| 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 | 117 | 2014 |
| Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods MT Ayseli, Yİ Ayseli Trends in Food Science & Technology 48, 69-77, 2016 | 109 | 2016 |
| Food policy, nutrition and nutraceuticals in the prevention and management of COVID-19: Advice for healthcare professionals YI Ayseli, N Aytekin, D Buyukkayhan, I Aslan, MT Ayseli Trends in Food Science & Technology 105, 186-199, 2020 | 82 | 2020 |
| Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans MT Ayseli, H Kelebek, S Selli Food chemistry 338, 127821, 2021 | 58 | 2021 |
| An integrated systems-based model for substantiation of health claims in functional food development E Younesi, MT Ayseli Trends in Food Science & Technology 41 (1), 95-100, 2015 | 34 | 2015 |
| Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value MT Ayseli, G Filik, S Selli VUP FOOD RESEARCH INST, BRATISLAVA, 2014 | 34 | 2014 |
| Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa … MT Ayseli, MT Yilmaz, N Cebi, O Sagdic, D Ozmen, E Capanoglu Food chemistry 315, 126208, 2020 | 27 | 2020 |
| Effect of gamma-irradiation and extrusion on the physicochemical, thermal and aroma-active compounds of rice flour MT Ayseli, I Coskun Radiation Physics and Chemistry 195, 110061, 2022 | 6 | 2022 |
| New frontiers in flavor, color, and sweeteners during the post-COVID-19 period: A systematic review MT Ayseli Trends in Food Science & Technology, 104144, 2023 | 5 | 2023 |
| Investigating the effect of gamma-ray interaction on the stability and physicochemical properties of turmeric and ginger using Monte Carlo simulation B Vahapoglu, O Kilicoglu, N Cebi, MT Ayseli, U Kara, O Sagdic, ... Radiation Physics and Chemistry 201, 110413, 2022 | 4 | 2022 |
| Türk kahvesinin aroma ve aroma-aktif bileşikleri üzerine iki farklı kavurma işleminin etkisi MT Ayseli Adana: Çukurova Üniversitesi Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, 2015 | 4 | 2015 |
| Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace MT Ayseli, E Agcam, A Akyildiz, B Dundar, I Coskun, T Cetinkaya Innovative Food Science & Emerging Technologies, 103637, 2024 | | 2024 |
| Sustainable water management in food and agriculture industries: preventive practices, sensory aspects, emerging concerns, and nonthermal strategies T Cetinkaya, MT Ayseli, D Yilmaz Water, the Environment and the Sustainable Development Goals, 127-156, 2024 | | 2024 |
| Evaluation of volatile and thermal properties of boza, a traditional fermented beverage MT Ayseli, I Coskun, S Selli Microchemical Journal 193, 108918, 2023 | | 2023 |
| Kinoa unu ilavesiyle üretilen bebek ek gıdasının fizikokimyasal ve teknolojik özelliklerin belirlenmesi MT Ayseli | | 2020 |
Serkan SelliFood Engineering Department, Cukurova University, Turkey在 cu.edu.tr 的电子邮件经过验证
