Publications & Works

Articles Published in Journals That Entered SCI, SSCI and AHCI Indexes

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

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, vol.43, pp.203-212, 2020 (Journal Indexed in SCI) identifier identifier

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

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

Elucidation of hulling-induced changes in the aroma and aroma-active compounds of cv. Uzun pistachio (Pistacia vera)

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.99, no.10, pp.4702-4711, 2019 (Journal Indexed in SCI) identifier identifier identifier

Key odorants of a Moroccan fermented milk product "Lben" using aroma extract dilution analysis

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.56, no.8, pp.3836-3845, 2019 (Journal Indexed in SCI) identifier identifier identifier

Special Issue: The International Conference on Raw Materials to Processed Foods

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.43, no.6, 2019 (Journal Indexed in SCI) identifier identifier

Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol.121, no.5, 2019 (Journal Indexed in SCI) identifier identifier

Characterization of bioactive and volatile profiles of thyme (Thymus vulgaris L.) teas as affected by infusion times

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.12, no.4, pp.2570-2580, 2018 (Journal Indexed in SCI) identifier identifier

Characterization of the key aroma compounds in tomato pastes as affected by hot and cold break process

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.12, no.4, pp.2461-2474, 2018 (Journal Indexed in SCI) identifier identifier

Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol.120, no.10, 2018 (Journal Indexed in SCI) identifier identifier

Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.54, no.7, pp.2011-2019, 2017 (Journal Indexed in SCI) identifier identifier identifier

Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol.11, no.1, pp.226-235, 2017 (Journal Indexed in SCI) identifier identifier

CITRUS WINES

SCIENCE AND TECHNOLOGY OF FRUIT WINE PRODUCTION, pp.410-440, 2017 (Journal Indexed in SCI) identifier identifier identifier

Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.40, no.5, pp.1116-1124, 2016 (Journal Indexed in SCI) identifier identifier

Natural Products for Infectious Diseases

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE, 2016 (Journal Indexed in SCI) identifier identifier identifier

Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.18, no.10, pp.2231-2245, 2015 (Journal Indexed in SCI) identifier identifier

Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, vol.51, no.6, pp.1094-1101, 2014 (Journal Indexed in SCI) identifier identifier identifier

LC-ESI-MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, vol.91, no.3, pp.385-394, 2014 (Journal Indexed in SCI) identifier identifier

Evidence-Based Medicinal Plants for Modern Chronic Diseases

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE, 2014 (Journal Indexed in SCI) identifier identifier identifier

Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, vol.90, no.11, pp.1685-1696, 2013 (Journal Indexed in SCI) identifier identifier

Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.93, no.12, pp.2963-2972, 2013 (Journal Indexed in SCI) identifier identifier identifier

Evaluation of chemical constituents and antioxidant activity of sweet cherry (Prunus avium L.) cultivars

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.46, no.12, pp.2530-2537, 2011 (Journal Indexed in SCI) identifier identifier

CHARACTERIZATION OF PHENOLIC COMPOUNDS IN STRAWBERRY FRUITS BY RP-HPLC-DAD AND INVESTIGATION OF THEIR ANTIOXIDANT CAPACITY

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, vol.34, no.20, pp.2495-2504, 2011 (Journal Indexed in SCI) identifier identifier

Effect of Cold Maceration Treatment on Anthocyanins in Red Wine Production of Okuzgozu Grapes

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, vol.16, no.4, pp.287-294, 2010 (Journal Indexed in SCI) identifier identifier

Volatile constituents of orange wine obtained from moro oranges (Citrus sinensis [L.] Osbeck)

JOURNAL OF FOOD QUALITY, vol.30, no.3, pp.330-341, 2007 (Journal Indexed in SCI) identifier identifier

Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol.54, no.25, pp.9496-9502, 2006 (Journal Indexed in SCI) identifier identifier identifier

Volatile flavour components of orange juice obtained from the cv. Kozan of Turkey

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.17, no.6, pp.789-796, 2004 (Journal Indexed in SCI) identifier identifier

Wine flavor enhancement through the use of exogenous fungal glycosidases

ENZYME AND MICROBIAL TECHNOLOGY, vol.33, no.5, pp.581-587, 2003 (Journal Indexed in SCI) identifier identifier

Fermentative aroma in wines from Vitis vinifera cv. Kalecik karasi in relation with inoculation with selected dry yeasts

JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN, vol.37, no.3, pp.155-161, 2003 (Journal Indexed in SCI) identifier identifier

Flavour components of orange wine made from a Turkish cv. Kozan

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.38, no.5, pp.587-593, 2003 (Journal Indexed in SCI) identifier identifier

Articles Published in Other Journals

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

Çukurova Tarım ve Gıda Bilimleri Dergisi, pp.142-148, 2019 (Refereed Journals of Other Institutions)

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

Türk Bilimsel Derlemeler Dergisi, vol.12, no.1, pp.26-34, 2019 (Other Refereed National Journals)

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

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

Effects of cultivar, maturity index and growing region on fatty acid composition of olive oils

EURASIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.1, no.2, pp.17-27, 2017 (Refereed Journals of Other Institutions)

Comparison of Sugar and Organic acid Contents of Turkish Orange Juices

The Online Journal of Science and Technology, vol.7, no.1, pp.43-46, 2017 (Refereed Journals of Other Institutions)

Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil

EURASIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, pp.53-57, 2017 (Refereed Journals of Other Institutions)

PHENOLIC COMPOUNDS IN POMEGRANATE VINEGARS

The Online Journal of Science and Technology, vol.7, no.4, pp.162-167, 2017 (Refereed Journals of Other Institutions)

ÜZÜM ÇEKİRDEK YAĞI ELDESİNDE KULLANILAN EKSTRAKSİYON YÖNTEMLERİ

GIDA / THE JOURNAL OF FOOD, 2017 (Refereed Journals of Other Institutions)

Üzüm Çekirdeklerinin Temel Biyoaktif Bileşenleri

Çukurova Tarım ve Gıda Bilimleri Dergisi, vol.31, no.2, pp.9-16, 2016 (National Refreed University Journal)

Pepino (Solanum muricatum) Meyvesinin Aroma Maddeleri Bileşimi

Çukurova Tarım ve Gıda Bilimleri Dergisi, vol.31, pp.1-8, 2016 (National Refreed University Journal)

Ham ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi

Çukurova Tarım ve Gıda Bilimleri Dergisi, vol.31, pp.79-84, 2016 (National Refreed University Journal)

Lezzet Katkısı Olarak Peynir ve Enzim Modifiye Peynir Tekniğinde Güncel Durum

AKADEMİK GIDA, vol.14, no.2, pp.209-217, 2016 (Other Refereed National Journals)

Zeytinyağı Aroma Maddeleri Ekstraksiyonunda Kullanılacak Çözgenin Temsili Testlerle Belirlenmesi

Zeytin Bilimi, vol.3, no.2, pp.99-106, 2012 (Other Refereed National Journals)

Free and bound aroma compounds of Kalecik karasi must

TARIM BİLİMLERİ DERGİSİ, vol.8, pp.333-337, 2002 (Other Refereed National Journals)

Kalecik Karası Şırasında Serbest ve Bağlı Aroma Maddeleri

A.Ü.Z.F. Tarım Bilimleri Dergisi, vol.8, no.4, pp.333-337, 2002 (Other Refereed National Journals)

Refereed Congress / Symposium Publications in Proceedings

The hulling effect on aroma composition of Ohadi variety pistachio

European Biotechnology Congress, Valencia, Spain, 11 - 13 April 2019, vol.305 identifier

Aroma Compounds in Molasses from Juniperus drupacea L.

International Conference on Research of Agricultural and Food Technologies, 3 - 05 October 2019

Aroma Formation in Fermented Meat Products

International Conference on Research of Agricultural and Food Technologies, 3 - 05 October 2019

Aroma Formation in Fermented Meat Products

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

Aroma Compounds in Molasses from Juniperus drupacea L.

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

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

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

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

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

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

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

Volatile Composition of Althaea officinalis L. Flowers

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

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

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

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

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

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

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

Applied Extraction Procedures For Analysis Of Aroma Compounds

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

Volatile Compounds of Fermented Capers (Capparis spinosa)

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

Phenolic Compounds and Antioxidant Potential of Capparis(Capparaceae): A Review

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

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

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

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

International Conference on Raw Materials to Processed Foods, 11 - 13 April 2018

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

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

Effects of Cultivar, Maturity Index and Growing Region on Fatty Acid Composition of Olive Oils

International Conference on Agriculture, Forest, Food Sciences and Technologies, Nevşehir, Turkey, 15 May 2017 - 17 May 2016, pp.1

Purge and Trap Extraction Use for the Characterization of Volatile Compounds of Shade-Dried Tussilago farfara L.

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

Characterization of fatty acids composition in Iranian Phishomi extra-virgin olive oil

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

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

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

LC-DAD/ESI-MS/MS CHARACTERIZATION OF PHENOLIC COMPOUNDS OF PISTACHIO (Pistacia vera L.) HULL

INTERNATIONAL CONFERENCE ON FOOD INNOVATION, Bologna, Italy, 31 January - 03 February 2017, pp.1

INNOVATIVE APPROACHES TO GRAPE SEED OIL EXTRACTION

INTERNATIONAL CONFERENCE ON FOOD INNOVATION, Bologna, Italy, 31 January - 03 February 2017, pp.1

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

International Conference on Food Innovation, Bologna, Italy, 31 January - 03 February 2017, pp.1

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

International Conference on Food Innovation, Bologna, Italy, 31 January - 03 February 2017, pp.1

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

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

Characterization of the volatile properties of white grape vinegar

1st International Mediterranean Science and Engineering Congress, Adana, Turkey, 26 - 28 October 2016, pp.3774-3777

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

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

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

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

Türkiye ve Dünya da Enzim Modifiye Peynir Üretimi ve Teknolojisi

Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016

Türkiye'de ve Dünya'da Enzim Modifiye Peynir Üretimi ve Teknolojisi

Türkiye 12. Gıda Kongresi, Edirne, Turkey, 5 - 07 October 2016, vol.12, pp.37

COMPARISON OF SUGAR AND ORGANIC ACID CONTENTS OFTURKISH ORANGES JUICES

International Science and Technology Conference, 13 - 15 July 2016

Phenolic Compounds in Pomegranate Vinegars

INTERNATIONAL SCIENCE AND TECHNOLOGY CONFERENCE, Viyana, Austria, 13 - 15 July 2016, pp.1-7

Comparison of Sugar and Organic Acid Contents of Turkish Orange Juices

International Science and Technology Conference, Viyana, Austria, 13 - 16 July 2016, pp.1 Creative Commons License

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

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

Effect of the Deep-Fat Frying Process on Aroma Compounds of Sunflower Seed Oil

19th International Sunflower Conference, Edirne, Turkey, 29 May - 03 June 2016, pp.1141-1146

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

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

Aroma compounds of a Turkish Traditional Beverage: Hardaliye

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.24

Characterization of The Phenolic Content and Antioxidant Capacity of Different Tomatoes Sauces

Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.43

LC-DAD/ESI-MS7MS Characterization of Phenolic Constituents in Hardaliye

Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.595

Determination of Volatile compounds of Traditional roated terebinth (Pistacia terebinthus L.) coffee using GC-MS

Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosnia And Herzegovina, 1 - 04 October 2015, pp.501

Ülkemizin Önemli Bazı Zeytinyağlarının Aroma Maddeleri Bileşimi

İç Anadolu Bölgesi 2.Tarım ve Gıda Kongresi, Nevşehir, Turkey, 28 - 30 April 2015, pp.387

Siyah Çay ve Genel Özellikleri

4. Geleneksel Gıdalar Sempozyumu, Adana, Turkey, 17 - 19 April 2014, pp.222

Phenolic Composition and Antioxidant Properties Of Shalgam: Traditional Beverage From Southern Turkey's Cities

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Macedonia, 24 - 26 October 2013, pp.551

PHYSICOCHEMICAL PROPERTIES AROMA COMPOUNDS AND MINERAL CONTENT OF CANER VARIETY POMEGRANATE JUICE FROM TURKEY

11TH INTERNATIONAL CONFERENCEOF LITHUANIA’S CHEMISTS “CHEMISTRY 2013”, 27 September 2013

Ability of oral microbiota to release free volatiles from wine odorless glycosidic aroma precursors

2nd International Conference onFood Oral Processing- Physics, Physiology, and Psychology of Eating, 1 - 05 July 2012

Şalgam Suyunda Bulunan Aroma Maddelerinin GC MS ile Belirlenmesi u

III. Geleneksel Gıdalar Sempozyumu, Turkey, 10 - 12 May 2012

Şalgam Suyunda Bulunan Aroma Maddelerinin GC-MS ile Belirlenmesi

III. Geleneksel Gıdalar Sempozyumu, Konya, Turkey, 10 - 12 May 2012, pp.121

Characteristic aroma compounds of rose wines from a native variety of Calkarasi grown in Denizli Turkey: Effect of AltitudeEvaluation

9th İnternational Symposium of Oenology-Bordeaux, Bordeaux, France, 15 - 17 June 2011, vol.9, no.36, pp.810-813

Kükürtleme İşleminin Hacıalioğlu Çeşidinden Elde Edilen Kuru Kayısıların Terpen Bileşikleri Üzerine Etkisi

1. Uluslararası Adriyatik'ten Kafkaslar'a Geleneksel Gıdalar Sempozyumu, 15 - 17 April 2011

Volatile terpene constituents in fresh blood orange juice obtained from cv. Moro (Citrus sinensis(L). Osbeck).

PSE International Symposium on ?Terpenes-Application, Activity and Analysis, İstanbul, Turkey, 26 - 29 October 2010, pp.101

Glikozidaz Enziminin Bornova Misketi Üzümünden Elde Edilen Şarapların Aroma Bileşikleri Üzerine Etkisi

Ulusal Bağcılık ve Şarap Sempozyumu ve Sergisi, Denizli, Turkey, 6 - 08 November 2008, pp.115-124

Öküzgözü, Boğazkere ve Kalecik Karası Üzümlerinin ve Bu Üzümlerden Elde Edilen Şarapların Genel

Ulusal Bağcılık ve Şarap Sempozyumu ve Sergisi, Denizli, Turkey, 6 - 08 November 2008, pp.145-159

Kozan Yerli Portakalının Şaraba İşlenmesinde Maya Florasındaki Gelişmeler

3. Gıda Mühendisliği Kongresi, Ankara, Turkey, 2 - 04 October 2003, pp.539-547

Kozan yerli portakalının şaraba işlenmesinde maya florasındaki gelişmeler

3. Gıda Mühendisliği Kongresi, Ankara, Turkey, 2 - 04 October 2003, pp.539-547

Kabuk Maserasyonu İşleminin Narince Üzümünden Elde Edilen Şarapların Bileşimi Üzerine Etkisi

Türkiye V. Bağcılık ve Şarapçılık Sempozyumu, Nevşehir, Turkey, 5 - 09 October 2002, pp.551-558

Kabuk maserasyonunun Emir üzümünden elde edilen şıra ve şarapların bileşimi üzerine etkisi

GIDA MÜHENDİSLİĞİ KONGRESİ, Gaziantep, Turkey, 16 - 18 September 1998, pp.231-240

Books & Book Chapters

Fish

in: Food Aroma EvolutionDuring Food Processing, Cooking, and Aging, Bordiga, M., Nollet L. M.L., Editor, Taylo and Francis Group, 2019

alecik Karası Üzüm Çeşidinde Klon Seleksiyonu ve Seçilen Klonlara Ait Ana Damızlık Parselinin Oluşturulması

in: CURRENT RESEARCH AND ASSESMENTS FOR AGRICULTURAL SCIENCES / Tarım Bilimlerinde Güncel Araştırma ve Değerlendirmeler, Birhan KUNTER Nurhan KESKİN, Editor, STAMPARIJA IVPE, pp.59-95, 2019

GLC/HPLC Methods for Saffron (Crocus sativus L.)

in: Bioactive Molecules in Food, Mérillon J.-M., Ramawat K. G. , Editor, Springer, London/Berlin , Basel, pp.1987-2035, 2019

CITRUS WINES

in: SCIENCE AND TECHNOLOGY OF FRUIT WINE PRODUCTION, Kosseva, MR; Joshi, VK; Panesar, PS, Editor, Academıc Press Ltd-Elsevıer Scıence Ltd, Londra, pp.410-440, 2017

CITRUS WINES

in: SCIENCE AND TECHNOLOGY OF FRUIT WINE PRODUCTION, Kosseva, MR Joshi, VK Panesar, PS, Editor, ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD, pp.410-440, 2017

Organic Acids

in: Handbook of Food Analysis, Third Edition, Leo M.L. Nollet, Fidel Toldra, Editor, Crc, Florida, pp.611-637, 2015

Wine phenolics: chemistry, biosynthesis and effects on health

in: WINE Types, Production and Health, Peeters, A.S., Editor, Nova Publısher, New York, pp.387-429, 2012