F
Figen Tokatli
Researcher at İzmir Institute of Technology
Publications - 30
Citations - 1048
Figen Tokatli is an academic researcher from İzmir Institute of Technology. The author has contributed to research in topics: Tyrosol & Vintage. The author has an hindex of 17, co-authored 29 publications receiving 940 citations.
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Optimization of a growth medium using a statistical approach for the production of an alkaline protease from a newly isolated Bacillus sp. L21
TL;DR: Bacillus sp.
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Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest years
TL;DR: In this article, the authors examined six dominant and economically important Turkish olive cultivars (memecik, erkence, domat, nizip-yaglik, gemlik, ayvalik) for their simple phenolics, phenolic acids and flavonoid compounds over 2005 and 2006 harvest years.
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Optimization of biomass, pellet size and polygalacturonase production by Aspergillus sojae ATCC 20235 using response surface methodology
TL;DR: A two-step optimization procedure using central composite design with four factors (concentrations of maltrin and corn steep liquor, agitation speed and inoculation ratio) was used to investigate the effect of these parameters on the polygalacturonase (PG) enzyme activity, mycelia growth (biomass) and morphology (pellet size) of Aspergillus sojae ATCC 20235.
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Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy
TL;DR: Evaluation of nine different fatty acid compositions with principal component analysis revealed clear differentiation with respect to variety, geographical origin and harvest year, while mid-infrared spectra achieved varietal and seasonal discrimination to some extent, but differentiation is not as clear as that obtained using fatty Acid compositions.
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Differentiation of mixtures of monovarietal olive oils by mid-infrared spectroscopy and chemometrics
TL;DR: In this paper, Fourier transform infrared (FT-IR) spectroscopy in combination with chemometric techniques has become a useful tool for authenticity determination of extra-virgin olive oils.