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

Food research international, 2020-02, Vol.128, p.108744-108744, Article 108744

2020

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

Food research international, 2018-03, Vol.105, p.76-93

2018

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Acrylamide in Thermally Processed Potato Products

Potato research, 2023-12, Vol.66 (4), p.1315-1329

Vural, Gökmen

2023

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Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni

Food chemistry, 2021-05, Vol.343, p.128415, Article 128415

2021

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Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

Journal of agricultural and food chemistry, 2019-05, Vol.67 (17), p.4923-4930

2019

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Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry

Food chemistry, 2018-03, Vol.243, p.420-427

2018

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5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling

Food chemistry, 2020-07, Vol.318, p.126467-126467, Article 126467

2020

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Effect of refining on bioactive composition and oxidative stability of hazelnut oil

Food research international, 2019-02, Vol.116, p.586-591

2019

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Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods

Journal of agricultural and food chemistry, 2021-11, Vol.69 (45), p.13364-13372

2021

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Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds

Food chemistry, 2022-11, Vol.395, p.133583-133583, Article 133583

2022

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Importance of Food Authentication and Origin Testing

Food Chemistry: X, 2023-06, Vol.18, p.100708-100708, Article 100708

Gökmen, Vural

2023

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Total antioxidant capacities of raw and cooked meats

Meat science, 2012-01, Vol.90 (1), p.60-65

2012

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Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions

Journal of agricultural and food chemistry, 2024-06, Vol.72 (24), p.13898-13905

2024

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Kinetic evaluation of the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae

Food chemistry, 2019-11, Vol.297, p.124975-124975, Article 124975

2019

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Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

Journal of agricultural and food chemistry, 2012-06, Vol.60 (25), p.6323-6332

2012

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Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours

European food research & technology, 2020-06, Vol.246 (6), p.1207-1218

2020

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Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction

Food chemistry, 2021-11, Vol.363, p.130280-130280, Article 130280

2021

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Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

Food chemistry, 2016-11, Vol.211, p.892-902

2016

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Acrylamide in Food

Second edition, 2023

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Interactions between free and bound antioxidants under different conditions in food systems

Critical reviews in food science and nutrition, 2022-07, Vol.62 (21), p.5766-5782

2022

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Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing

Food science & technology, 2020-01, Vol.117, p.108655, Article 108655

2020

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Investigation of α‑Dicarbonyl Compounds in Baby Foods by High-Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry

Journal of agricultural and food chemistry, 2014-08, Vol.62 (31), p.7714-7720

2014

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Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage

Food chemistry, 2020-08, Vol.320, p.126620-126620, Article 126620

2020

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Determination of endocannabinoids in fermented foods of animal and plant origin by liquid chromatography tandem mass spectrometry

Food chemistry, 2023-11, Vol.427, p.136766-136766, Article 136766

2023

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Optimization of reaction conditions for the design of cereal‐based dietary fibers with high antioxidant capacity

Journal of the science of food and agriculture, 2022-11, Vol.102 (14), p.6502-6510

2022

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

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

Acrylamide in Thermally Processed Potato Products

Formation of amino acid derivatives in white and red wines during fermentation: Effects of non-Saccharomyces yeasts and Oenococcus oeni

Investigations on the Maillard Reaction in Sesame (Sesamum indicum L.) Seeds Induced by Roasting

Determination of tryptophan derivatives in kynurenine pathway in fermented foods using liquid chromatography tandem mass spectrometry

5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling

Effect of refining on bioactive composition and oxidative stability of hazelnut oil

Perspective on the Formation, Analysis, and Health Effects of Neuroactive Compounds in Foods

Kinetic modeling of Maillard and caramelization reactions in sucrose-rich and low moisture foods applied for roasted nuts and seeds

Importance of Food Authentication and Origin Testing

Total antioxidant capacities of raw and cooked meats

Investigating the Formation of In Vitro Immunogenic Gluten Peptides after Covalent Modification of Their Structure with Green Tea Phenolic Compounds under Alkaline Conditions

Kinetic evaluation of the formation of tryptophan derivatives in the kynurenine pathway during wort fermentation using Saccharomyces pastorianus and Saccharomyces cerevisiae

Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey

Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours

Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction

Multiresponse kinetic modelling of Maillard reaction and caramelisation in a heated glucose/wheat flour system

Acrylamide in Food

Interactions between free and bound antioxidants under different conditions in food systems

Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing

Investigation of α‑Dicarbonyl Compounds in Baby Foods by High-Performance Liquid Chromatography Coupled with Electrospray Ionization Mass Spectrometry

Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage

Determination of endocannabinoids in fermented foods of animal and plant origin by liquid chromatography tandem mass spectrometry

Optimization of reaction conditions for the design of cereal‐based dietary fibers with high antioxidant capacity

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