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Işıl Gürsul Aktağ

Observed names: AKTAĞ, IŞIL, Işıl Gürsul Aktağ, Işıl Aktaǧ
ORCID: 0000-0002-0795-4646
Observed ORCID: 0000-0002-0795-4646
OpenAlex ID: A5029432781
Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
2020 · Slađana Žilić, Işıl Gürsul Aktağ, et al. · Food Research International · 103
Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals
2021 · Slađana Žilić, Işıl Gürsul Aktağ, et al. · Food Research International · 59
Lactose hydrolysis and protein fortification pose an increased risk for the formation of Maillard reaction products in UHT treated milk products
2019 · Işıl Gürsul Aktağ, Aytül Hamzalıoğlu, et al. · Journal of Food Composition and Analysis · 54
Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage: New insights into the role of Maillard reaction
2021 · Işıl Gürsul Aktağ, Vural Gökmen · Food Chemistry · 50
A survey of the occurrence of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried fruits, fruit juices, puree and concentrates
2020 · Işıl Gürsul Aktağ, Vural Gökmen · Journal of Food Composition and Analysis · 45
Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion
2022 · Işıl Gürsul Aktağ, Aytül Hamzalıoğlu, et al. · Current Research in Food Science · 33
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Multiresponse kinetic modelling of α-dicarbonyl compounds formation in fruit juices during storage
2020 · Işıl Gürsul Aktağ, Vural Gökmen · Food Chemistry · 24
Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions
2021 · Işıl Gürsul Aktağ, Vural Gökmen · European Food Research and Technology · 19
Formation of α-dicarbonyl compounds and glycation products in sesame (Sesamum indicum L.) seeds during roasting: a multiresponse kinetic modelling approach
2021 · Ecem Berk, Işıl Gürsul Aktağ, et al. · European Food Research and Technology · 18
Acrylamide formation in apple juice concentrates during storage
2023 · Işıl Gürsul Aktağ, Vural Gökmen · Journal of Food Composition and Analysis · 9
Effects of sulfuring, drying and storage on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in dried apricots
2026 · Işıl Gürsul Aktağ, Ezgi Doğan Cömert, et al. · Journal of Food Composition and Analysis · 2
Multi-Response Kinetic Modeling of the Maillard Reaction in Milk During Heating at Ultra-High-Temperature Range
2026 · Aytül Hamzalıoǧlu, Işıl Aktaǧ, et al. · Journal of Agricultural and Food Chemistry · 1
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Effect of Plant-Based and Gluten-Free Cake Reformulation on α-Dicarbonyl Compounds and 5-Hydroxymethylfurfural Formation
2026 · Işıl Gürsul Aktağ · SSRN Electronic Journal
Works count: 15
Citation count: 417
H-index: 9
I10-index: 9
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