World's Best Scientists 2026 revealed!

D-Index & Metrics

Chemistry

D-Index
48
Citations
7289
World Ranking
15359
National Ranking
46

Serkan Selli publication distribution in Chemistry in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Chemistry in 2026. The highlighted bar marks where Serkan Selli sits on this spectrum.

61–80 publications: 66 scientists 81–100 publications: 302 scientists 101–120 publications: 623 scientists 121–140 publications: 918 scientists 141–160 publications: 1,218 scientists 161–180 publications: 1,350 scientists 181–200 publications: 1,344 scientists 201–220 publications: 1,281 scientists 221–240 publications: 1,216 scientists 241–260 publications: 1,100 scientists 261–280 publications: 979 scientists 281–300 publications: 939 scientists 301–320 publications: 764 scientists 321–340 publications: 643 scientists 341–360 publications: 628 scientists 361–380 publications: 522 scientists 381–400 publications: 459 scientists 401–420 publications: 397 scientists 421–440 publications: 327 scientists 441–460 publications: 270 scientists 461–480 publications: 265 scientists 481–500 publications: 252 scientists 501–520 publications: 201 scientists 521–540 publications: 185 scientists 541–560 publications: 148 scientists 561–580 publications: 148 scientists 581–600 publications: 132 scientists 601–620 publications: 114 scientists 621–640 publications: 104 scientists 641–660 publications: 91 scientists 661–680 publications: 92 scientists 681–700 publications: 73 scientists 701–720 publications: 57 scientists 721–740 publications: 54 scientists 741–760 publications: 67 scientists 761–780 publications: 45 scientists 781–800 publications: 46 scientists 801–820 publications: 39 scientists 821–840 publications: 32 scientists 841–860 publications: 36 scientists 861–880 publications: 29 scientists 881–900 publications: 26 scientists 901–920 publications: 24 scientists 921–940 publications: 14 scientists 941–960 publications: 23 scientists 961–980 publications: 28 scientists 981–1,000 publications: 15 scientists 1,001–1,020 publications: 29 scientists 1,021–1,040 publications: 12 scientists 1,041–1,060 publications: 19 scientists 1,061–1,080 publications: 12 scientists 1,081–1,100 publications: 6 scientists 1,101–1,120 publications: 8 scientists 1,121–1,140 publications: 12 scientists 1,141–1,160 publications: 5 scientists 1,161–1,180 publications: 6 scientists 1,181–1,200 publications: 14 scientists 1,201–1,220 publications: 7 scientists 1,221–1,240 publications: 2 scientists 1,241–1,260 publications: 6 scientists 1,261–1,280 publications: 4 scientists 1,281–1,294 publications: 6 scientists 1,295+ publications: 100 scientists
61 publications 1,295+

This scientist: 200 publications — 32nd percentile

32% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 1,295 publications or more.

Serkan Selli D-index placement in Chemistry in 2026

The chart shows the D-index (discipline H-index) distribution of Chemistry scientists ranked by Research.com in 2026. The highlighted bar marks where Serkan Selli sits on this spectrum.

40–41 D-Index: 289 scientists 42–43 D-Index: 612 scientists 44–45 D-Index: 808 scientists 46–47 D-Index: 776 scientists 48–49 D-Index: 835 scientists 50–51 D-Index: 861 scientists 52–53 D-Index: 872 scientists 54–55 D-Index: 933 scientists 56–57 D-Index: 1,051 scientists 58–59 D-Index: 930 scientists 60–61 D-Index: 882 scientists 62–63 D-Index: 834 scientists 64–65 D-Index: 731 scientists 66–67 D-Index: 775 scientists 68–69 D-Index: 683 scientists 70–71 D-Index: 646 scientists 72–73 D-Index: 561 scientists 74–75 D-Index: 501 scientists 76–77 D-Index: 437 scientists 78–79 D-Index: 388 scientists 80–81 D-Index: 354 scientists 82–83 D-Index: 292 scientists 84–85 D-Index: 275 scientists 86–87 D-Index: 254 scientists 88–89 D-Index: 235 scientists 90–91 D-Index: 185 scientists 92–93 D-Index: 192 scientists 94–95 D-Index: 155 scientists 96–97 D-Index: 163 scientists 98–99 D-Index: 125 scientists 100–101 D-Index: 105 scientists 102–103 D-Index: 105 scientists 104–105 D-Index: 112 scientists 106–107 D-Index: 88 scientists 108–109 D-Index: 68 scientists 110–111 D-Index: 69 scientists 112–113 D-Index: 65 scientists 114–115 D-Index: 79 scientists 116–117 D-Index: 61 scientists 118–119 D-Index: 44 scientists 120–121 D-Index: 37 scientists 122–123 D-Index: 40 scientists 124–125 D-Index: 33 scientists 126–127 D-Index: 26 scientists 128–129 D-Index: 34 scientists 130–131 D-Index: 35 scientists 132–133 D-Index: 25 scientists 134–135 D-Index: 27 scientists 136–137 D-Index: 17 scientists 138–139 D-Index: 16 scientists 140–141 D-Index: 20 scientists 142–143 D-Index: 20 scientists 144–145 D-Index: 15 scientists 146–147 D-Index: 9 scientists 148–149 D-Index: 9 scientists 150–151 D-Index: 16 scientists 152–153 D-Index: 11 scientists 154–155 D-Index: 9 scientists 156–157 D-Index: 3 scientists 158 D-Index: 3 scientists 159+ D-Index: 98 scientists
40 D-Index 159+

This scientist: 48 D-Index — 16th percentile

16% of scientists in this discipline score the same or lower.

The last bar groups every scientist with 159 D-Index or more.

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
Ziya Günata
Ziya Günata University of Montpellier
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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