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Gül Akıllıoğlu
Gül Akıllıoğlu
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Alıntı yapanlar
Yıl
Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels
S Žilić, A Serpen, G Akıllıoğlu, V Gökmen, J Vancetovic
Journal of Agricultural and food chemistry 60 (5), 1224-1231, 2012
4222012
Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour
S Žilić, A Serpen, G Akıllıoğlu, M Janković, V Gökmen
Journal of cereal science 56 (3), 652-658, 2012
2082012
Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process
HG Akillioglu, S Karakaya
Food Science and Biotechnology 19, 633-639, 2010
1432010
Effects of heat treatment and in vitro digestion on the angiotensin converting enzyme inhibitory activity of some legume species
HG Akıllıoğlu, S Karakaya
European Food Research and Technology 229, 915-921, 2009
1022009
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, N Delić, V Gökmen
Journal of the Science of Food and Agriculture 94 (1), 45-51, 2014
792014
Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation
HG Akıllıoglu, V Gökmen
Food Research International 61, 252-256, 2014
752014
Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, M Babić, V Gökmen
Journal of cereal science 58 (1), 1-7, 2013
712013
Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins
S Žilić, G Akıllıoğlu, A Serpen, M Barać, V Gökmen
Food Research International 49 (1), 1-6, 2012
692012
Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
S Žilić, HG Akıllıoğlu, A Serpen, V Perić, V Gökmen
European Food Research and Technology 237, 409-418, 2013
502013
Degradation of 5-hydroxymethylfurfural during yeast fermentation
HG Akıllıoglu, BA Mogol, V Gökmen
Food additives & contaminants: part A 28 (12), 1629-1635, 2011
452011
Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics
KS Bahçeci, HG Akıllıoğlu, V Gökmen
Innovative food science & emerging technologies 31, 131-138, 2015
412015
Effects of hydrophobic and ionic interactions on glycation of casein during Maillard reaction
HG Akıllıoğlu, V Gokmen
Journal of agricultural and food chemistry 62 (46), 11289-11295, 2014
292014
Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis
HG Akıllıoğlu, MN Lund
Food Chemistry 366, 130601, 2022
282022
Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating
HG Akıllıoğlu, KS Bahçeci, V Gökmen
Food Research International 78, 224-230, 2015
242015
Some quality characteristics and nutritional properties of traditional egg pasta (erişte)
HG Akillioglu, E Yalcin
Food science and biotechnology 19, 417-424, 2010
192010
Kinetic evaluation of the inhibition of protein glycation during heating
HG Akıllıoğlu, V Gökmen
Food Chemistry 196, 1117-1124, 2016
122016
Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
HG Akıllıoğlu, DEW Chatterton, MN Lund
Food Chemistry 396, 133687, 2022
112022
Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols
ED Cömert, HG Akıllıoğlu, V Gökmen
European Food Research and Technology 243, 11-19, 2017
102017
Advanced glycation end products (AGEs)
HG Akıllıoğlu, V Gökmen
Chemical hazards in thermally-processed foods, 121-151, 2019
82019
Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer
HG Akıllıoğlu, Ö Çelikbıçak, B Salih, V Gökmen
Food chemistry 217, 65-73, 2017
72017
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