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 Selli, Serkan
Results: 94
1
2
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
3
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
4
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
5
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
6
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
7
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
8
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
9
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
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- 2024
- By:
- Publication type:
- Correction Notice
10
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
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- Publication type:
- Article
11
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
12
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
13
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
14
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
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- Publication type:
- Article
15
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
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- Publication type:
- Article
16
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
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- Publication type:
- Article
17
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
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- Publication type:
- Article
18
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
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- Publication type:
- Article
19
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
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- Publication type:
- Article
20
VOLATILE CONSTITUENTS OF ORANGE WINE OBTAINED FROM MORO ORANGES ( CITRUS SINENSIS[L.] OSBECK).
- Published in:
- Journal of Food Quality, 2007, v. 30, n. 3, p. 330, doi. 10.1111/j.1745-4557.2007.00124.x
- By:
- Publication type:
- Article
21
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
22
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
23
Flavour components of orange wine made from a Turkish cv. Kozan.
- Published in:
- International Journal of Food Science & Technology, 2003, v. 38, n. 5, p. 587, doi. 10.1046/j.1365-2621.2003.00691.x
- By:
- Publication type:
- Article
24
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
25
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
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- Publication type:
- Article
26
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
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- Publication type:
- Article
27
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
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- Publication type:
- Article
28
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
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- Publication type:
- Article
29
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
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- Publication type:
- Article
30
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
31
Key odorants of a Moroccan fermented milk product "Lben" using aroma extract dilution analysis.
- Published in:
- Journal of Food Science & Technology, 2019, v. 56, n. 8, p. 3836, doi. 10.1007/s13197-019-03854-y
- By:
- Publication type:
- Article
32
Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage.
- Published in:
- Journal of Food Science & Technology, 2017, v. 54, n. 7, p. 2011, doi. 10.1007/s13197-017-2637-1
- 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
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).
- Published in:
- Analytical Letters, 2019, v. 52, n. 13, p. 2077, doi. 10.1080/00032719.2019.1594244
- By:
- Publication type:
- Article
36
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
37
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
38
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
39
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
40
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
41
Comparative Evaluation of the Fatty Acids and Aroma Compounds in Selected Iranian Nut Oils.
- Published in:
- European Journal of Lipid Science & Technology, 2018, v. 120, n. 10, p. 1, doi. 10.1002/ejlt.201800152
- By:
- Publication type:
- Article
42
INVESTIGATION OF THE ANTIOXIDANT EFFECT OF TWO THIOLS, γ-GLUTAMYL CYSTEINE AND GLUTATHIONE, IN SUNFLOWER OIL UNDER ACCELERATED STORAGE.
- Published in:
- Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 89, doi. 10.34302/crpjfst/2024.16.1.8
- By:
- Publication type:
- Article
43
THE IMPACT OF OPEN-FIELD AND PROTECTED CULTIVATION ON BIOCHEMICAL CHARACTERISTICS OF BANANAS (Musa spp. AAA).
- Published in:
- Acta Scientiarum Polonorum. Hortorum Cultus, 2022, v. 21, n. 3, p. 15, doi. 10.24326/10.24326/asphc.2022.3.2
- By:
- Publication type:
- Article
44
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
45
The compositional properties, proteolytic–lipolytic maturation parameters and volatile compositions of commercial enzyme‐modified cheeses with different cheese flavours.
- Published in:
- International Journal of Dairy Technology, 2019, v. 72, n. 3, p. 416, doi. 10.1111/1471-0307.12591
- By:
- Publication type:
- Article
46
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
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- Publication type:
- Article
47
Potent odorants and sensory characteristics of the soft white cheese "Jben": Effect of salt content.
- Published in:
- Flavour & Fragrance Journal, 2022, v. 37, n. 4, p. 243, doi. 10.1002/ffj.3696
- By:
- Publication type:
- Article
48
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
49
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
50
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