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Chemistry

D-Index
48
Citations
7289
World Ranking
15361
National Ranking
46

Overview

Serkan Selli is affiliated with Cukurova University in Turkey and has contributed significantly to research in the fields of Agricultural and Biological Sciences and Medicine. Their work predominantly focuses on Food Science, Plant Science, Biochemistry, Molecular Biology, and Nutrition and Dietetics.

The main topics they have covered in their research include:

  • Phytochemicals and Antioxidant Activities
  • Fermentation and Sensory Analysis
  • Essential Oils and Antimicrobial Activity
  • Advanced Chemical Sensor Technologies
  • Edible Oils Quality and Analysis
  • Garlic and Onion Studies
  • Meat and Animal Product Quality

Frequent co-authors associated with Serkan Selli's research are:

  • Haşim Kelebek
  • Gamze Güçlü
  • Onur Sevindik
  • Türkan Uzlaşır
  • Hatice Kübra Şaşmaz

Their publications have appeared predominantly in the following venues:

  • Food Chemistry
  • Journal of Food Processing and Preservation
  • Foods
  • Heliyon
  • European Food Research and Technology

Selected recent publications include:

  • "Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers," 2020, Food Chemistry
  • "Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods," 2021, Food Chemistry
  • "Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans," 2020, Food Chemistry
  • "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," 2021, Food Chemistry
  • "Impacts of novel blanching treatments combined with commercial drying methods on the physicochemical properties of Irish brown seaweed Alaria esculenta," 2021, Food Chemistry

Best Publications

  • HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

    Hasim Kelebek;Serkan Selli;Ahmet Canbas;Turgut Cabaroglu

  • Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

    Hasim Kelebek;Serkan Selli

  • A study on some chemical and physico-mechanic properties of three sweet cherry varieties (Prunus avium L.) in Turkey

    Kubilay Vursavuş;Hasim Kelebek;Serkan Selli

  • Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey

    Hasim Kelebek;Ahmet Canbas;Serkan Selli

  • Analysis of volatile compounds of wild gilthead sea bream (Sparus aurata) by simultaneous distillation–extraction (SDE) and GC–MS

    Serkan Selli;Gonca Gul Cayhan

  • Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment

    Serkan Selli;Ahmet Canbas;Turgut Cabaroglu;Huseyin Erten

  • Volatile composition of red wine from cv. Kalecik Karasι grown in central Anatolia

    S. Selli;T. Cabaroglu;A. Canbas;H. Erten

  • Evaluation of chemical constituents and antioxidant activity of sweet cherry (Prunus avium L.) cultivars

    Hasim Kelebek;Serkan Selli

  • Wine flavor enhancement through the use of exogenous fungal glycosidases

    Turgut Cabaroglu;Serkan Selli;Ahmet Canbas;Jean-Paul Lepoutre

  • Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor

    Serkan Selli;Cecile Rannou;Carole Prost;Joel Robin

  • Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation-solvent extraction.

    Serkan Selli;Carole Prost;Thierry Serot

  • Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis.

    Serkan Selli;Hasim Kelebek;Mehmet Turan Ayseli;Habip Tokbas

  • Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck)

    Serkan Selli;Hasim Kelebek

  • Impact of production and drying methods on the volatile and phenolic characteristics of fresh and powdered sweet red peppers.

    Gamze Guclu;Duygu Keser;Hasim Kelebek;Muharrem Keskin

  • 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

    Juan José Rodríguez-Bencomo;Hasim Kelebek;Ahmet Salih Sonmezdag;Luis Miguel Rodríguez-Alcalá

  • Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods.

    Suleyman Polat;Gamze Guclu;Hasim Kelebek;Muharrem Keskin

  • Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).

    Serkan Selli;Ahmet Canbas;Vincent Varlet;Hasim Kelebek

  • Volatile flavour components of orange juice obtained from the cv. Kozan of Turkey

    S. Selli;T. Cabaroglu;A. Canbas

  • GC–MS–olfactometric characterization of the key aroma compounds in Turkish olive oils by application of the aroma extract dilution analysis

    Songul Kesen;Hasim Kelebek;Kemal Sen;Mehmet Ulas

  • Differentiation of Volatile Profiles and Odor Activity Values of Turkish Coffee and French Press Coffee

    Asghar Amanpour;Serkan Selli

  • Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in Turkey

    Serkan Selli;Turgut Cabaroglu;Ahmet Canbas;Hüseyin Erten

  • GC-MS-olfactometric characterization of the most aroma-active components in a representative aromatic extract from Iranian saffron (Crocus sativus L.).

    Amanpour A;Sonmezdag As;Kelebek H;Selli S

Frequent Co-Authors

Mohamed Bouaziz
Mohamed Bouaziz University of Sfax
Brijesh K. Tiwari
Brijesh K. Tiwari Teagasc - The Irish Agriculture and Food Development Authority
Kemal Hüsnü Can Başer
Kemal Hüsnü Can Başer Near East University
Pierre-Louis Teissedre
Pierre-Louis Teissedre University of Bordeaux
Ángel A. Carbonell-Barrachina
Ángel A. Carbonell-Barrachina Miguel Hernandez University
Da-Wen Sun
Da-Wen Sun University College Dublin
Pedro J. Martín-Álvarez
Pedro J. Martín-Álvarez Spanish National Research Council
Colm P. O'Donnell
Colm P. O'Donnell University College Dublin

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