Gül Akıllıoğlu
Postdoc
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-8161-2636
Keywords
- Faculty of Science - food chemistry, food processing, protein modifications, Maillard reaction, food safety, chemical kinetics, kinetic modeling
Keywords
ID: 203152028
Most downloads
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18
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 › Research › peer-review
Published -
14
downloads
Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions
Research output: Contribution to journal › Journal article › Research › peer-review
Published