Gül Akıllıoğlu

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Most downloads

1. 26 downloads

   Published

   Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions

   Research output: Contribution to journal › Journal article › peer-review

2. 23 downloads

   Published

   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

3. 14 downloads

   Published

   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

4. 11 downloads

   Published

   Ultra-High Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, Gut Dysfunction, and Inflammation in Preterm Pigs

   Research output: Contribution to journal › Journal article › peer-review