Gamze Güçlü

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

Gamze Güçlü, Duygu Keser, Haşim Kelebek et al. · Food Chemistry · 2020 · 107 citations

Food Chemistry, Food Analysis, Phenolic Characteristics +6

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

Süleyman Polat, Gamze Güçlü, Haşim Kelebek et al. · Food Chemistry · 2021 · 101 citations

Black Carrot, Phenolic Profiles, Agricultural Economics +3

Comparative Evaluation of Key Aroma-Active Compounds in Raw and Cooked Red Mullet (<i>Mullus barbatus</i>) by Aroma Extract Dilution Analysis

Pelin Salum, Gamze Güçlü, Serkan Selli · Journal of Agricultural and Food Chemistry · 2017 · 92 citations

Flavoromics, Chemical Composition, Key Aroma-active Compounds +20

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

Serkan Selli, Gamze Güçlü, Onur Sevindik et al. · Food Chemistry · 2021 · 82 citations

Food Chemistry, Agaricus Bisporus, Key Aroma +6

Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS

Duygu Keser, Gamze Güçlü, Haşim Kelebek et al. · Food and Bioproducts Processing · 2019 · 81 citations

Flavoromics, Food Analysis, Agricultural Economics +6