Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Vildan UYLAŞER"'
Publikováno v:
Journal of Agricultural Sciences, Vol 22, Iss 3, Pp 339-348 (2016)
In this study, some physical and chemical properties of pekmez samples produced using the traditional method with fourteen different grape cultivars were investigated. The water-soluble dry matter, pH, titratable acidity and hydroxymethylfurfural HMF
Externí odkaz:
https://doaj.org/article/5e160832625c4d8aad78c4a075cd3deb
Autor:
Elif SAVAŞ, Vildan UYLAŞER
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 41, Iss 1, Pp 269-275 (2013)
The most basic step in table olive production is de-bittering. Olives contain bitter flavor compounds such as oleuropein, and their presence precludes the consumption of fresh fruits. Oleuropein can be removed by natural methods (e.g., using tap wate
Externí odkaz:
https://doaj.org/article/a363f2914f7c4721ae30f8b634614f39
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 37, Iss 1, Pp 219-223 (2009)
The overall appearance and size are the most effective factors for quality determination of olives. Moreover, quality classification and pricing of olives are done according to size namely the number of olive fruits per kilogram. The aim of this stud
Externí odkaz:
https://doaj.org/article/8375f1de509e4a69ac6eace3b00737f8
Publikováno v:
European Journal of Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa77cd53abd9a4f1399aaab5c1796ce7
https://doi.org/10.31590/ejosat.736476
https://doi.org/10.31590/ejosat.736476
Publikováno v:
Tarım Bilimleri Dergisi. 22:339-348
In this study, some physical and chemical properties of pekmez samples produced using the traditional method with fourteen different grape cultivars were investigated. The water-soluble dry matter, pH, titratable acidity and hydroxymethylfurfural (HM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8d5069a4e7d2421291422a29cd8cf42
https://doi.org/10.1501/tarimbil_0000001392
https://doi.org/10.1501/tarimbil_0000001392
Autor:
Vildan Uylaşer, Kerem Hazneci, Kıymet Senan Çoskuncu Savaş, Ercan Er, Engin Ertan, Burak Akyüz, Cevriye Mert, Vedat Ceyhan, Ümit Serdar
WOS: 000441940700008 Chestnut is one of the important nut crops in Turkey. However, studies on production, marketing, and characteristics of chestnut growers is very limited in the literature. Also, the type of chestnuts production changes depending
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16b349015f3dda2e0fef8d307b90034c
https://hdl.handle.net/20.500.12712/11484
https://hdl.handle.net/20.500.12712/11484
Autor:
Vildan Uylaşer, G. Yıldız
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 7:635-642
Phenolic compounds, total phenolic content and antioxidant activity of five commercial table olives (Domat, Edremit green, Kalamata, Edremit black and Gemlik) from Turkey were investigated. Quantitative analysis of phenolic compounds was done by high
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af7c76c7d2a2156b093bb1a212915a67
https://doi.org/10.3920/qas2014.0430
https://doi.org/10.3920/qas2014.0430
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 6:479-488
This study analysed the effects of convective (50 and 75 °C), microwave (90 and 160 W) and combined microwave-convective (90 W-50 °C, 90 W-75 °C, 160 W-50 °C and 160 W-75 °C) drying methods on the drying characteristics, colour, total phenolic c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61f9e1a17bb809fbc9e19f2eedbc874d
https://doi.org/10.3920/qas2013.0272
https://doi.org/10.3920/qas2013.0272
Autor:
Vildan Uylaşer
Publikováno v:
CyTA - Journal of Food. 13:167-173
The phenolic compounds, total phenolic content, and antioxidant activity of Gemlik variety olive fruits obtained from four different locations in Turkey on five different harvesting dates (HDs) were investigated. The determination of phenolic compoun
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90d67db55ae144b01c4bcb9d48ea0760
https://doi.org/10.1080/19476337.2014.931331
https://doi.org/10.1080/19476337.2014.931331
Autor:
Vedat Ceyhan, Vildan Uylaşer, R. Er, Burak Akyüz, Kerem Hazneci, Cevriye Mert, Engin Ertan, K. S. Coskuncu, Ümit Serdar
Publikováno v:
Acta Horticulturae. :211-214
This paper introduces chestnut production methods commonly practiced in Turkey, including germplasm, horticultural care, weed management, fertilization, orchard floor, insect and disease management, harvest, storage and marketing. Recommendations als
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::498dc5fec95bc1ce81a0c7c1e27e810f
https://doi.org/10.17660/actahortic.2014.1019.31
https://doi.org/10.17660/actahortic.2014.1019.31