Zobrazeno 1 - 10
of 73
pro vyhledávání: '"C. Pelin"'
Akademický článek
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Autor:
Akram Ben Ghorbal, Selvihan Sert-Aydın, C. Pelin Boyaci-Gunduz, Sezgi Leventdurur, Bilal Agirman, Hüseyin Erten, Nicola Francesca, Alessandra Martorana
Publikováno v:
Yeast. 33:289-301
In this study, the yeast microbiota of naturally fermented black olives made from cv. Gemlik, grown in three different districts of the Cukurova region of Turkey, were investigated. Fermentations were conducted for 180 days in three different brines,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52354e92b7e05cb303647847a3bc5139
https://doi.org/10.1002/yea.3170
https://doi.org/10.1002/yea.3170
Publikováno v:
Anatomy: International Journal of Experimental & Clinical Anatomy; 2024 Supplement, Vol. 18, pS49-S49, 1/2p
Autor:
Hasim Kelebek, C. Pelin Boyaci-Gunduz, Sezgi Leventdurur, Merve Darici, Bilal Agirman, Hüseyin Erten, Erdem Carsanba, Akram Ben Ghorbal
In this work olive samples of Gemlik variety originated from Turkish regions Serinyol, Bahçe, Sariçam, Tarsus and Mudanya were harvested at five different times during fruit maturation. The results showed an important effect of environmental factor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5134c7195fc41e49b9b89ac7b682f76
https://aperta.ulakbim.gov.tr/record/31157
https://aperta.ulakbim.gov.tr/record/31157
Autor:
Glenn E. Morris, Le Thanh Lam, Caroline Sewry, J. Laitila, Carina Wallgren-Pettersson, C. Pelin, Ian Holt
Publikováno v:
Neuromuscular Disorders. 29:S96
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73bf2c5b97fadf0bb7c160e3d26f2cfc
https://doi.org/10.1016/j.nmd.2019.06.219
https://doi.org/10.1016/j.nmd.2019.06.219
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Leventdurur, Sezgi, Sert-Aydin, Selvihan, Boyaci-Gunduz, C. Pelin, Agirman, Bilal, Ben Ghorbal, Akram, Francesca, Nicola, Martorana, Alessandra, Erten, Huseyin
Publikováno v:
Yeast (Chichester, England). 33(7)
In this study, the yeast microbiota of naturally fermented black olives made from cv. Gemlik, grown in three different districts of the Cukurova region of Turkey, were investigated. Fermentations were conducted for 180days in three different brines,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::5266b6ae8019f1e97831653e17077bd0
https://pubmed.ncbi.nlm.nih.gov/27144328
https://pubmed.ncbi.nlm.nih.gov/27144328
Publikováno v:
Handbook of Vegetable Preservation and Processing ISBN: 9780429173073
Preservation of food products has been a major concern, and thermal processing is the most widely method used for this purpose. Even though new innovative nonthermal approaches, like pulsed electrical eld, ultraviolet light applications, and high-pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::32a73a46d29a50ccc8f85fbbabb331e1
https://doi.org/10.1201/b19252-11
https://doi.org/10.1201/b19252-11
Autor:
M., İzci1, İ. C., Pelin1
Publikováno v:
Anatomy: International Journal of Experimental & Clinical Anatomy. Aug2019, Vol. 13 Issue Supplement2, pS147-S148. 2p.
Publikováno v:
Journal of Human Ecology. 8:101-107
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::969d6d3183ee466c6916d91863880dbb
https://doi.org/10.1080/09709274.1997.11907243
https://doi.org/10.1080/09709274.1997.11907243