| 1 |
Effects of ultrasound and high pressure on physicochemical properties and HMF formation in Turkish honey types
Onur I, Misra NN, Barba FJ, Putnik P, Lorenzo JM, Gokmen V, Alpas H
Journal of Food Engineering, 219, 129, 2018 |
| 2 |
Evolution of surface temperature and its relationship with acrylamide formation during conventional and vacuum-combined baking of cookies
Yildiz HG, Palazoglu TK, Miran W, Kocadagli T, Gokmen V
Journal of Food Engineering, 197, 17, 2017 |
| 3 |
Effect of microencapsulation on the reactivity of ascorbic acid, sodium chloride and vanillin during heating
Ozdemir KS, Gokmen V
Journal of Food Engineering, 167, 204, 2015 |
| 4 |
Development of functional bread containing nanoencapsulated omega-3 fatty acids
Gokmen V, Mogol BA, Lumaga RB, Fogliano V, Kaplun Z, Shimoni E
Journal of Food Engineering, 105(4), 585, 2011 |
| 5 |
Effect of microwave pre-thawing of frozen potato strips on acrylamide level and quality of French fries
Tuta S, Palazoglu TK, Gokmen V
Journal of Food Engineering, 97(2), 261, 2010 |
| 6 |
A new approach to evaluate the risk arising from acrylamide formation in cookies during baking: Total risk calculation
Acar OC, Gokmen V
Journal of Food Engineering, 100(4), 642, 2010 |
| 7 |
Measurement of evaporated acrylamide during frying of potatoes: Effect of frying conditions and surface area-to-volume ratio
Gokmen V, Palazoglu TK
Journal of Food Engineering, 93(2), 172, 2009 |
| 8 |
Investigating the correlation between acrylamide content and browning ratio of model cookies
Gokmen V, Acar OC, Arribas-Lorenzo G, Morales FJ
Journal of Food Engineering, 87(3), 380, 2008 |
| 9 |
Effect of pretreatment with gelatin and bentonite on permeate flux and fouling layer resistance during apple juice ultrafiltration
Gokmen V, Cetinkaya O
Journal of Food Engineering, 80(1), 300, 2007 |
| 10 |
Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin
Serpen A, Atac B, Gokmen V
Journal of Food Engineering, 82(3), 342, 2007 |
