Ara
Toplam kayıt 79, listelenen: 41-50
Evaluation of the impact of UV radiation on rheological and textural properties of food
(Wiley, 2022)
Demand for healthy, safe, and high-quality foods and disadvantages of thermal processing methods such as quality losses supported the improvement of the novel, affordable, and quick nonthermal food preservation techniques ...
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. ...
Three pillars of Varroa control
(Springer France, 2021)
The beekeeping sector is facing many challenges. One of the greatest is maintaining healthy colonies that produce high-quality products without any residues of veterinary medicines and with low environmental impact. The ...
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 ...
Chocolate flow behavior: Composition and process effects
(Taylor & Francis Inc, 2021)
Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting ...
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 ...