| The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables N TÜRKMEN, EROL, F SARI, S VELİOĞLU, YAKUP Food Chemistry 93, 713-718, 2005 | 1293 | 2005 |
| Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods N Turkmen, F Sari, YS Velioglu Food chemistry 99 (4), 835-841, 2006 | 1052 | 2006 |
| Effects of prolonged heating an antioxidant activity and colour of honey VYS TÜRKMEN EROL NİHAL,SARI FERDA,POYRAZOĞLU ENDER SİNAN Food Chemistry 95, 653-657, 2006 | 434 | 2006 |
| Effect of extraction conditions on measured total polyphenol contents and antioxidant and antibacterial activities of black tea N TÜRKMEN, EROL, S VELİOĞLU, YAKUP, F SARI, G POLAT, YEMİŞ Molecules 12, 484-496, 2007 | 315 | 2007 |
| Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables VYS TÜRKMEN EROL NİHAL,POYRAZOĞLU ENDER SİNAN,SARI FERDA International Journal of Food Science and Technology 41, 281-288, 2006 | 175 | 2006 |
| Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages F SARI, S VELİOĞLU, YAKUP European Food Research and Technology 237, 229-236, 2013 | 63 | 2013 |
| Factors affecting polyphenol content and composition of fresh and processed tea leaves N TÜRKMEN, EROL, F SARI, S VELİOĞLU, YAKUP Akademik Gıda 76, 29-40, 2009 | 62* | 2009 |
| Antioxidant and antibacterial activities of various extracts and fractions of fresh tea leaves and green tea N TÜRKMEN, EROL, F SARI, G POLAT, YEMİŞ, S VELİOĞLU, YAKUP Tarım Bilimleri Dergisi 15, 371-378, 2009 | 52* | 2009 |
| Effects of particle size, extraction time and temperature, and derivatization time on determining theanine in tea F SARI, S VELİOĞLU, YAKUP Journal of Food Composition and Analysis 24, 1130-1135, 2011 | 42 | 2011 |
| The Copigmentation Effect of Different Phenolic Acids on Berberis crataegina Anthocyanins F Sari Journal of Food Processing and Preservation 40 (3), 422-430, 2016 | 31 | 2016 |
| Polyphenols, alkaloids and antioxidant activity of different grades turkish black tea NT Erol, F Sarı, YS Velioglu Gida 35 (3), 161-8, 2010 | 29 | 2010 |
| Green and roasted mate: phenolic profile and antioxidant activity N TÜRKMEN, EROL, F SARI, EDA ÇALIKOĞLU, S VELİOĞLU, YAKUP Turkish Journal of Agriculture and Forestry 33, 353-362, 2009 | 29 | 2009 |
| Total polyphenol antioxidant and antibacterial activities of black mate tea F SARI, N TÜRKMEN, EROL, G POLAT, YEMİŞ, S VELİOĞLU, YAKUP Food Science and Technology Research 13, 265-269, 2007 | 28 | 2007 |
| A research on the production of soapwort extract H Battal, F Sarı, S Velioğlu Ankara University Graduate School of Natural and Applied Sciences Department …, 2002 | 12 | 2002 |
| Selenyumun insan beslenmesi ve sağlığı açısından önemi A Şimşek, F Sarı, N Artık Anadolu Üniversitesi, 2004 | 10 | 2004 |
| Çöven ekstraktı üretimi üzerine bir araştırma H Battal, F Sarı, S Velioğlu Anadolu Üniversitesi, 2003 | 10 | 2003 |
| Çay işletmede teanin miktarının değişimi F Sari Fen Bilimleri Enstitüsü, 2010 | 7 | 2010 |
| Valorization of agricultural by-product: Optimization of alcohol-based extraction of polyphenols from chestnut peel using Box-Behnken Design N Erol, B İNCEDAYI, F Sari, Ö ÇOPUR International Food Research Journal 29 (1), 2022 | 4 | 2022 |
| Asma yaprağı klorofilinin degradasyon kinetiğinin belirlenmesi F Sari Fen Bilimleri Enstitüsü, 2005 | 4 | 2005 |
| İLKÖĞRETİM BİRİNCİ KADEME PERFORMANS GÖREVLERİNİN ÖĞRETMEN VE VELİ GÖRÜŞLERİ AÇISINDAN DEĞERLENDİRİLMESİ F Sarı, K Kıroğlu Bayburt Eğitim Fakültesi Dergisi 9 (2), 114-131, 2014 | 3 | 2014 |
