Zobrazeno 1 - 10
of 407
pro vyhledávání: '"Vural Gökmen"'
Autor:
Vural Gökmen
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100708- (2023)
Externí odkaz:
https://doaj.org/article/89ce5e27f75d42c5a86d9765880178e4
Autor:
Ezgi Doğan Cömert, Vural Gökmen
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 414-422 (2022)
This study aims to investigate the antioxidant interactions between mostly co-consumed foods in daily diet. Total antioxidant capacities of individual and the binary combinations of certain food samples from different groups including fruits, vegetab
Externí odkaz:
https://doaj.org/article/63960aa72426458bb50b141a4daf5a1d
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1118-1126 (2022)
The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of
Externí odkaz:
https://doaj.org/article/6b01f53ece824986b37d1ed09614589f
Publikováno v:
Current Research in Food Science, Vol 2, Iss , Pp 1-10 (2020)
Visual perception plays a key role in the selection of nutritious and healthy foods. Color, as one of the most important senses of vision, can be used as an indicator of food quality/defects and grade. It is recommended consumers include various colo
Externí odkaz:
https://doaj.org/article/51e44524ecb846d9ad9c623c2dfc05bb
Autor:
Aytül Hamzalıoğlu, Vural Gökmen
Publikováno v:
Journal of Functional Foods, Vol 55, Iss , Pp 220-228 (2019)
This study aimed to investigate the glyoxal (GO) scavenging effect of broccoli and wine sulphur compounds in model systems under physiological conditions. The model systems composed of GO and different sulphur compounds both in pure forms and food ex
Externí odkaz:
https://doaj.org/article/831f5e80439f4b6ea8e460450d11af22
Autor:
Ezgi Doğan Cömert, Vural Gökmen
Publikováno v:
Journal of Functional Foods, Vol 66, Iss , Pp 103798- (2020)
Externí odkaz:
https://doaj.org/article/20ce2162db95434884307659449f7fc8
Autor:
Ezgi Doğan Cömert, Vural Gökmen
Publikováno v:
Journal of Functional Foods, Vol 63, Iss , Pp - (2019)
This study aims at investigating dicarbonyl scavenging potential of foods under simulated physiological conditions using a kinetic approach. Bioaccessible fractions obtained after gastrointestinal digestion were reacted with methylglyoxal for 24 h (p
Externí odkaz:
https://doaj.org/article/e4b4bcf7ccc94b3183a5c7f51e885b7f
Autor:
Slađana Žilić, Valentina Nikolić, Burçe Ataç Mogol, Aytül Hamzalıoğlu, Neslihan Göncüoğlu Taş, Tolgahan Kocadağlı, Marijana Simić, Vural Gökmen
Publikováno v:
Journal of agricultural and food chemistry
Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction. This paper reviews the li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79fc86b09935a073037af968c903616a
https://doi.org/10.1021/acs.jafc.1c07249
https://doi.org/10.1021/acs.jafc.1c07249
