Songül Kesen

Bioactive compounds and antioxidant potential in tomato pastes as affected by hot and cold break process

Haşim Kelebek, Serkan Selli, Pınar Kadiroğlu et al. · Food Chemistry · 2016 · 87 citations

Food Chemistry, Food Bioactive Compound, Tomato Pastes +7

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

Songül Kesen, Haşim Kelebek, Kemal Şen et al. · Food Research International · 2013 · 81 citations

Food Chemistry, Key Aroma Compounds, Flavoromics +10

Characterization of the Volatile, Phenolic and Antioxidant Properties of Monovarietal Olive Oil Obtained from cv. Halhali

Songül Kesen, Haşim Kelebek, Serkan Selli · Journal of the American Oil Chemists Society · 2013 · 63 citations

Food Chemistry, Food Safety, Monovarietal Olive Oil +15

Characterization of the Key Aroma Compounds in Turkish Olive Oils from Different Geographic Origins by Application of Aroma Extract Dilution Analysis (AEDA)

Songül Kesen, Haşim Kelebek, Serkan Selli · Journal of Agricultural and Food Chemistry · 2013 · 60 citations

Chemical Composition, Food Analysis, Food Chemistry +16

Comparative Study of Bioactive Constituents in Turkish Olive Oils by LC-ESI/MS/MS

Haşim Kelebek, Songül Kesen, Serkan Selli · International Journal of Food Properties · 2015 · 51 citations

Food Chemistry, Polyphenolics, Food Preservatives +14