Gül Akıllıoğlu
Postdoc
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0002-8161-2636
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- 2021
International Maillard Reaction Society Conference-14
Akıllıoğlu, Gül (Participant)
20 Sep 2021 → 24 Sep 2021Activity: Participating in an event - types › Organisation of and participation in conference
- 2015
Food Research International (Journal)
Akıllıoğlu, Gül (Member of Editorial Board)
2015 → …Activity: Peer-review and editorial work types › Editor of Research journal › Research
ID: 203152028
Most downloads
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26
downloads
Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions
Research output: Contribution to journal › Journal article › peer-review
Published -
23
downloads
Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis
Research output: Contribution to journal › Journal article › peer-review
Published -
14
downloads
Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
Research output: Contribution to journal › Journal article › peer-review
Published