Mehmet Turan Ayseli

Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods

Mehmet Turan Ayseli, Yasemin Ipek Ayseli · Trends in Food Science & Technology · 2015 · 130 citations

Agriculture, Food Science, Plant Sciences +17

Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis

Serkan Selli, Haşim Kelebek, Mehmet Turan Ayseli et al. · Food Chemistry · 2014 · 99 citations

Agriculture, Food Science, Horticultural Sciences +16

Elucidation of aroma-active compounds and chlorogenic acids of Turkish coffee brewed from medium and dark roasted Coffea arabica beans

Mehmet Turan Ayseli, Haşim Kelebek, Serkan Selli · Food Chemistry · 2020 · 89 citations

Agriculture, Chemistry, Food Science +12

Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6–24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

Mehmet Turan Ayseli, Mustafa Tahsin Yılmaz, Nur Çebi et al. · Food Chemistry · 2020 · 37 citations

Agriculture, Food Science, Pediatrics +13

Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value

Mehmet Turan Ayseli, Gökhan Filik, Serkan Selli · 2014 · 30 citations

Agriculture, Food Science, Poultry Science +17