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Aktağ, Işıl
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1

Determining the Anticipation Times of Athletes Participatin..:

Acar, Seda ; Aktağ, Işıl
European Journal of Education and Pedagogy.  5 (2024)  1 - p. 43-47 , 2024
Link: https://doi.org/10.24018..
 
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2

School Belonging and Happiness Level of Students from Sport..:

Aktağ, Işıl ; Yalçın, Özlem ; Esen, Ayla...
European Journal of Education and Pedagogy.  3 (2022)  4 - p. 22-27 , 2022
Link: https://doi.org/10.24018..
 
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3

Developing the scale on discipline expectations of students..:

Özcan, Gülsen ; Aktağ, Işıl ; Gülözer, Kaine
International Journal of Evaluation and Research in Education (IJERE).  9 (2020)  4 - p. 840 , 2020
Link: https://doi.org/10.11591..
 
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4

Turkish students' computer self-efficacy from colleges of p..:

Aktağ, Işıl ; Tuzcuoğlu, Soner
Journal of Human Sciences.  13 (2016)  1 - p. 1770 , 2016
Link: https://doi.org/10.14687..
 
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5

Acrylamide formation in apple juice concentrates during sto..:

Aktağ, Işıl Gürsul ; Gökmen, Vural
Journal of Food Composition and Analysis.  121 (2023)  - p. 105413 , 2023
Link: https://doi.org/10.1016/..
 
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6

Dietary exposure to acrylamide: A critical appraisal on the..:

Aktağ, Işıl Gürsul ; Hamzalıoğlu, Aytül ; Kocadağlı, Tolgahan.
Current Research in Food Science.  5 (2022)  - p. 1118-1126 , 2022
Link: https://doi.org/10.1016/..
 
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7

Investigations on the formation of α-dicarbonyl compounds a..:

Aktağ, Işıl Gürsul ; Gökmen, Vural
European Food Research and Technology.  247 (2021)  4 - p. 797-805 , 2021
Link: https://doi.org/10.1007/..
 
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8

Investigations on the formation of Maillard reaction produc..:

Žilić, Slađana ; Aktağ, Işıl Gürsul ; Dodig, Dejan.
Food Research International.  144 (2021)  - p. 110352 , 2021
Link: https://doi.org/10.1016/..
 
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9

Investigations on the formation of α-dicarbonyl compounds a..:

Aktağ, Işıl Gürsul ; Gökmen, Vural
Food Chemistry.  363 (2021)  - p. 130280 , 2021
Link: https://doi.org/10.1016/..
 
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10

Formation of α-dicarbonyl compounds and glycation products ..:

Berk, Ecem ; Aktağ, Işıl Gürsul ; Gökmen, Vural
European Food Research and Technology.  247 (2021)  9 - p. 2285-2298 , 2021
Link: https://doi.org/10.1007/..
 
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11

Acrylamide formation in biscuits made of different wholegra..:

Žilić, Slađana ; Aktağ, Işıl Gürsul ; Dodig, Dejan..
Food Research International.  132 (2020)  - p. 109109 , 2020
Link: https://doi.org/10.1016/..
 
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12

A survey of the occurrence of α-dicarbonyl compounds and 5-..:

Aktağ, Işıl Gürsul ; Gökmen, Vural
Journal of Food Composition and Analysis.  91 (2020)  - p. 103523 , 2020
Link: https://doi.org/10.1016/..
 
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13

Lactose hydrolysis and protein fortification pose an increa..:

Aktağ, Işıl Gürsul ; Hamzalıoğlu, Aytül ; Gökmen, Vural
Journal of Food Composition and Analysis.  84 (2019)  - p. 103308 , 2019
Link: https://doi.org/10.1016/..
 
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14

Multiresponse kinetic modelling of α-dicarbonyl compounds f..:

Gürsul Aktağ, Işıl ; Gökmen, Vural
Food Chemistry.  320 (2020)  - p. 126620 , 2020
Link: https://doi.org/10.1016/..
 
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15

Effect of dry-heat treatment on acrylamide and HMF formatio..:

Sarić, Beka ; Žilić, Slađana ; Simić, Marijana...
info:eu-repo/grantAgreement/MESTD/inst-2020/200040/RS//.  , 2023
Link: http://rik.mrizp.rs/hand..
 
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