Arş. Gör. Dr. GAMZE GÜÇLÜ

Yayın Ağı

Makaleler 41

1. 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 , cilt.6, sa.3, 2025 (ESCI, Scopus)

2. 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 , cilt.145, 2025 (SCI-Expanded, Scopus)

3. 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 , cilt.144, 2025 (SCI-Expanded, Scopus)

4. 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 , cilt.9, sa.2, ss.627-637, 2025 (TRDizin)

5. 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) , cilt.15, sa.10, 2025 (SCI-Expanded, Scopus)

6. 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 , cilt.472, 2025 (SCI-Expanded, Scopus)

7. 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 , cilt.5, sa.1, ss.21-35, 2025 (Scopus)

8. 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 , 2025 (SCI-Expanded, Scopus)

9. 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 , 2025 (SCI-Expanded, Scopus)

10. 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 , cilt.10, sa.15, 2024 (SCI-Expanded, Scopus)

11. 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 , cilt.10, sa.11, 2024 (SCI-Expanded, 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 , 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 , 2024 (SCI-Expanded, Scopus)

14. 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) , cilt.38, sa.2, ss.393-404, 2023 (TRDizin)

15. 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 , cilt.102, sa.13, ss.6036-6046, 2022 (SCI-Expanded, Scopus)

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

GÜÇLÜ G., SELLİ S.

Journal of Raw Materials to Processed Foods , cilt.3, sa.1, ss.35-42, 2022 (Hakemli Dergi)

17. 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 , cilt.9, sa.9, 2022 (SCI-Expanded, Scopus)

18. 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 , cilt.57, sa.8, ss.5280-5288, 2022 (SCI-Expanded, Scopus)

19. 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 , cilt.378, 2022 (SCI-Expanded, Scopus)

20. 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 , cilt.369, 2022 (SCI-Expanded, Scopus)

21. 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 , cilt.14, sa.4, ss.23-35, 2022 (SCI-Expanded, Scopus)

22. 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 , cilt.45, sa.8, 2021 (SCI-Expanded, Scopus)

23. 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 , cilt.338, 2021 (SCI-Expanded, Scopus)

24. 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 , cilt.1, sa.2, ss.47-54, 2020 (Hakemli Dergi)

25. 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 , cilt.44, sa.8, 2020 (SCI-Expanded, Scopus)

26. 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 , cilt.246, sa.8, ss.1661-1677, 2020 (SCI-Expanded, Scopus)

27. 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 , cilt.316, 2020 (SCI-Expanded, Scopus)

28. 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 , cilt.43, ss.203-212, 2020 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

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

GÜÇLÜ G., Kelebek H., SELLİ S.

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

30. 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 , cilt.119, ss.350-359, 2020 (SCI-Expanded, Scopus)

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

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

Türk Bilimsel Derlemeler Dergisi , cilt.12, sa.1, ss.26-34, 2019 (Hakemli Dergi)

32. 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 , ss.142-148, 2019 (TRDizin)

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 , cilt.13, sa.4, ss.3242-3249, 2019 (SCI-Expanded, Scopus)

34. 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 , cilt.12, sa.3, ss.729-741, 2019 (SCI-Expanded, Scopus)

35. 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 , cilt.145, ss.96-104, 2019 (SCI-Expanded, Scopus)

36. 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 , cilt.43, sa.3, 2019 (SCI-Expanded, Scopus)

37. 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 , cilt.33, sa.1, ss.63-68, 2018 (Hakemli Dergi)

38. 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 , cilt.7, sa.7, 2018 (SCI-Expanded, Scopus) Sürdürülebilir Kalkınma

39. 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 , cilt.65, sa.38, ss.8402-8408, 2017 (SCI-Expanded, Scopus)

40. Pepino (Solanum muricatum) Meyvesinin Aroma Maddeleri Bileşimi

SELLİ S., GÜÇLÜ G.

Çukurova Tarım ve Gıda Bilimleri Dergisi , cilt.31, ss.1-8, 2016 (Hakemli Dergi)

41. 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 , cilt.5, sa.3, 2016 (SCI-Expanded, Scopus)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 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, Azerbaycan, 19 Aralık 2024, (Tam Metin Bildiri)

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, Azerbaycan, 19 Aralık 2024, (Tam Metin Bildiri)

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, Türkiye, 18 Mayıs 2023, ss.20-39, (Tam Metin Bildiri)

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, Türkiye, 18 - 19 Mayıs 2023, (Tam Metin Bildiri)

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 Mayıs 2023, (Tam Metin Bildiri)

6. Advanced Techniques of Gas Chromatograpy-Olfactometry Analysis

GÜÇLÜ G., KELEBEK H., SELLİ S.

6th International Mediterranean Science and Engineering Congress (IMSEC 2021), Antalya, Türkiye, 25 - 27 Ekim 2021, ss.278-281, (Tam Metin Bildiri)

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, Türkiye, 3 - 04 Haziran 2021, ss.29-37, (Tam Metin Bildiri)

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, Türkiye, 3 - 04 Haziran 2021, ss.201-208, (Tam Metin Bildiri)

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, Türkiye, 3 - 04 Haziran 2021, ss.55-71, (Tam Metin Bildiri)

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 Ağustos 2019, (Tam Metin Bildiri)

11. Aroma Formation in Fermented Meat Products

GÜÇLÜ G., SELLİ S.

International Conference on Research of Agricultural and Food Technologies, 3 - 05 Ekim 2019, (Tam Metin Bildiri)

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, Türkiye, 3 - 05 Ekim 2019, ss.10-18, (Tam Metin Bildiri)

13. Aroma Formation in Fermented Meat Products

GÜÇLÜ G., SELLİ S.

International Conference on Research of Agricultural and Food Technologies, Adana, Türkiye, 3 - 05 Ekim 2019, ss.1-9, (Tam Metin Bildiri)

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 Haziran 2019, (Özet Bildiri)

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 Haziran 2019, (Tam Metin Bildiri)

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 Haziran 2019, (Tam Metin Bildiri)

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 Haziran 2019, (Tam Metin Bildiri)

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, Türkiye, 20 - 21 Haziran 2019, ss.2, (Özet Bildiri)

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, Türkiye, 20 - 21 Haziran 2019, ss.1, (Özet Bildiri)

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 Kasım 2018, (Tam Metin Bildiri)

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 Kasım 2018, (Tam Metin Bildiri)

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 Kasım 2018, (Tam Metin Bildiri)

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 Kasım 2018, (Tam Metin Bildiri)

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, Türkiye, 28 - 30 Kasım 2018, ss.3, (Tam Metin Bildiri)

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 Ekim 2018, (Tam Metin Bildiri)

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 Ekim 2018, (Özet Bildiri)

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 Nisan 2018, (Tam Metin Bildiri)

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 Nisan 2018, (Tam Metin Bildiri)

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 Nisan 2018, (Özet Bildiri)

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 Nisan 2018, (Özet Bildiri)

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 Nisan 2018, (Tam Metin Bildiri)

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 Nisan 2018, (Özet Bildiri)

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 Eylül 2017, (Özet Bildiri)

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 Ağustos 2017, (Özet Bildiri)

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 Ağustos 2017, (Özet Bildiri)

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 Temmuz 2017, (Özet Bildiri)

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, Türkiye, 15 - 17 Mayıs 2017, ss.1, (Özet Bildiri)

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 Mayıs 2017, (Özet Bildiri)

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, İtalya, 31 Ocak - 03 Şubat 2017, ss.1, (Özet Bildiri) Sürdürülebilir Kalkınma

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, Türkiye, 26 - 28 Ekim 2016, ss.3268-3273, (Tam Metin Bildiri)

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, Türkiye, 26 - 28 Ekim 2016, ss.3260-3267, (Tam Metin Bildiri)

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, Türkiye, 26 - 28 Ekim 2016, ss.3260-3267, (Tam Metin Bildiri)

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, Türkiye, 26 - 28 Ekim 2016, ss.3268-3273, (Tam Metin Bildiri)

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 Mayıs - 03 Haziran 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 Mayıs - 03 Haziran 2016 Sürdürülebilir Kalkınma

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, Türkiye, 29 Mayıs - 03 Haziran 2016, ss.1, (Tam Metin Bildiri)

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, Türkiye, 29 Mayıs - 03 Haziran 2016, ss.1-11, (Tam Metin Bildiri)

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, Türkiye, 29 Mayıs - 03 Haziran 2016, ss.1102-1109, (Tam Metin Bildiri)

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, Türkiye, 29 Mayıs - 03 Haziran 2016, ss.1090, (Tam Metin Bildiri)

Kitaplar 9

Metrikler

Yayın

105

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

246

H-İndeks (WoS)

Atıf (Scopus)

249

H-İndeks (Scopus)

Toplam Atıf Sayısı

246

Proje

Açık Erişim

BM Sürdürülebilir Kalkınma Amaçları

Yayınlar & Eserler

Yayın

Yayın (WoS)

Yayın (Scopus)

Atıf (WoS)

H-İndeks (WoS)

Atıf (Scopus)

H-İndeks (Scopus)

Toplam Atıf Sayısı

Proje

Açık Erişim