Search Results - "Selli, Serkan"

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

“…BACKGROUND: Orange flavour is the results of a natural combination of volatile compounds in a well‐balanced system including sugars, acids and phenolic…”
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Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (Mullus barbatus) by Aroma Extract Dilution Analysis by Salum, Pelin, Guclu, Gamze, Selli, Serkan

“…Raw red mullet (Mullus barbatus) and its cooked samples, obtained from steam and oven cooking, were subjected to aroma and key odorant analysis for the first…”
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LC-DAD/ESI MS/MS characterization of fresh and cooked Capia and Aleppo red peppers (Capsicum annuum L.) phenolic profiles by Kelebek, Hasim, Sevindik, Onur, Uzlasir, Turkan, Selli, Serkan

“…Peppers are one of the most widely processed and consumed vegetables in the world. The present study was established to obtain phenolic profiles of two fresh…”
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HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan by Kelebek, Hasim, Selli, Serkan, Canbas, Ahmet, Cabaroglu, Turgut

“…Organic acids, sugars, phenolic compositions and antioxidant capacities of orange juice and orange wine obtained from the cv. Kozan of Turkey were determined…”
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Gas Chromatography–Mass Spectrometry–Olfactometry To Control the Aroma Fingerprint of Extra Virgin Olive Oil from Three Tunisian Cultivars at Three Harvest Times by Ben Brahim, Samia, Amanpour, Armin, Chtourou, Fatma, Kelebek, Hasim, Selli, Serkan, Bouaziz, Mohamed

“…Gas chromatography–mass spectrometry–olfactometry was used for the analysis of volatile compounds and key odorants of three less studied Tunisian olive oil…”
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Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-Olfactometry by Amanpour, Asghar, Guclu, Gamze, Kelebek, Hasim, Selli, Serkan

“…Aroma, key aroma compounds, and their odor activity values of fresh and roasted P. terebinthus fruits were studied. Aroma compounds were extracted by the…”
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GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis by Kesen, Songul, Kelebek, Hasim, Sen, Kemal, Ulas, Mehmet, Selli, Serkan

“…Aroma and aroma-active compounds of olive oils were analyzed by gas chromatography–mass spectrometry–olfactometry (GC–MS–O). According to sensory analysis, the…”
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Analysis of volatile compounds of wild gilthead sea bream ( Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS by Selli, Serkan, Cayhan, Gonca Gul

“…The volatile compounds of wild gilthead sea bream ( Sparus aurata) were analyzed by sensory and instrumental analyses. Simultaneous distillation and extraction…”
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Characterization of Aroma-Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS-Olfactometry by Amanpour, Asghar, Kelebek, Hasim, Kesen, Songul, Selli, Serkan

“…Aroma, aroma-active compounds and fatty acid profiles of Iranian olive oil obtained from the cv. Mari were investigated for the first time in the current…”
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Targeted analysis for detection the adulteration in extra virgin olive oil’s using LC-DAD/ESI–MS/MS and combined with chemometrics tools by Drira, Malika, Kelebek, Hasim, Guclu, Gamze, Jabeur, Hazem, Selli, Serkan, Bouaziz, Mohamed

“…The hand-held LC-DAD/ESI–MS/MS approach was employed, for the first time, for the quantification of extra virgin olive oil (EVOO) adulteration with refined…”
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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) by Uzlasir, Turkan, Selli, Serkan, Kelebek, Hasim

“…Microalgae have gained attention as alternative food sources due to their nutritional value and biological effects. This study investigated the effect of salt…”
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Comparative assessment of quality parameters and bioactive compounds of white and black garlic by Sasmaz, Hatice Kubra, Sevindik, Onur, Kadiroglu, Pınar, Adal, Eda, Erkin, Özgür Cem, Selli, Serkan, Kelebek, Hasim

“…Quality parameters and bioactive compounds of two white garlic samples from two regions of Turkey (Gaziantep and Kastamonu) and five commercial black garlic…”
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Grape seed oil volatiles and odour activity values: a comparison with Turkish and Italian cultivars and extraction methods by Sevindik, Onur, Kelebek, Hasim, Rombolà, Adamo Domenico, Selli, Serkan

“…Valorization of bioactive-rich wastes of food industry, such as grape seeds, is one of the most popular topic worldwide. The present study is designed to…”
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LC–ESI–MS Characterization of Phenolic Profiles Turkish Olive Oils as Influenced by Geographic Origin and Harvest Year by Kesen, Songul, Kelebek, Hasim, Selli, Serkan

“…The purpose of this investigation was to evaluate and compare the differences in the phenolic fractions and antioxidant properties of virgin olive oils from…”
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Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello ( Citrus sinensis (L.) Osbeck) grown in Turkey by Kelebek, Hasim, Canbas, Ahmet, Selli, Serkan

“…The phenolic compounds and antioxidant capacities of orange juices obtained from cvs. Moro and Sanguinello ( Citrus sinensis (L.) Osbeck) were determined. A…”
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Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS by Kelebek, Hasim, Kesen, Songul, Selli, Serkan

“…The purpose of this research was to evaluate and compare the differences in the phenolic composition, antioxidant properties, and fatty acids of virgin olive…”
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GC-MS-Olfactometric Differentiation of Aroma-Active Compounds in Turkish Heat-Treated Sausages by Application of Aroma Extract Dilution Analysis by Ozkara, Kevser Tuba, Amanpour, Armin, Guclu, Gamze, Kelebek, Hasim, Selli, Serkan

“…Aroma and aroma-active compounds of the heat-treated Turkish sausages obtained from beef, turkey, and chicken meats were studied. Aroma compounds were isolated…”
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Safe and Fast Fingerprint Aroma Detection in Adulterated Extra Virgin Olive Oil Using Gas Chromatography–Olfactometry-Mass Spectrometry Combined with Chemometrics by Drira, Malika, Guclu, Gamze, Portolés, Tania, Jabeur, Hazem, Kelebek, Hasim, Selli, Serkan, Bouaziz, Mohamed

“…The undeclared blending of extra virgin olive oils (EVOOs) with refined pomace olive oils (RPOO) is a well-known fraudulent practice. Despite the efforts made,…”
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Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review by Kilic-Buyukkurt, Ozlem, Kelebek, Hasim, Bordiga, Matteo, Keskin, Muharrem, Selli, Serkan

“…Black garlic is a relatively new product that has become very popular in recent years. It is obtained by fermenting raw (white) garlic by the application of…”
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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 by Kelebek, Hasim, Sasmaz, Hatice Kubra, Aksay, Ozge, Selli, Serkan, Kahraman, Ozan, Fields, Christine

“…Guayusa tea is derived from the leaves of the Loes. plant, which is native to the Amazon rainforest. Beyond its pleasant sensory properties, Guayusa tea is…”
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