| Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years D Ocakoglu, F Tokatli, B Ozen, F Korel Food Chemistry 113 (2), 401-410, 2009 | 168 | 2009 |
| Optimization of a growth medium using a statistical approach for the production of an alkaline protease from a newly isolated Bacillus sp. L21 C Tari, H Genckal, F Tokatlı Process Biochemistry 41 (3), 659-665, 2006 | 152 | 2006 |
| Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy G Gurdeniz, B Ozen, F Tokatli European Food Research and Technology 227, 1275-1281, 2008 | 136 | 2008 |
| Optimization of biomass, pellet size and polygalacturonase production by Aspergillus sojae ATCC 20235 using response surface methodology C Tari, N Gögus, F Tokatli Enzyme and microbial technology 40 (5), 1108-1116, 2007 | 121 | 2007 |
| Antimicrobial and antioxidant activities of Turkish extra virgin olive oils H Karaosmanoglu, F Soyer, B Ozen, F Tokatli Journal of agricultural and food chemistry 58 (14), 8238-8245, 2010 | 109 | 2010 |
| Differentiation of mixtures of monovarietal olive oils by mid‐infrared spectroscopy and chemometrics G Gurdeniz, F Tokatli, B Ozen European Journal of Lipid Science and Technology 109 (12), 1194-1202, 2007 | 97 | 2007 |
| Kinetic modelling of lactic acid production from whey by Lactobacillus casei (NRRL B‐441) D Altıok, F Tokatlı, Ş Harsa Journal of Chemical Technology & Biotechnology: International Research in …, 2006 | 94 | 2006 |
| Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oils O Uncu, B Ozen, F Tokatli Talanta 201, 65-73, 2019 | 65 | 2019 |
| Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils OS Jolayemi, F Tokatli, B Ozen Food Chemistry 211, 776-783, 2016 | 57 | 2016 |
| Phenolic characterization and geographical classification of commercial extra virgin olive oils produced in Turkey D Alkan, F Tokatli, B Ozen Journal of the American Oil Chemists' Society 89 (2), 261-268, 2012 | 54 | 2012 |
| Optimisation of the effect of colemanite as a new synergistic agent in an intumescent system U Atikler, H Demir, F Tokatlı, F Tıhmınlıoğlu, D Balköse, S Ülkü Polymer degradation and stability 91 (7), 1563-1570, 2006 | 54 | 2006 |
| Comparison of fatty acid profiles and mid‐infrared spectral data for classification of olive oils G Gurdeniz, B Ozen, F Tokatli European journal of lipid science and technology 112 (2), 218-226, 2010 | 52 | 2010 |
| Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles I Sen, F Tokatli Food Control 46, 446-454, 2014 | 50 | 2014 |
| Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils OS Jolayemi, F Tokatli, S Buratti, C Alamprese European Food Research and Technology 243, 2035-2042, 2017 | 39 | 2017 |
| Differentiation of wines with the use of combined data of UV–visible spectra and color characteristics I Sen, F Tokatli Journal of Food Composition and Analysis 45, 101-107, 2016 | 36 | 2016 |
| Characterization and classification of Turkish wines based on elemental composition I Sen, F Tokatli American Journal of Enology and Viticulture 65 (1), 134-142, 2014 | 32 | 2014 |
| Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures N Gögus, C Tari, S Oncü, S Unluturk, F Tokatli Biochemical Engineering Journal 32 (3), 171-178, 2006 | 32 | 2006 |
| Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines I Sen, B Ozturk, F Tokatli, B Ozen Talanta 161, 130-137, 2016 | 31 | 2016 |
| Comparison of some chemical parameters of a naturally debittered olive (Olea europaea L.) type with regular olive varieties AB Aktas, B Ozen, F Tokatli, I Sen Food chemistry 161, 104-111, 2014 | 25 | 2014 |
| HACCP with multivariate process monitoring and fault diagnosis techniques: application to a food pasteurization process FK Tokatli, A Cinar, JE Schlesser Food Control 16 (5), 411-422, 2005 | 24 | 2005 |
