The variations of published articles belong to our department indexed by SCI with the publication years. The number of articles addresing our department is 20.17% of articles sourced by Adana Science ve Technology University. 

Journal articles indexed by SCI:


Kelebek, H., Selli, S., Kadiroglu, P.Kola, O., Kesen, S., Ucar, B., Cetiner, B., 2017, Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process, Food Chemistry, 220, 31-41

Kelebek, H., Selli, S., Kola, O., 2017, Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time, Journal of Food Measurement and Characterization, 11, 226.

Kelebek, H., Selli, S., Kola, O., 2017, Quantitative determination of phenolic compounds using LC-DAD-ESI-MS/MS in cv. Ayvalik olive oils as affected by harvest time, Journal of Food Measurement and Characterization, 11, 1, 226–235.

Sonmezdag, A.S., Kelebek, H., Selli, S., 2017, Characterization and comparative evaluation of volatile, phenolic and antioxidant properties of pistachio (Pistacia vera L.) hull, Journal of Essential Oil Research, 29, 3, 262–270.

Ammar, S., Kelebek, H., Zribi, A., Abichou, M., Selli, S., Bouaziz, M., 2017, LC-DAD/ESI-MS/MS characterization of phenolic constituents in Tunisian extra-virgin olive oils: Effect of olive leaves addition on chemical composition, Food Research International, In press.

Salum, P., Erbay, Z.Kelebek, H., Selli, S., 2017, Optimization of Headspace Solid-Phase Microextraction with Different Fibers for the Analysis of Volatile Compounds of White-Brined Cheese by Using Response Surface Methodology, Food Analytical Methods , 10, 6, 1956-1964.

Göktürk, D., Kelebek, H., Ceylan, S., Yılmaz, D.M., 2017, The Effect of Ascorbic Acid over the Etoposide- and Temozolomide-Mediated Cytotoxicity in Glioblastoma Cell Culture: A Molecular Study, Turkish Neurosurgery, In Press.

Sönmezdağ, A.S., Kelebek, H., Selli, S., 2017, Identification of Aroma Compounds of Lamiaceae Species in Turkey Using the Purge and Trap Technique, Foods , 6-10, 0.3390.

Brahim, S., Kelebek, H., Ammar, S., Abichou, M., Bouaziz, M., 2017, LC–MS phenolic profiling combined with multivariate analysis as an approach for the characterization of extra virgin olive oils of four rare Tunisian cultivars during ripening, Food Chemistry, 229, 9–19.

Amanpour, A., Kelebek, H., Selli, S., 2017, Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique, Journal of Food Measurement and Characterization, In press.

Kelebek, H.Kadiroglu, P., Demircan, N.B., Selli, S., 2017, Screening of Bioactive Components in Grape and Apple Vinegar's: Antioxidant and Antimicrobial Potential, Journal of the Institute of Brewing, In press.

Sonmezdag, A.S., Kelebek, H., Selli, S. , 2017, Pistachio oil (Pistacia vera L. cv. Uzun): Characterization of key odorants in a representative aromatic extract by GC-MS-olfactometry and phenolic profile by LC-ESI-MS/MS, Food Chemistry, In press.

Sonmezdag, A.S., Sevindik, O., Kelebek, H., Selli, S. , 2017, Aroma compounds of non-alcoholic fermented beverage: Gilaburu juice, The EuroBiotech Journal, 1, 226-229.

Sonmezdag, A.S., Kelebek, H., Selli, S. , 2017, Volatile and key odourant compounds of Turkish Berberis crataegina fruit using GC-MS-Olfactometry, Natural Product Research, In press.

Erbay, Z., Hepbasli, A., 2017, Exergoeconomic evaluation of a ground-source heat pump food dryer at varying dead state temperatures, Journal of Cleaner Production, 142(4), 1425-1435.

Erbay, Z., Hepbasli, A., 2017, Assessment of cost sources and improvement potentials of a ground-source heat pump food drying system through advanced exergoeconomic analysis method, Energy, 127, 502-515.

Irmak, S., Kadiroglu, P., Ötleş, S., 2017, Evaluation of Olive Preservation Methods on Bioactive Constituents and Antioxidant Properties of Olive Oils, Journal of the American Oil Chemists' Society.


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.

Sonmezdag, A.S., Kelebek, H., Selli, S., 2016, Characterization of aroma-active and phenolic profiles of wild thyme (Thymus serpyllum) by GC-MS-Olfactometry and LC-ESI-MS/MS, Journal of Food Science and Technology , 53(4),, 1957–1965.

Amanpour, A., Kelebek, H., Selli, S., 2016, Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique , Journal of Food and Nutrition Research, 55, 141-147.

Guclu, G., Sevindik, O., Kelebek, H., Selli, S., 2016, Determination of Volatiles by Odor Activity Value and Phenolics of cv. Ayvalik Early-Harvest Olive Oil, Foods, 46, 5, 1-13.

Tangolar, S.G., Tangolar, S., Kelebek, H., Topcu, S., 2016, Determination of Phenolics, Sugars, Organic Acids and Antioxidants in the Grape Variety Kalecik Karası under Different Bud Loads and Irrigation Amounts, Korean Journal of Horticultural Science & Technology, 34(3), 495-509.

Ünal, M.Ü., Şener, A. , 2016, Correlation Between Browning Degree and Composition of Important Turkish White Wine Grape Varieties, Turkish Journal of Agriculture and Forestry, 40, 62-67.

Ünal, M.Ü., Şener, A. , 2016, Two-year comparison of the biochemical properties of polyphenol oxidase from Turkish Alyanak apricot (Prunus armenica L.). , Food Chemistry, 190, 741-747.

Bozoglan, E., Erbay, Z., Hepbasli, A., Gunerhan, H., 2016, Splitting the exergy destructions of an olive oil refining plant into avoidable and unavoidable parts based on actual operational data, International Journal of Exergy, 21(3), 277-294.

Tumen Ozdil, N.F., Tantekin, A., Erbay, Z., 2016, Energy and exergy analysis of a fluidized bed coal combustor steam plant in textile industry, Fuel, 181, 441-448.

Köseoğlu, O., Sevim, D., Kadiroğlu, P., 2016, Quality Characteristics and Antioxidant Properties of Turkish Monovarietal Olive Oils Regarding Stages of Olive Ripening, Food Chemistry.


Kola O., 2015, Comparative Analysis of Physicochemical Characteristics and Fatty Acid Composition of Seeds of Black Cumin, Poppy, Safflower and Sesame, La Rivista Italiana Delle Sostanze Grasse, 92 (3), 211-217, 2015.

Kola O., Duran H., Özer M.S., Fenercioğlu H.,, 2015, Fatty Acid Profile Determination of Cold Pressed Oil of Some Nut Fruits, La Rivista Italiana delle Sostanze Grasse, 92 (2), 107-111, 2015.

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, Khimiya Prirodnykh Soedinenii (Chemistry of Natural Compounds), 51 (1), 132-136.

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

Bozkir H., Kola O., Duran H., Şimşek M., Kelebek H., 2015, Effect of thermal processing on carotenoids of some orange juices, Journal of Food, Agriculture & Environment, 13 (2), 52-57.

Rodríguez-Bencomo, J.J., Kelebek, H., Sonmezdag, A.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.

Tangolar, S., Tangolar, S.,Tarım, 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, 3(2), 380-387.

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.

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.

Amanpour, A., Sonmezdağ, 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.

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.

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

Erbay, Z., Koca, N., Kaymak-Ertekin, F., Ucuncu, M., 2015, Optimization of spray drying process in cheese powder production, Food and Bioproducts Processing, 93, 156-165.

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,.

Kadiroğlu, P., Korel, F., 2015, Chemometric studies on zNoseTM and machine vision technologies for discrimination of commercial extra virgin olive oils , JAOCS, 92, 1235-1242.


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.

Kesen, S., Kelebek, H., Selli, S. , 2014, LC–ESI–MS characterization of phenolic profiles Turkish olive oils as influenced by geographic origin and harvest year, Journal of the American Oil Chemists' Society , 91, 3, , 385-394.

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.

Kesen, S., Kelebek, H., Selli, S. , 2014, Characterization of Potent Odorant Compounds in Turkish Olive Oils by GC-MS-Olfactometric Techniques. , International Journal of Food Studies, 3, 348-257.

Kelebek, H., Selli, S., 2014, Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines, Journal of Food Science and Technology , 51, 6, 1094-1101.

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.

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

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.

Kadiroğlu, P., Korel, F., Ceylan, C., 2014, Quantification of Staphylococcus aureus in White Cheese by the Improved DNA Extraction Strategy combined with TaqMan and LNA Probes-Based qPCR, Journal of Microbiological Methods, 105, 92-97.

Aydemir, L.Y., Gökbulut, A.A., Baran, Y., Yemenicioğlu, A., 2014, Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins, Food Hydrocolloids, 36, 130-142.