Gül Akıllıoğlu

Gül Akıllıoğlu

Postdoc

ORCID: 0000-0002-8161-2636

Publication year:
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1 - 10 out of 22Page size: 10
  1. 2022
  2. Published

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

    Li, C., Paulsen, P. A., Akıllıoğlu, Gül, Nielsen, S. B., Engholm-Keller, Kasper & Lund, Marianne N., 2022, In: Food Chemistry: Molecular Sciences. 5, 9 p., 100120.

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

  3. Published

    Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage

    Akıllıoğlu, Gül, Chatterton, Dereck Edward Winston & Lund, Marianne N., 2022, In: Food Chemistry. 396, 10 p., 133687.

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

  4. Published

    Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis

    Akıllıoğlu, Gül & Lund, Marianne N., 2022, In: Food Chemistry. 366, 10 p., 130601.

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

  5. Published

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

    Sun, Jing, Akıllıoğlu, Gül, Aasmul-Olsen, Karoline, Ye, Y., Rasmussen, Pernille Lund, Zhao, X., Brunse, Anders, Nielsen, C. F., Chatterton, Dereck Edward Winston, Sangild, Per Torp, Lund, Marianne N. & Bering, Stine Brandt, 2022, In: Molecular Nutrition & Food Research. 66, 20, 13 p., 2200132.

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

  6. 2019
  7. Published

    Advanced Glycation End Products (AGEs)

    Akıllıoğlu, Gül & Gökmen, V., 2019, Chemical Hazards in Thermally-Processed Foods. Wang, S. (ed.). Springer, p. 121-151

    Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

  8. 2017

  9. Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer

    Akıllıoğlu, Gül, Çelikbıçak, Ö., Salih, B. & Gökmen, V., 2017, In: Food Chemistry.

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

  10. 2016

  11. Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols

    Cömert, E. D., Akıllıoğlu, Gül & Gökmen, V., 2016, In: European Food Research and Technology.

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

  12. 2015

  13. Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating

    Akıllıoğlu, Gül, Savaş Bahçeci, K. & Gökmen, V., 2015, In: Food Research International.

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

  14. Kinetic evaluation of the inhibition of protein glycation during heating

    Akıllıoğlu, Gül & Gökmen, V., 2015, In: Food Chemistry.

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

  15. Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics

    Savaş Bahçeci, K., Akıllıoğlu, Gül & Gökmen, V., 2015, In: Innovative Food Science and Emerging Technologies.

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

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