Vural Gökmen

A New Procedure To Measure the Antioxidant Activity of Insoluble Food Components

Arda Serpen, Edoardo Capuano, Vincenzo Fogliano et al. · Journal of Agricultural and Food Chemistry · 2007 · 345 citations · Full text

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (<i>Zea mays</i> L.) Kernels

Slađana Žilić, Arda Serpen, Halise Gül Akıllıoğlu et al. · Journal of Agricultural and Food Chemistry · 2012 · 334 citations

Organic Acids and Phenolic Compounds in Pomegranates (Punica granatum L.) Grown in Turkey

Ender Sinan Poyrazoğlu, Vural Gökmen · Journal of Food Composition and Analysis · 2002 · 286 citations

Food Chemistry, Phenolic Compounds, Organic Acids +4

Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa)

Arzu Altunkaya, Vural Gökmen · Food Chemistry · 2007 · 263 citations

Food Chemistry, Nutrition, Agricultural Chemistry +8

Direct measurement of the total antioxidant capacity of foods: the ‘QUENCHER’ approach

Vural Gökmen, Arda Serpen, Vincenzo Fogliano · Trends in Food Science & Technology · 2009 · 237 citations

Food Chemistry, Food Composition, Food Analysis +4