOI: 10.1016/j.foodres.2023.113447.</li>
<li>Şen, D., Gökmen, V. (2023). 5-Hydroxymethylfurfural Accumulation via Sucrose Degradation in Low-Moisture Food Systems Such as Nuts and Seeds During Roasting Plays a Critical Role in Acrylamide Formation. ACS Food Science & Technology, 3(9), 1606–1616. DOI: 10.1021/acsfoodscitech.3c00359.</li>
<li>Yılmaz, C., Kocadağlı, T., Gökmen, V. (2023). Determination of Endocannabinoids in Fermented Foods of Animal and Plant Origin by Liquid Chromatography–Tandem Mass Spectrometry. Food Chemistry, 427, 136766. DOI: 10.1016/j.foodchem.2023.136766.</li>
<li>Aktağ, I.G., Gökmen, V. (2023). Acrylamide Formation in Apple Juice Concentrates During Storage. Journal of Food Composition and Analysis, 121, 105413. DOI: 10.1016/j.jfca.2023.105413.</li>
<li>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, 425, 136490. DOI: 10.1016/j.foodchem.2023.136490.</li>
<li>Taş, N.G., Kocadağlı, T., Balagiannis, D.P., Gökmen, V., Parker, J. (2023). 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.</li>
<li>Gazi, S., Taş, N.G., Görgülü, A., Gökmen, V. (2023). An Investigation of the Effectiveness of Asparaginase in 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.</li>
<li>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, 102(14), 6502–6510. DOI: 10.1002/jsfa.12017.</li>
<li>Aktağ, I.G., Hamzalıoğlu, A., Kocadağlı, T., Gökmen, V. (2022). Dietary Exposure to Acrylamide: A Critical Appraisal of the Role of Disregarded Intermediates in the 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.</li>
<li>Şen, D., Gökmen, V. (2022). Kinetic Modeling of Maillard and Caramelization Reactions in Sucrose-Rich and Low-Moisture Foods Applied to Roasted Nuts and Seeds. Food Chemistry, 395, 133583. DOI: 10.1016/j.foodchem.2022.133583.</li>
<li>Taş, N.G., 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.</li>
<li>Basıncı, F., Mogol, B.A., Güler, S., Gökmen, V., Köksel, H. (2022). Mitigation of Acrylamide Formation During Malt Processing. Journal of Cereal Science, 106, 103485. DOI: 10.1016/j.jcs.2022.103485.</li>
<li>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.</li>
<li>Kocadağlı, T., Gökmen, V. (2022). Formation of Acrylamide in Coffee. Current Opinion in Food Science, 45, 100842. DOI: 10.1016/j.cofs.2022.100842.</li>
<li>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.</li>
<li>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: 10.1016/j.crfs.2022.02.008.</li>
<li>Yiğit, Ü., Turabi, E.Y., Hamzalıoğlu, 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.</li>
<li>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.</li>
<li>Çelik, E.E., Gökmen, V. (2022). Interactions Between Free and Bound Antioxidants Under Different Conditions in Food Systems. Critical Reviews in Food Science and Nutrition, 62(21), 5766–5782. DOI: 10.1080/10408398.2021.1892584.</li>
<li>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.</li>
<li>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.</li>
<li>Yıltırak, S., Kocadağlı, T., Çelik, E.E., Kanmaz, E., Gökmen, V. (2021). Formation of Acrylamide and 5-Hydroxymethylfurfural During Heating of 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.</li>
<li>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.</li>
<li>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.</li>
<li>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 the Maillard Reaction. Food Chemistry, 363, 130280. DOI: 10.1016/j.foodchem.2021.130280.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>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.</li>
<li>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)</li>
<li>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)</li>
<li>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)</li>
<li>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)</li>
<li>Hamzalıoğlu, A., Gökmen, V. (2020) Potential reactions of thermal process contaminants during digestion, Trends in Food Science and Technology 106, 198-208</li>
<li>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)</li>
<li>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)</li>
<li>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)</li>
<li>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)</li>
<li>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</li>
<li>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)</li>
<li>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)</li>
<li>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)</li>
<li>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)</li>
<li>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)</li>
<li>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)</li>
<li>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)</li>
<li>Özdemir, K.S.; Gökmen, V. Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples. Coatings 2019, 9, 503</li>
<li>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)</li>
<li>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 </li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>Durmaz, G., Gökmen, V. (2019) Effect of refining on bioactive composition and oxidative stability of hazelnut oil, Food Research International 116, 586-591</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>Hamzalıoglu, A., Gökmen, V. (2017) Formation and elimination reactions of 5-hydroxymethylfurfural during in vitro digestion of biscuits, Food Research International 99, 308-314</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>Taş, N., Gökmen, V. (2017) Multiresponse Kinetic Modeling of Maillard Reaction and Caramelization during Hazelnut Roasting, Food Chemistry 221, 1911-1922</li>
<li>Özdemir, K.S., Gökmen, V. (2017) Extending the shelf-life of pomegranate arils with chitosan-ascorbic acid coating, LWT 76, 172-180</li>
<li>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</li>
<li>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</li>
<li>Özcan, S., Gökmen, V. (2016) Alkali-based pre-treatment may prevent Ochratoxin A in grapes, World Mycotoxin Journal 9 (4), 517-523</li>
<li>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</li>
<li>Cömert, E.D., Gökmen, V. (2016) Cereal dietary fiber bound antioxidants, AgroFood Industry Hi-Tech 27(5), 25-28</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>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</li>
<li>Kocadağlı, T., Gökmen, V. (2016) Multiresponse kinetic modelling of Maillard reaction and caramelization in heated glucose-wheat flour systems, Food Chemistry 211, 292-902</li>
<li>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</li>
<li>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</li>
<li>Mogol, B.A., Gökmen, V. (2016) Thermal process contaminants: acrylamide, chloropropanols and furan, Current Opinion in Food Science 7, 86-92</li>
<li>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</li>
<li>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</li>
<li>Akıllıoğlu, H.G., Gökmen, V. (2016) Kinetic evaluation of the inhibition of protein glycation during heating, Food Chemistry 196, 1117-1124</li>
<li>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</li>
<li>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.</li>
</ul>