Halise Gül Akıllıoğlu

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

Slađana Žilić, Arda Serpen, Halise Gül Akıllıoğlu et al. · Journal of Agricultural and Food Chemistry · 2012 · 334 citations

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

Slađana Žilić, Arda Serpen, Halise Gül Akıllıoğlu et al. · Journal of Cereal Science · 2012 · 184 citations

Food Chemistry, Yellow Pigments, Phenolic Compounds +6

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

Halise Gül Akıllıoğlu, Sibel Karakaya · European Food Research and Technology · 2009 · 94 citations

Biochemistry, In Vitro Fermentation, Medicine +10

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

Slađana Žilić, Burçe Ataç Mogol, Halise Gül Akıllıoğlu et al. · Journal of the Science of Food and Agriculture · 2013 · 83 citations

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

Slađana Žilić, Burçe Ataç Mogol, Halise Gül Akıllıoğlu et al. · Journal of Cereal Science · 2013 · 75 citations

Food Chemistry, Phenolic Compounds, Food Analysis +7