Bahar Tokur

Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (−18°C)

Bahar Tokur, Ali Serhat Özkütük, Esin Atici et al. · Food Chemistry · 2005 · 135 citations

Engineering, Aquaculture, Seafood Industry +5

The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish

Bahar Tokur, Koray Korkmaz · Food Chemistry · 2007 · 113 citations

Iron-catalyzed Oxidation System, Biochemistry, Dark Muscle Fish +8

Changes in the quality of fishburger produced from Tilapia ( Oreochromis niloticus ) during frozen storage (-18��C)

Bahar Tokur, Abdurrahman Polat, Gülsün Beklevik et al. · European Food Research and Technology · 2004 · 74 citations

Fishery Science, Aquaculture, Aquaculture System +3

Optimization of hydrolysis conditions for the production of protein hydrolysates from fish wastes using response surface methodology

Koray Korkmaz, Bahar Tokur · Food Bioscience · 2021 · 70 citations

Engineering, Biochemistry, Hydrolysis Conditions +13

The effect of different cooking methods on proximate composition and lipid quality of rainbow trout (<i>Oncorhynchus mykiss</i>)

Bahar Tokur · International Journal of Food Science & Technology · 2007 · 48 citations

Rainbow Trout, Nutrition, Lipid Analysis +19