Işıl Gürsul Aktağ

Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions

Slađana Žilić, Işıl Gürsul Aktağ, Dejan Dodig et al. · Food Research International · 2020 · 88 citations · Full text

Agriculture, Food Science, Nutrition +10

Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals

Slađana Žilić, Işıl Gürsul Aktağ, Dejan Dodig et al. · Food Research International · 2021 · 55 citations

Agriculture, Food Science, Cereal Science +8

Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products

Işıl Gürsul Aktağ, Aytül Hamzalıoğlu, Vural Gökmen · Journal of Food Composition and Analysis · 2019 · 53 citations

Agriculture, Dairy Science, Food Science +16

Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction

Işıl Gürsul Aktağ, Vural Gökmen · Food Chemistry · 2021 · 44 citations

Agriculture, Biochemistry, Food Science +11

A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates

Işıl Gürsul Aktağ, Vural Gökmen · Journal of Food Composition and Analysis · 2020 · 36 citations

Agriculture, Biochemistry, Food Science +10