Gül Akıllıoğlu
Postdoc
Ingredient and Dairy Technology
Rolighedsvej 26, 1958 Frederiksberg C
ORCID: 0000-0002-8161-2636
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Bronze medal
Akıllıoğlu, Gül (Recipient) & Gökmen, V. (Recipient), Mar 2017
Prize: Prizes, scholarships, distinctions
IMARS-14 Best Poster Award
Akıllıoğlu, Gül (Recipient), 2021
Prize: Prizes, scholarships, distinctions
ID: 203152028
Most downloads
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20
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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 -
16
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 -
11
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