Duygu Göçmen

Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties

Ayşe Neslihan Dündar, Duygu Göçmen · Carbohydrate Polymers · 2013 · 172 citations · Full text

The influences of drying method and metabisulfite pre-treatment on the color, functional properties and phenolic acids contents and bioaccessibility of pumpkin flour

Duygu Göçmen · LWT · 2014 · 121 citations

Food Chemistry, Agricultural Chemistry, Chemical Engineering +6

Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS

Duygu Göçmen, A. Elston, Tristan Williams et al. · Letters in Applied Microbiology · 2005 · 105 citations

Determination of flavan-3-ols and trans-resveratrol in grapes and wine using HPLC with fluorescence detection

Ozan Gürbüz, Duygu Göçmen, Fatih Dagˇdelen et al. · Food Chemistry · 2005 · 105 citations

Food Chemistry, Fluorescence Detection, Polyphenolics +8

A Traditional Turkish Fermented Cereal Food: Tarhana

Salih Özdemir, Duygu Göçmen, A. Kumral · Food Reviews International · 2007 · 94 citations