Metrikler
Yayın
105
Açık Erişim
2
BM Sürdürülebilir Kalkınma Amaçları
Eğitim Bilgileri
2019 - 2024
2019 - 2024Doktora
Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği, Türkiye
2015 - 2018
2015 - 2018Yüksek Lisans
Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Bölümü, Türkiye
2008 - 2013
2008 - 2013Lisans
Gaziantep Üniversitesi, Mühendislik Fakültesi, Gida Mühendisliği, Türkiye
Yaptığı Tezler
2018
2018Yüksek Lisans
Farklı Sıcaklıklarda Vakum Paketli (Sous Vide) Pişirilen Dana Etlerinin Izgarada Pişirilen Etlerle Aroma ve Aroma-Aktif Bileşikler Açısından Kıyaslanması
Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Bölümü
Yabancı Diller
C1 İleri
C1 İleriİngilizce
Araştırma Alanları
Gıda Mühendisliği
Gıda Bilimleri
Mühendislik ve Teknoloji
Akademik Faaliyetlere Dayalı Araştırma Alanları
Avesis Araştırma Alanları
WoS Araştırma Alanları
Scopus Araştırma Alanları
Akademik Ünvanlar / Görevler
2015 - Devam Ediyor
2015 - Devam EdiyorAraştırma Görevlisi Dr.
Çukurova Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği
Makaleler
Tümü (41)
SCI-E, SSCI, AHCI (30)
SCI-E, SSCI, AHCI, ESCI (31)
ESCI (1)
Scopus (32)
TRDizin (3)
Diğer Yayınlar (5)
2025
20251. 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)
2025
20252. 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)
2025
20253. 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)
2025
20254. 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)
2025
20255. 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)
2025
20256. 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)
2025
20257. 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)
2025
20258. 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)
2025
20259. 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)
2024
202410. 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)
2024
202411. 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)
2024
202412. 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)
2024
202413. 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)
2023
202314. 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)
2022
202215. 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)
2022
202216. 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)
2022
202217. 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)
2022
202218. 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)
2022
202219. 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)
2022
202220. 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)
2022
202221. 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)
2021
202122. 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)
2021
202123. 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)
2020
202024. 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)
2020
202025. 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)
2020
202026. 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)
2020
202027. 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)
2020
202028. 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)
2020
202029. 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)
2020
202030. 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)
2019
201931. 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)
2019
201932. 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)
2019
201933. 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)
2019
201934. 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)
2019
201935. 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)
2019
201936. 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)
2018
201837. 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)
2018
201838. 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)
2017
201739. 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)
2016
201640. 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)
2016
201641. 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
2024
20241. 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)
2024
20242. 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)
2023
20233. 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)
2023
20234. 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)
2023
20235. 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)
2021
20216. 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)
2021
20217. 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)
2021
20218. 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)
2021
20219. 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)
2019
201910. 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)
2019
201911. 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)
2019
201912. 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)
2019
201913. 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)
2019
201914. 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)
2019
201915. 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)
2019
201916. 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)
2019
201917. 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)
2019
201918. 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)
2019
201919. 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)
2018
201820. 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)
2018
201821. 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)
2018
201822. 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)
2018
201823. 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)
2018
201824. 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)
2018
201825. 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)
2018
201826. 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)
2018
201827. 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)
2018
201828. 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)
2018
201829. 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)
2018
201830. 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)
2018
201831. 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)
2018
201832. 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)
2017
201733. 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)
2017
201734. 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)
2017
201735. 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)
2017
201736. 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)
2017
201737. 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)
2017
201738. 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)
2017
201739. 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)
2016
201640. 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)
2016
201641. 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)
2016
201642. 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)
2016
201643. 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)
2016
201644. 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
2016
201645. 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
2016
201646. 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)
2016
201647. 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)
2016
201648. 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)
2016
201649. 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
2024
20241. Analysis of Coffee
GÜÇLÜ G., Oussou K. F., KELEBEK H., SELLİ S.
Flavoromics An Integrated Approach to Flavor and Sensory Assessment, Leo Nollet, Matteo Bordiga, Editör, CRC Press, Londrina, ss.300-338, 2024
2024
20242. Analysis of Wine Impact Odorants by Gas Chromatography-Olfactometry
KILIÇ BÜYÜKKURT Ö., GÜÇLÜ G., SEVİNDİK O., KELEBEK H., SELLİ S.
Wine Analysis and Testing Techniques, , Editör, Springer New York, ss.235-245, 2024
2024
20243. Flavour of Fish and Fish Proteins
SELLİ S., SEVİNDİK O., GÜÇLÜ G., Zhao J.
Flavour and Consumer Perception of Food Proteins, Jing Zhao; Changqi Liu, Editör, RSC Advances, ss.119-149, 2024
2023
20234. Flavour of Fish and Fish Proteins
Güçlü G., Selli S., Sevindik O., Zhao J.
Royal Society of Chemistry , London, 2023
2023
20235. Valorization of cocoa, tea and coffee processing by-products-wastes
Oussou K. F., GÜÇLÜ G., KELEBEK H., SELLİ S.
Advances in Food and Nutrition Research, Esra Capanoglu, María Dolores Navarro-Hortal, Tamara Yuliett Forbes-Hernández, Maurizio Battino, Editör, Elsevier, ss.91-130, 2023
2022
20226. Biochemistry, antioxidant, and antimicrobial properties of hazelnut (Corylus avellana L.) oil
SELLİ S., GÜÇLÜ G., SEVİNDİK O., KELEBEK H.
Multiple Biological Activities of Unconventional Seed Oils, Abdalbasit Adam Mariod, Editör, Academic Press , ss.397-412, 2022
2021
20217. Olive Oil Production in Albania, Chemical Characterization, and Authenticity
Topi D., GÜÇLÜ G., KELEBEK H., SELLİ S.
Olive Oil - New Perspectives and Applications, Dr. Muhammad Akram, Editör, IntechOpen, Londrina, ss.1-19, 2021
2021
20218. Aroma, Aroma-Active, and Phenolic Compounds of Roselle
SELLİ S., GÜÇLÜ G., SEVİNDİK O., KELEBEK H.
Roselle Production, Processing, Products and Biocomposites, S.M. SAPUAN, R. NADLENE, A.M. RADZI, R.A. ILYAS, Editör, Academic Press , San Diego, ss.143-164, 2021
2019
20199. Fish
AMANPOUR A., GÜÇLÜ G., SELLİ S.
Food Aroma EvolutionDuring Food Processing, Cooking, and Aging, Bordiga, M., Nollet L. M.L., Editör, Taylo and Francis Group, 2019
Desteklenen Projeler
2023 - 2026
2023 - 2026Future of plant-based food: Bridging the gap of new proteins and FLAVOURsome
TÜBİTAK - AB COST Projesi
Güçlü G., Sevindik O., Selli S. (Yürütücü)
2022 - 2026
2022 - 2026Süperkritik Karbondioksit Ekstraksiyonu İle Siyah Havuç Atıklardan Pigmentlerin Ektraksiyonu Enkapsülasyonu ve Model Gıdalarda Kullanımı
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
SELLİ S. (Yürütücü), GÜÇLÜ G., KELEBEK H., KADİROĞLU-KELEBEK P., SEVİNDİK O.
2022 - 2025
2022 - 2025Gıda Mühendisliği Enstrümental Analiz Laboratuvarının Altyapısının İyileştirilmesi
Yükseköğretim Kurumları Destekli Proje , BAP Alt Yapı
SELLİ S. (Yürütücü), GÜÇLÜ G.
2019 - 2025
2019 - 2025GC-MS-Olfaktometri ve LC-MS-MS Teknikleriyle Jalapeno ve Haşmet (Capsicum annuum) Biberlerinin Aroma AromaAktif ve Fenolik Bileşiklerinin Karakterizasyonu ve Olgunluk Aşamalarının Bu Bileşikler Üzerine Etkileri
Yükseköğretim Kurumları Destekli Proje , BAP Araştırma Projesi
SELLİ S. (Yürütücü), KELEBEK H., GÜÇLÜ G.
2021 - 2023
2021 - 2023Fermente Meyan Suyu Üretimi: Laktik Asit Bakterileri Ve Enzimatik Hidrolizasyonun Biyoaktif, Aroma-Aktif Ve Bazı Fonksiyonel Özellikleri Üzerine Etkileri
TÜBİTAK Projesi , 1001 - Bilimsel ve Teknolojik Araştırma Projelerini Destekleme Programı
Selli S. (Yürütücü), Kelebek H., Kadiroğlu Kelebek P.
2017 - 2018
2017 - 2018Farklı Sıcaklıklarda Vakum Paketli Sous Vide Pişirilen Dana Etlerinin Izgarada Pişirilen Etlerle Aroma ve AromaAktif Bileşikler Açısından Kıyaslanması
Yükseköğretim Kurumları Destekli Proje , BAP Y.Lisans
SELLİ S. (Yürütücü), GÜÇLÜ G.
Bilimsel Dergilerdeki Faaliyetler
2019 - Devam Ediyor
2019 - Devam EdiyorÇukurova Tarım ve Gıda Bilimleri Dergisi
Yardımcı Editör/Bölüm Editörü