Kalecik Karası Şırasında Serbest ve Bağlı Aroma Maddeleri by Serkan Selli

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Spirulina platensis and Phaeodactylum tricornutum as sustainable sources of bioactive compounds: Health implications and applications in the food industry by Türkan Uzlaşır, Serkan Selli, Hasim Kelebek

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Characterization of potent odorant compounds in Turkish olive oils by GC-MS-olfactometric techniques by Songul Kesen, Hasim Kelebek, Serkan Selli

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Characterization of the Key Odorants of Mastic Gum (<i>Pistacia lentiscus</i> var. Chia) from Two Different Countries by Ozlem Kilic-Buyukkurt, Gamze Guclu, Hasim Kelebek, Serkan Selli

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Emir ve Kalecik Karası Üzümlerinden Fermantasyon Sırasında izole Edilen Bazı Mayaların Teknolojik Özellikleri by Canan Nurgel, Hüseyin Erten, Ahmet Canbaş, Turgut Cabaroğlu, Serkan Selli

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Phenolic Characterization and Quality Evaluation of Herbal Coffee from Roasted Juniper Berry Fruits (<i>Juniperus drupacea</i> L.): Elucidating the Impact of Roasting by Hasim Kelebek, Merve Carikcioglu, Pınar Kadiroglu, Esra Ereli, Turkan Uzlasir, Serkan Selli

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Comparative phytochemical analysis and bioactive potential of white and black garlic by Hatice Kubra Sasmaz, Ceren Ilgaz, Pınar Kadiroglu, Ozgür Cem Erkin, Serkan Selli, Hasim Kelebek

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