Akıllıoğlu HG - Search Results

1

Ultra-High Temperature Treatment of Liquid Infant Formula, Systemic Immunity, and Kidney Development in Preterm Neonates.

Sun J, Akıllıoğlu HG, Zhong J, Muk T, Pan X, Lund MN, Sangild PT, Nguyen DN, Bering SB. Sun J, et al. Among authors: akillioglu hg. Mol Nutr Food Res. 2023 Dec;67(24):e2300318. doi: 10.1002/mnfr.202300318. Epub 2023 Oct 27. Mol Nutr Food Res. 2023. PMID: 37888862

2

Ultra-High Temperature Treatment and Storage of Infant Formula Induces Dietary Protein Modifications, Gut Dysfunction, and Inflammation in Preterm Pigs.

Sun J, Akıllıoğlu HG, Aasmul-Olsen K, Ye Y, Lund P, Zhao X, Brunse A, Nielsen CF, Chatterton DEW, Sangild PT, Lund MN, Bering SB. Sun J, et al. Among authors: akillioglu hg. Mol Nutr Food Res. 2022 Oct;66(20):e2200132. doi: 10.1002/mnfr.202200132. Epub 2022 Sep 12. Mol Nutr Food Res. 2022. PMID: 36052940 Free PMC article.

3

Quantification of advanced glycation end products and amino acid cross-links in foods by high-resolution mass spectrometry: Applicability of acid hydrolysis.

Akıllıoğlu HG, Lund MN. Akıllıoğlu HG, et al. Food Chem. 2022 Jan 1;366:130601. doi: 10.1016/j.foodchem.2021.130601. Epub 2021 Jul 15. Food Chem. 2022. PMID: 34298391

4

Maillard reaction products and amino acid cross-links in liquid infant formula: Effects of UHT treatment and storage.

Akıllıoğlu HG, Chatterton DEW, Lund MN. Akıllıoğlu HG, et al. Food Chem. 2022 Dec 1;396:133687. doi: 10.1016/j.foodchem.2022.133687. Epub 2022 Jul 13. Food Chem. 2022. PMID: 35858513 Free article.

5

Cysteine residues are responsible for the sulfurous off-flavor formed in heated whey protein solutions.

Li C, Paulsen PA, Akıllıoğlu HG, Nielsen SB, Engholm-Keller K, Lund MN. Li C, et al. Among authors: akillioglu hg. Food Chem (Oxf). 2022 Jul 12;5:100120. doi: 10.1016/j.fochms.2022.100120. eCollection 2022 Dec 30. Food Chem (Oxf). 2022. PMID: 35865714 Free PMC article.

6

Kinetic evaluation of the inhibition of protein glycation during heating.

Akıllıoğlu HG, Gökmen V. Akıllıoğlu HG, et al. Food Chem. 2016 Apr 1;196:1117-24. doi: 10.1016/j.foodchem.2015.10.066. Epub 2015 Oct 22. Food Chem. 2016. PMID: 26593596

7

A Gently Processed Skim Milk-Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and Immunity in Preterm Pigs.

Aasmul-Olsen K, Akıllıoğlu HG, Christiansen LI, Engholm-Keller K, Brunse A, Stefanova DV, Bjørnshave A, Bechshøft MR, Skovgaard K, Thymann T, Sangild PT, Lund MN, Bering SB. Aasmul-Olsen K, et al. Among authors: akillioglu hg. Mol Nutr Food Res. 2024 Mar;68(6):e2300458. doi: 10.1002/mnfr.202300458. Epub 2024 Feb 22. Mol Nutr Food Res. 2024. PMID: 38389157

8

Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer.

Akıllıoğlu HG, Çelikbıçak Ö, Salih B, Gökmen V. Akıllıoğlu HG, et al. Food Chem. 2017 Feb 15;217:65-73. doi: 10.1016/j.foodchem.2016.08.088. Epub 2016 Aug 26. Food Chem. 2017. PMID: 27664609

9

Effects of hydrophobic and ionic interactions on glycation of casein during Maillard reaction.

Akıllıoğlu HG, Gökmen V. Akıllıoğlu HG, et al. J Agric Food Chem. 2014 Nov 19;62(46):11289-95. doi: 10.1021/jf5038954. Epub 2014 Nov 11. J Agric Food Chem. 2014. PMID: 25363663

10

Degradation of 5-hydroxymethylfurfural during yeast fermentation.

Akıllıoglu HG, Mogol BA, Gökmen V. Akıllıoglu HG, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Dec;28(12):1629-35. doi: 10.1080/19440049.2011.609491. Epub 2011 Oct 19. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011. PMID: 22010851

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