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Chemistry
Turkey
2026

D-Index & Metrics

Chemistry

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

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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