| Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions S Žilić, IG Aktağ, D Dodig, M Filipović, V Gökmen Food research international 132, 109109, 2020 | 74 | 2020 |
| Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products IG Aktağ, A Hamzalıoğlu, V Gökmen Journal of Food Composition and Analysis 84, 103308, 2019 | 46 | 2019 |
| A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates IG Aktağ, V Gökmen Journal of Food Composition and Analysis 91, 103523, 2020 | 37 | 2020 |
| Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals S Žilić, IG Aktağ, D Dodig, V Gökmen Food Research International 144, 110352, 2021 | 36 | 2021 |
| Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction IG Aktağ, V Gökmen Food Chemistry 363, 130280, 2021 | 32 | 2021 |
| Bitki doku kültürlerinde sekonder metabolit sentezi A Güven, I Gürsul Gıda 39 (5), 299-306, 2014 | 32 | 2014 |
| Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage IG Aktağ, V Gökmen Food chemistry 320, 126620, 2020 | 26 | 2020 |
| Pulsed electric fields on phenylalanine ammonia lyase activity of tomato cell culture I Gürsul, A Gueven, A Grohmann, D Knorr Journal of food engineering 188, 66-76, 2016 | 22 | 2016 |
| Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions IG Aktağ, V Gökmen European Food Research and Technology 247, 797-805, 2021 | 12 | 2021 |
| Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion IG Aktağ, A Hamzalıoğlu, T Kocadağlı, V Gökmen Current Research in Food Science 5, 1118-1126, 2022 | 11 | 2022 |
| Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach E Berk, IG Aktağ, V Gökmen European Food Research and Technology 247 (9), 2285-2298, 2021 | 8 | 2021 |
| Acrylamide formation in apple juice concentrates during storage IG Aktağ, V Gökmen Journal of Food Composition and Analysis 121, 105413, 2023 | 1 | 2023 |
