Serkan Selli - Publications, H-index & Citations

Serkan Selli

Çukurova University

48H指数

260论文数

6.7K被引数

收录论文 87

发表时间

Impact of Lactic Acid Bacteria Fermentation on the Nutritional and Sensory Quality of Arthrospira platensis Beverages 乳酸菌发酵对钝顶螺旋藻饮料营养和感官品质的影响

eFood

IF5.7

2026-08-11

OAAI

Hasim Kelebek; Turkan Uzlasir; Pınar Kadiroglu; Hatice Kübra Sasmaz; Serkan Selli; Matteo Bordiga

Integrated compositional and stable isotope fingerprinting coupled with multivariate chemometrics for the authentication and geographical classification of Tunisian monovarietal virgin olive oils 结合多元化学计量学的组分和稳定同位素指纹分析用于突尼斯单一品种初榨橄榄油的认证和地理分类

Microchemical Journal

IF5.1

2026-06-30

PREAI

Rania Ben Hmida; Boutheina Gargouri; Akram Zribi; Onur Sevindik; Sonda Laroussi; Serkan Selli; Mohamed Bouaziz

Enhancing Allicin Purity and Gastrointestinal Bioactivity Profile of Garlic Extracts Through Optimized Supercritical-CO2 Extraction and Molecular Distillation Processes 通过优化超临界-CO2萃取和分子蒸馏工艺提高大蒜提取物中大蒜素的纯度和胃肠道生物活性谱

Foods

IF5.1

2026-06-17

OAAI

Hatice Kubra Sasmaz; Pınar Kadiroglu; Turkan Uzlasir; Serkan Selli; Onur Ketenoglu; Hasim Kelebek

Machine Learning-Based Classification of Albanian Wines by Grape Variety, Using Phenolic Compound Dataset

ANALYTICA

IF3.6

2025-10-24

PREAI

Topi, Ardiana; Kasaj, Agim; Hudhra, Daniel; Kelebek, Hasim; Guclu, Gamze; Selli, Serkan; Topi, Dritan

Changes in volatile, key odorants and bioactive properties of pomegranate juice during processing into concentrate 在加工成浓缩汁过程中石榴汁的挥发性物质、关键风味物质及生物活性特性的变化

FOOD CHEMISTRY

IF9.8

2025-04-01

PREAI

Salman, Eda; Guclu, Gamze; Pehlivan, Zeynep Yaren; Kelebek, Hasim; Selli, Serkan

Comparative elucidation of the phenolic profile and antioxidant and antimicrobial activities of unripe and ripe Pistacia lentiscus L. fruits and their oils as affected by ripening

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-03-01

PREAI

Buyukkurt, Ozlem Kilic; Guclu, Gamze; Kelebek, Hasim; Selli, Serkan

Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods

future foods

IF7.2

2025-01-01

OAAI

Zannou, Oscar; Oussou, Kouame F.; Chabi, Ifagbemi B.; Alamou, Fadel; Awad, Nour M. H.; Miassi, Yann E.; Loke, Fifame C. V.; Abdoulaye, Adam; Pashazadeh, Hojjat; Redha, Ali Ali; Kpoclou, Yenoukounme E.; Guclu, Gamze; Koca, Ilkay; Selli, Serkan; Ibrahim, Salam A.

Targeted analysis for the detection of phenolics and authentication of Albanian wines using LC-DAD/ESI-MS/MS combined with chemometric tools

HELIYON

IF3.6

2024-06-01

OAAI

Topi, Dritan; Topi, Ardiana; Guclu, Gamze; Selli, Serkan; Uzlasir, Turkan; Kelebek, Hasim

Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY

FOOD CHEMISTRY

IF9.8

2024-06-01

PREAI

Healy, Laura; Zhu, Xianglu; Dong, Gaoya; Selli, Serkan; Kelebek, Hasim; Sullivan, Carl; Tiwari, Uma; Tiwari, Brijesh K.

Antioxidant Capacity, Sugar Content, and Tandem HPLC-DAD-ESI/MS Profiling of Phenolic Compounds from Aronia melanocarpa Fruits and Leaves (Nero and Viking Cultivars)

ACS OMEGA

IF4.3

2024-03-20

OAAI

Sasmaz, Hatice Kubra; Kilic-Buyukkurt, Ozlem; Selli, Serkan; Bouaziz, Mohamed; Kelebek, Hasim

Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis

FOOD CHEMISTRY

IF9.8

2023-12-01

PREAI

Uzlasir, Turkan; Isik, Oya; Uslu, Leyla Hizarci; Selli, Serkan; Kelebek, Hasim

Optimization of complex coacervation parameters for the production of encapsulated black garlic using response surface methodology

JOURNAL OF FOOD SCIENCE

IF3.4

2023-10-02

OAAI

Sasmaz, Hatice Kubra; Adal, Eda; Kadiroglu, Pinar; Selli, Serkan; Uzlasir, Turkan; Kelebek, Hasim

Evaluation of volatile and thermal properties of boza, a traditional fermented beverage

MICROCHEMICAL JOURNAL

IF5.1

2023-10-01

PREAI

Ayseli, Mehmet Turan; Coskun, Ismail; Selli, Serkan

Comparative elucidation on the phenolic fingerprint, sugars and antioxidant activity of white, orange and purple-fleshed sweet potatoes (Ipomoea batatas L.) as affected by different cooking methods

HELIYON

IF3.6

2023-08-01

OAAI

Guclu, Gamze; Dagli, Mumine Melike; Aksay, Ozge; Keskin, Muharrem; Kelebek, Hasim; Selli, Serkan

Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review

HELIYON

IF3.6

2023-08-01

OAAI

Kilic-Buyukkurt, Ozlem; Kelebek, Hasim; Bordiga, Matteo; Keskin, Muharrem; Selli, Serkan

A comprehensive review of recent development in extraction and encapsulation techniques of betalains

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2023-07-21

PREAI

Zannou, Oscar; Oussou, Kouame F.; Chabi, Ifagbemi B.; Odouaro, Oscar B. O.; Deli, Mahn G. E. P.; Goksen, Gulden; Vahid, Aissi M.; Kayode, Adechola P. P.; Kelebek, Hasim; Selli, Serkan; Galanakis, Charis M.

Impact of kernel size and texture on the in vivo and in vitro aroma compounds of roasted peanut and peanut paste

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2023-06-01

PREAI

Eker, Tulin; Cabaroglu, Turgut; Darici, Merve; Selli, Serkan

GC-MS-Olfactometric characterization of key odorants in rainbow trout by the application of aroma extract dilution analysis: Understanding locational and seasonal effects

FOOD CHEMISTRY

IF9.8

2023-05-01

PREAI

Cengiz, Nurten; Guclu, Gamze; Kelebek, Hasim; Selli, Serkan