| HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan H Kelebek, S Selli, A Canbas, T Cabaroglu Microchemical Journal 91 (2), 187-192, 2009 | 537 | 2009 |
| Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice H Kelebek, S Selli Journal of the Science of Food and Agriculture 91 (10), 1855-1862, 2011 | 250 | 2011 |
| Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey H Kelebek, A Canbas, S Selli Food chemistry 107 (4), 1710-1716, 2008 | 197 | 2008 |
| A study on some chemical and physico-mechanic properties of three sweet cherry varieties (Prunus avium L.) in Turkey K Vursavuş, H Kelebek, S Selli Journal of Food Engineering 74 (4), 568-575, 2006 | 192 | 2006 |
| Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment S Selli, A Canbas, T Cabaroglu, H Erten, Z Günata Food Chemistry 94 (3), 319-326, 2006 | 180 | 2006 |
| Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS S Selli, GG Cayhan Microchemical Journal 93 (2), 232-235, 2009 | 178 | 2009 |
| Evaluation of chemical constituents and antioxidant activity of sweet cherry (Prunus avium L.) cultivars H Kelebek, S Selli International Journal of Food Science & Technology 46 (12), 2530-2537, 2011 | 169 | 2011 |
| Volatile composition of red wine from cv. Kalecik Karasι grown in central Anatolia S Selli, T Cabaroglu, A Canbas, H Erten, C Nurgel, JP Lepoutre, Z Gunata Food Chemistry 85 (2), 207-213, 2004 | 163 | 2004 |
| Wine flavor enhancement through the use of exogenous fungal glycosidases T Cabaroglu, S Selli, A Canbas, JP Lepoutre, Z Günata Enzyme and Microbial Technology 33 (5), 581-587, 2003 | 146 | 2003 |
| Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor S Selli, C Rannou, C Prost, J Robin, T Serot Journal of Agricultural and Food Chemistry 54 (25), 9496-9502, 2006 | 132 | 2006 |
| Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction S Selli, C Prost, T Serot Food Chemistry 114 (1), 317-322, 2009 | 129 | 2009 |
| Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis S Selli, H Kelebek, MT Ayseli, H Tokbas Food chemistry 165, 540-546, 2014 | 117 | 2014 |
| Volatile flavour components of orange juice obtained from the cv. Kozan of Turkey S Selli, T Cabaroglu, A Canbas Journal of Food Composition and Analysis 17 (6), 789-796, 2004 | 107 | 2004 |
| Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck) S Selli, H Kelebek Industrial Crops and Products 33 (3), 727-733, 2011 | 105 | 2011 |
| Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck) S Selli, A Canbas, V Varlet, H Kelebek, C Prost, T Serot Journal of agricultural and food chemistry 56 (1), 227-234, 2008 | 103 | 2008 |
| GC–MS–olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.) A Amanpour, AS Sonmezdag, H Kelebek, S Selli Food chemistry 182, 251-256, 2015 | 99 | 2015 |
| Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS AS Sonmezdag, H Kelebek, S Selli Journal of food science and technology 53, 1957-1965, 2016 | 98 | 2016 |
| GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis S Kesen, H Kelebek, K Sen, M Ulas, S Selli Food Research International 54 (2), 1987-1994, 2013 | 98 | 2013 |
| 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 JJ Rodríguez-Bencomo, H Kelebek, AS Sonmezdag, ... Journal of Agricultural and Food Chemistry 63 (35), 7830-7839, 2015 | 96 | 2015 |
| Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in Turkey S Selli, T Cabaroglu, A Canbas, H Erten, C Nurgel Food Chemistry 81 (3), 341-347, 2003 | 92 | 2003 |
