| Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (− 18 C) B Tokur, S Ozkütük, E Atici, G Ozyurt, CE Ozyurt Food chemistry 99 (2), 335-341, 2006 | 258 | 2006 |
| The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish B Tokur, K Korkmaz Food Chemistry 104 (2), 754-760, 2007 | 123 | 2007 |
| Changes in the quality of fishburger produced from Tilapia (Oreochromis niloticus) during frozen storage (−18 °C) B Tokur, A Polat, G Beklevik, S Özkütük European Food Research and Technology 218, 420-423, 2004 | 96 | 2004 |
| The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (Oncorhynchus mykiss) B Tokur International journal of food science & technology 42 (7), 874-879, 2007 | 70 | 2007 |
| Chemical and sensory changes in frozen (−18 °C) wild sea bass (Dicentrarchus labrax) captured at different fishing seasons G Özyurt, A Polat, B Tokur International journal of food science & technology 42 (7), 887-893, 2007 | 67 | 2007 |
| Comparison of Two Thiobarbituric Acid (TBA) Method for Monitoring Lipid Oxidation in Fish. B Tokur, K Korkmaz, D Ayas Ege Journal of Fisheries and Aquatic Sciences 23 (3), 331-334, 2006 | 64 | 2006 |
| Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology K Korkmaz, B Tokur Food Bioscience 45, 101312, 2022 | 48 | 2022 |
| Changes in Biochemical, sensory and microbiological quality indices of common sole (Solea solea) from the Mediterranean Sea, during ice storage Y Özoğul, EK Boğa, B Tokur, F Özoğul Turkish Journal of Fisheries and Aquatic Sciences 11 (2), 2011 | 43 | 2011 |
| Nutritional composition of frog (Rana esculanta) waste meal B Tokur, RD Gürbüz, G Özyurt Bioresource Technology 99 (5), 1332-1338, 2008 | 41 | 2008 |
| FATTY ACID COMPOSITION OF RED MULLET (MULLUS BARBATUS): A SEASONAL DIFFERENTIATION A Polat, S Kuzu, G Oezyurt, B Tokur Journal of muscle foods 20 (1), 70-78, 2009 | 40 | 2009 |
| The Quality Changes of Trout (Oncorhynchus mykiss W., 1792) with a Vegetable Topping During Frozen Storage (-18° C). B Tokur, Ş ÇAKLI, A Polat Ege Journal of Fisheries and Aquatic Sciences 23 (3), 345-350, 2006 | 31 | 2006 |
| The effect of whey protein isolate coating enriched with thyme essential oils on trout quality at refrigerated storage (4±2 C) BK Tokur, F Sert, ET Aksun, F Özoğul Journal of Aquatic Food Product Technology 25 (4), 585-596, 2016 | 23 | 2016 |
| MYOFIBRILLAR AND SARCOPLASMIC PROTEIN OXIDATION AND DEGRADATION OF THIN‐LIPPED GRAY MULLET (LIZA RAMADA) DURING … B Tokur, A Polat Journal of Muscle Foods 21 (1), 102-118, 2010 | 18 | 2010 |
| No-Frost Koşullarda Depolanan Sardalya Balıklarının (Sardina pilchardus (Walbaum, 1792)) Fiziksel, Kimyasal ve Duyusal Değerlendirilmesi. Ş Çaklı, B Tokur, U Çelik, L Taşkaya Su Ürünleri Dergisi 20 (1), 2003 | 12 | 2003 |
| Dondurulmuş balıklarda farklı çözündürme şekillerinin protein kalitesine olan etkileri B Tokur, S Kandemir Journal of FisheriesSciences. com 2 (1), 100-106, 2008 | 10 | 2008 |
| The quality changes of trout fillets (Oncorhynchus mykiss) with vegetable sauce during frozen storage B Tokur PhD Thesis, Ege Univ. Natural Sci. Inst.,‹ zmir, 2000 | 10 | 2000 |
| Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito? K Korkmaz, B Tokur, Y Ucar International Journal of Gastronomy and Food Science 28, 100500, 2022 | 9 | 2022 |
| The effects of different thawing methods on protein quality of frozen fish. B Tokur, S Kandemdot over˜ r | 9 | 2008 |
| The effects of fenton type (Fe+ 2/H2O2) oxidation system on lipid and protein oxidation of grey mullet (Mugil cephalus) B Tokur, K Korkmaz Journal of FisheriesSciences. com 1 (1), 41-47, 2007 | 9 | 2007 |
| Novel Thermal Sterilization Technologies in Seafood Processing B Tokur, K Korkmaz Innovative Technologies in Seafood Processing, 303-322, 2020 | 7 | 2020 |
