The variations of published articles belong to our department indexed by SCI with the publication years. The number of articles addressing our department is 23.7% of articles sourced by Adana Science and Technology University (date of update: 20.04.2016).


Variations of the citations to the published articles belong to our department with the citation years. The number of citations addressing our department is 35.4% of citations sourced by Adana Science and Technology University (date of update: 20.04.2016).


Journal articles expanded in SCI


Kelebek, H., 2016, LC-DAD-ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature, Food Chemistry, 204, 227-238. 


Erbay, Z., Koca, N., 2015, Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage, Journal of Dairy Science, 98(12), 8391-8404.

Kelebek, H., Kesen, S., Selli, S., 2015, Comparative study of bioactive constituents in Turkish olive oils by LC-ESI/MS/MS, International Journal of Food Properties, 18(10), 2231-2245. 

Kadiroglu, P, Korel, F., 2015, Chemometric Studies on zNoseTM and Machine Vision Technologies for Discrimination of Commercial Extra Virgin Olive Oils, Journal of The American Oil Chemists Society, 92 (9), 1235-1242.

Kola O., Çetin, A.E., Ozer, M.S., Akkaya, M.R., 2015, Physical and chemical characterization of different varieties of hazelnut grown in Sakarya, Turkey, Rivista Italiana Delle Sostanze Grasse, 92(4), 227-234.

Erbay, Z., Koca, N., Kaymak-Ertekin, F., Ucuncu, M., 2015, Optimization of spray drying process in cheese powder production, Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, Part C, 93, 156-165.

Kola O., 2015, Short Note – Comparative analysis of physicochemical characteristics and fatty acid composition of seeds of black cumin, poppy, safflower and sesame, Rivista Italiana Delle Sostanze Grasse, 92(3), 211-217.

Rodriguez-Bencorno, J.J., Kelebek, H., Sonmezdag, A.S., Rodriguez-Alcala, L.M., Fontecha, J., Selli, S., 2015, 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, Journal of Agricultural and Food Chemistry, 63(35), 7830-7839. 

Amanpour, A., Sonmezdag, A.S, Kelebek, H., Selli, S., 2015, GC-MS olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.), Food Chemistry, 182, 251-256. 

Koca, N., Erbay, Z., Kaymak-Ertekin, F., 2015, Effects of spray drying process conditions on the chemical, physical and sensory properties of cheese powder, Journal of Dairy Science, 98(5), 2934-2943.

Kola O., Duran, H., Ozer, M.S., Fenercioglu, H., 2015, Fatty acid profile determination of cold pressed oil of some nut fruits, Rivista Italiana Delle Sostanze Grasse, 92(2), 107-111.

Gok-Tangolar, S., Tangolar, S., Tarim, G., Kelebek, H., Topcu, S., 2015, The effects of bud load and applied water amounts on the biochemical composition of the “Narince” grape variety (Vitis vinifera L.), Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 43(2), 380-387. 

Saygı, G., Erbay, Z., Koca, N., Pazır, F., 2015, Energy and exergy analyses of spray drying of a fruit puree (cornelian cherry puree), International Journal of Exergy, 16(3), 315-336.

Kelebek, H., Selli, S. Gubbuk, H., Gunes, E., 2015, Comparative evaluation of volatiles, phenolics, sugars, organic acids and antioxidant properties of Sel-42 and Tainung papaya varieties, Food Chemistry, 173, 912–919.

Kola O., Şimşek M., Duran H., Bozkır H., 2015, HPLC determination of carotenoid, organic acid, and sugar content in Pepino (Solanum muricatum) fruit during the ripening period, Chemistry of Natural Compounds, 1, 132-136.


Erbay, Z., Hepbasli, A., 2014, Advanced exergoeconomic evaluation of a heat pump food dryer, Biosystems Engineering, 124, 29-39.

Erbay, Z., Koca, N., 2014, Exergoeconomic performance assessment of a pilot-scale spray dryer using the specific exergy costing method, Biosystems Engineering, 122, 127-138.

Sönmezdağ, A.S., Kelebek, H., Selli, S., 2014, Comparison of the aroma and some physicochemical properties of Grand naine (Musa acuminata) banana as influenced by natural and ethylene-treated ripening, Journal of Food Processing and Preservation, 38(5), 2137-2145.

Selli, S., Kelebek, H., Ayseli, M.T., Tokbaş, H., 2014, Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis, Food Chemistry, 165, 540–546.

Erbay, Z., Hepbasli, A., 2014, Application of conventional and advanced exergy analyses to evaluate the performance of a ground-source heat pump (GSHP) dryer used in food drying, Energy Conversion and Management, 78, 499-507.

Kesen, S., Kelebek, H., Selli, S., 2014, Characterization of the key aroma compounds in Turkish olive oils from different geographic origins by application of aroma extract dilution analysis (AEDA), Journal of Agricultural and Food Chemistry, 62(2), 391-401.


Kelebek, H., Jourdes, M., Selli, S., Teissedre, P.L., 2013, Comparative evaluation of the phenolic content and antioxidant capacity of sun-dried raisins, Journal of the Science of Food and Agriculture, 93, 2963–2972.