Comparative Study of the Aroma Profiles and Bioactive Properties of Cooked and Uncooked Regular and Firik Bulgurs.
- Published in:
- Cereal Chemistry, 2025, v. 102, n. 3, p. 595, doi. 10.1002/cche.10877
- By:
- Publication type:
- Article
Works by Kelebek, Hasim
Results: 83
1
2
Ultrasound-Assisted Extraction of Hydroxytyrosol from Lactiplantibacillus plantarum Fermented Olive Leaves: Process Optimization and Bioactivity Assessment.
- Published in:
- Fermentation (Basel), 2023, v. 9, n. 6, p. 514, doi. 10.3390/fermentation9060514
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- Publication type:
- Article
3
Characterization of Potent Odorant Compounds in Turkish Olive Oils by GC-MS-Olfactometric Techniques.
- Published in:
- International Journal of Food Studies, 2014, v. 3, p. 248, doi. 10.7455/ijfs/3.2.2014.a10
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- Publication type:
- Article
4
Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique.
- Published in:
- Journal of Food & Nutrition Research, 2016, v. 55, n. 2, p. 141
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- Publication type:
- Article
5
Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio ( Pistacia vera L.) hull.
- Published in:
- Journal of Essential Oil Research, 2017, v. 29, n. 3, p. 262, doi. 10.1080/10412905.2016.1216899
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- Publication type:
- Article
6
Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry.
- Published in:
- Natural Product Research, 2018, v. 32, n. 7, p. 777, doi. 10.1080/14786419.2017.1360882
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- Publication type:
- Article
7
Comparison of aroma, aroma‐active, and phenolic compounds of crude and refined hazelnut oils.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 3, p. 265, doi. 10.1002/aocs.12568
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- Publication type:
- Article
8
Changes in bioactive compounds and antioxidant activity of Gaziantep and Kastamonu garlic during black garlic production.
- Published in:
- International Journal of Agriculture, Environment & Food Sciences, 2024, v. 8, n. 1, p. 111, doi. 10.31015/jaefs.2024.1.12
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- Publication type:
- Article
9
Phenolic Characterization and Quality Evaluation of Herbal Coffee from Roasted Juniper Berry Fruits (Juniperus drupacea L.): Elucidating the Impact of Roasting.
- Published in:
- Foods, 2024, v. 13, n. 23, p. 3946, doi. 10.3390/foods13233946
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- Publication type:
- Article
10
Correction: Kelebek et al. Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry. Foods 2024, 13 , 694
- Published in:
- 2024
- By:
- Publication type:
- Correction Notice
11
Exploring the Impact of Infusion Parameters and In Vitro Digestion on the Phenolic Profile and Antioxidant Capacity of Guayusa (Ilex guayusa Loes.) Tea Using Liquid Chromatography, Diode Array Detection, and Electrospray Ionization Tandem Mass Spectrometry
- Published in:
- Foods, 2024, v. 13, n. 5, p. 694, doi. 10.3390/foods13050694
- By:
- Publication type:
- Article
12
Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying.
- Published in:
- Foods, 2023, v. 12, n. 17, p. 3244, doi. 10.3390/foods12173244
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- Publication type:
- Article
13
Effect of Salt Stress on the Phenolic Compounds, Antioxidant Capacity, Microbial Load, and In Vitro Bioaccessibility of Two Microalgae Species (Phaeodactylum tricornutum and Spirulina platensis).
- Published in:
- Foods, 2023, v. 12, n. 17, p. 3185, doi. 10.3390/foods12173185
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- Publication type:
- Article
14
Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods.
- Published in:
- Foods, 2021, v. 10, n. 7, p. 1497, doi. 10.3390/foods10071497
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- Publication type:
- Article
15
Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes.
- Published in:
- Foods, 2021, v. 10, n. 3, p. 559, doi. 10.3390/foods10030559
- By:
- Publication type:
- Article
16
Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis.
- Published in:
- Foods, 2018, v. 7, n. 7, p. 98, doi. 10.3390/foods7070098
- By:
- Publication type:
- Article
17
Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique.
- Published in:
- Foods, 2017, v. 6, n. 2, p. 10, doi. 10.3390/foods6020010
- By:
- Publication type:
- Article
18
Exploring hydrodynamic cavitation for citrus waste valorisation in Malta: from beverage enhancement to potato sprouting suppression and water remediation.
- Published in:
- Frontiers in Chemistry, 2024, p. 01, doi. 10.3389/fchem.2024.1411727
- By:
- Publication type:
- Article
19
Lezzet Katkısı Olarak Peynir ve Enzim Modifiye Peynir Tekniğinde Güncel Durum.
- Published in:
- Academic Food Journal / Akademik GIDA, 2016, v. 14, n. 2, p. 209
- By:
- Publication type:
- Article
20
Screening of bioactive components in grape and apple vinegars: Antioxidant and antimicrobial potential.
- Published in:
- Journal of the Institute of Brewing, 2017, v. 123, n. 3, p. 407, doi. 10.1002/jib.432
- By:
- Publication type:
- Article
21
Effect of the main constituents of Pistacia lentiscus leaves against the DPPH radical and xanthine oxidase: experimental and theoretical study.
- Published in:
- Journal of Biomolecular Structure & Dynamics, 2022, v. 40, n. 20, p. 9870, doi. 10.1080/07391102.2021.1936182
- By:
- Publication type:
- Article
22
Siyah Sarımsağın Fizikokimyasal Özellikleri Üzerine Üretim Parametrelerinin Etkisi.
- Published in:
- Çukurova Journal of Agriculture & Food Sciences, 2024, v. 39, n. 2, p. 550, doi. 10.36846/CJAFS.2024.173
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- Publication type:
- Article
23
Kuru İncirlerin Biyoaktif Özellikleri, Aflatoksin ve Okratoksin A Düzeylerinin Değerlendirilmesi.
- Published in:
- Çukurova Journal of Agriculture & Food Sciences, 2024, v. 39, n. 1, p. 108, doi. 10.36846/CJAFS.2024.137
- By:
- Publication type:
- Article
24
LC-DAD-ESI-MS/MS elucidation of health-promoting phenolic compounds and antioxidant properties of naturally fermented table olives from cv. Gemlik.
- Published in:
- Rivista Italiana delle Sostanze Grasse, 2020, v. 97, n. 4, p. 43
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- Publication type:
- Article
25
Evaluation of chemical constituents and antioxidant activity of sweet cherry ( Prunus avium L.) cultivars.
- Published in:
- International Journal of Food Science & Technology, 2011, v. 46, n. 12, p. 2530, doi. 10.1111/j.1365-2621.2011.02777.x
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- Publication type:
- Article
26
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.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 13, p. 6036, doi. 10.1002/jsfa.11956
- By:
- Publication type:
- Article
27
Elucidation of hulling‐induced changes in the aroma and aroma‐active compounds of cv. Uzun pistachio (Pistacia vera).
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 10, p. 4702, doi. 10.1002/jsfa.9711
- By:
- Publication type:
- Article
28
Characterization of aroma, aroma‐active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives.
- Published in:
- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 2, p. 726, doi. 10.1002/jsfa.9241
- By:
- Publication type:
- Article
29
GC‐MS olfactometric and LC‐DAD‐ESI‐MS/MS characterization of key odorants and phenolic compounds in black dry‐salted olives.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 11, p. 4104, doi. 10.1002/jsfa.8927
- By:
- Publication type:
- Article
30
Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins.
- Published in:
- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 2963, doi. 10.1002/jsfa.6125
- By:
- Publication type:
- Article
31
Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol ( Citrus sinensis L. Osbeck) orange juice.
- Published in:
- Journal of the Science of Food & Agriculture, 2011, v. 91, n. 10, p. 1855, doi. 10.1002/jsfa.4396
- By:
- Publication type:
- Article
32
Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 5, p. 1968, doi. 10.1007/s13197-021-05212-3
- By:
- Publication type:
- Article
33
Characterization of aroma-active and phenolic profiles of wild thyme ( Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS.
- Published in:
- Journal of Food Science & Technology, 2016, v. 53, n. 4, p. 1957, doi. 10.1007/s13197-015-2144-1
- By:
- Publication type:
- Article
34
Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines.
- Published in:
- Journal of Food Science & Technology, 2014, v. 51, n. 6, p. 1094, doi. 10.1007/s13197-011-0606-7
- By:
- Publication type:
- Article
35
HPLC-DAD-MS Determination of Colored and Colorless Phenolic Compounds in Kalecik Karasi Wines: Effect of Different Vineyard Locations.
- Published in:
- Analytical Letters, 2011, v. 44, n. 6, p. 991, doi. 10.1080/00032719.2010.506937
- By:
- Publication type:
- Article
36
The Effects of Bud Load and Applied Water Amounts on the Biochemical Composition of the 'Narince' Grape Variety (Vitis vinifera L.).
- Published in:
- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2015, v. 43, n. 2, p. 380, doi. 10.15835/nbha4329958
- By:
- Publication type:
- Article
37
Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC-MS-Olfactometry.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 12, p. 1595, doi. 10.1007/s11746-016-2906-6
- By:
- Publication type:
- Article
38
LC-ESI-MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 3, p. 385, doi. 10.1007/s11746-013-2380-3
- By:
- Publication type:
- Article
39
Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 11, p. 1685, doi. 10.1007/s11746-013-2327-8
- By:
- Publication type:
- Article
40
Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS.
- Published in:
- International Journal of Food Properties, 2015, v. 18, n. 10, p. 2231, doi. 10.1080/10942912.2014.968788
- By:
- Publication type:
- Article
41
Characterization of Key Odorants in Moroccan Argan Oil by Aroma Extract Dilution Analysis.
- Published in:
- European Journal of Lipid Science & Technology, 2019, v. 121, n. 5, p. N.PAG, doi. 10.1002/ejlt.201800437
- By:
- Publication type:
- Article
42
LC‐DAD‐ESI‐MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives.
- Published in:
- Journal of Mass Spectrometry, 2019, v. 54, n. 3, p. 227, doi. 10.1002/jms.4326
- By:
- Publication type:
- Article
43
Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology.
- Published in:
- Food Analytical Methods, 2017, v. 10, n. 6, p. 1956, doi. 10.1007/s12161-016-0774-1
- By:
- Publication type:
- Article
44
Comparative assessment of quality parameters and bioactive compounds of white and black garlic.
- Published in:
- European Food Research & Technology, 2022, v. 248, n. 9, p. 2393, doi. 10.1007/s00217-022-04055-2
- By:
- Publication type:
- Article
45
LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 10, p. 1971, doi. 10.1007/s00217-020-03548-2
- By:
- Publication type:
- Article
46
Targeted analysis for detection the adulteration in extra virgin olive oil's using LC-DAD/ESI–MS/MS and combined with chemometrics tools.
- Published in:
- European Food Research & Technology, 2020, v. 246, n. 8, p. 1661, doi. 10.1007/s00217-020-03522-y
- By:
- Publication type:
- Article
47
Comparative Elucidation of Aroma, Key Odorants, and Fatty Acid Profiles of Ivorian Shea Butter Prepared by Three Different Extraction Methods.
- Published in:
- Separations (2297-8739), 2022, v. 9, n. 9, p. 245, doi. 10.3390/separations9090245
- By:
- Publication type:
- Article
48
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.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2022, v. 14, n. 4, p. 23, doi. 10.15586/qas.v14i4.1078
- By:
- Publication type:
- Article
49
The international conference on raw materials to processed foods editorial.
- Published in:
- 2022
- By:
- Publication type:
- Editorial
50
LC‐DAD‐ESI‐MS/MS characterization of phenolic compounds in wines from Vitis vinifera 'Shesh i bardhë' and 'Vlosh' cultivars.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 6, p. 1, doi. 10.1111/jfpp.16157
- By:
- Publication type:
- Article