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Vural Gökmen

hacettepe university

73H-index
360Paper Count
1.6WCitation Count
Published Papers 214
Publication Date
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Enzymatically Hydrolyzed Amaranth as a Base for Enteral Nutrition: Nutritional Characterization, Phenolic Bioaccessibility, and Physicochemical Properties
errFoods
IF5.1
err2026-08-28
err0
errOAAI
errDina Khamitova; Saule Saduakhasova; Dana Toimbayeva; Zhanna Kamirova; Neslihan Taş; Vural Gökmen; Svetlana Kamanova; Kadyrzhan Makangali; Nurlan Dautkanov; Gulnazym Ospankulova
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The Combined Effect of Corn Zein and Buckwheat Flour on the Rheological, Microstructural, Physicochemical, and Nutritional Properties of Gluten-Free Bread
errFoods
IF5.1
err2026-08-28
err0
errOAAI
errGaukhar Akshorayeva; Gulnazym Ospankulova; Vural Gökmen; Svetlana Kamanova; Linara Murat; Bakhyt Shaimenova; Daulet Aitmukhanbetov; Sayagul Tazhina; Mukhtarbek Kakimov
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Oleogels Based on a Vegetable Oil Blend Structured by a Binary Beeswax–Monoglyceride System
errFoods
IF5.1
err2026-08-13
err0
errOAAI
errIndira Temirova; Vural Gökmen; Svetlana Kamanova; Aidyn Igenbayev; Daulet Aitmukhambetov; Sayagul Tazhina; Alexsandr Borovskiy; Dina Khamitova; Kadyrzhan Makangali; Gulnazym Ospankulova
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Effect of rice flour extrusion on α-dicarbonyl compounds, protein glycation products, and the formation of acrylamide and 5-hydroxymethylfurfural in bread crust-like system
errFood Chemistry-X
IF8.2
err2026-08-12
err0
errOAAI
errMaria Barbara Różańska; Burçe Ataç Mogol; Vural Gökmen
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Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates
errFood Chemistry: X
IF8.2
err2026-05-22
err0
errOAAI
errNeslihan Göncüoğlu Taş; Dimitris P.Balagiannis; Sameer Khalil Ghawi; Vural Gökmen; Jane K. Parker
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Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range
errJournal of Agricultural and Food Chemistry
IF6.2
err2026-05-14
err0
errOAAI
errAytül Hamzalıoǧlu; Işıl Aktaǧ; Vural Gökmen
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Monitoring of Maillard reaction products in soy-based milk alternatives during storage
errEuropean Food Research and Technology
IF3.2
err2026-03-26
err0
errOAAI
errSelin Çakmak; İrem Uçaner; Burçe Ataç Mogol; Vural Gökmen
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Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion
errJournal of the Science of Food and Agriculture
IF3.5
err2026-03-12
err0
errOAAI
errBurçe Ataç Mogol; Choong-In Yun; Aytül Hamzalıoğlu; Selin Çakmak; Yeşim Şensoy; Nazmiye Çitler; Eunjung Lee; Shin Young Park; Junwon Byun; Young-Jun Kim; Sanguine Byun; Vural Gökmen
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Effect of alternative sweeteners on acrylamide, HMF and color formation in whole-grain wheat cookies
errFood Chemistry: X
IF8.2
err2026-01-28
err0
errOAAI
errSlađana Žilić; Beka Sarić; Danka Milovanović; Aytül Hamzalıoğlu; Valentina Nikolić; Marijana Simić; Vural Gökmen
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Effects of sulfuring, drying and storage on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots
errJournal of Food Composition and Analysis
IF4.6
err2026-01-14
err0
errOAAI
errIşıl Gürsul Aktağ; Ezgi Doğan Cömert; Vural Gökmen
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Effects of fermentation, ripening and storage on endocannabinoids and endocannabinoid-like compounds in different cheeses
errFood Chemistry
IF9.8
err2025-09-04
err0
PREAI
errEcem Berk Aydın; Cemile Yılmaz; Vural Gökmen
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Enhanced bound antioxidant capacity of oat bran treated with green tea infusion modulates antioxidant release and short chain fatty acid formation during colonic fermentation
errFood Funct.
IF0
err2025-07-27
err0
errOAAI
errEzgi Doğan Cömert; Vural Gökmen; Edoardo Capuano
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Investigation of the effects of thiol compounds on acrylamide formation and aroma profile in formulated potato chips
errFood Chemistry
IF9.8
err2025-07-23
err0
PREAI
errBurçe Ataç Mogol; Aytül Hamzalıoğlu; Yeşim Şensoy; Vural Gökmen
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Formation of leucine derivatives in fermented milk products: A study on kefir and yoghurt processing
errFood Chemistry
IF9.8
err2025-07-18
err0
PREAI
errCemile Yılmaz; Vural Gökmen
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Formation of endocannabinoids and endocannabinoid-like compounds in sausages: Effect of fermentation, heat treatment and storage
errFood Research International
IF8
err2025-06-20
err0
PREAI
errEcem Berk Aydın; Cemile Yılmaz; Vural Gökmen
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Changes in starch fractions and estimated glycemic index of wheat flour under different sprouting conditions
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2025-06-06
err0
PREAI
errDirim, Merve Aksoy; Hamzalioglu, Aytul; Gokmen, Vural
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Assessment of acrylamide content in corn-based snack products marketed in Serbia
errJOURNAL OF FOOD COMPOSITION AND ANALYSIS
IF4.6
err2024-11-01
err0
PREAI
errZilic, Sladana; Saric, Beka; Mogol, Burce Atac; Kravic, Natalija; Hamzalioglu, Aytuel; Simic, Marijana; Nikolic, Valentina; Gokmen, Vural
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Effects of fermentation and alkalisation on the formation of endocannabinoid-like compounds in olives
errFOOD CHEMISTRY
IF9.8
err2024-11-01
err1
PREAI
errKocadagli, Tolgahan; Yilmaz, Cemile; Gokmen, Vural
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Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions
errJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
IF6.2
err2024-06-05
err0
errOAAI
errAksoy, Merve; Hamzalioglu, Aytul; Gokmen, Vural
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Effect of different stress conditions on the formation of amino acid derivatives by Brewer's and Baker's yeast during fermentation
errFOOD CHEMISTRY
IF9.8
err2024-03-01
err3
PREAI
errYilmaz, Cemile; Berk, Senel Ecem; Gokmen, Vural
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Research Directions

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Co-authors
Cooperation Journals
J
José M. Lorenzo
H-index: 120 · Papers: 1.2K
F
Francisco J. Barba
H-index: 108 · Papers: 991
V
Vincenzo Fogliano
H-index: 93 · Papers: 700
L
Leif H. Skibsted
H-index: 83 · Papers: 707
J
Jana Hajšlová
H-index: 79 · Papers: 593
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