Distribution of simple phenols, phenolic acids and flavonoids in Turkish monovarietal extra virgin olive oils for two harvest yearsDerya Ocakoğlu, Fi̇gen Korel, Figen Tokatlı et al.|Food Chemistry|2008Cited by 122
Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopyGözde Gürdeniz, Figen Tokatlı, Banu Özen|European Food Research and Technology|2008Cited by 94
Antimicrobial and Antioxidant Activities of Turkish Extra Virgin Olive OilsHande Karaosmanoğlu, Figen Tokatlı, Ferda Soyer et al.|Journal of Agricultural and Food Chemistry|2010Cited by 85
Use of FTIR and UV–visible spectroscopy in determination of chemical characteristics of olive oilsOğuz Uncu, Figen Tokatlı, Banu Özen|Talanta|2019Cited by 81
Differentiation of mixtures of monovarietal olive oils by mid‐infrared spectroscopy and chemometricsGözde Gürdeniz, Banu Özen, Figen Tokatlı|European Journal of Lipid Science and Technology|2007Cited by 76