Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Evren Çağlar Eroğlu"'
Publikováno v:
FOOD ANALYTICA GROUP.
Lactic acid fermentation is an important process in terms of storing fruits and vegetables for a longer time and preserving their nutritional content. It is also important in terms of improving the taste and aroma of fruits and vegetables for consume
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b479743d3f5b32c5121699ecdad0534
https://doi.org/10.57252/10.57252.2022.4
https://doi.org/10.57252/10.57252.2022.4
Autor:
Evren Çağlar Eroğlu, Ihsan Canan, Zafer Karaşahin, Atilla Ata, Mustafa Unlu, Aylin Celile Oluk, Ebru Yazici
Antioxidant capacity, total phenolic content, colour, sugar, volatiles, ascorbic acid and carotenoid (β-carotene and lycopene) contents of differently coloured and shaped tomato cultivars (cvs) grown in the Eastern Mediterranean region, Turkey were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::13cfb91459ef953be6b9291e0d7be410
https://hdl.handle.net/20.500.12491/9968
https://hdl.handle.net/20.500.12491/9968
Autor:
Ubeyit Seday, Zafer Karaşahin, Ihsan Canan, Muttalip Gündoğdu, Celile Aylin Oluk, Evren Çağlar Eroğlu, Mustafa Unlu, Ebru Yazici
Publikováno v:
Volume: 40, Issue: 6 894-899
Turkish Journal of Agriculture and Forestry
Turkish Journal of Agriculture and Forestry
This study aimed to determine the antioxidant capacity; the total phenolic, total carotenoid, sugar, and ascorbic acid contents; and some pomological characteristics of Citrus species (Citrus reticulata, Citrus sinensis, and Citrus paradisi) and mand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::388350bfb9a29770b91e8652574149a0
https://app.trdizin.gov.tr/makale/TWpFME5qZ3lNZz09
https://app.trdizin.gov.tr/makale/TWpFME5qZ3lNZz09
Autor:
Trond Løvdal, Bart Van Droogenbroeck, Evren Caglar Eroglu, Stanislaw Kaniszewski, Giovanni Agati, Michel Verheul, Dagbjørn Skipnes
Publikováno v:
Foods, Vol 8, Iss 7, p 229 (2019)
There is a large potential in Europe for valorization in the vegetable food supply chain. For example, there is occasionally overproduction of tomatoes for fresh consumption, and a fraction of the production is unsuited for fresh consumption sale (un
Externí odkaz:
https://doaj.org/article/eaab248b290b4b19bc5df56263994015