| Detection of adulteration of extra-virgin olive oil by chemometric analysis of mid-infrared spectral data G Gurdeniz, B Ozen Food chemistry 116 (2), 519-525, 2009 | 385 | 2009 |
| Detection of hazelnut oil adulteration using FT-IR spectroscopy BF Ozen, LJ Mauer Journal of agricultural and food chemistry 50 (14), 3898-3901, 2002 | 214 | 2002 |
| 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 | 175 | 2009 |
| Authentication of pomegranate juice concentrate using FTIR spectroscopy and chemometrics H Vardin, A Tay, B Ozen, L Mauer Food Chemistry 108 (2), 742-748, 2008 | 175 | 2008 |
| Water vapor and oxygen-barrier performance of corn–zein coated polypropylene films F Tihminlioglu, İD Atik, B Özen Journal of Food Engineering 96 (3), 342-347, 2010 | 166 | 2010 |
| 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 | 142 | 2008 |
| Optimization of osmotic dehydration of diced green peppers by response surface methodology M Ozdemir, BF Ozen, LL Dock, JD Floros LWT-Food Science and Technology 41 (10), 2044-2050, 2008 | 140 | 2008 |
| Effects of emerging food processing techniques on the packaging materials BF Ozen, JD Floros Trends in food science & technology 12 (2), 60-67, 2001 | 140 | 2001 |
| Processing factors affecting the osmotic dehydration of diced green peppers BF Ozen, LL Dock, M Ozdemir, JD Floros International journal of food science & technology 37 (5), 497-502, 2002 | 121 | 2002 |
| 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 | 119 | 2010 |
| Effect of biopolymers containing natamycin against Aspergillus niger and Penicillium roquefortii on fresh kashar cheese H Ture, E Eroglu, B Ozen, F Soyer International journal of food science & technology 46 (1), 154-160, 2011 | 116 | 2011 |
| Differentiation of carbohydrate gums and mixtures using Fourier transform infrared spectroscopy and chemometrics BM Prado, S Kim, BF Özen, LJ Mauer Journal of agricultural and food chemistry 53 (8), 2823-2829, 2005 | 103 | 2005 |
| Dietary supplement oil classification and detection of adulteration using Fourier transform infrared spectroscopy BF Ozen, I Weiss, LJ Mauer Journal of Agricultural and Food Chemistry 51 (20), 5871-5876, 2003 | 100 | 2003 |
| 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 | 98 | 2007 |
| A comparative study of mid-infrared, UV–Visible and fluorescence spectroscopy in combination with chemometrics for the detection of adulteration of fresh olive oils with old … O Uncu, B Ozen Food Control 105, 209-218, 2019 | 96 | 2019 |
| 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 | 73 | 2019 |
| Prediction of various chemical parameters of olive oils with Fourier transform infrared spectroscopy O Uncu, B Ozen LWT-Food Science and Technology 63 (2), 978-984, 2015 | 73 | 2015 |
| Antifungal activity of biopolymers containing natamycin and rosemary extract against Aspergillus niger and Penicillium roquefortii H Türe, E Eroğlu, F Soyer, B Özen International Journal of food science & technology 43 (11), 2026-2032, 2008 | 63 | 2008 |
| 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 | 60 | 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 | 59 | 2012 |
Figen TokatliIzmir Institute of TechnologyVerified email at iyte.edu.tr
