Ecem Evrim Çelik

ScholarGPS® ID: 30094656771980

Affiliation

Hacettepe University, Ankara, Turkey

Affiliation History

Field

Agriculture and Natural Resources

Discipline

Food Science and Technology

Top Specialties

Antioxidant | Food Chemistry

Metrics Summary

Publication Count

Predicted Citations

289

Predicted h-index

Ranking

Publications and Citation History

Publications based on Top Specialties

Types of Publication

Publications
Books
Patents
NIH/NSF

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The power of the QUENCHER method in measuring total antioxidant capacity of foods: Importance of interactions between different forms of antioxidants (journal article) Çelik, Ecem Evrim \| Cömert, Ezgi Doğan \| Gökmen, Vural Talanta, volume 269 (2024). 10.1016/j.talanta.2023.125474 Cite \| Source
Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains (journal article) Çelik, Ecem Evrim \| Canli, Merve \| Kocadağlı, Tolgahan \| Özkaynak Kanmaz, Evrim \| Gökmen, Vural Food Research International, volume 173 (2023). 10.1016/j.foodres.2023.113447 Cite \| Source
Interactions between free and bound antioxidants under different conditions in food systems (journal article) Çelik, Ecem Evrim \| Gökmen, Vural Critical Reviews in Food Science and Nutrition, volume 62, issue 21, pages 5766-5782 (2022). 10.1080/10408398.2021.1892584 Cited by (9) \| Cite \| Source
Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains (journal article) Canlı, Merve \| Çelik, Ecem Evrim \| Kocadağlı, Tolgahan \| Kanmaz, Evrim Özkaynak \| Gökmen, Vural Journal of Agricultural and Food Chemistry, volume 69, issue 42, pages 12517-12526 (2021). 10.1021/acs.jafc.1c05064 Cited by (7) \| Cite \| Source
Effects of Sprouting and Fermentation on Free Asparagine and Reducing Sugars in Wheat, Einkorn, Oat, Rye, Barley, and Buckwheat and on Acrylamide and 5-Hydroxymethylfurfural Formation during Heating (journal article) Yıltırak, Süleyman \| Kocadağlı, Tolgahan \| Çelik, Ecem Evrim \| Özkaynak Kanmaz, Evrim \| Gökmen, Vural Journal of Agricultural and Food Chemistry, volume 69, issue 32, pages 9419-9433 (2021). 10.1021/acs.jafc.1c03316 Cited by (8) \| Cite \| Source
Formation of Maillard reaction products in bread crust-like model system made of different whole cereal flours (journal article) Çelik, Ecem Evrim \| Gökmen, Vural European Food Research and Technology (2020). 10.1007/s00217-020-03481-4 Cited by (31) \| Cite \| Source
Effects of fermentation and heat treatments on bound-ferulic acid content and total antioxidant capacity of bread crust-like systems made of different whole grain flours (journal article) Çelik, Ecem Evrim \| Gökmen, Vural Journal of Cereal Science, volume 93 (2020). 10.1016/j.jcs.2020.102978 Cited by (12) \| Cite \| Source
Interactions of dietary fiber bound antioxidants with hydroxycinnamic and hydroxybenzoic acids in aqueous and liposome media (journal article) Çelik, Ecem Evrim \| Rubio, Jose Manuel Amigo \| Andersen, Mogens Larsen \| Gökmen, Vural Food Chemistry, volume 278 (2019). 10.1016/j.foodchem.2018.11.068 Cited by (11) \| Cite \| Source
A study on interactions between the insoluble fractions of different coffee infusions and major cocoa free antioxidants and different coffee infusions and dark chocolate (journal article) Çelik, Ecem Evrim \| Gökmen, Vural Food Chemistry, volume 255 (2018). 10.1016/j.foodchem.2018.02.048 Cited by (19) \| Cite \| Source
Interactions of coffee and bread crust melanoidins with hydroxycinnamic and hydroxybenzoic acids in aqueous radical environment (journal article) Çelik, Ecem Evrim \| Rubio, Jose Manuel Amigo \| Andersen, Mogens Larsen \| Gökmen, Vural Food Research International, volume 108 (2018). 10.1016/j.foodres.2018.03.057 Cited by (11) \| Cite \| Source
Behaviour of Trolox with macromolecule-bound antioxidants in aqueous medium: Inhibition of auto-regeneration mechanism (journal article) Çelik, Ecem Evrim \| Rubio, Jose Manuel Amigo \| Gökmen, Vural Food Chemistry, volume 243 (2018). 10.1016/j.foodchem.2017.10.009 Cited by (8) \| Cite \| Source
Interactions between macromolecule-bound antioxidants and Trolox during liposome autoxidation: A multivariate approach (journal article) Çelik, Ecem Evrim \| Rubio, Jose Manuel Amigo \| Andersen, Mogens L. \| Gökmen, Vural Food Chemistry, volume 237 (2017). 10.1016/j.foodchem.2017.06.034 Cited by (9) \| Cite \| Source
Synergism between Soluble and Dietary Fiber Bound Antioxidants (journal article) Çelik, Ecem Evrim \| Gökmen, Vural \| Skibsted, Leif H. Journal of Agricultural and Food Chemistry, volume 63, issue 8, pages 2338-2343 (2015). 10.1021/acs.jafc.5b00009 Cited by (28) \| Cite \| Source
Investigation of the interaction between soluble antioxidants in green tea and insoluble dietary fiber bound antioxidants (journal article) Çelik, Ecem Evrim \| Gökmen, Vural Food Research International, volume 63 (2014). 10.1016/j.foodres.2014.02.026 Cited by (21) \| Cite \| Source
Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods (journal article) Çelik, Ecem Evrim \| Gökmen, Vural \| Fogliano, Vincenzo Journal of Agricultural and Food Chemistry, volume 61, issue 43, pages 10329-10334 (2013). 10.1021/jf402523k Cited by (42) \| Cite \| Source