Prof. Serkan Selli

Cukurova University, Turkey

Professor

Email: [email protected]

Qualifications

2005 Post-Doc.,ENITIAA-Biochemistry Laboratory-Nantes/France

2004 Ph.D., Cukurova University, Food Engineering

1998 M.Sc., Cukurova University, Food Engineering

1993 B.Sc., Cukurova University, Food Engineering

Publications (Selected)

1. Kelebek H, Sasmaz H K, Kilic-Buyukkurt O, et al. Functional and physicochemical properties during the transition from fresh to black garlic: a comparative review[J]. Discover Molecules, 2025, 2(1): 33.

2. Das R S, Tiwari B K, Selli S, et al. Exploring pilot scale ultrasound-microwave assisted extraction of organic acids and phytochemicals from brown seaweed Alaria esculenta[J]. Algal Research, 2025, 86: 103896.
3. Zannou O, Oussou K F, Chabi I B, et al. Phytochemical and nutritional properties of sumac (Rhus coriaria): a potential ingredient for developing functional foods[J]. Journal of Future Foods, 2025, 5(1): 21-35.
4. Zannou O, Oussou K F, Chabi I B, et al. A comprehensive review of recent development in extraction and encapsulation techniques of betalains[J]. Critical Reviews in Food Science and Nutrition, 2024, 64(30): 11263-11280.
5. Mahmoud M A A, Kılıç-Büyükkurt Ö, Fotouh M M A, et al. Aroma active compounds of honey: Analysis with GC-MS, GC-O, and molecular sensory techniques[J]. Journal of Food Composition and Analysis, 2024, 134: 106545.
6. Uzlaşır T, Selli S, Kelebek H. Spirulina platensis and Phaeodactylum tricornutum as sustainable sources of bioactive compounds: Health implications and applications in the food industry[J]. Future Postharvest and Food, 2024, 1(1): 34-46.
7. Uzlasir T, Isik O, Uslu L H, et al. Impact of different salt concentrations on growth, biochemical composition and nutrition quality of Phaeodactylum tricornutum and Spirulina platensis[J]. Food Chemistry, 2023, 429: 136843.
8. Kilic-Buyukkurt O, Kelebek H, Bordiga M, et al. Changes in the aroma and key odorants from white garlic to black garlic using approaches of molecular sensory science: A review[J]. Heliyon, 2023, 9(8).
9. Sasmaz H K, Sevindik O, Kadiroglu P, et al. Comparative assessment of quality parameters and bioactive compounds of white and black garlic[J]. European Food Research and Technology, 2022, 248(9): 2393-2407.
10. Sevindik O, Guclu G, Agirman B, et al. Impacts of selected lactic acid bacteria strains on the aroma and bioactive compositions of fermented gilaburu (Viburnum opulus) juices[J]. Food Chemistry, 2022, 378: 132079.
11. Polat S, Guclu G, Kelebek H, et al. Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods[J]. Food Chemistry, 2022, 369: 130941.
12. Selli S, Guclu G, Sevindik O, et al. Variations in the key aroma and phenolic compounds of champignon (Agaricus bisporus) and oyster (Pleurotus ostreatus) mushrooms after two cooking treatments as elucidated by GC–MS-O and LC-DAD-ESI-MS/MS[J]. Food Chemistry, 2021, 354: 129576.
13. Guclu G, Keser D, Kelebek H, et al. Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers[J]. Food Chemistry, 2021, 338: 128129.
14. Zannou O, Kelebek H, Selli S. Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing[J]. Food research international, 2020, 133: 109133.
15. Keser D, Guclu G, Kelebek H, et al. Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS[J]. Food and Bioproducts Processing, 2020, 119: 350-359.
16. Buyukkurt O K, Guclu G, Kelebek H, et al. Characterization of phenolic compounds in sweet lime (Citrus limetta) peel and freshly squeezed juices by LC-DAD-ESI-MS/MS and their antioxidant activity[J]. Journal of Food Measurement and Characterization, 2019, 13(4): 3242-3249.
17. Ozkara K T, Amanpour A, Guclu G, et al. GC-MS-Olfactometric differentiation of aroma-active compounds in turkish heat-treated sausages by application of aroma extract dilution analysis[J]. Food Analytical Methods, 2019, 12(3): 729-741.
18. Sonmezdag A S, Amanpour A, Kelebek H, et al. The most aroma-active compounds in shade-dried aerial parts of basil obtained from Iran and Turkey[J]. Industrial Crops and Products, 2018, 124: 692-698.
19. Salum P, Guclu G, Selli S. Comparative evaluation of key aroma-active compounds in raw and cooked red mullet (Mullus barbatus) by aroma extract dilution analysis[J]. Journal of Agricultural and Food Chemistry, 2017, 65(38): 8402-8408.
20. Amanpour A, Selli S. Differentiation of volatile profiles and odor activity values of Turkish coffee and French press coffee[J]. Journal of Food Processing and Preservation, 2016, 40(5): 1116-1124.

Profile Details

https://orcid.org/0000-0003-0450-2668

https://scholar.google.com/citations?user=XdkVHLQAAAAJ&sortby=pubdate

https://www.researchgate.net/profile/Serkan-Selli

WoS Researcher ID: AAR-1173-2020