What is he best known for?
The fields of study he is best known for:
- Food science
- Enzyme
- Biochemistry
His primary areas of investigation include Food science, Maillard reaction, Chromatography, Antioxidant and Hydroxymethylfurfural.
He has included themes like Antioxidant capacity and ABTS in his Food science study.
His Maillard reaction study combines topics in areas such as Green coffee, Asparagine and Reaction mechanism.
His study in the fields of Mass spectrometry, Extraction and High-performance liquid chromatography under the domain of Chromatography overlaps with other disciplines such as Contamination.
His research investigates the connection between Antioxidant and topics such as Roasting that intersect with problems in Starch and Tocopherol.
He has included themes like Ammonium bicarbonate and Leavening agent in his Hydroxymethylfurfural study.
His most cited work include:
- Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey (274 citations)
- A new procedure to measure the antioxidant activity of insoluble food components. (249 citations)
- Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa) (187 citations)
What are the main themes of his work throughout his whole career to date?
His primary scientific interests are in Food science, Chromatography, Maillard reaction, Organic chemistry and Antioxidant.
His work deals with themes such as Antioxidant capacity, Biochemistry and Roasting, which intersect with Food science.
Chromatography is frequently linked to Patulin in his study.
His work investigates the relationship between Maillard reaction and topics such as Methylglyoxal that intersect with problems in Caramelization.
Vural Gökmen works in the field of Organic chemistry, focusing on Glyoxal in particular.
Vural Gökmen regularly links together related areas like Phenols in his Antioxidant studies.
He most often published in these fields:
- Food science (55.88%)
- Chromatography (24.26%)
- Maillard reaction (23.53%)
What were the highlights of his more recent work (between 2015-2021)?
- Food science (55.88%)
- Maillard reaction (23.53%)
- Methylglyoxal (6.62%)
In recent papers he was focusing on the following fields of study:
Vural Gökmen mostly deals with Food science, Maillard reaction, Methylglyoxal, Organic chemistry and Glyoxal.
His Food science research is multidisciplinary, incorporating elements of Antioxidant capacity, Scavenging and Roasting.
In his study, which falls under the umbrella issue of Maillard reaction, Sodium carbonate is strongly linked to Chromatography.
Particularly relevant to Antioxidant is his body of work in Organic chemistry.
In his study, Lipid oxidation is strongly linked to Liposome, which falls under the umbrella field of Antioxidant.
His Glyoxal course of study focuses on Caramelization and Sodium and Inorganic chemistry.
Between 2015 and 2021, his most popular works were:
- Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour (59 citations)
- Evolution of food antioxidants as a core topic of food science for a century. (57 citations)
- Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system. (41 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Food science
- Biochemistry
His primary areas of study are Food science, Organic chemistry, Methylglyoxal, Maillard reaction and Glyoxal.
Specifically, his work in Food science is concerned with the study of Anthocyanin.
His Organic chemistry research incorporates elements of Cooking methods and Liposome.
His research in Methylglyoxal focuses on subjects like Chromatography, which are connected to Cysteine and Digestion.
His work carried out in the field of Maillard reaction brings together such families of science as Roasting and Diacetyl.
Fructose and Reaction rate is closely connected to Caramelization in his research, which is encompassed under the umbrella topic of Glyoxal.
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