Vural Gökmen

Hacettepe University — Turkey

Agricultural and Biological Sciences · Life Sciences

73h-index16.1kcitations352works0.92yr avg
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Research Topics

Potato Plant Research(123), Phytochemicals and Antioxidant Activities(75), Advanced Glycation End Products research(52), Plant Pathogens and Resistance(47), Tea Polyphenols and Effects(39)

Publications352 total

A Comparative Analysis of Maillard-Derived α-Dicarbonyl Compounds and Advanced Glycation End Products in Fresh, Wet, Kibble, and Freeze-Dried Dog Foods.
PubMed·2026
Effect of alternative sweeteners on acrylamide, HMF and color formation in whole-grain wheat cookies
Food Chemistry X·2026Open Access
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·2026Open Access
Effects of fermentation, ripening and storage on endocannabinoids and endocannabinoid-like compounds in different cheeses
Food Chemistry·2025
Investigation of the effects of thiol compounds on acrylamide formation and aroma profile in formulated potato chips
Food Chemistry·2025· 1 cited
Formation of leucine derivatives in fermented milk products: A study on kefir and yoghurt processing
Food Chemistry·2025
Formation of endocannabinoids and endocannabinoid-like compounds in sausages: Effect of fermentation, heat treatment and storage
Food Research International·2025
Formation of acrylamide and aroma compounds in biscuits and crackers prepared with sprouted wheat wholemeal
Food Chemistry·2025
Changes in starch fractions and estimated glycemic index of wheat flour under different sprouting conditions
Journal of Food Composition and Analysis·2025· 2 cited
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·2025· 5 cited
Effects of Sulfuring, Drying and Storage on the Formation of Α-Dicarbonyl Compounds and 5-Hydroxymethylfurfural in Dried Apricots
SSRN Electronic Journal·2025Open Access
Enhanced bound antioxidant capacity of oat bran treated with green tea infusion modulates antioxidant release and short chain fatty acid formation during colonic fermentation
Food & Function·2025Open Access
GIDA ATIKLARININ KATMA DEĞERLİ ÜRÜNLERE DÖNÜŞTÜRÜLMESİ
2024Open Access
List of contributors
Tea in Health and Disease Prevention·2024Open Access
Tea and food antioxidant interactions
Tea in Health and Disease Prevention·2024
Assessment of acrylamide content in corn-based snack products marketed in Serbia
Journal of Food Composition and Analysis·2024· 5 citedOpen Access
Effects of fermentation and alkalisation on the formation of endocannabinoid-like compounds in olives
Food Chemistry·2024· 3 cited
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·2024· 2 citedOpen Access
Assessment of Acrylamide Content in Corn-Based Snack Products Marketed in Serbia
SSRN Electronic Journal·2024Open Access
List of contributors
Elsevier eBooks·2024
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Frequent Co-authors

Arda Serpen(13), Vincenzo Fogliano(8), Hamide Z. Şenyuva(8), Jale Acar(7), Özge Ç. Açar(5), Tolgahan Kocadağlı(5), Burçe Ataç Mogol(4), Edoardo Capuano(3), Slađana Žilić(3), Ezgi Doğan Cömert(3), Cemile Yılmaz(3), Halise Gül Akıllıoğlu(2), Jelena Vančetović(2), Ender Sinan Poyrazoğlu(2), Nevzat Artık(2), Arzu Altunkaya(2), Nicoletta Pellegrini(2), Hamit Köksel(2), Nermin Kahraman(2), T. Koray Palazoğlu(2)