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1

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize ( Zea mays L.) Kernels

Žilić, Slađana, Serpen, Arda, Akıllıoğlu, Gül, Gökmen, Vural, Vančetović, Jelena

Journal:

Journal of Agricultural and Food Chemistry

Year:

2012

Language:

english

File:

PDF, 322 KB

english, 2012

2

Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species

H. Gül Akıllıoğlu, Sibel Karakaya

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 335 KB

english, 2009

3

Some quality characteristics and nutritional properties of traditional egg pasta (erişte)

Halise Gul Akillioglu, Erkan Yalcin

Journal:

Food Science and Biotechnology

Year:

2010

Language:

english

File:

PDF, 722 KB

english, 2010

4

Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, andin vitrodigestion process

H. Gul Akillioglu, Sibel Karakaya

Journal:

Food Science and Biotechnology

Year:

2010

Language:

english

File:

PDF, 588 KB

english, 2010

5

Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins

Slađana Žilić, Gül Akıllıoğlu, Arda Serpen, Miroljub Barać, Vural Gökmen

Journal:

Food Research International

Year:

2012

Language:

english

File:

PDF, 315 KB

english, 2012

6

Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

Žilić, Slađana, Serpen, Arda, Akıllıoğlu, Gül, Janković, Marijana, Gökmen, Vural

Journal:

Journal of Cereal Science

Year:

2012

Language:

english

File:

PDF, 203 KB

english, 2012

7

Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

Slađana Žilić, H. Gül Akıllıoğlu, Arda Serpen…

Journal:

European Food Research and Technology

Year:

2013

Language:

english

File:

PDF, 286 KB

english, 2013

8

Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation

Akıllıoglu, H. Gül, Gökmen, Vural

Journal:

Food Research International

Year:

2014

Language:

english

File:

PDF, 567 KB

english, 2014

9

Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

Žilić, Slađana, Ataç Mogol, Burçe, Akıllıoğlu, Gül, Serpen, Arda, Babić, Milosav, Gökmen, Vural

Journal:

Journal of Cereal Science

Year:

2013

Language:

english

File:

PDF, 638 KB

english, 2013

10

Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean

Žilić, Slađana, Mogol, Burçe Ataç, Akıllıoğlu, Gül, Serpen, Arda, Delić, Nenad, Gökmen, Vural

Journal:

Journal of the Science of Food and Agriculture

Year:

2014

Language:

english

File:

PDF, 113 KB

english, 2014

11

Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction

Akıllıoğlu, H. Gül, Gökmen, Vural

Journal:

Journal of Agricultural and Food Chemistry

Year:

2014

Language:

english

File:

PDF, 1.18 MB

english, 2014

12

Degradation of 5-hydroxymethylfurfural during yeast fermentation

Akıllıoglu, Halise Gül, Mogol, Burçe Ataç, Gökmen, Vural

Journal:

Food Additives & Contaminants Part A

Year:

2011

Language:

english

File:

PDF, 225 KB

english, 2011

13

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

K. Savaş Bahçeci, H. Gül Akıllıoğlu, V. Gökmen

Year:

2015

Language:

english

File:

PDF, 384 KB

english, 2015

14

Kinetic evaluation of the inhibition of protein glycation during heating

Akıllıoğlu, H. Gül, Gökmen, Vural

Journal:

Year:

2016

Language:

english

File:

PDF, 651 KB

english, 2016

15

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

Gül Akıllıoğlu, H., Savaş Bahçeci, K., Gökmen, Vural

Journal:

Food Research International

Year:

2015

Language:

english

File:

PDF, 496 KB

english, 2015

16

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

Cömert, Ezgi Doğan, Akıllıoğlu, H. Gül, Gökmen, Vural

Journal:

European Food Research and Technology

Year:

2017

Language:

english

File:

PDF, 599 KB

english, 2017

17

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

Akıllıoğlu, H. Gül, Çelikbıçak, Ömür, Salih, Bekir, Gökmen, Vural

Journal:

Year:

2017

Language:

english

File:

PDF, 1.49 MB

english, 2017

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