Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Selen AKAN"'
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 20, Iss 5 (2021)
Hazelnut is a very important nutrient in terms of human health. It is widely consumed as natural and roasted. Aromatic components could be used as marker for export criteria in hazelnut. Thus, this study aimed preliminary to compare the aroma profile
Externí odkaz:
https://doaj.org/article/64a9ffa2a0b141a6a6a29495e11133aa
Autor:
OZGE HORZUM, SELEN AKAN
Publikováno v:
Gesunde Pflanzen. 75:127-138
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b666d56e1e59b5188abc67014250be5
https://doi.org/10.1007/s10343-022-00682-7
https://doi.org/10.1007/s10343-022-00682-7
Autor:
SELEN AKAN
Publikováno v:
Turkish Journal of Agriculture and Forestry. 46:424-440
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10f2a0c3a62f385071e744923d5dd088
https://doi.org/10.55730/1300-011x.3015
https://doi.org/10.55730/1300-011x.3015
Publikováno v:
Acta Scientiarum Polonorum Hortorum Cultus. 20:85-96
Hazelnut is a very important nutrient in terms of human health. It is widely consumed as natural and roasted. Aromatic components could be used as marker for export criteria in hazelnut. Thus, this study aimed preliminary to compare the aroma profile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2268941025e6186156049c113d68c4fd
https://doi.org/10.24326/asphc.2021.5.8
https://doi.org/10.24326/asphc.2021.5.8
Autor:
Selen AKAN
Publikováno v:
Türk Tarım ve Doğa Bilimleri Dergisi.
Black garlic is produced by fermentation of raw garlic under controlled conditions with high humidity and temperature. To date, many studies have been carried out on processing technology of black garlic but little is known about the storage conditio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7353cb832daca79c3aeb62ebd4f874a
https://doi.org/10.30910/turkjans.1113629
https://doi.org/10.30910/turkjans.1113629
Publikováno v:
Emirates Journal of Food and Agriculture.
The selection of suitable garlic ecotypes is necessary for better storage quality to meet domestic and export requirements. For this purpose, ten promising garlic ecotypes, including hardneck and softneck types (Kilis, Mersin, Kahramanmaraş, Araban,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca2de36a84d5e8833f09a98174521b02
https://doi.org/10.9755/ejfa.2022.v34.i4.2845
https://doi.org/10.9755/ejfa.2022.v34.i4.2845
Autor:
Selen Akan
Publikováno v:
Volume: 9, Issue: 4 1866-1875
Journal of the Institute of Science and Technology
Journal of the Institute of Science and Technology
This research is aimed to determine the variation and identification of some morphological and biochemical parameters among different garlic varieties. In this research, three foreign hardneck (French, Spanish, Chinese) and one Turkish softneck garli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d4f6405216a46813b6aeafdfaad2d6f
https://doi.org/10.21597/jist.541783
https://doi.org/10.21597/jist.541783
Autor:
SELEN AKAN
Publikováno v:
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60da1c8714363958fa55d898712f3d6f
https://doi.org/10.3906/tar-2004-104
https://doi.org/10.3906/tar-2004-104
Publikováno v:
Food Chemistry. 270:546-553
This study was carried out to determine the effect of methyl jasmonate (MeJA) and different storage temperatures on the keeping quality of modified atmosphere packed (MAP) peeled garlic cloves during storage at 0° and 5 °C for 4 months. MeJA (10−
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc10fc5aa8158dd633111438d53b6c07
https://doi.org/10.1016/j.foodchem.2018.07.085
https://doi.org/10.1016/j.foodchem.2018.07.085
Publikováno v:
LWT. 155:112877
This study aims to clarify the preservative effect of different packaging materials and low storage temperatures on the physicochemical and microbial qualities of fresh-cut red beets throughout the storage. Fresh-cut red beets were stored in polyethy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cda446543b9f9b50f0ae363cf95985f7
https://doi.org/10.1016/j.lwt.2021.112877
https://doi.org/10.1016/j.lwt.2021.112877