| 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 | 103 | 2015 |
| Differentiation of volatile profiles and odor activity values of Turkish coffee and French press coffee A Amanpour, S Selli Journal of Food Processing and Preservation 40 (5), 1116-1124, 2016 | 86 | 2016 |
| GC-MS-Olfactometric differentiation of aroma-active compounds in turkish heat-treated sausages by application of aroma extract dilution analysis KT Ozkara, A Amanpour, G Guclu, H Kelebek, S Selli Food Analytical Methods 12, 729-741, 2019 | 42 | 2019 |
| The most aroma-active compounds in shade-dried aerial parts of basil obtained from Iran and Turkey AS Sonmezdag, A Amanpour, H Kelebek, S Selli Industrial Crops and Products 124, 692-698, 2018 | 42 | 2018 |
| Feeding lambs with silage mixtures of grass, sainfoin and red clover improves meat oxidative stability under high oxidative challenge G Luciano, A Natalello, S Mattioli, M Pauselli, B Sebastiani, V Niderkorn, ... Meat Science 156, 59-67, 2019 | 41 | 2019 |
| Characterization of Aroma‐Active Compounds in Iranian cv. Mari Olive Oil by Aroma Extract Dilution Analysis and GC–MS‐Olfactometry A Amanpour, H Kelebek, S Kesen, S Selli Journal of the American Oil Chemists' Society 93 (12), 1595-1603, 2016 | 34 | 2016 |
| Gas chromatography–mass spectrometry–olfactometry to control the aroma fingerprint of extra virgin olive oil from three Tunisian cultivars at three harvest times S Ben Brahim, A Amanpour, F Chtourou, H Kelebek, S Selli, M Bouaziz Journal of agricultural and food chemistry 66 (11), 2851-2861, 2018 | 32 | 2018 |
| Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-Olfactometry A Amanpour, G Guclu, H Kelebek, S Selli Microchemical Journal 145, 96-104, 2019 | 30 | 2019 |
| Characterization of aroma, aroma‐active compounds and fatty acids profiles of cv. Nizip Yaglik oils as affected by three maturity periods of olives A Amanpour, H Kelebek, S Selli Journal of the Science of Food and Agriculture 99 (2), 726-740, 2019 | 30 | 2019 |
| Fingerprint of aroma-active compounds and odor activity values in a traditional Moroccan fermented butter “Smen” using GC–MS–Olfactometry ST Sarhir, A Amanpour, A Bouseta, S Selli Journal of Food Composition and Analysis 96, 103761, 2021 | 25 | 2021 |
| Non-thermal plasma effects on the lipoxygenase enzyme activity, aroma and phenolic profiles of olive oil A Amanpour, J Vandamme, S Polat, H Kelebek, J Van Durme, S Selli Innovative Food Science & Emerging Technologies 54, 123-131, 2019 | 24 | 2019 |
| Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor … A Amanpour, H Kelebek, S Selli Journal of Food Measurement and Characterization 11, 1430-1439, 2017 | 22 | 2017 |
| Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis S Kesen, A Amanpour, S Tsouli Sarhir, O Sevindik, G Guclu, H Kelebek, ... Foods 7 (7), 98, 2018 | 21 | 2018 |
| Comparative evaluation of the fatty acids and aroma compounds in selected Iranian nut oils S Kesen, A Amanpour, S Selli European Journal of Lipid Science and Technology 120 (10), 1800152, 2018 | 20 | 2018 |
| LC‐DAD‐ESI‐MS/MS–based phenolic profiling and antioxidant activity in Turkish cv. Nizip Yaglik olive oils from different maturity olives A Amanpour, H Kelebek, S Selli Journal of Mass Spectrometry 54 (3), 227-238, 2019 | 19 | 2019 |
| Characterization of ayran aroma active compounds by solvent-assisted flavor evaporation (SAFE) with gas chromatography–mass spectrometry–olfactometry (GC–MS–O) and aroma … ST Sarhir, A Amanpour, S Selli Analytical Letters 52 (13), 2077-2091, 2019 | 17 | 2019 |
| GLC/HPLC Methods for Saffron (L.) A Amanpour, H Kelebek, S Selli Bioactive Molecules in Food, 1987-2035, 2019 | 17 | 2019 |
| Key odorants of a Moroccan fermented milk product “Lben” using aroma extract dilution analysis ST Sarhir, A Amanpour, A Bouseta, S Selli Journal of food science and technology 56 (8), 3836-3845, 2019 | 16 | 2019 |
| Effects of cultivar, maturity index and growing region on fatty acid composition of olive oils S Kesen, A Amanpour, AS Sonmezdag, H Kelebek, S Selli Eurasian Journal of Food Science and Technology 1 (2), 18-28, 2017 | 12 | 2017 |
| Aroma components of Iranian dried Heracleum persicum fruit (golpar) using solvent-assisted flavour evaporation technique. A Amanpour, H Kelebek, S Selli Journal of Food & Nutrition Research 55 (2), 2016 | 11 | 2016 |
Amina BOUSETAProfesseur de Biochimie, Université Sidi Mohamed Ben Abdellah在 usmba.ac.ma 的电子邮件经过验证
