Maskan, M. and Göğüş, F. (1998). Sorption Isotherms and Drying Characteristics of Mulberry (Morus alba). Journal of Food Engineering, 37, 437-449.

Bozkurt, H., Göğüş, F. and Eren, S. (1999). Nonenzymic Browning Reactions in Boiled Grape Juice and Its Models During Storage. Food Chemistry, 64, 89-93.

Göğüş, F. and Maskan, M. (1999). Water Adsorption and Drying Characteristics of Okra. Drying Technology, 17, 4-5, 883-894.

Göğüş, F., Wedzicha, B.L. and Lamb, J. (1997). Migration of Solutes and Its Effect on Maillard Reaction in an Agar-Microcrystalline Cellulose Matrix During Dehydration. Food Science and Technology (Lebensmittel-Wissenschaft und Technologie), 30, 6, 562-566.

Maskan, M. and Göğüş, F. (1997). The Fitting of Various Models to Water Sorption Isotherms of Pistachionut Paste. Journal of Food Engineering, 33, 3-4, 227-237.

Göğüş, F. and Lamb, J. (1998). Choice of Model Gel Sytems for the Food Dehydration Studies. Drying Technology, 16, 1-2, 297-309

Göğüş, F., Wedzicha, B.L. and Lamb, J. (1998). Modelling of Maillard Reaction During the Drying of a Model Matrix. Journal of Food Engineering, 35, 445-458.

Göğüş, F. and Maskan, M. (1998). Water Transfer in Potato During Air Drying. Drying Technology, 16, 8, 1715-1728

Göğüş, F., Bozkurt, H. and Eren, S. (1998). Kinetics of Maillard Reactions Between the Major Sugars and Amino Acids of Boiled Grape Juice. Food Science and Technology (Lebensmittel-Wissenschaft und Technologie), 31, 196-200.

Göğüş, F., Bozkurt, H. and Eren, S. (1998). Nonenzymic Browning Reactions in Multi Sugar and Amino Acid Systems. Journal of Food Processing and Preservation, 22, 2, 81-90.

Maskan, M. and Göğüş, F. (1999). Sorption Isotherms of Coated and Noncoated Popcorns. Journal of Food Processing and Preservation, 22, 2, 81-90.

Maskan, M. and Göğüş, F. (2000). Rheological Characteristics of Sugar Oil Emulsions. Journal of Food Engineering, 22, 2, 81-90.

Göğüş, F., Düzdemir, C. and Eren, S. (2000). Effects of Some Hydrocolloids and Water Activity on Nonenzymic Browning of Concentrated Orange Juice. Nahrung/Food, 44, 6, 81-90.

Göğüş, F. and Maskan, M. (2001). Drying of Olive Pomace by a Combined Microwave-Fan Assisted Convection Oven. Nahrung/Food , 45, 2, 883-894.

Kaya, A., Göğüş, F. and Maskan, M. (2002). Moisture Sorption Isotherms of Grape Pestil and Foamed Grape Pestil. Nahrung/Food , 46, 2, 73-75

Fadıloğlu, S. Çiftçi, O.N. and Göğüş, F. (2003). Reduction of Free Fatty Acid Content of Olive-Pomace Oil by Enzymatic Glycerolysis, Food Science and Technology International, 9, 1, 11-15.

Özel, M.Z., Göğüş, F. and Lewis, A.C. (2003). Subcritical Water Extraction of Essentials Oils from Thymbra Spicata, Food Chemistry, 82, 381-386.

Özel, M.Z. Göğüş, F., Hamilton, J.F. and Lewis, A.C. (2004). The Essential Oil of Pistacia vera L. at Various Temperatures of Direct Thermal Desorption using GCxGC-TOF/MS, Chromatographia, 60, 79-83.

Göğüş, F., Fadıloğlu, S. and Çiftçi, O.N. (2004). Change in Glyceride Composition of Olive Pomace Oil During Enzymatic Esterification, Nahrung/Food, 48, 3, 205-208.

Göğüş, F., Özel, M.Z., and Lewis, A.C. (2005). Superheated water extraction of essential oils of Origanum micranthum , Journal of Chromatographic Science, 43, 87-91.

Özel, M.Z., Göğüş, F. Hamilton, J.F. and Lewis, A.C. (2005). Analysis of volatile components from Ziziphora taurica Subsp. taurica by steam distillation, superheated water extraction and direct thermal desorption methods using GCxGC-TOF/MS, Analytical and Bioanalytical Chemistry, 382, 115-119.

Kuş, S. Göğüş, F. and Eren, S. (2005). Hydroxymethyl Furfural content of concentrated Food Products. Journal of Food Properties, 8, 367-375.

Göğüş, F. and Maskan, M. (2006). Air drying characteristics of solid waste (pomace) of olive oil processing, Journal of Food Engineering, 72, 372-378.

Göğüş, F., Özel, M.Z., and Lewis, A.C. (2006). Extraction of Essential Oils of Leaves and Flowers of Achillea monocephala by Superheated Water, Flavour and Fragrance Journal, 21, 122-128.

Özel, M.Z., Göğüş, F. and Lewis, A.C. (2006). Quantification of volatiles extracted directly from Teucrium chamaedrys by direct thermal desorption - GCxGC-TOF/MS, Journal of Chromatography A, 1114, 164-169.

Özel, M.Z., Göğüş, F. and Lewis, A.C. (2006). Comparison of direct thermal desorption with water distillation and superheated water extraction for the analysis of volatile components of Rosa damascena Mill. using GCxGC-TOF/MS, Analytica Chimica Acta, 566, 172-177.

Göğüş, F., Özel, M.Z., and Lewis, A.C. (2006). Analysis of Cheddar cheese volatile components by direct thermal desorption-GCxGC-TOF/MS, Journal of Separation Science, 29, 1217-1222.

Şekeroğlu, G., Fadıloğlu, S., and Göğüş, F. (2006). Immobilization and Characterization of Naringinase for the Hydrolysis of Naringin. European Food Research and Technology, 224, 1, 55-60.

Şekeroğlu, G., Göğüş, F., and Fadıloğlu, S. (2007). Determination Of Benzo(a)Pyrene in Vegetable Oils by High Performance Liquid Chromatography, Journal of Food Quality, 30, 300-308.

Göğüş, F., Özel, M.Z., and Lewis, A.C. (2007).The Effect of Various Drying Techniques on Apricot Volatiles Analysed Using Direct Thermal Desorption-GC–TOF/MS, Talanta, 73, 321-325.

Saxton J.E, Lewis, A.C.,Kettlewell, J.H., Ozel, M.Z., Gogus , F., Boni, Y., Korogone, S.O.U., and Serça, D. (2007). Isoprene and monoterpene measurements in a secondary forest in northern Benin, Atmospheric Chemistry and Physics, 7, 4095-4106.

Özel, M.Z., Göğüş, F. and Lewis, A.C. (2008) Composition of Eucalyptus camaldulensis volatiles using direct thermal desorption coupled with comprehensive two-dimensional gas chromatography-time-of-flight-mass spectrometry, Journal of Chromatographic Science, 46, 157-161.

Yağcı, S., Göğüş, F. (2008) Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products, Journal of Food Engineering, 86, 122-132.

Özel, M.Z., Lewis, A.C. and Göğüş, F. (2008) Chemical composition of volatile oils from leaves and flowers of Sideritis congesta using direct thermal Desorption - Two-dimensional gas chromatography - Time-of-flight mass spectrometry, Journal of Essential Oil Bearing Plants, 11, 22-29.

Çiftçi O.N., Fadıloğlu S., Göğüş F. and Güven A. (2008). Prediction of a model enzymatic acidolysis system using neural networks. Grasas y Aceites, 59, 375-382.

Çiftçi O.N., Fadıloğlu S., Göğüş F., Kowalski B. (2008). Production of Triacylglycerols of Cocoa Butter in a Model Acidolysis System. Grasas y Aceites, 59, 316-320.

Çiftçi O.N., Fadıloğlu S., Göğüş F., (2009). Conversion of Olive Pomace Oil to Cocoa butter-like Fat in a Packed-bed Enzyme Reactor,. Bioresource Technology, 100, 324-329.

Çiftçi O.N., Fadıloğlu S., Göğüş F., (2009). Utilization of Olive-Pomace Oil for Enzymatic Production of Cocoa Butter-like Fat. Journal of American Oil Chemists Society, 86, 119-125.

Yağcı, S., Göğüş, F. (2009) Selected Physical Properties of Expanded Extrudates from the Blends of Hazelnut Flour-Durum Clear Flour-Rice, International Journal of Food Properties, 12, 405-413.

Çiftçi O.N., Kowalski B., Göğüş F., Fadıloğlu S. (2009) Effect of the Addition of a Cocoa Butter–Like Fat Enzymatically Produced from Olive Pomace Oil on the Oxidative Stability of Cocoa Butter, Journal of Food Science, 74, E184-190.

Çiftçi O.N., Fadıloğlu S., Göğüş F. and Güven A. (2009) Genetic programming approach to predict a model acidolysis system, Engineering Applications of Artificial Intelligence, 22, 759-766.

Yağcı, S., Göğüş, F. (2009) Development of extruded snack from food by-products: a response surface analysis, Journal of Food Process Engineering, 32, 565-586.

Göğüş, F., Celik A, Lewis A.C. and Ozel M.Z. (2009) Analysis of volatile components from Tanacetum cadmeum by hydrodistillation and direct thermal desorption methods using GCxGC-TOF/MS, Chemistry of Natural Compounds, 45, 557-559.

Yağcı, S., Göğüş, F. (2009) Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods, Food Science and Technology International, 15, 571-581.

Çiftçi O.N., Göğüş F., Fadıloğlu S. (2010). Performance of a Cocoa Butter-Like Fat Enzymatically Produced from Olive Pomace Oil as a Partial Cocoa Butter Replacer. Journal of American Oil Chemists Society, 87, 1013-1018.

Özel, M.Z., Göğüş, F., Kuş, S., Hamilton, J.F. and Lewis, A.C. (2010). Determination of Volatile Nitrosamines in Various Meat Products Using Comprehensive Gas
Chromatography - Nitrogen Chemiluminescence Detection, Food and Chemical Toxicology, 48, 11, 3268-3273.

Göğüş, F., Lewis, A.C. and Özel, M.Z. (2011). Analysis of Black Mulberry Volatiles Using GCxGC-TOF/MS, International Journal of Food Properties, 14, 1, 29-36.

Göğüş, F, Özel, M.Z., Kocak, D., Hamilton, J.F. and Lewis A.C. (2011). Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC–TOF/MS . Food Chemistry, 129, 1258–1264.

Koçak, D.; Keskin, H, Fadıloğlu, S., Kowalski,B. and Göğüş, F. (2011). Characterization of Terebinth Fruit Oil and Optimization of Acidolysis Reaction with Caprylic and Stearic Acids. J Am Oil Chem Soc, 88:1531–1538.

Yağcı S., Yağcı, E. and Göğüş, F. (2012). Antioxidative Effect of Thymbra spicata on Oxidative Stability of Palm and Corn Oils. International Journal of Food Properties, 3, 495-499.

Keskin, H.; Kocak, D.; Gogus, F Fadıloğlu, S. (2012). Enzymatic acidolysis of triolein with palmitic and caprylic acids: Optimization of reaction parameters by response surface methodology Grasas y Aceites, 63, 274-283.

Kocak, D., Özel, M.Z., Göğüş, F., Hamilton, J.F. and Lewis A.C. (2012). Determination of volatile nitrosamines in grilled lamb and vegetables using comprehensive gas chromatography - Nitrogen chemiluminescence detection. Food Chemistry, 135, 2215–2220.

Kocak, D.; Keskin, H.; Fadıloğlu, S. and Gogus, F (2013). Acidolysis Reaction of Terebinth Fruit Oil with Palmitic and Caprylic Acids to Produce Low Caloric Spreadable Structured Lipid. J Am Oil Chem Soc, 90, 999-1009.

Özel, M.Z., Yanık, D.K., , Göğüş, F., Hamilton, J.F. and Lewis A.C. (2014). Effect of roasting method and oil reduction on volatiles of roasted Pistacia terebinthus using direct thermal desorption-GCxGC-TOF/MS. Food Science and Technology (Lebensmittel-Wissenschaft und Technologie), 59, 283–288.

Göğüş, F., Özel, M.Z., Keskin, H., Yanık, D.K. and Lewis A.C. (2015). Volatiles of Fresh and Commercial Sweet Red Pepper Pastes: Processing Methods and Microwave Assisted Extraction. International Journal of Food Properties, 18, 1625-1634.

Seçilmiş, S.S., Yanık, D.K., , Göğüş, F. (2015). Processing of a novel powdered herbal coffee (Pistacia Terebinthus L. Fruits Coffee) and its sensorial properties. Journal of Food Science and Technology-Mysore, 52, 4625–4630.

Göğüş, F., Wedzicha, B.L. and Lamb, J. (1993). Diffusion and Maillard reaction in an Agar-Microcrystalline Cellulose Matrix During Dehydration. 5th International Symposium on the Maillard Reaction, University of Minnesota, (Minneapolis, USA).

Göğüş, F. and Karaman, H. (1996). A Comparative Study on the Stabilities of Sweet Paprika Pigments Extracted into Four Different Solvents. Food Technology, 1, 10, 41-44.

Göğüş, F. ve Eren, S. (1997). Pekmez İmalatı Esnasında Esmerleşme Reaksiyonlarının Hızının Belirlenmesi. Gıda Teknolojisi, 2, 2, 34-39.

Kaya, S., Kaya, A. ve Göğüş, F. (1998). Yenilebilir Filmler ve Kaplamalar, Gıda Teknolojisi, 3, 3, 77-82.

Göğüş, F. and Eren, S. (1998). Effect of Temperature and pH on Nonenzymic Browning in Minced Dried Pepper During Storage. Turkish Journal of Engineering and Environmental Sciences, 22, 33-38.

Bozkurt, H., Göğüş, F. ve Eren, S. (1998). Pekmezde Maillard Esmerleşme Reaksiyonlarının Kinetik Modellenmesi. Turkish Journal of Engineering and Environmental Sciences, 22, 455-460.

Karaman, H. ve Göğüş, F. (1992). Paprika Pigmentinin Değişik Ortamlar İçine Ekstraksiyonu ve Kararlılığı. Gıda Mühendisliği Kongresi, 21-30, (İzmir)

Dalgıç, A.C., Göğüş, F. ve Öner, M.D. (1992). Ksantan Zamkı ve Özellikleri. Gıda Mühendisliği Kongresi, 245-253, (İzmir).

Bozkurt, H., Göğüş, F. ve Eren, S. (1997). Pekmez Modellerinde Esmerleşme Reaksiyonlarının Kinetik Modellenmesi. Gıda Mühendisliği III. Ulusal Sempozyumu, 114-121, (Ankara).

Bozkurt, H., Göğüş, F. ve Eren, S. (1998). Pekmez Model Sistemlerinde HMF Birikim ve Esmer Pigment Oluşum Kinetiği. Gaziantep Üniversitesi Gıda Mühendisliği Kongresi, 125-134, (Gaziantep).

Çiftçi, O. N., Fadıloğlu, S. ve Göğüş, F. (2002). Enzimatik Yöntemle Pirina Yağının Asitliğinin Düşürülmesi. Türkiye 7. Gıda Kongresi, 371-377, (Ankara).

Kaya, S. ve Göğüş, F. (2002). Beyaz Peynirin Püskürtmeli Kurutucuda Kurutulması. . Türkiye 7. Gıda Kongresi, 785-789, (Ankara).

Bozkurt, H. and Göğüş, F. (1997). Food Quality Control Laboratory Manual. Gaziantep University Printing Department, 107 Pages, Gaziantep.

Özsabuncuoğlu, İ.H. ve Göğüş, F. (1998). Gaziantep Gıda Sanayi Ekonomik Durum Araştırması, Gaziantep, Gaziantep Ticaret Odası (GTO) Yayın No. 1998/2.

Yaman, A., Göğüş, F., Karadağ, S. ve Tahtacı, S.A. (2001). Antepfıstıklarında Farklı Tuzlama ve Kavurma İşlemlerinin Kalite ve Raf Ömrü Üzerine Etkileri, Antepfıstığı Araştırma Enstitüsü Müd. Yayın No 15 (TAGEM Yayın No 82), Gaziantep.