Prof. Dr. SERKAN SELLİ

JOURNAL OF FOOD SCIENCE , cilt.84, sa.9, ss.2449-2457, 2019 (SCI-Expanded)

64. 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 , cilt.99, sa.10, ss.4702-4711, 2019 (SCI-Expanded)

65. The compositional properties, proteolytic-lipolytic maturation parameters and volatile compositions of commercial enzyme-modified cheeses with different cheese flavours

SALUM P., ERBAY Z., SELLİ S.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY , cilt.72, sa.3, ss.416-426, 2019 (SCI-Expanded)

66. Influence of processing steps on phenolic composition of clarified and unclarified pomegranate juices as characterized by LC-DAD-ESI-MS/MS

DAVARCI A., Kadiroğlu P., DIBLAN S., SELLİ S., Kelebek H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.43, sa.8, 2019 (SCI-Expanded)

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

SARHIR S. T., AMANPOUR A., BOUSETA A., SELLİ S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.56, sa.8, ss.3836-3845, 2019 (SCI-Expanded)

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

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.43, sa.6, 2019 (SCI-Expanded)

69. Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil

AMANPOUR A., VANDAMME J., POLAT S., Kelebek H., VAN DURME J., SELLİ S.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , cilt.54, ss.123-131, 2019 (SCI-Expanded)

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

SEVİNDİK O., AMANPOUR A., SARHIR S. T., Kelebek H., SELLİ S.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , cilt.121, sa.5, 2019 (SCI-Expanded)

71. Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography-Mass Spectrometry-Olfactometry (GC-MS-O) and Aroma Extract Dilution Analysis (AEDA)

SARHIR S. T., AMANPOUR A., SELLİ S.

ANALYTICAL LETTERS , cilt.52, sa.13, ss.2077-2091, 2019 (SCI-Expanded)

72. Screening of aroma profiles in Albanian cvs. Kalinjot and Bardhi Tirana olive oils using purge and trap extraction technique

Topi D., AMANPOUR A., KELEBEK H., SELLİ S.

RIVISTA ITALIANA DELLE SOSTANZE GRASSE , cilt.96, sa.2, ss.101-108, 2019 (SCI-Expanded)

73. Elucidation of Infusion-Induced Changes in the Key Odorants and Aroma Profile of Iranian Endemic Borage (Echium amoenum) Herbal Tea

Amanpour A., Zannou O., Kelebek H., SELLİ S.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.67, sa.9, ss.2607-2616, 2019 (SCI-Expanded)

74. 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)

75. 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)

76. LC-DAD-ESI-MS/MS-based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives

AMANPOUR A., KELEBEK H., SELLİ S.

JOURNAL OF MASS SPECTROMETRY , cilt.54, sa.3, ss.227-238, 2019 (SCI-Expanded)

77. 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)

78. Characterization of aroma, aroma-active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives

AMANPOUR A., Kelebek H., SELLİ S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.99, sa.2, ss.726-740, 2019 (SCI-Expanded)

79. Effect of hulling methods and roasting treatment on phenolic compounds and physicochemical properties of cultivars 'Ohadi' and 'Uzun' pistachios (Pistacia vera L.)

FOOD CHEMISTRY , cilt.272, ss.418-426, 2019 (SCI-Expanded)

80. LC-DAD-ESI-MS/MS-based phenolic profiling of St John's Wort Teas and their antioxidant activity: Eliciting infusion induced changes

Kelebek H., SEVİNDİK O., SELLİ S.

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES , cilt.42, ss.9-15, 2019 (SCI-Expanded)

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

Kelebek H., Kesen S., Sonmezdag A. S., Cetiner B., Kola O., SELLİ S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.4, ss.2461-2474, 2018 (SCI-Expanded)

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

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.12, sa.4, ss.2570-2580, 2018 (SCI-Expanded)

83. The most aroma-active compounds in shade-dried aerial parts of basil obtained from Iran and Turkey

Sonmezdag A. S., AMANPOUR A., Kelebek H., SELLİ S.

INDUSTRIAL CROPS AND PRODUCTS , cilt.124, ss.692-698, 2018 (SCI-Expanded)

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

Kesen S., AMANPOUR A., SELLİ S.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY , cilt.120, sa.10, 2018 (SCI-Expanded)

85. GC-MS olfactometric and LC-DAD-ESI-MS/MS characterization of key odorants and phenolic compounds in black dry-salted olives

SELLİ S., KELEBEK H., Kesen S., Sonmezdag A. S.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.98, sa.11, ss.4104-4111, 2018 (SCI-Expanded)

86. 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)

87. 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) Sürdürülebilir Kalkınma

88. Screening of key odorants and anthocyanin compounds of cv. Okuzgozu (Vitis vinifera L.) red wines with a free run and pressed pomace using GC-MS-Olfactometry and LC-MS-MS

Tetik M. A., SEVİNDİK O., KELEBEK H., SELLİ S.

JOURNAL OF MASS SPECTROMETRY , cilt.53, sa.5, ss.444-454, 2018 (SCI-Expanded)

89. Gas Chromatography-Mass Spectrometry-Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times

Ben Brahim S., AMANPOUR A., Chtourou F., KELEBEK H., SELLİ S., BOUAZIZ M.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.66, sa.11, ss.2851-2861, 2018 (SCI-Expanded)

90. Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS

Sonmezdag A. S., KELEBEK H., SELLİ S.

FOOD CHEMISTRY , cilt.240, ss.24-31, 2018 (SCI-Expanded)

91. Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry

NATURAL PRODUCT RESEARCH , cilt.32, sa.7, ss.777-781, 2018 (SCI-Expanded)

92. The effect of microencapsulated Lactobacillus rhamnosus and storage period on aroma properties of Turkish dry-fermented sausage (sucuk)

Turhan E. U., ERGİNKAYA Z., SELLİ S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.11, sa.4, ss.2131-2141, 2017 (SCI-Expanded)

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

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

EURASIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.1, sa.2, ss.17-27, 2017 (Hakemli Dergi)

94. LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition

Ammar S., Kelebek H., Zribi A., Abichou M., SELLİ S., Bouaziz M.

FOOD RESEARCH INTERNATIONAL , cilt.100, ss.477-485, 2017 (SCI-Expanded)

95. 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)

96. Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique

AMANPOUR A., KELEBEK H., SELLİ S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.11, sa.3, ss.1430-1439, 2017 (SCI-Expanded)

97. Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice

Sönmezdağ A. S., Sevindik O., Kelebek H., Selli S.

EUROBIOTECH JOURNAL , cilt.1, sa.3, ss.226-229, 2017 (ESCI)

98. Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice

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

The EuroBiotech Journal , cilt.1, sa.3, ss.226-229, 2017 (Hakemli Dergi)

99. Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential

KELEBEK H., KADİROĞLU P., DEMİRCAN N. B., SELLİ S.

JOURNAL OF THE INSTITUTE OF BREWING , cilt.123, sa.3, ss.407-416, 2017 (SCI-Expanded)

100. Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology

SALUM P., ERBAY Z., KELEBEK H., SELLİ S.

FOOD ANALYTICAL METHODS , cilt.10, sa.6, ss.1956-1964, 2017 (SCI-Expanded)

101. Characterization of key aroma compounds in a representative aromatic extracts from citrus and astragalus honeys based on aroma extract dilution analyses

UÇKUN O., SELLİ S.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.11, sa.2, ss.512-522, 2017 (SCI-Expanded)

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

TANGÜLER H., SELLİ S., SEN K., CABAROĞLU T., ERTEN H.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.54, sa.7, ss.2011-2019, 2017 (SCI-Expanded)

103. Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pistacia vera L.) hull

Sonmezdag A. S., KELEBEK H., SELLİ S.

JOURNAL OF ESSENTIAL OIL RESEARCH , cilt.29, sa.3, ss.262-270, 2017 (SCI-Expanded)

104. Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process

KELEBEK H., SELLİ S., KADİROĞLU P., KOLA O., Kesen S., UÇAR B., et al.

FOOD CHEMISTRY , cilt.220, ss.31-41, 2017 (SCI-Expanded)

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

Kelebek H., SELLİ S., KOLA O.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION , cilt.11, sa.1, ss.226-235, 2017 (SCI-Expanded)

106. Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique

FOODS , cilt.6, sa.2, 2017 (SCI-Expanded)

107. Comparison of Sugar and Organic acid Contents of Turkish Orange Juices

The Online Journal of Science and Technology , cilt.7, sa.1, ss.43-46, 2017 (Hakemli Dergi)

108. ÜZÜM ÇEKİRDEK YAĞI ELDESİNDE KULLANILAN EKSTRAKSİYON YÖNTEMLERİ

SEVİNDİK O., SELLİ S.

GIDA / THE JOURNAL OF FOOD , 2017 (Hakemli Dergi)

109. CITRUS WINES

Selli S., Kelebek H., Panesar P. S.

SCIENCE AND TECHNOLOGY OF FRUIT WINE PRODUCTION , ss.410-440, 2017 (SCI-Expanded)

110. PHENOLIC COMPOUNDS IN POMEGRANATE VINEGARS

The Online Journal of Science and Technology , cilt.7, sa.4, ss.162-167, 2017 (Hakemli Dergi)

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

AMANPOUR A., KESEN S., KELEBEK H., SELLİ S.

EURASIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , ss.53-57, 2017 (Hakemli Dergi)

112. Ham ve Rafine Fındık Yağlarının Yağ Asitleri Bileşimi

KESEN S., SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

Çukurova Tarım ve Gıda Bilimleri Dergisi , cilt.31, ss.79-84, 2016 (Hakemli Dergi)

113. Üzüm Çekirdeklerinin Temel Biyoaktif Bileşenleri

SEVINDIK O., SELLİ S.

Çukurova Tarım ve Gıda Bilimleri Dergisi , cilt.31, sa.2, ss.9-16, 2016 (Hakemli Dergi)

114. Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC-MS-Olfactometry

AMANPOUR A., KELEBEK H., Kesen S., SELLİ S.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.93, sa.12, ss.1595-1603, 2016 (SCI-Expanded)

115. 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)

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

AMANPOUR A., SELLİ S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.40, sa.5, ss.1116-1124, 2016 (SCI-Expanded)

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

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

118. Lezzet Katkısı Olarak Peynir ve Enzim Modifiye Peynir Tekniğinde Güncel Durum

ERBAY Z., BAŞ D., KENDİRCİ P., ÇAM M., KELEBEK H., SALUM P., et al.

AKADEMİK GIDA , cilt.14, sa.2, ss.209-217, 2016 (Hakemli Dergi)

119. Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS

Jose Rodriguez-Bencomo J., Kelebek H., Sonmezdag A. S., Miguel Rodriguez-Alcala L., Fontecha J., SELLİ S.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.53, sa.4, ss.1957-1965, 2016 (SCI-Expanded)

120. Natural Products for Infectious Diseases

Kim K., Liu X., Komabayashi T., Jeong S., SELLİ S.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE , 2016 (SCI-Expanded) Sürdürülebilir Kalkınma

121. Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique

AMANPOUR A., Kelebek H., SELLİ S.

JOURNAL OF FOOD AND NUTRITION RESEARCH , cilt.55, sa.2, ss.141-147, 2016 (SCI-Expanded)

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

kelebek H., Kesen S., SELLİ S.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES , cilt.18, sa.10, ss.2231-2245, 2015 (SCI-Expanded)

123. Characterization of the Aroma-Active, Phenolic, and Lipid Profiles of the Pistachio (Pistacia vera L.) Nut as Affected by the Single and Double Roasting Process

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.63, sa.35, ss.7830-7839, 2015 (SCI-Expanded)

124. GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L)

AMANPOUR A., Sonmezdag A. S., Kelebek H., SELLİ S.

FOOD CHEMISTRY , cilt.182, ss.251-256, 2015 (SCI-Expanded)

125. Comparative evaluation of volatiles, phenolics, sugars, organic acids. and antioxidant properties of Sel-42 and Tainung papaya varieties

Kelebek H., SELLİ S., GÜBBÜK H., Gunes E.

FOOD CHEMISTRY , cilt.173, ss.912-919, 2015 (SCI-Expanded)

126. Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

SELLİ S., Kelebek H., Ayseli M. T., Tokbas H.

FOOD CHEMISTRY , cilt.165, ss.540-546, 2014 (SCI-Expanded)

127. COMPARISON OF THE AROMA AND SOME PHYSICOCHEMICAL PROPERTIES OF GRAND NAINE (MUSA ACUMINATA) BANANA AS INFLUENCED BY NATURAL AND ETHYLENE-TREATED RIPENING

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.38, sa.5, ss.2137-2145, 2014 (SCI-Expanded)

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

Jose Rodriguez-Bencomo J., SELLİ S., Munoz-Gonzalez C., Martin-Alvarez P. J., Angeles Pozo-Bayon M.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE , cilt.51, sa.6, ss.1094-1101, 2014 (SCI-Expanded)

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

Kesen S., Kelebek H., SELLİ S.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.91, sa.3, ss.385-394, 2014 (SCI-Expanded)

130. Adana ili Gemlik ve Barnea zeytinyağlarının aroma maddelerinin kıyaslanması

CABAROĞLU T., SELLİ S., Kelebek H., SEN K., ULAŞ M., KESEN S.

GIDA , cilt.39, sa.2, ss.103-110, 2014 (Hakemli Dergi)

131. Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

Kesen S., Kelebek H., SELLİ S.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.62, sa.2, ss.391-401, 2014 (SCI-Expanded)

132. Evidence-Based Medicinal Plants for Modern Chronic Diseases

You Y., Daily J. W., Kang T. H., Lee Y., SELLİ S.

EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE , 2014 (SCI-Expanded)

133. Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value

Ayseli M. T., Filik G., SELLİ S.

JOURNAL OF FOOD AND NUTRITION RESEARCH , cilt.53, sa.2, ss.137-142, 2014 (SCI-Expanded)

134. GC-MS-olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

Kesen S., Kelebek H., Sen K., Ulaş M., SELLİ S.

FOOD RESEARCH INTERNATIONAL , cilt.54, sa.2, ss.1987-1994, 2013 (SCI-Expanded)

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

Kesen S., Kelebek H., SELLİ S.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY , cilt.90, sa.11, ss.1685-1696, 2013 (SCI-Expanded)

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

Kelebek H., Jourdes M., SELLİ S., Teissedre P.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.93, sa.12, ss.2963-2972, 2013 (SCI-Expanded)

137. Application of glycosidic aroma precursors to enhance the aroma and sensory profile of dealcoholised wines

FOOD RESEARCH INTERNATIONAL , cilt.51, sa.2, ss.450-457, 2013 (SCI-Expanded)

138. Zeytinyağı Aroma Maddeleri Ekstraksiyonunda Kullanılacak Çözgenin Temsili Testlerle Belirlenmesi

Kesen S., SELLİ S.

Zeytin Bilimi , cilt.3, sa.2, ss.99-106, 2012 (Hakemli Dergi)

139. Comparison of aroma compounds in Dwarf Cavendish banana (Musa spp. AAA) grown from open-field and protected cultivation area

SELLİ S., GÜBBÜK H., Kafkas E., Gunes E.

SCIENTIA HORTICULTURAE , cilt.141, ss.76-82, 2012 (SCI-Expanded) Sürdürülebilir Kalkınma

140. Gemlik Zeytin Çeşidinden Elde Edilen Natürel Zeytinyağında Fenol Bileşiklerinin ve Antioksidan Kapasitenin Belirlenmesi

Kelebek H., Kesen S., Sabbağ Ç., SELLİ S.

GIDA , cilt.37, ss.133-140, 2012 (Hakemli Dergi)

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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.46, sa.12, ss.2530-2537, 2011 (SCI-Expanded)

142. Evaluation of Differences in the Aroma Composition of Free-Run and Pressed Neutral Grape Juices Obtained from Emir (Vitis vinifera L.)

SELLİ S., Bagatar B., Sen K., Kelebek H.

CHEMISTRY & BIODIVERSITY , cilt.8, sa.9, ss.1776-1782, 2011 (SCI-Expanded)

143. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , cilt.91, sa.10, ss.1855-1862, 2011 (SCI-Expanded)

144. Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck)

SELLİ S., Kelebek H.

INDUSTRIAL CROPS AND PRODUCTS , cilt.33, sa.3, ss.727-733, 2011 (SCI-Expanded)

145. Characterization of the Key Aroma Compounds in Cooked Grey Mullet (Mugil cephalus) by Application of Aroma Extract Dilution Analysis

Cayhan G. G., SELLİ S.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.59, sa.2, ss.654-659, 2011 (SCI-Expanded)

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

KILIÇ BÜYÜKKURT Ö., SELLİ S.

JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES , cilt.34, sa.20, ss.2495-2504, 2011 (SCI-Expanded)

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

Kelebek H., SELLİ S., Canbaş A.

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI , cilt.16, sa.4, ss.287-294, 2010 (SCI-Expanded)

148. Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation-extraction (SDE) and GC-MS

SELLİ S., Cayhan G. G.

MICROCHEMICAL JOURNAL , cilt.93, sa.2, ss.232-235, 2009 (SCI-Expanded)

149. EFFECTS OF DIFFERENT MACERATION TIMES AND PECTOLYTIC ENZYME ADDITION ON THE ANTHOCYANIN COMPOSITION OF VITIS VINIFERA CV. KALECIK KARASI WINES

Kelebek H., Canbaş A., SELLİ S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION , cilt.33, sa.3, ss.296-311, 2009 (SCI-Expanded)

150. Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation-solvent extraction

SELLİ S., Prost C., Serot T.

FOOD CHEMISTRY , cilt.114, sa.1, ss.317-322, 2009 (SCI-Expanded)

151. HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Kelebek H., SELLİ S., Canbaş A., CABAROĞLU T.

MICROCHEMICAL JOURNAL , cilt.91, sa.2, ss.187-192, 2009 (SCI-Expanded)

152. Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey

Kelebek H., Canbaş A., SELLİ S.

FOOD CHEMISTRY , cilt.107, sa.4, ss.1710-1716, 2008 (SCI-Expanded)

153. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. osbeck)

SELLİ S., Canbaş A., Varlet V., Kelebek H., Prost C., Serot T.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.56, sa.1, ss.227-234, 2008 (SCI-Expanded)

154. HPLC-DAD-MS analysis of anthocyanins in rose wine made from cv. okuzgiozu grapes, and effect of maceration time on anthocyanin content

Kelebek H., Canbaş A., Selli S.

CHROMATOGRAPHIA , cilt.66, ss.207-212, 2007 (SCI-Expanded)

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

Selli S.

JOURNAL OF FOOD QUALITY , cilt.30, sa.3, ss.330-341, 2007 (SCI-Expanded)

156. Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes

Kelebek H., Canbaş A., Cabaroglu T., Selli S.

FOOD CHEMISTRY , cilt.105, sa.1, ss.334-339, 2007 (SCI-Expanded)

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

Selli S., Rannou C., Prost C., Robin J., Serot T.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY , cilt.54, sa.25, ss.9496-9502, 2006 (SCI-Expanded)

158. Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu

Kelebek H., Canbaş A., Selli S., Saucier C., Jourdes M., Glories Y.

JOURNAL OF FOOD ENGINEERING , cilt.77, sa.4, ss.1012-1017, 2006 (SCI-Expanded)

159. A study on some chemical and physico-mechanic properties of three sweet cherry varieties (Prunus avium L.) in Turkey

Vursavus K. K., KELEBEK H., Selli S.

JOURNAL OF FOOD ENGINEERING , cilt.74, sa.4, ss.568-575, 2006 (SCI-Expanded)

160. Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment

Selli S., Canbas A., Cabaroglu T., Erten H., Gunata Z.

FOOD CHEMISTRY , cilt.94, sa.3, ss.319-326, 2006 (SCI-Expanded)

161. Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince

Selli S., Canbas A., Cabaroglu T., Erten H., Lepoutre J., Gunata Z.

FOOD CONTROL , cilt.17, sa.1, ss.75-82, 2006 (SCI-Expanded)

162. Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry

Kafkas E., Cabaroglu T., Selli S., Bozdoğan A., Kurkcuoglu M., Paydas S., et al.

FLAVOUR AND FRAGRANCE JOURNAL , cilt.21, sa.1, ss.68-71, 2006 (SCI-Expanded)

163. Yeast flora during the fermentation of wines made from Vitis vinifera L. cv. Emir and Kalecik Karasi grown in Anatolia

Nurgel C., Erten H., Canbas A., Cabaroglu T., Selli S.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY , cilt.21, ss.1187-1194, 2005 (SCI-Expanded)

164. Determination of volatile compounds in sultaniye wine by soled-phase microextraction techniques

Cabaroglu T., Selli S., Kafkas E., Kurkcuoglu M., Canbaş A., Baser K.

CHEMISTRY OF NATURAL COMPOUNDS , cilt.41, sa.4, ss.382-384, 2005 (SCI-Expanded)

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

Selli S., Cabaroglu T., Canbaş A.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS , cilt.17, sa.6, ss.789-796, 2004 (SCI-Expanded)

166. Volatile flavour components of mandarin wine obtained from clementines (Citrus reticula Blanco) extracted by solid-phase microextraction

Selli S., Kurkcuoglu M., Kafkas E., Cabaroglu T., Demirci B., Baser K. C. H., et al.

FLAVOUR AND FRAGRANCE JOURNAL , cilt.19, sa.5, ss.413-416, 2004 (SCI-Expanded)

167. Kabuk maserasyonunun Bornova misketinden elde edilen şıradaki aroma maddeleri üzerine etkisi

Cabaroğlu T., Canbaş A., Erten H., SELLİ S.

GIDA , cilt.29, ss.195-201, 2004 (Hakemli Dergi)

168. Kabuk Maserasyonunun Bornova Misketinden Elde Edilen Şıradaki Aroma Maddeleri Üzerine Etkisi

ERTEN H., CABAROĞLU T., SELLİ S., Canbaş A.

GIDA , cilt.29, sa.3, ss.195-201, 2004 (Hakemli Dergi)

169. Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia

Selli S., Cabaroglu T., Canbas A., Erten H., Nurgel C., Lepoutre J., et al.

FOOD CHEMISTRY , cilt.85, sa.2, ss.207-213, 2004 (SCI-Expanded)

170. Kabuk maserasyonunun Bornova Misketinden elde edilen şıradaki aroma maddeleri üzerine etkisi

CABAROĞLU T., Canbaş A., ERTEN H., SELLİ S.

GIDA , cilt.29, sa.3, ss.195-201, 2004 (Hakemli Dergi)

171. Wine flavor enhancement through the use of exogenous fungal glycosidases

Cabaroglu T., Selli S., Canbaş A., Leproutre J., Gunata Z.

ENZYME AND MICROBIAL TECHNOLOGY , cilt.33, sa.5, ss.581-587, 2003 (SCI-Expanded)

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

Nurgel C., Erten H., Canbas A., Cabaroglu T., Selli S.

JOURNAL INTERNATIONAL DES SCIENCES DE LA VIGNE ET DU VIN , cilt.37, sa.3, ss.155-161, 2003 (SCI-Expanded)

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

Selli S., Cabaroglu T., CANBAS A.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , cilt.38, sa.5, ss.587-593, 2003 (SCI-Expanded)

174. Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in Turkey

Selli S., Cabaroglu T., Canbas A., Erten H., Nurgel C.

FOOD CHEMISTRY , cilt.81, sa.3, ss.341-347, 2003 (SCI-Expanded)

175. Technological properties of some wine yeasts isolated during the fermentation of Emir and Kalecik karasi grapes

Ateşçi C. N., Erten H., Canbaş A., Cabaroğlu T., SELLİ S.

TARIM BİLİMLERİ DERGİSİ , cilt.9, ss.83-89, 2003 (Hakemli Dergi)

176. Emir ve Kalecik Karası Üzümlerinden Fermantasyon Sırasında İzole Edilen Bazı Mayaların Teknolojik Özellikleri

CABAROĞLU T., Canbaş A., Nurgel Ateşçi C., ERTEN H., SELLİ S.

TARIM BİLİMLERİ DERGİSİ , cilt.9, sa.1, ss.83-89, 2003 (Hakemli Dergi)

177. Emir ve Kalecik Karası Üzümlerinden Fermantasyon Sırasında İzole Edilen Bazı Mayaların Teknolojik Özellikleri

CABAROĞLU T., Canbaş A., Nurgel Ateşçi C., ERTEN H., SELLİ S.

TARIM BİLİMLERİ DERGİSİ , cilt.9, sa.1, ss.83-89, 2003 (Hakemli Dergi)

178. Emir ve Kalecik Karası Üzümlerinden Fermantasyon Sırasında İzole Edilen Bazı Mayaların Teknolojik Özellikleri

ERTEN H., SELLİ S., CABAROĞLU T., Canbaş A., Nurgel C.

A.Ü.Z.F. Tarım Bilimleri Dergisi , cilt.9, sa.1, ss.83-89, 2003 (Hakemli Dergi)

179. Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey

Nurgel C., Erten H., Canbas A., Cabaroglu T., Selli S.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY , cilt.29, sa.1, ss.28-33, 2002 (SCI-Expanded)

180. Free and bound aroma compounds of Kalecik karasi must

SELLİ S., Cabaroğlu T., Canbaş A., Erten H., Ateşçi C. N.

TARIM BİLİMLERİ DERGİSİ , cilt.8, ss.333-337, 2002 (Hakemli Dergi)

181. Tarsus yöresinde yetiştirilen misket üzümünün tatlı şaraba elverişliği üzerinde bir araştırma

Şanlı B., Erten H., Canbaş A., SELLİ S.

GIDA , cilt.27(3), ss.219-223, 2002 (Hakemli Dergi)

182. Effect of bottle colour and storage conditions on browning of orange wine

Selli S., Canbaş A., Unal U.

NAHRUNG-FOOD , cilt.46, sa.2, ss.64-67, 2002 (SCI-Expanded)

183. Kalecik Karası Şırasında Serbest ve Bağlı Aroma Maddeleri

ERTEN H., SELLİ S., CABAROĞLU T., Canbaş A., Nurgel C.

A.Ü.Z.F. Tarım Bilimleri Dergisi , cilt.8, sa.4, ss.333-337, 2002 (Hakemli Dergi)

184. Contribution by Saccharomyces cerevisiae yeasts to fermentation and flavour compounds in wines from cv. Kalecik karasi grape

Nurgel C., Erten H., Canbas A., Cabaroglu T., Selli S.

JOURNAL OF THE INSTITUTE OF BREWING , cilt.108, sa.1, ss.68-72, 2002 (SCI-Expanded)

185. Tarsus Yöresinde Yetiştirilen Misket Üzümünün Tatlı Şaraba Elverişliliği Üzerinde Bir Araştırma

ERTEN H., Canbaş A., SELLİ S.

GIDA , cilt.27, sa.3, ss.219-223, 2002 (Hakemli Dergi)

186. Kalecik karası şırasındaki serbest aroma maddelerinin tayininde iki farklı ekstraksiyon yönteminin kıyaslanması

CABAROĞLU T., Canbaş A., SELLİ S.

GIDA , cilt.26, sa.6, ss.443-448, 2001 (Hakemli Dergi)

187. Kalecik karası şırasındaki serbest aroma maddeleri Tayininde iki farklı ekstraksiyon yönteminin kıyaslanması

SELLİ S., Cabaroğlu T., Canbaş A.

GIDA , cilt.26, ss.443-448, 2001 (Hakemli Dergi)

Hakemli Bilimsel Toplantılarda Yayımlanmış Bildiriler 134

1. 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)

2. 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)

3. Detection of Additives in Food Matrice by The Application of Molecularly Imprinted Polymers

CENGİZ N., KELEBEK H., SELLİ S.

3rd International Conference on Raw Materials to Processed Foods, İstanbul, Türkiye, 18 - 19 Mayıs 2023, ss.39-43, (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. 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)

6. 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)

7. Bioactive Properties of Pistacia Lentiscus Leaves and Fruits

3rd International Conference on Raw Materials to Processed Foods, İstanbul, Türkiye, 18 - 19 Mayıs 2023, ss.94-106, (Tam Metin Bildiri)

8. Determination of Antioxidant Potential and Phenolic Profile in Two Different Capsicum Species

UZLAŞIR T., Aksay Ö., SELLİ S., KELEBEK H.

6th International Mediterranean Science and Engineering Congress (IMSEC 2021), Antalya, Türkiye, 25 Ekim 2021, ss.196-201, (Tam Metin Bildiri)

9. 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)

10. Elucidation of Retro-and Orthonasal Aroma Differences of Biscuits (panis biscoctus) Using Artificial Masticator

SÖNMEZDAĞ A. S., Cataneo C., Rannou C., SELLİ S., Prost C.

2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Türkiye, 3 - 04 Haziran 2021, ss.209-217, (Tam Metin Bildiri)

11. 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)

12. 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)

13. Comparison of volatile compounds in sesame oil and sesame cake extract

GELEN B., SELLİ S.

2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Türkiye, 3 - 04 Haziran 2021, ss.128-131, (Tam Metin Bildiri)

14. Assessment of the aroma profiles of Spirulina Platensis using HS-SPME–GC-MS and Determination of Antioxidant Capacity

Uzlaşır T., IŞIK O., USLU L., SELLİ S., KELEBEK H.

2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Adana, Türkiye, 3 - 04 Haziran 2021, ss.327-334, (Tam Metin Bildiri)

15. Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC-7 peanut cultivars

EKER T., DARICI M., SELLİ S., CABAROĞLU T.

2ND INTERNATIONAL CONFERENCE ON RAW MATERIALS TO PROCESSED FOODS, Türkiye, 3 - 04 Haziran 2021, ss.27, (Özet Bildiri) Sürdürülebilir Kalkınma

16. 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)

17. The hulling effect on aroma composition of Ohadi variety pistachio

Sonmezdag A. S., KELEBEK H., SELLİ S.

European Biotechnology Congress, Valencia, İspanya, 11 - 13 Nisan 2019, cilt.305, (Özet Bildiri)

18. 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)

19. Aroma Compounds in Molasses from Juniperus drupacea L.

International Conference on Research of Agricultural and Food Technologies, Adana, Türkiye, 3 - 05 Ekim 2019, ss.10-18, (Tam Metin Bildiri)

20. 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)

21. 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)

22. 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)

23. 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)

24. Volatile Composition of Althaea officinalis L. Flowers

UZLAŞIR T., KADİROĞLU KELEBEK P., SELLİ S., Kelebek H.

International Conference on Agronomy and Food Science and Technology (AgroFood), 20 - 21 Haziran 2019, (Tam Metin Bildiri)

25. LC-DAD-ESI-MS/MS characterization of elderberry flower (Sambucus nigra) phenolics extracted with various solvents

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

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

SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

International Conference on Agronomy and Food Science and Technology (AgroFood), İstanbul, Türkiye, 20 - 21 Haziran 2019, ss.2, (Özet Bildiri)

27. 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)

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

International Conference on Food, Nutrition and Dietetics, Gastronomy (FONGAR-2018), 28 - 30 Kasım 2018, (Tam Metin Bildiri)

29. 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)

30. 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)

31. 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)

32. 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)

33. 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)

34. 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)

35. 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)

36. 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)

37. Screening of aroma profiles in Albanian cvs. Kalinjoti and Bardhi Tirana olive oils using purge and trap extraction technique

TOPI D., AMANPOUR A., KELEBEK H., SELLİ S.

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Tam Metin Bildiri)

38. Identification of Volatile Compounds of Nigella sativa L. Extract Using Purge and Trap Extraction System

KESEN S., AMANPOUR A., TSOULI SARHIR S., SEVİNDİK O., KELEBEK H., SELLİ S.

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Tam Metin Bildiri)

39. 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)

40. Volatile compounds of Moroccan argan oil using purge and trap extraction system prior to GC-MS-FID

SEVİNDİK O., ASGHAR A., Tsouli Sahrir S., KESEN S., KELEBEK H., SELLİ S.

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Özet Bildiri)

41. 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)

42. 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)

43. Identification of volatiles compounds of Nigella sativa L. extract using purge and trap extraction system

KESEN S., AMANPOUR A., TSOULI SARHIR S., SEVİNDİK O., KELEBEK H., SELLİ S.

International Conference on Raw Materials to Processed Foods, 11 - 13 Nisan 2018, (Özet Bildiri)

44. 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)

45. 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)

46. Siyah Ve Yeşil Çaylardaki Fenolik Bileşiklerin Karakterizasyonu Ve Antioksidan Kapasite Potansiyelinin Belirlenmesi

KELEBEK H., DIBLAN S., KADİROĞLU KELEBEK P., SEVİNDİK O., SELLİ S.

10. Gıda Mühendisliği Kongresi, Türkiye, 9 - 11 Kasım 2017, (Özet Bildiri)

47. 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)

48. 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)

49. 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)

50. Identification of aroma compounds of Vibirnum opulus L. juice using the purge and trap technique

Sonmezdag A. S., SEVİNDİK O., KELEBEK H., SELLİ S.

European Biotechnology Congress, Dubrovnik, Hırvatistan, 25 - 27 Mayıs 2017, cilt.256, (Özet Bildiri)

51. 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)

52. Effect of extraction conditions on the extraction efficiency for the HS-SPME-GC/MS analysis of volatile compounds in Turkish white cheese using central composite rotatable design

SALUM P., ERBAY Z., KELEBEK H., SELLİ S.

2017 American Dairy Science Association® Annual Meeting, Pittsburgh, Amerika Birleşik Devletleri, 25 - 28 Haziran 2017, ss.47, (Özet Bildiri)

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

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

International Conference on Agriculture, Forest, Food Sciences and Technologies, Nevşehir, Türkiye, 15 Mayıs 2017 - 17 Mayıs 2016, ss.1, (Özet Bildiri)

54. 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)

55. 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)

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

SÖNMEZDAĞ A. S., SEVİNDİK O., KESEN S., KELEBEK H., SELLİ S.

International Conference on Agriculture, Forest, Food Sciences and Technologies, Nevşehir, Türkiye, 15 - 17 Mayıs 2017, ss.1, (Özet Bildiri)

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

AMANPOUR A., KESEN S., KELEBEK H., SELLİ S.

International Conference on Agriculture, Forest, Food Sciences and Technologies, Nevşehir, Türkiye, 15 - 17 Mayıs 2017, ss.1, (Özet Bildiri)

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

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

INTERNATIONAL CONFERENCE ON FOOD INNOVATION, Bologna, İtalya, 31 Ocak - 03 Şubat 2017, ss.1, (Tam Metin Bildiri)

59. 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

60. INNOVATIVE APPROACHES TO GRAPE SEED OIL EXTRACTION

SEVINDIK O., SONMEZDAG A. S., KELEBEK H., SELLİ S.

INTERNATIONAL CONFERENCE ON FOOD INNOVATION, Bologna, İtalya, 31 Ocak - 03 Şubat 2017, ss.1, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

61. 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)

62. 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)

63. 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)

64. 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)

65. Characterization of the volatile properties of white grape vinegar

SÖNMEZDAĞ A. S., KELEBEK H., SELLİ S.

1st International Mediterranean Science and Engineering Congress, Adana, Türkiye, 26 - 28 Ekim 2016, ss.3774-3777, (Tam Metin Bildiri)

66. Sıcak ve Soğuk İşleme Yöntemleriyle Domates Salçası Üretiminin Fenolik Bileşikler Antioksidan Kapasite ve Bazı Kalite Parametreleri Üzerine Etklileri

KELEBEK H., SELLİ S., KOLA O., UÇAR B., KESEN S., ÇETİNER B., et al.

Türkiye 12. Gıda Kongresi, Türkiye, 5 - 07 Ekim 2016

67. Türkiye ve Dünya da Enzim Modifiye Peynir Üretimi ve Teknolojisi

SALUM P., GÖVCE G., ERBAY Z., BAŞ D., KENDİRCİ P., ÇAM M., et al.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016

68. Sıcak ve Soğuk İşleme Yöntemleriyle Domates Salçası Üretiminin Fenolik Bileşikler, Antioksidan Kapasite ve Bazı Kalite Parametreleri Üzerine Etkileri

KELEBEK H., SELLİ S., KOLA O., UÇAR B., KESEN S., ÇETİNER B., et al.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, ss.121, (Özet Bildiri)

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

SALUM P., GÖVCE G., ERBAY Z., BAŞ D., KENDİRCİ P., ÇAM M., et al.

Türkiye 12. Gıda Kongresi, Edirne, Türkiye, 5 - 07 Ekim 2016, cilt.12, ss.37, (Özet Bildiri)

70. COMPARISON OF SUGAR AND ORGANIC ACID CONTENTS OFTURKISH ORANGES JUICES

International Science and Technology Conference, 13 - 15 Temmuz 2016, (Tam Metin Bildiri)

71. EFFECT OF DEEP FAT FRYING PROCESS ON AROMA COMPOUNDS OF SUNFLOWER SEED OIL

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

19th International Sunflower Conference, 29 Mayıs - 03 Haziran 2016, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

72. 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

73. 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

74. Comparison of Sugar and Organic Acid Contents of Turkish Orange Juices

International Science and Technology Conference, Viyana, Avusturya, 13 - 16 Temmuz 2016, ss.1, (Tam Metin Bildiri)

75. Phenolic Compounds in Pomegranate Vinegars

Salum Erbay P., Sonmezdağ A. S., Amanpour A., SELLİ S.

INTERNATIONAL SCIENCE AND TECHNOLOGY CONFERENCE, Viyana, Avusturya, 13 - 15 Temmuz 2016, ss.1-7, (Tam Metin Bildiri)

76. 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)

77. 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)

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

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

19th International Sunflower Conference, Edirne, Türkiye, 29 Mayıs - 03 Haziran 2016, ss.1141-1146, (Tam Metin Bildiri) Sürdürülebilir Kalkınma

79. 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)

80. 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)

81. İran da Yetiştirilen Uzun Süpürge Otu Tohumunun Descurainia sophia L Webb ex Prantl Uçucu Maddeleri

AMANPOUR A., SALUM ERBAY P., KELEBEK H., SELLİ S.

9. Gıda Mühendisliği Kongresi, Türkiye, 12 - 14 Kasım 2015, (Özet Bildiri)

82. İran`da Yetiştirilen Uzun Süpürge Otu Tohumunun (Descurainia sophia (L.) Webb ex Prantl) Uçucu Maddeleri Bileşimi

SELLİ S., KELEBEK H., AMANPOUR A., SALUM ERBAY P.

9. Gıda Mühendisliği Kongresi, İzmir, Türkiye, 12 - 14 Kasım 2015, cilt.32, ss.135, (Özet Bildiri)

83. KARADENİZ BÖLGESİNDEN ELDE EDİLEN YEŞİL ÇAYIN AROMA MADDELERİ BİLEŞİMİ

SELLİ S., AMANPOUR A., SALUM ERBAY P., SALMAN E., BAĞATAR GELEN B.

9. Gıda Mühendisliği Kongresi, İzmir, Türkiye, 12 - 14 Kasım 2015, ss.136, (Özet Bildiri)

84. Nar Ekşisinde Biyoaktif Bileşenlerin LC DAD ESI MS MS ile karakterizasyonu ve Genel Bileşiminin Saptanması

KELEBEK H., KOLA O., ÖZER M. S., KADİROĞLU P., SELLİ S.

Tarım ve Gıda Kongresi Nevşehir, Türkiye, 13 - 17 Ekim 2015, cilt.1

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

Amanpour A., Salum Erbay P., Kelebek H., SELLİ S.

Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.501, (Tam Metin Bildiri)

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

Kelebek H., Kola O., Cetiner B., Uçar B., SELLİ S.

Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.43, (Tam Metin Bildiri)

87. Aroma compounds of a Turkish Traditional Beverage: Hardaliye

The 3rd International Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.24, (Tam Metin Bildiri)

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

Kelebek H., Kola O., Uçar B., Salum Erbay P., SELLİ S.

Symposium on Traditional Foods from Adriatic to Caucasus, Sarajevo, Bosna-Hersek, 1 - 04 Ekim 2015, ss.595, (Tam Metin Bildiri)

89. Effect of Geographic Origin on the Aroma Active Compounds of Turkish Olive Oils

KESEN S., SELLİ S., KELEBEK H.

13th Euro Fed Lipid Congress, 27 - 30 Eylül 2015

90. Kuru İncirlerde Fenolik Bileşenlerin LC DAD ESI MS MS ile Karakterizasyonu Organizk Asit ve Şeker İçeriklerinin Saptanması

KELEBEK H., KOLA O., ÖZER M. S., ÇETİN A. E., KADİROĞLU P., SELLİ S.

Kururtulmuş ve Yarı Kurutulmuş Gıdalar, Türkiye, 14 - 16 Mayıs 2015, cilt.1, (Tam Metin Bildiri)

91. Domates salçasının endüstriyel üretiminde işlem basamaklarının aroma aroma aktif ve biyoaktif bileşenler üzerine etkileri

KELEBEK H., KOLA O., ÖZER M. S., KADİROĞLU P., SELLİ S.

Pamukkale Gıda Sempozyumu 3, Türkiye, 14 - 16 Mayıs 2015, cilt.1, (Tam Metin Bildiri)

92. Ülkemizin Önemli Bazı Zeytinyağlarının Aroma Maddeleri Bileşimi

SELLİ S., KELEBEK H., KESEN S.

İç Anadolu Bölgesi 2.Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.387, (Özet Bildiri)

93. Nar Ekşisinde Biyoaktif Bileşiklerin LC-DAD-ESI-MS/MS ile Karakterizasyonu ve Genel Bileşiminin Saptanması

SELLİ S., Kelebek H., ÖZER M. S., KOLA O., Kadiroğlu P., Abbasoğlu M.

İç Anadolu Bölgesi 2. Tarım ve Gıda Kongresi, Nevşehir, Türkiye, 28 - 30 Nisan 2015, ss.14, (Özet Bildiri)

94. Çam Balı Aroma Maddeleri Bileşiminin Çözgen Yardımıyla Flavor Evaporasyon Tekniğiyle Belirlenmesi

4. Uluslararası MuğlaArıcılık ve Çam Balı Kongresi, 5 - 09 Kasım 2014

95. Comparative Evaluation of the Aroma Compounds in Turkish Olive Oils from Different Geographic Origin by GC MS and GC FID Techniques

NAFI 2014 International Food Congress, 26 - 29 Mayıs 2014, (Özet Bildiri)

96. Characterization of Potent Odorant Compounds in Turkish Olive Oils by GC MS Olfactometric Techniques

NAFI 2014 International Food Congress, 26 - 29 Mayıs 2014, (Özet Bildiri)

97. Şalgam Suyu: Bir Laktik Asit Fermantasyonu Ürünü

ERTEN H., Tangüler H., BOYACI GÜNDÜZ C. P., AĞIRMAN B., CABAROĞLU T., SELLİ S.

4. Geleneksel Gıdalae Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.916, (Tam Metin Bildiri)

98. Siyah Çay ve Genel Özellikleri

Yabacı S. N., GELEN B., cabaroğlu t., Selli S., Çelik Z. D., Canatar M.

4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.222, (Tam Metin Bildiri)

99. Şalgam Suyu Bir Laktik Asit Fermantasyonu Ürünü

ERTEN H., TANGÜLER H., BOYACI GÜNDÜZ C. P., AĞIRMAN B., CABAROĞLU T., SELLİ S.

4. Geleneksel Gıdalar Sempozyumu, Adana, Türkiye, 17 - 19 Nisan 2014, ss.916, (Özet Bildiri)

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

KELEBEK H., ÇETİN A. E., ÖZER M. S., KOLA O., Uçar B., BOYACI GÜNDÜZ C. P., et al.

The 2nd International Symposium on Traditional Foods from Adriatic to Caucasus, Ohrid-Struga, Makedonya, 24 - 26 Ekim 2013, ss.551, (Tam Metin Bildiri)

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

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

102. ABILITY OF ORAL MICROBIOTA TO RELEASE FREE VOLATILES FROM WINE ODORLESS GLYCOSIDIC AROMA PRECURSORS

FOOD ORAL PROCESSING Symposium, 1 - 05 Temmuz 2012

103. 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 Temmuz 2012, (Özet Bildiri)

104. Determination of phenolic composition in Çalkarası cultivars grown in different region of Denizli province in Turkey

Kelebek H., CABAROĞLU T., DARICI M., SELLİ S., Şen K.

35th World Congress of Vine and Wine, İzmir, Türkiye, 18 - 22 Haziran 2012, ss.1-4, (Tam Metin Bildiri)

105. Evolution of Coloured and Non coloured Phenolic Compounds of Red Wines from Turkey

35th World Cogress of Vine and Wine, 18 - 22 Haziran 2012, (Özet Bildiri)

106. Şalgam Suyunda Bulunan Aroma Maddelerinin GC MS ile Belirlenmesi u

III. Geleneksel Gıdalar Sempozyumu, Türkiye, 10 - 12 Mayıs 2012, (Tam Metin Bildiri)

107. Şalgam Suyunda Bulunan Aroma Maddelerinin GC-MS ile Belirlenmesi

ERTEN H., SELLİ S., CABAROĞLU T., Tanguler H., Şen K., Bozdoğan A.

III. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.121, (Tam Metin Bildiri)

108. Üzüm ve dut pekmezlerinin fenol bileşikleri ve antioksidan kapasitesinin belirlenmesi

GELEN B., Kelebek H., SELLİ S.

3. Geleneksel Gıdalar Sempozyumu, Konya, Türkiye, 10 - 12 Mayıs 2012, ss.101, (Tam Metin Bildiri)

109. Evaluation of Phenolic Profile and Antioxidant Potential of Virgin Olive Oil Obtained from cv Gemlik Olea Europea

5th International Conference on Polyphenols and Health, 17 - 20 Ekim 2010, (Özet Bildiri)

110. Fatty Acid Composition of Banana Musa spp AAA Grown under Open Field and Protected Cultivation

28th International Horticultural Congress, 22 - 27 Ağustos 2010, (Özet Bildiri)

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

DARICI M., Şen K., CABAROĞLU T., SELLİ S.

9th İnternational Symposium of Oenology-Bordeaux, Bordeaux, Fransa, 15 - 17 Haziran 2011, cilt.9, sa.36, ss.810-813, (Özet Bildiri)

112. Evaluation of volatile profile in Turkish red wine obtained from cv. Kalecik karasi.

GELEN B., Selli S., Kelebek H.

Wine Active Compounds, Beaune, Fransa, 24 - 26 Mart 2011, ss.201-203, (Tam Metin Bildiri)

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

1. Uluslararası Adriyatik'ten Kafkaslar'a Geleneksel Gıdalar Sempozyumu, 15 - 17 Nisan 2011, (Tam Metin Bildiri)

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

GELEN B., kelebek h., şen k., selli s.

PSE International Symposium on ?Terpenes-Application, Activity and Analysis, İstanbul, Türkiye, 26 - 29 Ekim 2010, ss.101, (Tam Metin Bildiri)

115. Determination of Glicosidically Bound Terpene Compounds of Soganci Apricot Grown in Ml alatya Turkey

International PSE Symposium on- Terpenes, 26 - 29 Eylül 2010

116. Malatya?da Yetiştirilen Hacıhaliloğlu Kayısısının Glikozid Yapılı Bağlı Aroma Maddelerinin Katı Faz Ekstraksiyon ve GC-MS-FID Tekniğiyle Belirlenmesi

CABAROĞLU T., Kelebek H., ŞEN K., SELLİ S., Gunata Z., ASMA B. M.

6. Gıda Müh. Kongresi, Antalya, Türkiye, 6 - 08 Kasım 2009, ss.383-388, (Tam Metin Bildiri)

117. Characterization of aroma active compounds in cv Hacihalilogluapricot produced in Malatya province of Turkey

3rd International EuroFIR Congress, 8 - 10 Eylül 2009

118. Volatile Ester Compounds of Osmanli and Camarosa Strawberry Fragaria x Ananassa Dutch

8th Pangborn Sensory Science Symposium, 26 - 30 Temmuz 2009

119. Glikozidaz enziminin Bornova misketi üzümünden elde edilen şarapların aroma bileşikleri üzerine etkisi

CABAROĞLU T., Canbaş A., ERTEN H., SELLİ S., Gunata Z.

Ulusal Bağcılık ve Şarapçılık Sempozyumu, Denizli, Türkiye, 6 - 08 Kasım 2008, ss.115-123, (Tam Metin Bildiri)

120. Öküzgözü, Boğazkere ve Kalecik Karası üzümlerinin ve bu üzümlerden elde edilen şarapların genel özellikleri

CABAROĞLU T., Canbaş A., Kelebek H., ERTEN H., SELLİ S.

Ulusal Bağcılık ve Şarapçılık Sempozyumu, Denizli, Türkiye, 6 - 08 Kasım 2008, ss.145-153, (Tam Metin Bildiri)

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

ERTEN H., Canbas A., SELLİ S., CABAROĞLU T., Kelebek H.

Ulusal Bağcılık ve Şarap Sempozyumu ve Sergisi, Denizli, Türkiye, 6 - 08 Kasım 2008, ss.145-159, (Tam Metin Bildiri)

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

ERTEN H., Canbas A., SELLİ S., Cabaroğlu T., Günata Z.

Ulusal Bağcılık ve Şarap Sempozyumu ve Sergisi, Denizli, Türkiye, 6 - 08 Kasım 2008, ss.115-124, (Tam Metin Bildiri)

123. Kozan Yerli Portakalının Şaraba İşlenmesinde Maya Florasındaki Gelişmeler

ERTEN H., Canbaş A., SELLİ S., Cabaroğlu T., Ünal Ü.

3. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 2 - 04 Ekim 2003, ss.539-547, (Tam Metin Bildiri)

124. Kozan yerli portakalının şaraba işlenmesinde maya florasındaki gelişmeler

CABAROĞLU T., Canbaş A., ERTEN H., SELLİ S., ÜNAL Ü.

3. Gıda Mühendisliği Kongresi, Ankara, Türkiye, 2 - 04 Ekim 2003, ss.539-547, (Tam Metin Bildiri)

125. Öküzgözü ve Boğazkere Üzümlerinden Elde Edilen Şaraplardaki Fenol Bileşikleri Üzerine Cibre Fermantasyonu Süresinin Etkisi

ERTEN H., Bozdoğan A., Canbas A., SELLİ S., CABAROĞLU T.

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