A. Serpen

发表

MODELING DEAD‐END ULTRAFILTRATION OF APPLE JUICE USING ARTIFICIAL NEURAL NETWORK

V. Gökmen, Özge Ç. Açar, A. Serpen, 2009 .

Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels.

V. Gökmen, S. Žilić, J. Vančetović, 2012, Journal of agricultural and food chemistry.

Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

V. Gökmen, B. A. Mogol, S. Žilić, 2013 .

Total antioxidant capacities of raw and cooked meats.

V. Fogliano, V. Gökmen, A. Serpen, 2012, Meat science.

Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

V. Fogliano, V. Gökmen, A. Serpen, 2009 .

Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

V. Gökmen, S. Žilić, A. Serpen, 2013, European Food Research and Technology.

Nutritional and functional characteristics of seven grades of black tea produced in Turkey.

Havvana Tuba Yavuz, V. Gökmen, C. Alasalvar, 2012, Journal of agricultural and food chemistry.

A new procedure to measure the antioxidant activity of insoluble food components.

V. Fogliano, E. Capuano, V. Gökmen, 2007, Journal of agricultural and food chemistry.

Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

V. Gökmen, S. Žilić, A. Serpen, 2012 .

Direct measurement of the total antioxidant capacity of cereal products

N. Pellegrini, V. Fogliano, V. Gökmen, 2008 .

Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins

V. Gökmen, M. Barać, S. Žilić, 2012 .

Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin

V. Gökmen, B. Ataç, A. Serpen, 2007 .

Reversible degradation kinetics of vitamin C in peas during frozen storage

V. Gökmen, J. Acar, A. Serpen, 2007 .

Reversible degradation kinetics of ascorbic acid under reducing and oxidizing conditions

V. Gökmen, A. Serpen, 2007 .

Significance of furosine as heat-induced marker in cookies

V. Gökmen, F. Morales, Özge Ç. Açar, 2008 .

Equilibrium and kinetic studies on the adsorption of dark colored compounds from apple juice using adsorbent resin

V. Gökmen, A. Serpen, 2002 .

A practical spectrophotometric approach for the determination of lipoxygenase activity of durum wheat

H. Köksel, V. Gökmen, A. Serpen, 2007 .

Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

V. Gökmen, J. Acar, A. Serpen, 2005 .

A proposed mechanism for the inhibition of soybean lipoxygenase by β‐carotene

V. Gökmen, A. Serpen, 2006 .

Effect of flour type on Maillard reaction and acrylamide formation during toasting of bread crisp model systems and mitigation strategies

V. Fogliano, E. Capuano, V. Gökmen, 2009 .

Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking

V. Gökmen, F. Morales, Özge Ç. Açar, 2008 .

Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage

Vural Gökmen, Jale Acar, V. Gökmen, 2005 .

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean.

V. Gökmen, B. A. Mogol, S. Žilić, 2014, Journal of the science of food and agriculture.

Effects of β-carotene on soybean lipoxygenase activity: kinetic studies

V. Gökmen, A. Serpen, 2007 .

Evaluation of the Maillard reaction in potato crisps by acrylamide, antioxidant capacity and color

V. Gökmen, A. Serpen, 2009 .

Determination of furosine in thermally processed foods by hydrophilic interaction liquid chromatography.

V. Gökmen, F. Morales, A. Serpen, 2009, Journal of AOAC International.

Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces.

H. Köksel, V. Gökmen, A. Serpen, 2008, Journal of agricultural and food chemistry.

Effects of controlled atmosphere storage and low-dose irradiation on potato tuber components affecting acrylamide and color formations upon frying

Z. M. Turan, V. Gökmen, B. Akbudak, 2007 .

Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry

V. Gökmen, B. A. Mogol, A. Serpen, 2012, Analytical and Bioanalytical Chemistry.

Flavor characteristics of seven grades of black tea produced in Turkey.

V. Gökmen, C. Alasalvar, A. Serpen, 2012, Journal of agricultural and food chemistry.

Multiple-stage extraction strategy for the determination of acrylamide in foods

V. Gökmen, F. Morales, B. Ataç, 2009 .

Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

V. Gökmen, B. A. Mogol, A. Serpen, 2012 .

Modeling of acrylamide formation and browning ratio in potato chips by artificial neural network.

V. Gökmen, A. Serpen, 2007, Molecular nutrition & food research.

Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure

V. Fogliano, V. Gökmen, A. Serpen, 2012 .

The effects of different technologies on Alicyclobacillus acidoterrestris during apple juice production

V. Gökmen, J. Acar, A. Serpen, 2003 .

Degradation of free tryptophan in a cookie model system and its application in commercial samples.

V. Gökmen, F. Morales, A. Serpen, 2007, Journal of agricultural and food chemistry.