Ara
Toplam kayıt 3748, listelenen: 3061-3070
Determination of forage yield and its components in blue melilot (Melilotus caerulea (L.) Desr.) grown in the western region of Turkey
(2011)
The aim of this research was to determine the forage yield and its components in blue melilot (Melilotus caerulea (L.) Desr.) grown in the western region of Turkey. Blue melilot seeds were collected during two years ...
Compositional differences in phenolic compounds and anthocyanin contents of some table and wine grape (V. vinifera l.) varieties from turkey
(Scibulcom Ltd., 2017)
In present study, total phenolic compounds content and total anthocyanin content in skins of coloured and white grapes, consisting of four table grape and four wine grape varieties grown in Turkey were evaluated. Amounts ...
Water use of walnut trees under different irrigation regimes
(Society for Advancement of Horticulture, 2018)
The experiment was conducted during the growing season 2014 and 2015 to evaluate the water use and vegetative growth parameters of walnut trees under different amount of irrigation water. The irrigation water was applied ...
Structural and optical properties of pure ZnO and Al/Cu co-doped ZnO semiconductor thin films and electrical characterization of photodiodes
(Walter de Gruyter GmbH, 2021)
Nano-structured semiconductor thin films and p-type Si photodiodes were fabricated with the sol-gel spin coating technique using pure ZnO and co-doped ZnO:Alx:Cuy with x = 1 at.-%, y = 1, 2, 3, 5 at.-%. The structural and ...
Pilot scale assessment for seed protein enrichment of gluten-free breads at varying water content levels and after protein modification treatments
(Blackwell Publishing Ltd, 2020)
Three different seed protein concentrates were utilized in protein enrichment of gluten-free breads and their influence on texture, volume, color, and visual parameters were evaluated. First, protein concentrates (PC) were ...
Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2019)
In this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, ...
T-resveratrol accumulation and polygalacturonase inhibition during infection of grape berries by Botrytis cinerea
(Edizioni ETS, 2014)
The resistance of immature grape berries to Botrytis cinerea Pers. ex Fr. results from a combination of factors, among which the accumulation of the stilbene phytoalexin t-resveratrol. Stilbene accumulation is thought to ...
Effect of calcium lactate, sodium diacetate and sodium chloride mixture on the microbiological, chemical and sensory properties of chicken nuggets stored in refrigeration and under modified atmospheres
(Asian Network for Scientific Information, 2010)
This study was conducted to assess the effects of 0.5% Preservative Mixture (PM) containing calcium lactate (40%), sodium diacetate (40%) and sodium chloride (20%) on the microbiological, chemical and sensory quality of ...
The effects of different storage buildings on wheat quality
(2011)
The aim of storage is to preserve properties of products and their freshness. If suitable storage conditions are not supplied consistency product variety, quality and quantity losses increase. Decreasing this losses is ...
Determination of Chemical Properties of Cold Pressed Oils Sold in Istanbul Market
(Centenary University, 2021)
Vegetable oils are important in human nutrition with their nutritional properties. Today the demand for cold pressed oils, especially black cumin, is increasing day by day. In this study, it was aimed to evaluate the quality ...