The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)
Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage
Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)
The Consumers’ Behaviors Towards To a Regional Agricultural Product in Turkey
Is There a Market or Marketing Problem for Traditional Products? Isot Sampling of Şanllurfa-GAP Region of Turkey
The Evaluation of the Producers' View towards a Local Agricultural Food Product for Marketing; Isot Pepper of Sanllurfa-GAP, Turkey
Why Producers Use Different Varieties In Production? Red Pepper (I sot) Sampling Of GAP-Sanliurfa, Turkey
Geleneksel Ev İsot Baharatının Aflatoksin İçeriğinin Belirlenmesi Üzerine Bir Araştırma
Geleneksel ve Fabrikasyon Yöntemiyle Üretilen İsot Baharatlarının Bazı Fizikokimyasal ve Renk Özelliklerinin Belirlenmesi
Şanlıurfa İsot Biberinin Pazarlama Kanallarındaki Durum Tespiti: Satıcılar Örneklemesi