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Toplam kayıt 39, listelenen: 21-30
International Migration and International Security: Why Prejudice Is a Global Security Threat
(Uluslararasi Iliskiler Konseyi Dernegi, 2020)
[No Abstract Available]
USE OF CLIMATE MAPS IN DETERMINING SUSTAINABLE AGRICULTURE AREAS (vol 21, pg 1062, 2020)
(Scibulcom Ltd, 2020)
[No Abstract Available]
Biosensors and the evaluation of food contaminant biosensors in terms of their performance criteria
(Taylor and Francis Ltd., 2020)
Biosensor technology has been extensively investigated for determination of several analytes in clinical diagnosis, food analysis and environmental monitoring. A biosensor includes three parts; a transducer, a bioreceptor ...
First Report of Bacterial Leaf Spot Caused by Xanthomonas arboricola Infecting Saucer Magnolia in Tennessee
(Amer Phytopathological Soc, 2020)
[No Abstract Available]
First Report of Stem Canker of Goldenrain Tree Caused by Lasiodiplodia theobromae in Tennessee and the United States
(Amer Phytopathological Soc, 2020)
[No Abstract Available]
First report of brown leaf spot caused by Alternaria alternata on Aronia melanocarpa in Turkey
(Springer, 2020)
[No Abstract Available]
First report of Neocosmospora solani causing stem canker on Juglans regia in Turkey
(Springer, 2020)
[No Abstract Available]
Achievements of the HERACLES Project on Cystic Echinococcosis
(Elsevier Sci Ltd, 2020)
The FP7 project 'Human Cystic Echinococcosis ReseArch in CentraL and Eastern Societies' (HERACLES), developed between 2013 and 2018 by nine partners in five countries, is one of the largest projects on cystic echinococcosis. ...
Chocolate aroma: Factors, importance and analysis
(Elsevier Science London, 2020)
Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various ...
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
(Elsevier Sci Ltd, 2020)
Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ...