Tokatlı, Figen
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Tokatli, F
Tokatli, F.
Tokatli, Figen
Tokatlı, F
Tokatlı, F.
Tokatli, E.Figen
Tokatli, F.
Tokatli, Figen
Tokatlı, F
Tokatlı, F.
Tokatli, E.Figen
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Email Address
figentokatli@iyte.edu.tr
Main Affiliation
03.08. Department of Food Engineering
Status
Current Staff
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WoS Researcher ID
Sustainable Development Goals
1NO POVERTY
0
Research Products
2ZERO HUNGER
5
Research Products
3GOOD HEALTH AND WELL-BEING
0
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4QUALITY EDUCATION
2
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5GENDER EQUALITY
0
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6CLEAN WATER AND SANITATION
5
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7AFFORDABLE AND CLEAN ENERGY
5
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8DECENT WORK AND ECONOMIC GROWTH
3
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9INDUSTRY, INNOVATION AND INFRASTRUCTURE
9
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10REDUCED INEQUALITIES
0
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11SUSTAINABLE CITIES AND COMMUNITIES
0
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12RESPONSIBLE CONSUMPTION AND PRODUCTION
5
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13CLIMATE ACTION
6
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14LIFE BELOW WATER
3
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15LIFE ON LAND
0
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16PEACE, JUSTICE AND STRONG INSTITUTIONS
0
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17PARTNERSHIPS FOR THE GOALS
0
Research Products
Documents
37
Citations
1173
h-index
19
Documents
38
Citations
1044
Scholarly Output
46
Articles
34
Views / Downloads
37092/24743
Supervised MSc Theses
7
Supervised PhD Theses
2
WoS Citation Count
1043
Scopus Citation Count
1170
Patents
0
Projects
9
WoS Citations per Publication
22.67
Scopus Citations per Publication
25.43
Open Access Source
43
Supervised Theses
9
| Journal | Count |
|---|---|
| Food Chemistry | 3 |
| Talanta | 2 |
| European Food Research and Technology | 2 |
| European Journal of Lipid Science and Technology | 2 |
| Food Control | 2 |
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46 results
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Article Citation - WoS: 13Citation - Scopus: 13Authentication of Turkish Olive Oils by Using Detailed Pigment Profile and Spectroscopic Techniques(John Wiley and Sons Inc., 2020) Uncu, Oğuz; Uncu, Oğuz; Özen, Banu; Özen, Fatma Banu; Tokatlı, Figen; Tokatlı, FigenBACKGROUND Minor compounds of olive oil could have discriminatory characteristics in the authentication of this product. It was aimed to determine the detailed pigment profiles of Turkish olive oils and use them in differentiation of the samples in comparison to fast, reliable, and environmentally friendly Fourier-transform infrared (FTIR) and ultraviolet (UV)-visible spectroscopic techniques. Pigment contents of 91 olive oils obtained from different locations for two consecutive harvesting years were determined with chromatographic analysis and FTIR and UV-visible spectra of these samples were also obtained. All data were analyzed with orthogonal partial least-squares discriminant analysis to investigate the differentiation ability of these methods with regard to their detailed pigment and spectroscopic profiles. RESULTS Pheophytin a (2.78-8.98 mg kg(-1)) and lutein (1.19-4.07 mg kg(-1)) were the major pigments in all samples. Pigment profiles provided successful classification of olive oils with respect to their designated origins and harvesting year with average correct classification rates of 97%. UV-visible spectroscopy has quite similar results with pigment profiles in terms of its discriminatory power. In addition, FTIR and fused data were slightly better in discrimination of the samples, and the fused dataset has the highest correct classification rate of 100%. CONCLUSION Use of detailed pigment profiles is quite promising in authentication of olive oils. However, UV-visible and FTIR spectroscopic techniques could be reliable alternatives for the same purposes. All of the techniques studied have great potential in 'protected designation of origin' certification studies. (c) 2020 Society of Chemical IndustryMaster Thesis Classification of Turkish Virgin Olive Oils Based on Their Phenolic Profiles(Izmir Institute of Technology, 2008) Ocakoğlu, Derya; Tokatlı, Figen; Tokatlı, FigenVirgin olive oil is different from other plant oils with its high phenolic content. The resistance to oxidation and the protection against some diseases has been linked to these components of olive oil. The sensorial characteristic of extra virgin olive oil is also related to its phenolic compounds.In this work, it is aimed to determine the phenolic profiles of Turkish olive oils, which have high economic value for Turkey. Phenolic profiles of monovarietal extra virgin olive oil samples extracted from six dominant and economically important Turkish olive cultivars (memecik, erkence, domat, nizip-yaglik, gemlik, ayvalik) and commercial extra virgin olive oil samples from two different areas (south and north) of the Aegean coast were determined for 2005 and 2006 harvest years. Total phenol contents, oxidative stabilities and chromatic ordinates as colour parameters were also measured. The effect of cultivar, geographical area and harvest year on phenolic profiles of olive oils was investigated. Multivariate data were subjected to principal component and partial least square-discriminant analyses.Typical phenolic substances of extra virgin olive oils from different variety and regions are; p-coumaric acid, cinnamic acid & apigenin for memecik, erkence oils and also for oils of south Aegean; vanillin & syringic acid for ayvalik, gemlik and also for oils of north Aegean. Domat oils were characterized by their relatively high content of oleuropein aglycon. Nizip oils were separated by their 4-hydroxyphenyl acetic acid content, which was determined in very low amounts or none in other olive oils. It was observed that harvest year strongly affected the phenolic profiles of olive oils. In addition, phenolic composition was found to be useful in discriminating the olive oils from different variety and geographical area.Article Citation - WoS: 14Citation - Scopus: 16Classification of Turkish Extra Virgin Olive Oils by a Saw Detector Electronic Nose(John Wiley and Sons Inc., 2011) Kadiroğlu, Pınar; Korel, Figen; Tokatlı, FigenAn electronic nose (e-nose), in combination with chemometrics, has been used to classify the cultivar, harvest year, and geographical origin of economically important Turkish extra virgin olive oils. The aroma fingerprints of the eight different olive oil samples [Memecik (M), Erkence (E), Gemlik (G), Ayvalik (A), Domat (D), Nizip (N), Gemlik-Edremit (GE), Ayvalik-Edremit (AE)] were obtained using an e-nose consisting a surface acoustic wave detector. Data were analyzed by principal component analysis (PCA) and discriminant function analysis (DFA). Classification of cultivars using PCA revealed that A class model was correctly discriminated from N in two harvest years. The DFA classified 100 and 97% of the samples correctly according to the cultivar in the 1st and 2nd harvest years, respectively. Successful separation among the harvest years and geographical origins were obtained. Sensory analyses were performed for determining the differences in the geographical origin of the olive oils and the preferences of the panelists. The panelists could not detect the differences among olive oils from two different regions. The cultivar, harvest year, and geographical origin of extra virgin olive oils could be discriminated successfully by the e-nose.Article Citation - WoS: 61Citation - Scopus: 75Optimization of Biomass, Pellet Size and Polygalacturonase Production by Aspergillus Sojae Atcc 20235 Using Response Surface Methodology(Elsevier Ltd., 2007) Tarı, Canan; Göğüş, Nihan; Tokatlı, FigenA two-step optimization procedure using central composite design with four factors (concentrations of maltrin and corn steep liquor (CSL), agitation speed and inoculation ratio) was used in order 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. According to the results of response surface methodology (RSM), initial concentrations of maltrin and CSL and agitation speed were significant (p < 0.05) on both PG enzyme production and biomass formation. As a result of this optimization, maximum PG activity (13.5 U/ml) was achievable at high maltrin (120 g/l), at low CSL (0 g/l), high agitation speed (350 rpm) and high inoculation ratio (2 × 107 total spore). Similarly, maximum biomass (26 g/l) could be obtained under the same conditions with only the difference for higher level of CSL requirement. The diameter of pellets in all optimization experiments ranged between 0.05 and 0.76 cm. The second optimization step improved the PG activity by 74% and the biomass by 40%.Article Citation - WoS: 51Citation - Scopus: 55Kinetic Modelling of Lactic Acid Production From Whey by Lactobacillus Casei (nrrl B-441)(John Wiley and Sons Inc., 2006) Altıok, Duygu; Tokatlı, Figen; Harsa, Hayriye ŞebnemThe biomass growth, lactic acid production and lactose utilisation kinetics of lactic acid production from whey by Lactobacillus casei was studied. Batch fermentation experiments were performed at controlled pH and temperature with six different initial whey lactose concentrations (9-77 g dm-3) in a 3 dm3 working volume bioreactor. Biomass growth was well described by the logistic equation with a product inhibition term. In addition, biomass and product inhibition effects were defined with corresponding power terms, which enabled adjustment of the model for low- and high-substrate conditions. The Luedeking-Piret equation defined the product formation kinetics. Substrate consumption was explained by production rate and maintenance requirements. A maximum productivity of 2.5 g dm-3 h-1 was attained with an initial lactose concentration of 35.5 g dm-3.Book Part Corn Oil Blends(Elsevier, 2025) Ozen, B.; Tokatli, F.This book chapter is focused on corn oil blends and their diverse applications. Corn oil, primarily obtained through the extraction of corn germ, is renowned for its high concentration of essential unsaturated fatty acids, particularly linolenic acid as well as tocopherols. Its utility extends beyond the realm of food products, extending into cosmetics, pharmaceuticals, animal feeds, and biodiesel production. The first section of this chapter summarizes the chemical composition and properties of corn oil, highlighting its nutritional attributes. Subsequently, it delves into innovative combinations involving corn oil and other edible oils such as fish, sunflower, coconut, and soybean oils, showcasing the diverse applications of these blended oils. The primary objective of these blends is reported to enhance the oxidative stability of the oils within them. The blends, including corn oil, were investigated for their thermal stability as frying oil. In addition, corn oil is combined with various fats and oils, including tallow and milkfat, for the production of interesterified fats. Furthermore, shortenings incorporate these oil blends, some of which contain corn oil. This chapter also includes examples of research studies assessing the impact of blending on health-related factors. In addition to the practical applications, a considerable portion of research has been dedicated to detecting the presence of corn oil in various oil blends. This is achieved through a combination of spectroscopic approaches and various chemometric methods. © 2026 Elsevier Inc. All rights reserved.Article Citation - WoS: 3Citation - Scopus: 3Development of a Yeast-Free Bread Using Legume and Nut Flours in a Gluten-Free Flour: Techno-Functional Characteristics and Sensory Evaluation(Wiley, 2024) Tuna, Ayca; Başer, Filiz; Ortiz-Sola, Jordi; Tokatlı, Figen; Lopez-Mas, Laura; Baser, Filiz; Kallas, Zein; Aguilo-Aguayo, Ingrid; Tokatli, FigenThis study aimed to investigate the effect of combined use of legume and nut flours on physical, nutritional and sensory properties of yeast-free bread by substituting gluten-free flour with hazelnut and white bean flours. Yeast-free bread containing a mixture of 30% hazelnut and white bean flours was found to have the lowest hardness (9.04 N) and the largest specific volume (1.51 mL g-1) compared to the reference gluten-free bread (18 N and 1.43 mL g-1) using a mixture design. Hazelnut and bean flours improved the in vitro starch digestion, reducing rapidly digestible starch by 29% and increasing resistant starch compared to the reference bread. Free choice profiling sensory analysis revealed that the developed breads containing nuts and legumes differed from the standard gluten-free formulation and a commercial product available on the market. The combined use of bean and hazelnut flours was demonstrated as functional ingredients for enhancement of nutritional, sensory and textural aspects. Gluten- and yeast-free bread formulated using combination of white bean and hazelnut flours had significantly better textural and nutritional properties. Free choice profiling showed the different characteristics of the new product compared to standard gluten-free breads based on rice flour and corn starch.dagger imageMaster Thesis Estimation of Total Carcinogenic Risk Due To Multipathway Exposure To Trihalomethanes in Izmir Drinking Water(Izmir Institute of Technology, 2012) Ergi, Ceyda; Sofuoğlu, Sait Cemil; Tokatlı, Figen; Sofuoğlu, Sait Cemil; Tokatlı, FigenThe goal of this study was to investigate the cumulative and total carcinogenic risk levels of trihalomethanes (THMs) in İzmir drinking water by considering multi exposure routes and pathways. Drinking water THM concentrations measured and questionnaire data collected by Kavcar (Assessment of Exposure and Risk Associated with Trihalomethanes and Other Volatile Organic Compounds in Drinking Water, MSc Thesis, İYTE, 2005) were used for the exposure – risk assessment. Ingestion of drinking water, inhalation and dermal absorption during showering, bathing, hand washing, and dish washing were the considered exposure pathways. THM concentrations in air were estimated by using chemical specific transfer efficiencies. Chemical specific skin permeability coefficients and body surface areas were used . The contributions of exposure routes to the total risk, in the order of low to high, were dermal absorption, ingestion, and inhalation. Cumulative and total cancer risks were estimated using two different methods: commonly employed simple addition method and recently proposed Cumulative Relative Potency Factors (CRPF) approach. The total carcinogenic risks estimated by the both methods were acceptable (<1×10-6) in the minimum and lower bound exposure scenarios, generally acceptable (1×10-6 - 1×10-4) in the central tendency exposure scenario, and not acceptable (>1×10-4) in the upper bound and maximum exposure scenarios while simple addition produced an order magnitude higher risk levels compared to the CRPF method. The results of this study show that carcinogenic risks may be overestimated by using simple addition method. Nevertheless, risk mitigation measures are needed by the local water authorities.Article Citation - WoS: 10Citation - Scopus: 12Effects 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(John Wiley and Sons Inc., 2005) Demirbüker Kavak, Dilek; Arcan, İskender; Tokatlı, Figen; Yemecioğlu, AhmetPectin methylesterase (PME) causes considerable softening in intermediate-moisture (IM) figs rehydrated at 30°C and cold stored at 28% to 29% moisture content. Rehydration of figs at 80°C for 16 min inactivated PME partially (25-30%), but this did not prevent the softening over 3 mo of cold storage. Also, heating did not reduce the microbial load of figs significantly and increased their browning. In contrast, rehydration of figs 1st in 2.5% H2O2 at 80°C for 8 min and then in water at 80°C for 8 min reduced the microbial load of IM figs significantly, turned their brown color to yellow-light brown, and maintained their desired textural properties. The residual H2O2 in IM figs decomposed in 3 or 1.5 wk by the in situ catalase or by application of the iron (II) sulfate-ascorbic acid residue elimination method, respectively. Hot rehydration did not affect the antioxidant activity of IM figs, but treatment of figs with H2O2 increased their antioxidant activity slightly. These results indicate that the hot rehydration of figs in the presence of H 2O2 and cold storage may be applied to obtain safe and SO2-free light-colored IM fig products.Article Citation - WoS: 3Citation - Scopus: 6Fault Detection and Diagnosis in a Food Pasteurization Process With Hidden Markov Models(John Wiley and Sons Inc., 2004) Tokatlı, Figen; Cinar, AliHidden Markov Models (HMM) are used to detect abnormal operation of dynamic processes and diagnose sensor and actuator faults. The method is illustrated by monitoring the operation of a pasteurization plant and diagnosing causes of abnormal operation. Process data collected under the influence of faults of different magnitude and duration in sensors and actuators are used to illustrate the use of HMM in the detection and diagnosis of process faults. Case studies with experimental data from a high-temperature-short-time pasteurization system showed that HMM can diagnose the faults with certain characteristics such as fault duration and magnitude.