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Browsing by Author Işıl Gürsul
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| Issue Date | Title | Author(s) | Type | Мp-cat. |
|---|---|---|---|---|
| 2019 | Cereal genotypes compared for the content of total and free lysine as precursors in formation of furosine and harmful dietary advanced glycation end products during Maillard reaction | Žilić, Slađana M.   ; Işıl Gürsul; Dejan Dodig ; Filipović, Milomir R. ; Vural Gokmen | Conference Paper | Mp. category will be shown later |
| 2019 | Neoformed compounds from the Maillard reaction in cereal cookies. Effect of whole-grain flour of rye, hull-less oat and hull-less barley | Žilić, Slađana M. ; Işıl Gürsul; Vural Gokmen; Dejan Dodig | Conference Paper | Mp. category will be shown later |