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Chemistry
Turkey
2026

D-Index & Metrics

Chemistry

D-Index
80
Citations
18346
World Ranking
3509
National Ranking
8

Vural Gökmen publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Vural Gökmen sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 291 publications — 61st percentile

61% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Vural Gökmen D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Vural Gökmen sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 80 D-Index — 81st percentile

81% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

Research.com Recognitions

  • 2026 - Research.com Chemistry in Turkey Leader Award
  • 2025 - Research.com Chemistry in Turkey Leader Award
  • 2022 - Research.com Chemistry in Turkey Leader Award

Overview

Vural Gökmen is affiliated with Hacettepe University in Turkey and has contributed extensively to research in the fields of Agricultural and Biological Sciences and Medicine. Their scholarly work encompasses a broad range of topics, with a particular focus on Food Science, Plant Science, Pathology and Forensic Medicine, Biochemistry, and Nutrition and Dietetics.

The scientist's research addresses several specific themes, including:

  • Potato Plant Research
  • Advanced Glycation End Products research
  • GABA and Rice Research
  • Phytochemicals and Antioxidant Activities
  • Tea Polyphenols and Effects
  • Plant Pathogens and Resistance
  • Phytoestrogen effects and research

Vural Gökmen has published numerous papers in highly specialized venues, reflecting the interdisciplinary nature of their work. The most frequent publication venues include:

  • Food Chemistry
  • European Food Research and Technology
  • Food Research International
  • Journal of Agricultural and Food Chemistry
  • SSRN Electronic Journal

Among the recent papers authored or co-authored by Vural Gökmen are:

  • 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling, 2020, Food Chemistry
  • Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions, 2020, Food Research International
  • Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds, 2022, Food Chemistry
  • Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours, 2020, European Food Research and Technology
  • Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals, 2021, Food Research International

Vural Gökmen frequently collaborates with several researchers, including:

  • Aytül Hamzalıoğlu
  • Tolgahan Kocadağlı
  • Ezgi Doğan Cömert
  • Işıl Gürsul Aktağ
  • Neslihan Göncüoğlu Taş

Their research contributions extensively explore chemical reactions related to food processing such as the Maillard reaction and acrylamide formation, applying kinetic modelling approaches to better understand these complex biochemical phenomena in various food matrices.

Best Publications

  • Organic acids and phenolic compounds in pomegranates (Punica granatum L.) grown in Turkey

    Ender Poyrazoğlu;Vural Gökmen;Nevzat Artιk

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

    Slađana Zilić;Arda Serpen;Gül Akıllıoğlu;Vural Gökmen

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

    Arda Serpen;Edoardo Capuano;Vincenzo Fogliano;Vural Gökmen

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

    Arzu Altunkaya;Vural Gökmen

  • Acrylamide formation is prevented by divalent cations during the Maillard reaction

    Vural Gökmen;Hamide Z. Şenyuva

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

    Vural Gökmen;Arda Serpen;Vincenzo Fogliano

  • 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

  • Total antioxidant capacities of raw and cooked meats.

    Arda Serpen;Vural Gökmen;Vincenzo Fogliano

  • Direct measurement of the total antioxidant capacity of cereal products

    Arda Serpen;Vural Gökmen;Nicoletta Pellegrini;Vincenzo Fogliano

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

    Edoardo Capuano;Antonella Ferrigno;Iolanda Acampa;Arda Serpen

  • 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

  • Effects of dough formula and baking conditions on acrylamide and hydroxymethylfurfural formation in cookies

    Vural Gökmen;Özge Çetinkaya Açar;Hamit Köksel;Jale Acar

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

    Vural Gökmen;Arda Serpen

  • Neuroactive compounds in foods: Occurrence, mechanism and potential health effects.

    Cemile Yılmaz;Vural Gökmen

  • Relationship between color and antioxidant capacity of fruits and vegetables.

    Ezgi Doğan Cömert;Burçe Ataç Mogol;Vural Gökmen

  • Evolution of food antioxidants as a core topic of food science for a century.

    Ezgi Doğan Cömert;Vural Gökmen

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

    Slađana Žilić;Arda Serpen;Gül Akıllıoğlu;Marijana Janković

  • Determination of acrylamide in potato chips and crisps by high-performance liquid chromatography.

    Vural Gökmen;Hamide Z. Şenyuva;Jale Acar;Kemal Sarıoğlu

  • Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

    Cesarettin Alasalvar;Bahar Topal;Arda Serpen;Banu Bahar

  • Study of colour and acrylamide formation in coffee, wheat flour and potato chips during heating

    Vural Gökmen;Hamide Z. Şenyuva

  • Relation between the acrylamide formation and time–temperature history of surface and core regions of French fries

    Vural Gökmen;Tunç Koray Palazoğlu;Hamide Z. Şenyuva

Frequent Co-Authors

Vincenzo Fogliano
Vincenzo Fogliano Wageningen University & Research
Francisco J. Morales
Francisco J. Morales Spanish National Research Council
Leif H. Skibsted
Leif H. Skibsted University of Copenhagen
Francisco J. Barba
Francisco J. Barba University of Valencia
Jesper Harholt
Jesper Harholt Carlsberg Group (Denmark)
Laura Bravo
Laura Bravo Spanish National Research Council
Nicoletta Pellegrini
Nicoletta Pellegrini University of Udine
Eyal Shimoni
Eyal Shimoni Weizmann Institute of Science
José M. Lorenzo
José M. Lorenzo Universidade de Vigo
Isabel Ferreira
Isabel Ferreira University of Porto

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