Araştırma Olanakları
- Sıvı Kromatografisi Sistemleri
- Gaz Kromatografisi Sistemleri
- Kütle Spektometresi Sistemleri
- UV/VIS Spektrofotometre
- ESR Spektrometresi
- Floresans Spektrometresi
- Viskozimetre
- Çok Kanallı Sıcaklık Ölçer
- Etüvler
- Vakum Etüvler
- İnkübatörler
- İklim Kabinleri
- Su Banyoları
- Yağ Banyosu
- Sprey Kurutucu
- Santrifüjler
- Ultrafiltrasyon Sistemi
- Hamur Karma Ekipmanları
- Tahıl Değirmeni
- Dondurarak Kurutucu
- pH Metre
- Homojenizatör
- Buzdolabı
- Dondurucu
Araştırmacılar
- Dr. Vural Gökmen
- Dr. Öğr. Üyesi Aytül Hamzalıoğlu
- Dr. Öğr. Üyesi Burçe Ataç Mogol
- Dr. Öğr. Üyesi Neslihan Taş
- Dr. Öğr. Üyesi Tolgahan Kocadağlı
- Araş. Gör. Dr. Cemile Yılmaz
- Araş. Gör. Dr. Ecem Evrim Çelik
- Araş. Gör. Ezgi Doğan Cömert (Doktora öğrencisi)
- Araş. Gör. Ecem Şenel Berk (Doktora öğrencisi)
- Araş. Gör. Işıl Gürsul Akdağ (Doktora öğrencisi)
- Dilara Şen (Doktora öğrencisi)
- Kübra Köşker (Yüksek lisans öğrencisi)
- Merve Canlı Yekebağcı (Yüksek lisans öğrencisi)
- Merve Aksoy (Yüksek lisans öğrencisi)
- Naz Erdem (Yüksek lisans öğrencisi)
- Selahattin Gazi (Yüksek lisans öğrencisi)
- Süleyman Yıltırak (Yüksek lisans öğrencisi)
Devam Eden Projeler
- TÜBİTAK Katip Çelebi-Newton Fonu, “Gelecek Yetişkinler için Sağlıklı İşlenmiş Gıda Tasarımı: Unlu Mamüller için Şeker Azaltma Stratejilerinin Geliştirilmesi” 2020-2022 (Project No: 120N061)
- TÜBİTAK 1001 “Farklı Tahıllardan Çimlendirme ve Fermantasyon ile Geliştirilecek Fonksiyonel Gıda Bileşenlerinin Biyoaktif ve Nöroaktif Bileşikler ile Isıl İşlem Bulaşanları Açısından Değerlendirilmesi” 2019-2021 (Project No: 119O105)
- Fermente gıdalarda ve çeşitli biyo-işlemler sonucu biyoaktif yağ asidi türevlerinin oluşumunun incelenmesi (2020-devam)
- Gıda bileşenlerinin in vitro sindirim koşullarında ve fizyolojik koşullardaki etkileşimlerinin değerlendirilmesi (2014-devam)
- Gıda bileşenlerinin biyoulaşılabilirliklerinin in-vitro sindirim koşullarında değerlendirilmesi (2014-devam)
- Fermente gıdalarda ve çeşitli biyo-işlemler sonucu biyoaktif amino asit türevlerinin oluşumunun incelenmesi (2013-devam)
- Protein-polifenol interaksiyonu aracılığıyla fonksiyonel gıda ingrediyenleri elde edilmesi (2013-devam)
- Gıdalardaki biyoaktif bileşenlerin (besinsel antioksidan, besinsel lif, melanoidinler) antioksidan aktivite üzerine etkilerinin incelenmesi (2009-halen)
- Gıda işleme (fırınlama, kızartma, kavurma, pastörizasyon, uht, kurutma, vb) ve depolama sırasında oluşan istenmeyen bileşiklerin oluşumunun izlenmesi ve sınırlandırılması (2002-devam)
Tamamlanan Projeler
- 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)
Yayınlar
- 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 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., 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.