Gül Akıllıoğlu
Postdoc
Ingredient and Dairy Technology
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0002-8161-2636
1 - 1 ud af 1Pr. side: 10
- 2009
Effects of heat treatment and in vitro digestion on the angiotensin converting enzyme inhibitory activity of some legume species
Akıllıoğlu, Gül & Karakaya, S., 2009, I: European Food Research and Technology.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 203152028
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Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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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
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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