Halise G. Akıllıoglu

Frederiksberg, Denmark

Last Updated: 09/26/2026

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Found 12 publications

Effects of Skim Milk Whey-Derived Proteins on Plasma, Urine, and Gut Metabolites in Preterm Piglets as a Model for Infants.

Effects of Skim Milk Whey-Derived Proteins on Plasma, Urine, and Gut Metabolites in Preterm Piglets as a Model for Infants.

Journal: Molecular nutrition & food research

Published: September 26, 2024

Investigation of Maillard reaction products in plant-based milk alternatives.

Investigation of Maillard reaction products in plant-based milk alternatives.

Journal: Food research international (Ottawa, Ont.)

Published: June 12, 2024

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

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

Journal: Molecular nutrition & food research

Published: July 04, 2023

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

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

Journal: Molecular nutrition & food research

Published: May 16, 2023

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

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

Journal: Food chemistry. Molecular sciences

Published: April 03, 2022

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

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

Journal: Molecular nutrition & food research

Published: February 28, 2022

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

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

Journal: Food chemistry

Published: January 27, 2022

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

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

Journal: Food chemistry

Published: December 14, 2020

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

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

Journal: Food chemistry

Published: May 21, 2016

Kinetic evaluation of the inhibition of protein glycation during heating.

Kinetic evaluation of the inhibition of protein glycation during heating.

Journal: Food chemistry

Published: June 14, 2015

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

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

Journal: Journal of agricultural and food chemistry

Published: November 04, 2014

Degradation of 5-hydroxymethylfurfural during yeast fermentation.

Degradation of 5-hydroxymethylfurfural during yeast fermentation.

Journal: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment

Published: October 21, 2011

Showing 1-12 of 12

Last Updated: 09/26/2026