Dr. Serkan Selli

Cukurova University, Turkey

Associate Professor

Email: sselli@cu.edu.tr

Qualifications

2005 Post-Doc.,ENITIAA-Biochemistry Laboratory-Nantes/France

2004 Ph.D., Cukurova University, Food Engineering

1998 M.Sc., Cukurova University, Food Engineering

1993 B.Sc., Cukurova University, Food Engineering

Publications (Selected)

1. Selli, S., Rannou, C., Prost, C., Robin, J., Serot, T., 2006. Characterization of Aroma-Active Compounds in Rainbow Trout (Oncorhynchus mykiss) Eliciting an Off-Odor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 54, 9496-9502.
2. Selli, S., Canbas, A.,Varlet, V., Kelebek, H., Prost, C., Serot, T., 2008. Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 56, 227-234.
3. Selli, S., C. Prost, T. Serot, 2009.Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave and assisted distillation-solvent extraction. FOOD CHEMISTRY 114:317-322.
4. Cayhan, G.G., Selli, S., 2011. Characterization of the Key Aroma Compounds in Grey Mullet (Mugil cephalus) by Application of the Aroma Extract Dilution Analysis JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59:654-659.
5. Selli, S., Gubbuk, H., Kafkas, E., Gunes, E. 2012. Comparison of aroma compounds in Dwarf Cavendish banana (Musa spp. AAA) grown from open-field and protected cultivation area, SCIENTICA HORTICULTURAE 141, 76-82.