Ara
Toplam kayıt 27, listelenen: 21-27
A Traditional Turkish Fermented Non-Alcoholic Grape-Based Beverage, Hardaliye
(Mdpi, 2017)
Hardaliye is a non-alcoholic fermented beverage produced in a traditional way in Thrace, the European part of Turkey. The nutritional value of hardaliye is derived from the grapes and the fermentation process. Health ...
Some applications to retain the quality of fruits and vegetables during drying and storage in Turkey
(Japan Society for Food Engineering, 2015)
Drying process is very important preservative method for foods and usually brings about some degradation of the final products. For this reason, some handlings such as pretreatments (physical, thermal, chemical etc.) are ...
Ecophysiological responses to stresses in plants: A general approach
(2012)
Stress (abiotic and biotic) factors reflect and specify the plant morphology and called as "stress" and have negative effect(s) on growth, development, quality, quantity and can reduce average plant productivity by 65 to ...
Influence of pruning severity in the table grape variety 'Karaerik' (Vitis vinifera L.)
(Hohere Bundeslehranstalt und Bundesamt fur Wein- und Obstbau Klosterneuburg, 2022)
Considering the various cultivating treatments with grapes, especially pruning has a key role influence on the ultimate yield and the cluster quality of a grape variety. In our study, therefore, the table grape variety ...
A new species from Turkey, Sorbus erzincanica (Rosaceae); inference from genomic data and morphometry (Jun, 10.1007/S12225-022-10021-8, 2022)
(Springer London Ltd, 2022)
[No Abstract Available]
A new approach to DNA isolation from dileptid ciliates (Ciliophora: Litostomatea: Rhynchostomatia)
(Bulgarska Akademiya na Naukite, 2020)
Molecular diagnostic methods have been used to supplement morphological methods in taxonomy. In this study, we used molecular methods to diagnose populations of dileptid ciliates, which commonly occur in terrestrial and ...
Melting of natural cheese: A review
(Elsevier Ltd, 2023)
In the past, cheese was produced on a small scale on farms; today, it is produced on a global level, either for consumption as a food on its own or as a food ingredient. In this respect, the characteristics of cheeses at ...