| 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 | 559 | 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 | 269 | 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 | 201 | 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 | 201 | 2006 |
| 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 | 187 | 2011 |
| LC-DAD–ESI-MS/MS characterization of phenolic constituents in Turkish black tea: Effect of infusion time and temperature H Kelebek Food Chemistry 204, 227-238, 2016 | 136 | 2016 |
| Sugars, organic acids, phenolic compositions and antioxidant activity of Grapefruit (Citrus paradisi) cultivars grown in Turkey H Kelebek Industrial Crops and Products 32 (3), 269-274, 2010 | 135 | 2010 |
| 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 | 125 | 2014 |
| 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 | 109 | 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 | 109 | 2008 |
| 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 | 107 | 2013 |
| 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 | 106 | 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 | 103 | 2016 |
| 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 | 103 | 2015 |
| Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers G Guclu, D Keser, H Kelebek, M Keskin, YE Sekerli, Y Soysal, S Selli Food Chemistry 338, 128129, 2021 | 101 | 2021 |
| Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process H Kelebek, S Selli, P Kadiroğlu, O Kola, S Kesen, B Uçar, B Çetiner Food Chemistry 220, 31-41, 2017 | 100 | 2017 |
| Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods S Polat, G Guclu, H Kelebek, M Keskin, S Selli Food Chemistry 369, 130941, 2022 | 88 | 2022 |
| Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS D Keser, G Guclu, H Kelebek, M Keskin, Y Soysal, YE Sekerli, A Arslan, ... Food and Bioproducts Processing 119, 350-359, 2020 | 87 | 2020 |
| Comparative evaluation of the phenolic content and antioxidant capacity of sun‐dried raisins H Kelebek, M Jourdes, S Selli, PL Teissedre Journal of the Science of Food and Agriculture 93 (12), 2963-2972, 2013 | 85 | 2013 |
| Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes H Kelebek, A Canbas, T Cabaroglu, S Selli Food chemistry 105 (1), 334-339, 2007 | 85 | 2007 |
