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Toplam kayıt 36, listelenen: 31-36
Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment
(Springer, 2020)
Watermelon (Citrullus lanatus) is important in the fruit juice industry. The aim of this study was to determine the pH, titratable acidity, Brix, color properties, lycopene, ascorbic acid, total phenolic concentration, ...
Nurse-physician collaboration in surgical units: A questionnaire study
(Elsevier Inc., 2020)
Purpose: This study aimed to evaluate the attitudes of surgical unit nurses and assistant surgeons toward nurse-physician collaboration. Methods: The sample population included 195 nurses and assistant surgeons in three ...
Beur Yazını ve Verlan Dili: Fransa’daki Kuzey Afrika Göç(er) Söylemi
(2020)
1980’li yıllarda, adını Arap sözcüğünün hecelerinin yer değiştirilmesiyle elde edilen Verlan Dili ile bu süreçte gelişen Beur Yazını, yeni bir yazar kuşağını yazın evrenine taşımıştır. Beur yazını, Kuzey Afrika kökenli ya ...
Reporting of workplace violence towards nurses in 5 european countries – a cross-sectional study
(Nofer Institute of Occupational Medicine, 2020)
Objectives: This study aimed to assess country-specific evidence of physical and non-physical acts of workplace violence towards nurses working in the health sector in 5 European countries, and then to identify reasons for ...
Nutritional benefits of selected plant-based proteins as meat alternatives
(IGI Global, 2020)
Humans meet their nutritional requirements by consuming food, and our body uses naturally sufficient amounts of all necessary nutrients to maintain its functioning. Proteins form the basis of the human diet because they ...
Non-thermal food preservation methods in the meat industry
(IGI Global, 2020)
The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic ...