Gül Akıllıoğlu
Gül Akıllıoğlu
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Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels
S Žilić, A Serpen, G Akıllıoğlu, V Gökmen, J Vančetović
Journal of Agricultural and food chemistry 60 (5), 1224-1231, 2012
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
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 (3), 633-639, 2010
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 (6), 915-921, 2009
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
Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation
HG Akıllıoglu, V Gökmen
Food Research International 61, 252-256, 2014
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
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
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 (3), 409-418, 2013
Degradation of 5-hydroxymethylfurfural during yeast fermentation
HG Akıllıoglu, BA Mogol, V Gökmen
Food additives & contaminants: part A 28 (12), 1629-1635, 2011
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
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
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
Some quality characteristics and nutritional properties of traditional egg pasta (erişte)
HG Akillioglu, E Yalcin
Food Science and Biotechnology 19 (2), 417-424, 2010
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 (1), 11-19, 2017
Kinetic evaluation of the inhibition of protein glycation during heating
HG Akıllıoğlu, V Gökmen
Food Chemistry 196, 1117-1124, 2016
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
Advanced glycation end products (AGEs)
HG Akıllıoğlu, V Gökmen
Chemical hazards in thermally-processed foods, 121-151, 2019
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
Effect of some domestic cooking methods on antioxidant activity, total phenols and total flavonoid content of common beans
Akademik Gıda 7 (6), 6-61, 2009
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