Res. Asst. PhD GAMZE GÜÇLÜ

Publication Network

Articles 43

1. Çilekte Meyve İriliği ve Kurutma İşleminin Aroma Bileşimi Üzerine Etkileri

Çınar E., GÜÇLÜ G., SÖNMEZDAĞ A. S., PEHLİVAN Z. Y., Ben Ghorbal A.

Çukurova Tarım ve Gıda bilimleri dergisi (Online) , 2026 (TRDizin)

2. GC–MS Based Profiling of Volatile Constituents in Shade-Dried Althaea officinalis L. Flowers

GÜÇLÜ G., SEVİNDİK O., PEHLİVAN Z. Y.

Çukurova Tarım ve Gıda bilimleri dergisi (Online) , 2026 (TRDizin)

3. Phenolic Profiling of Merlot Wines from Albania: Influence of Geographical Origin and Vintage Assessed by LC-DAD-ESI-MS/MS

Topi D., Kelebek H., Shehi G., GÜÇLÜ G., SELLİ S.

Analytica , vol.6, no.3, 2025 (ESCI, Scopus)

4. Identification of key odorants in Turkish black tea beverage and aroma changes by adding aromatic plants

GELEN B., GÜÇLÜ G., Kelebek H., SELLİ S.

Journal of Food Composition and Analysis , vol.145, 2025 (SCI-Expanded, Scopus)

5. The cross breeding of Osmanli and Sabrina varieties to produce newly aroma-enriched strawberry genotypes

SARIDAŞ M. A., GÜÇLÜ G., SELLİ S., Kelebek H., PAYDAŞ KARGI S.

Journal of Food Composition and Analysis , vol.144, 2025 (SCI-Expanded, Scopus)

6. Comparative elucidation of the phenolic profile and antioxidant and antimicrobial activities of unripe and ripe Pistacia lentiscus L. fruits and their oils as affected by ripening

Buyukkurt O. K., GÜÇLÜ G., Kelebek H., SELLİ S.

Journal of the Science of Food and Agriculture , vol.105, no.9, pp.4845-4853, 2025 (SCI-Expanded, Scopus)

7. Effect of encapsulation on aroma and aroma-active components of fresh and black garlic

SASMAZ H. K., SEVİNDİK O., GÜÇLÜ G., selli s., Kelebek H.

International Journal of Agriculture, Environment and Food Sciences , vol.9, no.2, pp.627-637, 2025 (TRDizin)

8. Characterization of the Key Odorants of Mastic Gum (Pistacia lentiscus var. Chia) from Two Different Countries

Kilic-Buyukkurt O., GÜÇLÜ G., Kelebek H., SELLİ S.

Applied Sciences (Switzerland) , vol.15, no.10, 2025 (SCI-Expanded, Scopus)

9. Comparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs

Kilic-Buyukkurt O., GÜÇLÜ G., KESKİN M., Kelebek H., SELLİ S.

Cereal Chemistry , vol.102, no.3, pp.595-601, 2025 (SCI-Expanded, Scopus)

10. Changes in volatile, key odorants and bioactive properties of pomegranate juice during processing into concentrate

Salman E., GÜÇLÜ G., Pehlivan Z. Y., Kelebek H., SELLİ S.

Food Chemistry , vol.472, 2025 (SCI-Expanded, Scopus)

11. Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods

Zannou O., Oussou K. F., Chabi I. B., Alamou F., Awad N. M., Miassi Y. E., et al.

Journal of Future Foods , vol.5, no.1, pp.21-35, 2025 (Scopus)

12. Decoding the Changes of Volatiles and Key Odorants of Fresh Garlic and Black Garlic Produced with Different Parameters by GC-MS-Olfactometry

Sasmaz H. K., GÜÇLÜ G., Sevindik O., SELLİ S., Kelebek H.

ACS Food Science and Technology , vol.4, no.12, pp.2946-2957, 2024 (Scopus)

13. Characterization of volatile compounds in the water samples from rainbow trout aquaculture ponds eliciting off-odors: understanding locational and seasonal effects

Cengiz N., GÜÇLÜ G., Kelebek H., Mazi H., SELLİ S.

Environmental Science and Pollution Research , vol.31, no.52, pp.61819-61834, 2024 (SCI-Expanded, Scopus)

14. Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis

Buyukkurt O. K., GÜÇLÜ G., Sevindik O., Kelebek H., Kelebek P. K., SELLİ S.

Heliyon , vol.10, no.15, 2024 (SCI-Expanded, Scopus)

15. Targeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI–MS/MS combined with chemometric tools

Topi D., Topi A., GÜÇLÜ G., SELLİ S., Uzlasir T., Kelebek H.

Heliyon , vol.10, no.11, 2024 (SCI-Expanded, Scopus)

16. Farklı Yağ Ekstraksiyon Metotlarının Sakız Ağacının (Pistacia lentiscus L.) Meyve Yağı Aroma Profili Üzerine Etkisi

KILIÇ BÜYÜKKURT Ö., SEVİNDİK O., GÜÇLÜ G., KELEBEK H., SELLİ S.

Çukurova Tarım ve Gıda bilimleri dergisi (Online) , vol.38, no.2, pp.393-404, 2023 (TRDizin)

17. Elucidation of the impact of four different drying methods on the phenolics, volatiles, and color properties of the peels of four types of citrus fruits

GÜÇLÜ G., POLAT S., Kelebek H., Çapanoğlu Güven E., SELLİ S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , vol.102, no.13, pp.6036-6046, 2022 (SCI-Expanded, Scopus)

18. Impacts of different brewing conditions on pyrazine and bioactive contents of Turkish coffee

GÜÇLÜ G., SELLİ S.

Journal of Raw Materials to Processed Foods , vol.3, no.1, pp.35-42, 2022 (Peer-Reviewed Journal)

19. Comparative Elucidation of Aroma, Key Odorants, and Fatty Acid Profiles of Ivorian Shea Butter Prepared by Three Different Extraction Methods

Oussou K. F., GÜÇLÜ G., Sevindik O., Starowicz M., Kelebek H., SELLİ S.

SEPARATIONS , vol.9, no.9, 2022 (SCI-Expanded, Scopus)

20. Elucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC-MS-Olfactometry

Yetisen M., GÜÇLÜ G., Kelebek H., SELLİ S.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.8, pp.5280-5288, 2022 (SCI-Expanded, Scopus)

21. Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices

Sevindik O., GÜÇLÜ G., AĞIRMAN B., SELLİ S., Kadiroglu P., Bordiga M., et al.

FOOD CHEMISTRY , vol.378, 2022 (SCI-Expanded, Scopus)

22. Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods

POLAT S., GÜÇLÜ G., Kelebek H., KESKİN M., SELLİ S.

FOOD CHEMISTRY , vol.369, 2022 (SCI-Expanded, Scopus)

23. Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans

Oussou K. F., GÜÇLÜ G., Kelebek H., SELLİ S.

QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS , vol.14, no.4, pp.23-35, 2022 (SCI-Expanded, Scopus)

24. Characterization of aroma-active compounds and stable carbon isotope ratios in Turkish pine honeys from two different regions

SELLİ S., GÜÇLÜ G., SEVİNDİK O., Yetisen M., Kelebek H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.45, no.8, 2021 (SCI-Expanded, Scopus)

25. Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers

GÜÇLÜ G., Keser D., Kelebek H., KESKİN M., ŞEKERLİ Y. E., SOYSAL Y., et al.

FOOD CHEMISTRY , vol.338, 2021 (SCI-Expanded, Scopus)

26. Volatile compounds of cvs Magliocco Canino and Dimrit grape seed oils

SEVİNDİK O., GÜÇLÜ G., BOMBAI G., ROMBOLA A. D., KELEBEK H., SELLİ S.

PRUEBAS , vol.1, no.2, pp.47-54, 2020 (Peer-Reviewed Journal)

27. Targeted analysis for detection the adulteration in extra virgin olive oil's using LC-DAD/ESI-MS/MS and combined with chemometrics tools

Drira M., Kelebek H., GÜÇLÜ G., Jabeur H., SELLİ S., Bouaziz M.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY , vol.246, no.8, pp.1661-1677, 2020 (SCI-Expanded, Scopus)

28. Comparison of phenolic profile and some physicochemical properties of Uzun pistachios as influenced by different harvest period

Kelebek H., Sonmezdag A. S., GÜÇLÜ G., Cengiz N., Uzlasir T., Kadiroglu P., et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.44, no.8, 2020 (SCI-Expanded, Scopus)

29. Aroma-active compounds, sensory profile, and phenolic composition of Fondillon

Issa-Issa H., GÜÇLÜ G., Noguera-Artiaga L., Lopez-Lluch D., Poveda R., Kelebek H., et al.

FOOD CHEMISTRY , vol.316, 2020 (SCI-Expanded, Scopus)

30. Comparative elucidation of phenolic compounds in Albanian olive oils using LC-DAD-ESI-MS/MS

Topi D., GÜÇLÜ G., Kelebek H., SELLİ S.

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES , vol.43, pp.203-212, 2020 (SCI-Expanded, Scopus) Sustainable Development

31. Saffron (Crocus sativus L.): Its Aroma and Key Odorants

GÜÇLÜ G., Kelebek H., SELLİ S.

SAFFRON: THE AGE-OLD PANACEA IN A NEW LIGHT , pp.69-82, 2020 (SCI-Expanded)

32. Characterization of aroma and phenolic composition of carrot (Daucus carota 'Nantes') powders obtained from intermittent microwave drying using GC-MS and LC-MS/MS

Keser D., GÜÇLÜ G., Kelebek H., KESKİN M., SOYSAL Y., ŞEKERLİ Y. E., et al.

FOOD AND BIOPRODUCTS PROCESSING , vol.119, pp.350-359, 2020 (SCI-Expanded, Scopus)

33. Characterization of phenolic compounds in sweet lime (Citrus limetta) peel and freshly squeezed juices by LC-DAD-ESI-MS/MS and their antioxidant activity

Buyukkurt O. K., GÜÇLÜ G., Kelebek H., SELLİ S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , vol.13, no.4, pp.3242-3249, 2019 (SCI-Expanded, Scopus)

34. Carob Beans (Ceratonia siliqua L.):Uses, Health Benefits, Bioactive And Aroma Compounds

ZANNOU O., GÜÇLÜ G., KOCA İ., SELLİ S.

Türk Bilimsel Derlemeler Dergisi , vol.12, no.1, pp.26-34, 2019 (Peer-Reviewed Journal)

35. Doğu Akdeniz Bölgesi Ballarının Pestisit ve Naftalin Kalıntılarının LC/MS/MS ve HS-SPME GC/MS Teknikleriyle Belirlenmesi

MUKU C., GÜÇLÜ G., SELLİ S.

Çukurova Tarım ve Gıda Bilimleri Dergisi , pp.142-148, 2019 (TRDizin)

36. Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC-MS-Olfactometry

AMANPOUR A., GÜÇLÜ G., Kelebek H., SELLİ S.

MICROCHEMICAL JOURNAL , vol.145, pp.96-104, 2019 (SCI-Expanded, Scopus)

37. LC-DAD-ESI-MS/MS and GC-MS profiling of phenolic and aroma compounds of high oleic sunflower oil during deep-fat frying

Sonmezdag A. S., Kesen S., Amanpour A., GÜÇLÜ G., Kelebek H., SELLİ S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , vol.43, no.3, 2019 (SCI-Expanded, Scopus)

38. GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis

Ozkara K. T., AMANPOUR A., GÜÇLÜ G., Kelebek H., SELLİ S.

FOOD ANALYTICAL METHODS , vol.12, no.3, pp.729-741, 2019 (SCI-Expanded, Scopus)

39. Volatile Compounds of Shade-Dried Tussilago farfara L. Using Purge and Trap Extraction Technique

Sönmezdağ A. S., SEVİNDİK O., Kesen S., GÜÇLÜ G., Kelebek H., SELLİ S.

Çukurova Tarım ve Gıda Bilimleri Dergisi , vol.33, no.1, pp.63-68, 2018 (Peer-Reviewed Journal)

40. Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

Kesen S., AMANPOUR A., SARHIR S. T., SEVİNDİK O., GÜÇLÜ G., Kelebek H., et al.

FOODS , vol.7, no.7, 2018 (SCI-Expanded, Scopus) Sustainable Development

41. Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis

SALUM P., GÜÇLÜ G., SELLİ S.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , vol.65, no.38, pp.8402-8408, 2017 (SCI-Expanded, Scopus)

42. Pepino (Solanum muricatum) Meyvesinin Aroma Maddeleri Bileşimi

SELLİ S., GÜÇLÜ G.

Çukurova Tarım ve Gıda Bilimleri Dergisi , vol.31, pp.1-8, 2016 (Peer-Reviewed Journal)

43. Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil

GÜÇLÜ G., SEVİNDİK O., Kelebek H., SELLİ S.

FOODS , vol.5, no.3, 2016 (SCI-Expanded, Scopus)

Papers Presented at Peer-Reviewed Scientific Conferences 49

1. Volatile Alcohol Profile of Melons (Cucumis melo L.) as Affected by Fruit Size

GÜÇLÜ G., PEHLİVAN Z. Y., SEVİNDİK O., KELEBEK H., SELLİ S.

TURK-COSE 2024: VI. Uluslararası Türk Dünyası Fen Bilimleri ve Mühendislik Kongresi, Azerbaijan, 19 December 2024, (Full Text)

2. The Effect of Brewing Process on the Aroma Compounds and Sensory Properties of Camellia sinensis

SEVİNDİK O., GÜÇLÜ G., PEHLİVAN Z. Y., KELEBEK H., SELLİ S.

TURK-COSE 2024: VI. Uluslararası Türk Dünyası Fen Bilimleri ve Mühendislik Kongresi, Azerbaijan, 19 December 2024, (Full Text)

3. Phenolic profiles coupled to chemometrics as a tool for authentication of Albanian wines

Topi D., Topi A., GÜÇLÜ G., SELLİ S., UZLAŞIR T., KELEBEK H.

3rd International Conference on Raw Materials to Processed Foods, İstanbul, Turkey, 18 May 2023, pp.20-39, (Full Text)

4. Aroma components of Glycyrrhiza glabra molasses

DAĞLI M. M., GÜÇLÜ G., KADİROĞLU KELEBEK P., KELEBEK H., SELLİ S.

3rd International Conference on Raw Materials to Processed Foods, İstanbul, Turkey, 18 - 19 May 2023, (Full Text)

5. Determination of vinegar adulteration using a stable carbon isotope analyzer

SEVİNDİK O., GÜÇLÜ G., KELEBEK H., SELLİ S.

3rd International Conference on Raw Materials to Processed Foods, 18 - 19 May 2023, (Full Text)

6. Advanced Techniques of Gas Chromatograpy-Olfactometry Analysis

GÜÇLÜ G., KELEBEK H., SELLİ S.

6th International Mediterranean Science and Engineering Congress (IMSEC 2021), Antalya, Turkey, 25 - 27 October 2021, pp.278-281, (Full Text)

7. Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods

Budiene J., GÜÇLÜ G., Oussou K. F., KELEBEK H., SELLİ S.

2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Turkey, 3 - 04 June 2021, pp.29-37, (Full Text)

8. Characterization of volatile composition of mint and oregano obtained from different drying methods

CENGİZ N., GÜÇLÜ G., KELEBEK H., SELLİ S., Tarawade A., Sultanova S., et al.

2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Turkey, 3 - 04 June 2021, pp.201-208, (Full Text)

9. LC-DAD-ESI-MS/MS characterization of phenolic compounds in wines from Vitis vinifera ‘Shesh i bardhë’ and ‘Vlosh’ cultivars

Topi D., KELEBEK H., GÜÇLÜ G., SELLİ S.

2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Turkey, 3 - 04 June 2021, pp.55-71, (Full Text)

10. Carob Beans (Ceratonia siliqua L.): Uses, Health Benefits, Bioactive and Aroma Compounds

ZANNOU O., GÜÇLÜ G., SELLİ S.

5th International Agriculture Congress, 21 - 24 August 2019, (Full Text)

11. Aroma Formation in Fermented Meat Products

GÜÇLÜ G., SELLİ S.

International Conference on Research of Agricultural and Food Technologies, 3 - 05 October 2019, (Full Text)

12. Aroma Compounds in Molasses from Juniperus drupacea L.

GÜÇLÜ G., SEVİNDİK O., Kelebek H., SELLİ S.

International Conference on Research of Agricultural and Food Technologies, Adana, Turkey, 3 - 05 October 2019, pp.10-18, (Full Text)

13. Aroma Formation in Fermented Meat Products

GÜÇLÜ G., SELLİ S.

International Conference on Research of Agricultural and Food Technologies, Adana, Turkey, 3 - 05 October 2019, pp.1-9, (Full Text)

14. Effect of Different Harvest Period on Phenolic Compounds and Some Important Quality Parameters of Kırmızı PistachioVariety

UZLAŞIR T., SÖNMEZDAĞ A. S., GÜÇLÜ G., KADİROĞLU KELEBEK P., DIBLAN S., SELLİ S., et al.

International Conference on Agronomy and Food Science and Technology (AgroFood), 20 - 21 June 2019, (Summary Text)

15. Effect of Geographic Conditions on Pine honey Carbon Isotope Value, Texture and Color Properties

SEVİNDİK O., GÜÇLÜ G., YETİŞEN M., Kelebek H., SELLİ S.

International Conference on Agronomy and Food Science and Technology (AgroFood), 20 - 21 June 2019, (Full Text)

16. Assessment of Representativeness of Aromatic Extracts for Aroma Characterization: A study of Caper

GÜÇLÜ G., SÖNMEZDAĞ A. S., SELLİ S., Kelebek H.

International Conference on Agronomy and Food Science and Technology (AgroFood), 20 - 21 June 2019, (Full Text)

17. Volatile Composition of Althaea officinalis L. Flowers

GÜÇLÜ G., SEVİNDİK O., Kelebek H., SELLİ S.

International Conference on Agronomy and Food Science and Technology (AgroFood), 20 - 21 June 2019, (Full Text)

18. GC-MS-Olfactometric Characterization of Key Odorants in Pine Honey from Two Different Regions of Turkey

GÜÇLÜ G., SEVİNDİK O., Kelebek H., SELLİ S.

International Conference on Agronomy and Food Science and Technology (AgroFood), İstanbul, Turkey, 20 - 21 June 2019, pp.2, (Summary Text)

19. Effect of Different Harvest Period on Phenolic Compounds and Some Important Quality Parameters of Kırmızı PistachioVariety

UZLAŞIR T., SONMEZDAG A. S., GÜÇLÜ G., KADİROĞLU KELEBEK P., DIBLAN S., SELLİ S., et al.

International Conference on Agronomy and Food Science and Technology (AgroFood), İstanbul, Turkey, 20 - 21 June 2019, pp.1, (Summary Text)

20. Volatile Compounds of Fermented Capers (Capparis spinosa)

SÖNMEZDAĞ A. S., GÜÇLÜ G., SEVİNDİK O., KELEBEK H., SELLİ S.

International Conference on Food, Nutrition and Dietetics, Gastronomy (FONGAR-2018), 28 - 30 November 2018, (Full Text)

21. LC-DAD/ESI-MS/MS Characterization of Phenolic Constituents andAntioxidant Activity of Pomegranate Juice According to Their Region

DAVARCI A., KELEBEK H., GÜÇLÜ G., KADİROĞLU KELEBEK P., SÖNMEZDAĞ A. S., SELLİ S.

International Conference on Food, Nutrition and Dietetics, Gastronomy (FONGAR-2018), 28 - 30 November 2018, (Full Text)

22. Applied Extraction Procedures For Analysis Of Aroma Compounds

GÜÇLÜ G., SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

International Conference on Food, Nutrition and Dietetics, Gastronomy (FONGAR-2018), 28 - 30 November 2018, (Full Text)

23. Aroma Profiling Of Rosemary (Rosmarinus Officinalis) Using Purge And Trap Extraction

GÜÇLÜ G., AMANPOUR A., KELEBEK H., SELLİ S.

International Conference on Food, Nutrition and Dietetics, Gastronomy (FONGAR-2018), 28 - 30 November 2018, (Full Text)

24. LC-DAD/ESI-MS/MS Characterization of Phenolic Constituents andAntioxidant Activity of Pomegranate Juice According to Their Region

DAVARCI A., Kelebek H., GÜÇLÜ G., KADİROĞLU KELEBEK P., SONMEZDAG A. S., SELLİ S.

International Conference on Food, Nutrition and Dietetics, Gastronomy (FONGAR-2018), Antalya, Turkey, 28 - 30 November 2018, pp.3, (Full Text)

25. LC-DAD-ESI-MS/MS-based Phenolic Profiling of Clarified andUnclarified Pomegranate Juices and Their Antioxidant Activity

DAVARCI A., KELEBEK H., GÜÇLÜ G., KADİROĞLU KELEBEK P., SELLİ S.

3rd International Mediterranean Science and Engineering Congress (IMSEC 2018), 24 - 26 October 2018, (Full Text)

26. Comparison of Aroma Compounds of Sweet Lemon (Citrus limetta) Juices Obtained from Different SqueezingOrders

GÜÇLÜ G., KELEBEK H., SELLİ S.

3rd International Mediterranean Science and Engineering Congress (IMSEC 2018), 24 - 26 October 2018, (Summary Text)

27. Comparison of Volatile Compounds of Lemon Balm (Melissa officinalis L.) with Two Different Extraction Methods

GÜÇLÜ G., AMANPOUR A., ÖZKARA K. T., KELEBEK H., ZANNOU O., SELLİ S.

International Conference on Raw Materials to Processed Foods, 11 - 13 April 2018, (Full Text)

28. Characterization of Bioactive Compounds and Antioxidant Potential of Fermented Beverage: Shalgam

KELEBEK H., KADİROĞLU KELEBEK P., SÖNMEZDAĞ A. S., GÜÇLÜ G., KOLA O., SELLİ S.

International Conference on Raw Materials to Processed Foods, 11 - 13 April 2018, (Full Text)

29. Comparison of Phenolic Compounds and Other Important Quality Parameters ofClarified and Unclarified Pomegranate Juices

KELEBEK H., DAVARCI A., DIBLAN S., GÜÇLÜ G., SEVINDIK O., SELLİ S.

RPFOODS 2018, 11 - 13 April 2018, (Summary Text)

30. Changes in polyphenols and antioxidant activity in shalgam at different heatpasteurization conditions

KELEBEK H., TANRISEVEN D., DIBLAN S., GÜÇLÜ G., SELLİ S.

RPFOODS 2018, 11 - 13 April 2018, (Summary Text)

31. Moroccan Argan oil key odorants using GC-MS-Olfactometry by the application of AEDA

SEVİNDİK O., AMANPOUR A., TSOULI S., KESEN S., GÜÇLÜ G., OZKARA T., et al.

International Conference on Raw Materials to Processed Foods, 11 - 13 April 2018, (Full Text)

32. GC-MS-Olfactometric characterization of key odorants in Moroccan Argan oil

SEVİNDİK O., AMANPOUR A., TSOULI SARHIR S., KESEN S., GÜÇLÜ G., ÖZKARA K. T., et al.

International Conference on Raw Materials to Processed Foods, 11 - 13 April 2018, (Summary Text)

33. GC-MS-Olfactometric characterization of key odorants in foods

SELLİ S., GÜÇLÜ G., SEVİNDİK O., SÖNMEZDAĞ A. S., KELEBEK H.

4th North and East European Congress on Food, 10 - 13 September 2017, (Summary Text)

34. Characterization of Volatile Compounds of Shade-dried Lavender Lavandula stoechas flowers by Purge Trap Technique

SEVİNDİK O., SÖNMEZDAĞ A. S., GÜÇLÜ G., KELEBEK H., SELLİ S.

3. International Conference On Science, Ecology And Technology, 14 - 16 August 2017, (Summary Text)

35. Characterization of volatile compounds of shade-dried lavander (Lavandula stoechas) flowers by purge and trap technique

SEVİNDİK O., SÖNMEZDAĞ A. S., GÜÇLÜ G., KELEBEK H., SELLİ S.

3rd International Conferance on Science Ecology and Technology, 14 - 16 August 2017, (Summary Text)

36. Isolation and Identification of Major Volatile Compounds of Origanum onites by Purgeand Trap Technique

SÖNMEZDAĞ A. S., SEVİNDİK O., GÜÇLÜ G., KELEBEK H., SELLİ S.

3rd INTERNATIONAL CONGRESS onAPPLIED BIOLOGICAL SCIENCES, 9 - 12 July 2017, (Summary Text)

37. DAD-ESI/MSn Characterization of Bioactive Compounds and Antioxidant Potential of Carob Molasses

KELEBEK H., GÜÇLÜ G., SEVİNDİK O., TANRISEVEN D., SELLİ S., KADİROĞLU P., et al.

International Conference on Agriculture, Forest, Food Sciences and Technologies, Nevşehir, Turkey, 15 - 17 May 2017, pp.1, (Summary Text)

38. LC-DAD-ESI/MSn Characterization of Bioactive Compounds and Antioxidant Potential of Carob Molasses

KELEBEK H., TANRISEVEN D., SELLİ S., KADİROĞLU P., GÜÇLÜ G.

ICAFOF, 15 - 17 May 2017, (Summary Text)

39. COMPARATIVE EVALUATION OF VOLATILES IN MAGLIOCCO CANINO AND DIMRIT GRAPE SEED OILS

SEVİNDİK O., GÜÇLÜ G., BOMBAI G., RAMBOLA A. D., KELEBEK H., SELLİ S.

International Conference on Food Innovation, Bologna, Italy, 31 January - 03 February 2017, pp.1, (Summary Text) Sustainable Development

40. 1st International Mediterranean Science and Engineering Congress (IMSEC 2016), October 26-28, 2016, Adana/Turkey 3268 IDENTIFICATION OF VOLATILE COMPOUNDS OF LATE-HARVEST CV. AYVALIK OLIVE OIL

GÜÇLÜ G., SEVİNDİK O., SELLİ S., SALUM P., KELEBEK H.

1st International Mediterranean Science and Engineering Congress, Adana, Turkey, 26 - 28 October 2016, pp.3268-3273, (Full Text)

41. Aroma-Active Compounds of Five Well-Known Turkish Olive Oils

KESEN S., SELLİ S., KELEBEK H., GÜÇLÜ G.

1st International Mediterranean Science and Engineering Congress, Adana, Turkey, 26 - 28 October 2016, pp.3260-3267, (Full Text)

42. Aroma-Active Compounds of Five Well-Known Turkish Olive Oils

KESEN S., SELLİ S., KELEBEK H., GÜÇLÜ G.

1st International Mediterranean Science and Engineering Congress, Adana, Turkey, 26 - 28 October 2016, pp.3260-3267, (Full Text)

43. IDENTIFICATION OF VOLATILE COMPOUNDS OF LATE-HARVEST CV. AYVALIK OLIVE OIL

GÜÇLÜ G., SEVİNDİK O., SELLİ S., SALUM P., KELEBEK H.

1st International Mediterranean Science and Engineering Congress, Adana, Turkey, 26 - 28 October 2016, pp.3268-3273, (Full Text)

44. Aroma Determination of Compounds in a Refined Sunflower Oil by Gas Chromatography Mass Spectrometry Using Different Extraction Methods

AMANPOUR A., GÜÇLÜ G., KESEN S., SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

19th International Sunflower Conference, 29 May - 03 June 2016

45. Aroma Determination of a Refined Sunflower Seed Oil by Gas Chromatography Mass Spectrometry Using Different Extraction Methods

AMANPOUR A., GÜÇLÜ G., KESEN S., SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

International Sunflower Oil Conference, 29 May - 03 June 2016 Sustainable Development

46. Determination of Aroma Compounds in a Refined Sunflower Oil by Gas Chromatography-Mass Spectrometry Using Different Extraction Methods

AMANPOUR A., GÜÇLÜ G., KESEN S., SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

19th International Sunflower Conference, Edirne, Turkey, 29 May - 03 June 2016, pp.1, (Full Text)

47. LC-DAD/ESI-MS/MS CHARACTERIZATION OF PHENOLIC COMPOUNDS OF SUNFLOWER OIL

KELEBEK H., SELLİ S., SÖNMEZDAĞ A. S., KESEN S., GÜÇLÜ G., KOLA O.

19th International Sunflower Conference, Edirne, Turkey, 29 May - 03 June 2016, pp.1-11, (Full Text)

48. LC-DAD/ESI-MS/MS Characterization of Phenolic Compounds of Sunflower oil

KELEBEK H., SELLİ S., SÖNMEZDAĞ A. S., KESEN S., GÜÇLÜ G., KOLA O.

19th International Sunflower Conference, Edirne, Turkey, 29 May - 03 June 2016, pp.1102-1109, (Full Text)

49. Aroma Determination of a Refined Sunflower Oil by Gas Chromatography-Mass Spectrometry Using Different Extraction Methods

AMANPOUR A., GUCLU G., KESEN S., SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

19th International Sunflower Conference, Edirne, Turkey, 29 May - 03 June 2016, pp.1090, (Full Text)

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247

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249

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247

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Open Access

UN Sustainable Development Goals

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Publication

Publication (WoS)

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Citation (WoS)

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H-Index (Scopus)

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Open Access