Ara
Toplam kayıt 199, listelenen: 111-120
Copper-resistant strains of Xanthomonas axonopodis pv. vesicatoria (Doidge) Dye in the eastern Mediterranean region of Turkey
(Edizioni Ets, 2007)
Bacterial spot, caused by Xanthomonas axonopodis (syn: campestris) pv. vesicatoria is a widespread disease of processing pepper in Adana and Osmaniye (eastern Mediterranean Turkey). According to our and pepper growers' ...
Susceptibility of eggs of Tribolium confusum, Ephestia kuehniella and Plodia interpunctella to four essential oil vapors
(Springer, 2009)
Susceptibility of eggs of Tribolium confusum du Val. (Coleoptera: Tenebrionidae), Ephestia kuehniella (Zell.) (Lepidoptera: Phycitidae) and Plodia interpunctella (Hubner) (Lepidoptera: Pyralidae) to vapors of essential oil ...
Molecular, serological and transmission electron microscopic analysis of the Barley yellow dwarf virus-PAV and the Cereal yellow dwarf virus-RPV in canary seed (Phalaris canariensis L.)
(Springer Heidelberg, 2008)
Canary seed (Phalaris canariensis L.) is a cereal crop belonging to the tribe Phalarideae of the Poaceae family. A prevailing virus infection, which causes dwarfing of plants and yellowing of leaves, was observed in canary ...
DETECTION OF XANTHOMONAS AXONOPODIS pv. VESICATORIA IN NATURALLY INFECTED PEPPER SEEDS IN TURKEY
(Edizioni Ets, 2009)
Bacterial spot, caused by Xanthomonas axonopodis pv. vesicatoria, is one of the most important diseases of pepper in Turkey, where the disease has been epidemic in the last six years in the eastern Mediterranean region. ...
Sequences of the smallest double-stranded RNAs associated with cherry chlorotic rusty spot and Amasya cherry diseases
(Springer Wien, 2008)
[No Abstract Available]
Effect of Temperature on the Biology of Tuberolachnus Salignus (Gmelin) (Sternorrhyncha: Aphididae) on (Salix Alba)
(Univ Zagreb, Fac Agriculture, 2008)
The development time, survivoship and reproduction of Tuberolachnus salignus (Gmelin)(Lachninae: Lachnini) were studied on Salix alba at five constant temperatures (17.5 degrees C, 20 degrees C, 22.5 degrees C, 25 degrees ...
The effects of using different mustard seeds and starter cultures on some properties of hardaliye
(Inst Microbiologia, 2006)
In this research, hardaliye a traditional fermented Turkish beverage was produced by modification of traditional method and investigated for some properties. Lactobacillus sanfrancisco (LB16), Lactobacillus acetotolerans ...
Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products
(Korean Society Food Science & Technology-Kosfost, 2009)
In this research, fatly acid composition and trans fatty acids of 22 selected meat products produced by Turkish companies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ...
Fatty acid compositions of Turkish shortenings with emphasis on trans fatty acids
(Blackwell Publishing, 2008)
The fatty acid (FA) composition and the trans FA (TEA) content of Turkish shortenings were determined by capillary gas-liquid chromatography. The saturated FA, monounsaturated FA and polyunsaturated FA contents were within ...
Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meatballs
(Asian Journal Of Chemistry, 2007)
In this study, cereal brans (oat, maize, rye and wheat) were used as dietary fibre source in the production of meatballs. The effects of bran addition on chemical composition, weight losses, dietary fibre content, colour ...