Figen Tokatli

发表

Modeling of polygalacturonase enzyme activity and biomass production by Aspergillus sojae ATCC 20235

Figen Tokatli, C. Tarı, S. Unluturk, 2009, Journal of Industrial Microbiology & Biotechnology.

Comparison of fatty acid profiles and mid‐infrared spectral data for classification of olive oils

Gözde Gürdeniz, Figen Tokatli, B. Ozen, 2010 .

Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics

Gözde Gürdeniz, Figen Tokatli, B. Ozen, 2007 .

Kinetic modelling of lactic acid production from whey by Lactobacillus casei (NRRL B-441)

Figen Tokatli, S. Harsa, Duygu Altiok, 2006 .

Phenolic Characterization and Geographical Classification of Commercial Extra Virgin Olive Oils Produced in Turkey

Figen Tokatli, B. Ozen, D. Alkan, 2012 .

PRETREATMENT METHODS FOR VALORIZATION OF HAZELNUT PRUNING WASTES

Figen Tokatli, 2017 .

Use of FTIR and UV-visible spectroscopy in determination of chemical characteristics of olive oils.

Figen Tokatli, Oguz Uncu, B. Ozen, 2019, Talanta.

Effects of Hot Rehydration in the Presence of Hydrogen Peroxide on Microbial Quality, Texture, Color, and Antioxidant Activity of Cold-stored Intermediate-moisture Sun-dried Figs

Figen Tokatli, A. Yemenicioğlu, İskender Arcan, 2006 .

Effects of malaxation temperature and harvest time on the chemical characteristics of olive oils.

Olusola Samuel Jolayemi, Figen Tokatli, B. Ozen, 2016, Food chemistry.

Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years

Figen Tokatli, F. Korel, B. Ozen, 2009 .

Authenticity of wines made with economically important grape varieties grown in Anatolia by their phenolic profiles

Figen Tokatli, Ilknur Sen, 2014 .

Classification of Turkish Extra Virgin Olive Oils by a SAW Detector Electronic Nose

Figen Tokatli, F. Korel, P. Kadiroğlu, 2011 .

Optimization of biomass, pellet size and polygalacturonase production by Aspergillus sojae ATCC 20235 using response surface methodology

Figen Tokatli, C. Tarı, Nihan Gogus, 2007 .

Antimicrobial and antioxidant activities of Turkish extra virgin olive oils.

F. Soyer, Figen Tokatli, B. Ozen, 2010, Journal of agricultural and food chemistry.

Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

Gozde Gurdeniz, Figen Tokatli, Banu Ozen, 2008 .

ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF TURKISH EXTRA VIRGIN OLIVE OIL FROM DIFFERENT VARIETIES

Figen Tokatli, Banu Özen, 2009 .

EFFECT OF THE MORPHOLOGY OF ASPERGILLUS SOJAE ON PECTINASE ENZYME AND THE OPTIMIZATION OF FERMENTATION CONDITIONS

Figen Tokatli, C. Tarı, 2007 .

Relationship between morphology, rheology and polygalacturonase production by Aspergillus sojae ATCC 20235 in submerged cultures

Figen Tokatli, C. Tarı, S. Unluturk, 2006 .

Optimization of a growth medium using a statistical approach for the production of an alkaline protease from a newly isolated Bacillus sp. L21

Figen Tokatli, C. Tarı, H. Gençkal, 2006 .

Phenolics profile of a naturally debittering olive in comparison to regular olive varieties.

Figen Tokatli, B. Ozen, A. Aktaş, 2014, Journal of the science of food and agriculture.

Authentication of Turkish olive oils by using detailed pigment profile and spectroscopic techniques.

Figen Tokatli, Oguz Uncu, B. Ozen, 2020, Journal of the science of food and agriculture.

Novel Methodologies for Food Quality and Provenance Fingerprints Assessment

Figen Tokatli, José Manuel Díaz-Cruz, Xavier Cetó, 2019, Journal of Food Quality.

Fault detection and diagnosis in a food pasteurization process with Hidden Markov Models

Ali Cinar, Figen Tokatli, A. Çinar, 2008 .

DETERMINATION OF ANTIBIOTICS IN RAW AND UHT MILK SAMPLES BY THE IMAGE FORMING METHOD OF BIOCRYSTALLIZATION

Mehmet S Ünlütürk, Figen Tokatli, 2012 .

AUTHENTICATION AND PREDICTION OF SOME QUALITY PARAMETERS OF ALCOHOLIC BEVERAGE RAKI WITH INFRARED SPECTROSCOPY

Figen Tokatli, 2011 .

Optimisation of the effect of colemanite as a new synergistic agent in an intumescent system

Figen Tokatli, H. Demir, S. Ülkü, 2006 .

Differentiation of wines with the use of combined data of UV–visible spectra and color characteristics

Figen Tokatli, Figen Tokatli, Ilknur Sen, 2016 .

Characterization and Classification of Turkish Wines Based on Elemental Composition

Figen Tokatli, Ilknur Sen, 2014, American Journal of Enology and Viticulture.

Discriminative capacities of infrared spectroscopy and e-nose on Turkish olive oils

Olusola Samuel Jolayemi, S. Buratti, C. Alamprese, 2017, European Food Research and Technology.

UV–Vis spectroscopy for the estimation of variety and chemical parameters of olive oils

Olusola Samuel Jolayemi, Figen Tokatli, B. Ozen, 2021, Journal of Food Measurement and Characterization.

Combination of visible and mid-infrared spectra for the prediction of chemical parameters of wines.

Figen Tokatli, B. Ozen, Ilknur Sen, 2016, Talanta.

White bean and hazelnuts flours: Application in gluten-free bread

C. Alamprese, Figen Tokatli, C. Cappa, 2023, LWT.

Infrared Spectroscopy for the Detection of Adulteration in Foods

Figen Tokatli, B. Ozen, 2012 .