D-Index & Metrics Best Publications
Chemistry
Turkey
2022

D-Index & Metrics

Discipline name D-index D-index (Discipline H-index) only includes papers and citation values for an examined discipline in contrast to General H-index which accounts for publications across all disciplines. Citations Publications World Ranking National Ranking
Chemistry D-index 64 Citations 11,938 236 World Ranking 3882 National Ranking 9

Research.com Recognitions

Awards & Achievements

2022 - Research.com Chemistry in Turkey Leader Award

Overview

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.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey

Ender Poyrazoğlu;Vural Gökmen;Nevzat Artιk.
Journal of Food Composition and Analysis (2002)

549 Citations

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

Arda Serpen;Edoardo Capuano;Vincenzo Fogliano;Vural Gökmen.
Journal of Agricultural and Food Chemistry (2007)

328 Citations

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

Arzu Altunkaya;Vural Gökmen.
Food Chemistry (2008)

276 Citations

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels

Slađana Zilić;Arda Serpen;Gül Akıllıoğlu;Vural Gökmen.
Journal of Agricultural and Food Chemistry (2012)

266 Citations

Acrylamide formation is prevented by divalent cations during the Maillard reaction

Vural Gökmen;Hamide Z. Şenyuva.
Food Chemistry (2007)

243 Citations

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

K.Savaş Bahçeci;Arda Serpen;Vural Gökmen;Jale Acar.
Journal of Food Engineering (2005)

232 Citations

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

Vural Gökmen;Arda Serpen;Vincenzo Fogliano.
Trends in Food Science and Technology (2009)

228 Citations

Direct measurement of the total antioxidant capacity of cereal products

Arda Serpen;Vural Gökmen;Nicoletta Pellegrini;Vincenzo Fogliano.
Journal of Cereal Science (2008)

215 Citations

Enzymatically validated liquid chromatographic method for the determination of ascorbic and dehydroascorbic acids in fruit and vegetables

Vural Gökmen;Nermin Kahraman;Nilay Demir;Jale Acar.
Journal of Chromatography A (2000)

214 Citations

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

Vural Gökmen;Arda Serpen.
Journal of Food Engineering (2002)

202 Citations

If you think any of the details on this page are incorrect, let us know.

Contact us

Best Scientists Citing Vural Gökmen

Francisco J. Morales

Francisco J. Morales

Spanish National Research Council

Publications: 49

Vincenzo Fogliano

Vincenzo Fogliano

Wageningen University & Research

Publications: 47

Shaojin Wang

Shaojin Wang

Northwest A&F University

Publications: 21

Min Zhang

Min Zhang

Jiangnan University

Publications: 17

Bruno De Meulenaer

Bruno De Meulenaer

Ghent University

Publications: 16

Francisco J. Barba

Francisco J. Barba

University of Valencia

Publications: 15

Mingfu Wang

Mingfu Wang

University of Hong Kong

Publications: 14

Reinhold Carle

Reinhold Carle

University of Hohenheim

Publications: 14

Xiaoming Zhang

Xiaoming Zhang

Jiangnan University

Publications: 14

José M. Lorenzo

José M. Lorenzo

Universidade de Vigo

Publications: 13

Fereidoon Shahidi

Fereidoon Shahidi

Memorial University of Newfoundland

Publications: 12

Nicoletta Pellegrini

Nicoletta Pellegrini

University of Parma

Publications: 11

Alexander Gusev

Alexander Gusev

Dana-Farber Cancer Institute

Publications: 11

Marc Hendrickx

Marc Hendrickx

KU Leuven

Publications: 11

Seid Mahdi Jafari

Seid Mahdi Jafari

Gorgan University of Agricultural Sciences and Natural Resources

Publications: 10

Da-Wen Sun

Da-Wen Sun

National University of Ireland

Publications: 10

Trending Scientists

Vivek K. Goyal

Vivek K. Goyal

Boston University

Kiat Seng Yeo

Kiat Seng Yeo

Singapore University of Technology and Design

Takahiko Miyazaki

Takahiko Miyazaki

Kyushu University

Michael Negnevitsky

Michael Negnevitsky

University of Tasmania

Jian-Ding Qiu

Jian-Ding Qiu

Nanchang University

Anil N. Netravali

Anil N. Netravali

Cornell University

Enrique Olmos

Enrique Olmos

Spanish National Research Council

Paul S. Cohen

Paul S. Cohen

University of Rhode Island

Bente Pakkenberg

Bente Pakkenberg

University of Copenhagen

Luca G. Guidotti

Luca G. Guidotti

Vita-Salute San Raffaele University

Eric Bouffet

Eric Bouffet

University of Toronto

Richard J. Lilford

Richard J. Lilford

University of Birmingham

Peter W. Macfarlane

Peter W. Macfarlane

University of Glasgow

George J. Klein

George J. Klein

University of Western Ontario

Guadalupe Valdés

Guadalupe Valdés

Stanford University

Christophe Jaffrelot

Christophe Jaffrelot

King's College London

Something went wrong. Please try again later.