| Relationship between color and antioxidant capacity of fruits and vegetables ED Cömert, BA Mogol, V Gökmen Current Research in Food Science 2, 1-10, 2020 | 190 | 2020 |
| Development of functional bread containing nanoencapsulated omega-3 fatty acids V Gökmen, BA Mogol, RB Lumaga, V Fogliano, Z Kaplun, E Shimoni Journal of Food Engineering 105 (4), 585-591, 2011 | 190 | 2011 |
| Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders Ö Dönmez, BA Mogol, V Gökmen Journal of dairy science 100 (2), 901-907, 2017 | 156 | 2017 |
| Model studies on the role of 5-hydroxymethyl-2-furfural in acrylamide formation from asparagine V Gökmen, T Kocadağlı, N Göncüoğlu, BA Mogol Food Chemistry 132 (1), 168-174, 2012 | 117 | 2012 |
| Multiple-stage extraction strategy for the determination of acrylamide in foods V Gökmen, FJ Morales, B Ataç, A Serpen, G Arribas-Lorenzo Journal of Food Composition and Analysis 22 (2), 142-147, 2009 | 105 | 2009 |
| Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: NaCl and temperature–time profile effects and kinetics HJ Van Der Fels-Klerx, E Capuano, HT Nguyen, BA Mogol, T Kocadağlı, ... Food research international 57, 210-217, 2014 | 104 | 2014 |
| Controlling the Maillard reaction by reactant encapsulation: sodium chloride in cookies A Fiore, AD Troise, B Ataç Mogol, V Roullier, A Gourdon, ... Journal of Agricultural and Food Chemistry 60 (43), 10808-10814, 2012 | 86 | 2012 |
| Rapid determination of amino acids in foods by hydrophilic interaction liquid chromatography coupled to high-resolution mass spectrometry V Gökmen, A Serpen, BA Mogol Analytical and Bioanalytical Chemistry 403, 2915-2922, 2012 | 84 | 2012 |
| Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, N Delić, V Gökmen Journal of the Science of Food and Agriculture 94 (1), 45-51, 2014 | 79 | 2014 |
| Processing treatments for mitigating acrylamide formation in sweetpotato French fries VD Truong, YT Pascua, R Reynolds, RL Thompson, TK Palazoğlu, ... Journal of agricultural and food chemistry 62 (1), 310-316, 2014 | 73 | 2014 |
| Compositional, nutritional, and functional characteristics of instant teas produced from low-and high-quality black teas C Alasalvar, E Pelvan, KS Özdemir, T Kocadağlı, BA Mogol, AA Paslı, ... Journal of Agricultural and Food Chemistry 61 (31), 7529-7536, 2013 | 73 | 2013 |
| Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, M Babić, V Gökmen Journal of cereal science 58 (1), 1-7, 2013 | 71 | 2013 |
| Computer vision‐based analysis of foods: A non‐destructive colour measurement tool to monitor quality and safety BA Mogol, V Gökmen Journal of the Science of Food and Agriculture 94 (7), 1259-1263, 2014 | 67 | 2014 |
| Thermal process contaminants: Acrylamide, chloropropanols and furan BA Mogol, V Gökmen Current Opinion in Food Science 7, 86-92, 2016 | 64 | 2016 |
| Mitigation of acrylamide and hydroxymethylfurfural in biscuits using a combined partial conventional baking and vacuum post-baking process: Preliminary study at the lab scale BA Mogol, V Gökmen Innovative food science & emerging technologies 26, 265-270, 2014 | 61 | 2014 |
| Adsorption of Maillard reaction products from aqueous solutions and sugar syrups using adsorbent resin A Serpen, B Ataç, V Gökmen Journal of food Engineering 82 (3), 342-350, 2007 | 53 | 2007 |
| Raising agents strongly influence acrylamide and HMF formation in cookies and conditions for asparaginase activity in dough K Kukurová, Z Ciesarová, BA Mogol, ÖÇ Açar, V Gökmen European food research and technology 237, 1-8, 2013 | 46 | 2013 |
| Degradation of 5-hydroxymethylfurfural during yeast fermentation HG Akıllıoglu, BA Mogol, V Gökmen Food additives & contaminants: part A 28 (12), 1629-1635, 2011 | 46 | 2011 |
| Nutritional and functional characteristics of seven grades of black tea produced in Turkey A Serpen, E Pelvan, C Alasalvar, BA Mogol, HT Yavuz, V Gokmen, ... Journal of agricultural and food chemistry 60 (31), 7682-7689, 2012 | 43 | 2012 |
| Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads A Serpen, V Gökmen, BA Mogol Journal of Food Composition and Analysis 26 (1-2), 160-168, 2012 | 39 | 2012 |
