Effect of different stress conditions on the formation of amino acid derivatives by Brewer’s and Baker’s yeast during fermentation

YILMAZ CEMİLE, BERK ŞENEL ECEM, GÖKMEN VURAL , Place of Publication: Food Chemistry , 2024

UluslararasıHakemliSCI-ExpandedÖzgün Makalehttp://dx.doi.org/10.1016/j.foodchem.2023.137513

Quality retention in pumpkin powder dried by combined microwave-convective drying

İZLİ GÖKÇEN, YILDIZ GÜLÇİN, BERK ŞENEL ECEM , Place of Publication: Journal of Food Science and Technology , 2022

UluslararasıHakemliSCI-ExpandedÖzgün Makalehttp://dx.doi.org/10.1007/s13197-021-05167-5

Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach

BERK ŞENEL ECEM, AKTAĞ IŞIL, GÖKMEN VURAL , Place of Publication: European Food Research and Technology , 2021

UluslararasıHakemliSCI-ExpandedÖzgün Makalehttp://dx.doi.org/10.1007/s00217-021-03787-x

Multiresponse kinetic modelling of 5-hydroxymethylfurfural and acrylamide formation in sesame (Sesamum indicum L.) seeds during roasting

BERK ŞENEL ECEM,HAMZALIOĞLU BERAT AYTÜL,GÖKMEN VURAL , Place of Publication: EUROPEAN FOOD RESEARCH AND TECHNOLOGY , 2020

UluslararasıHakemliSCI-ExpandedÖzgün Makalehttp://link.springer.com/10.1007/s00217-020-03583-z

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

BERK ŞENEL ECEM,HAMZALIOĞLU BERAT AYTÜL,GÖKMEN VURAL , Place of Publication: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , 2019

UluslararasıHakemliSCI-ExpandedÖzgün Makalehttp://pubs.acs.org/doi/10.1021/acs.jafc.9b01413