2022 - Research.com Chemistry in Turkey Leader Award
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 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.
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.
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.
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)
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)
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)
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)
Acrylamide formation is prevented by divalent cations during the Maillard reaction
Vural Gökmen;Hamide Z. Şenyuva.
Food Chemistry (2007)
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)
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)
Direct measurement of the total antioxidant capacity of cereal products
Arda Serpen;Vural Gökmen;Nicoletta Pellegrini;Vincenzo Fogliano.
Journal of Cereal Science (2008)
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)
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)
If you think any of the details on this page are incorrect, let us know.
We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below: