Преглед аутора: "Akillioglu, Gul"
Приказ резултата 1-6 од 6
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Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
Žilić, Slađana; Perić, Vesna; Akillioglu, Gul; Gokmen, Vural; Serpen, Arda (Springer, New York, 2013) -
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; Akillioglu, Gul; Janković, Marijana; Gokmen, Vural (Academic Press Ltd- Elsevier Science Ltd, London, 2012) -
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
Žilić, Slađana; Delić, Nenad; Mogol, Burce Atac; Akillioglu, Gul; Serpen, Arda; Gokmen, Vural (Wiley-Blackwell, Hoboken, 2014) -
Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
Žilić, Slađana; Babić, Milosav; Serpen, Arda; Gokmen, Vural; Mogol, Burce Atac; Akillioglu, Gul (Academic Press Ltd- Elsevier Science Ltd, London, 2013) -
Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins
Serpen, Arda; Gokmen, Vural; Žilić, Slađana; Akillioglu, Gul; Barać, Miroljub (Elsevier Science Bv, Amsterdam, 2012) -
Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels
Serpen, Arda; Gokmen, Vural; Akillioglu, Gul; Žilić, Slađana; Vančetović, Jelena (Amer Chemical Soc, Washington, 2012)