| Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels S Žilić, A Serpen, G Akıllıoğlu, V Gökmen, J Vancetovic Journal of Agricultural and food chemistry 60 (5), 1224-1231, 2012 | 424 | 2012 |
| Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour S Žilić, A Serpen, G Akıllıoğlu, M Janković, V Gökmen Journal of cereal science 56 (3), 652-658, 2012 | 213 | 2012 |
| Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process HG Akillioglu, S Karakaya Food Science and Biotechnology 19, 633-639, 2010 | 145 | 2010 |
| Effects of heat treatment and in vitro digestion on the angiotensin converting enzyme inhibitory activity of some legume species HG Akıllıoğlu, S Karakaya European Food Research and Technology 229, 915-921, 2009 | 103 | 2009 |
| Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, N Delić, V Gökmen Journal of the Science of Food and Agriculture 94 (1), 45-51, 2014 | 80 | 2014 |
| Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation HG Akıllıoglu, V Gökmen Food Research International 61, 252-256, 2014 | 76 | 2014 |
| Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins S Žilić, G Akıllıoğlu, A Serpen, M Barać, V Gökmen Food Research International 49 (1), 1-6, 2012 | 72 | 2012 |
| Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, M Babić, V Gökmen Journal of cereal science 58 (1), 1-7, 2013 | 71 | 2013 |
| Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean S Žilić, HG Akıllıoğlu, A Serpen, V Perić, V Gökmen European Food Research and Technology 237, 409-418, 2013 | 50 | 2013 |
| Degradation of 5-hydroxymethylfurfural during yeast fermentation HG Akıllıoglu, BA Mogol, V Gökmen Food additives & contaminants: part A 28 (12), 1629-1635, 2011 | 46 | 2011 |
| Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics KS Bahçeci, HG Akıllıoğlu, V Gökmen Innovative food science & emerging technologies 31, 131-138, 2015 | 41 | 2015 |
| Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis HG Akıllıoğlu, MN Lund Food Chemistry 366, 130601, 2022 | 30 | 2022 |
| Effects of hydrophobic and ionic interactions on glycation of casein during Maillard reaction HG Akıllıoğlu, V Gokmen Journal of agricultural and food chemistry 62 (46), 11289-11295, 2014 | 29 | 2014 |
| Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating HG Akıllıoğlu, KS Bahçeci, V Gökmen Food Research International 78, 224-230, 2015 | 24 | 2015 |
| Some quality characteristics and nutritional properties of traditional egg pasta (erişte) HG Akillioglu, E Yalcin Food science and biotechnology 19, 417-424, 2010 | 20 | 2010 |
| Kinetic evaluation of the inhibition of protein glycation during heating HG Akıllıoğlu, V Gökmen Food Chemistry 196, 1117-1124, 2016 | 14 | 2016 |
| Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage HG Akıllıoğlu, DEW Chatterton, MN Lund Food Chemistry 396, 133687, 2022 | 12 | 2022 |
| Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols ED Cömert, HG Akıllıoğlu, V Gökmen European Food Research and Technology 243, 11-19, 2017 | 10 | 2017 |
| Advanced glycation end products (AGEs) HG Akıllıoğlu, V Gökmen Chemical hazards in thermally-processed foods, 121-151, 2019 | 8 | 2019 |
| Tahıl protein hidrolizatlarının antioksidan aktiviteleri HG Akıllıoğlu, E Yalçın Gıda 35 (3), 227-233, 2010 | 8 | 2010 |
