Yayınlar
20 Ekim 2022 Perşembe 14:22 tarihinde yayınlandı
Application of multivariate machine learning methods to investigate organic compound content of different pepper spices
https://doi.org/10.1016/j.fbio.2022.102216
Depolama sıcaklığı, depolama süresi ve zeytinyağı ilavesinin pul kırmızıbiberin bazı özellikleri üzerine etkisi
https://doi.org/10.29050/harranziraat.1136959
The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)
https://doi.org/10.1016/j.foodchem.2020.128184
Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage
https://doi.org/10.1016/j.foodchem.2019.125910
Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)
https://doi.org/10.1016/j.lwt.2017.06.058
The Consumers’ Behaviors Towards To a Regional Agricultural Product in Turkey
https://doi.org/10.9790/2380-0905022530
Is There a Market or Marketing Problem for Traditional Products? Isot Sampling of Şanllurfa-GAP Region of Turkey
https://doi.org/10.9790/487X-1811073135
The Evaluation of the Producers' View towards a Local Agricultural Food Product for Marketing; Isot Pepper of Sanllurfa-GAP, Turkey
https://doi.org/10.9790/2402-1009015964
Why Producers Use Different Varieties In Production? Red Pepper (I sot) Sampling Of GAP-Sanliurfa, Turkey
https://doi.org/10.9790/487X-2008018894
Geleneksel Ev İsot Baharatının Aflatoksin İçeriğinin Belirlenmesi Üzerine Bir Araştırma
https://doi.org/10.29050/harranziraat.303132
Geleneksel ve Fabrikasyon Yöntemiyle Üretilen İsot Baharatlarının Bazı Fizikokimyasal ve Renk Özelliklerinin Belirlenmesi
https://doi.org/10.29050/harranziraat.259112
Şanlıurfa İsot Biberinin Pazarlama Kanallarındaki Durum Tespiti: Satıcılar Örneklemesi
https://doi.org/10.29050/harranziraat.282270
https://doi.org/10.1016/j.fbio.2022.102216
Depolama sıcaklığı, depolama süresi ve zeytinyağı ilavesinin pul kırmızıbiberin bazı özellikleri üzerine etkisi
https://doi.org/10.29050/harranziraat.1136959
The effects of production methods on the color characteristics, capsaicinoid content and antioxidant capacity of pepper spices (C. annuum L.)
https://doi.org/10.1016/j.foodchem.2020.128184
Changes in volatile compounds, sugars and organic acids of different spices of peppers (Capsicum annuum L.) during storage
https://doi.org/10.1016/j.foodchem.2019.125910
Evaluation of the volatile compounds of fresh ripened Capsicum annuum and its spice pepper (dried red pepper flakes and isot)
https://doi.org/10.1016/j.lwt.2017.06.058
The Consumers’ Behaviors Towards To a Regional Agricultural Product in Turkey
https://doi.org/10.9790/2380-0905022530
Is There a Market or Marketing Problem for Traditional Products? Isot Sampling of Şanllurfa-GAP Region of Turkey
https://doi.org/10.9790/487X-1811073135
The Evaluation of the Producers' View towards a Local Agricultural Food Product for Marketing; Isot Pepper of Sanllurfa-GAP, Turkey
https://doi.org/10.9790/2402-1009015964
Why Producers Use Different Varieties In Production? Red Pepper (I sot) Sampling Of GAP-Sanliurfa, Turkey
https://doi.org/10.9790/487X-2008018894
Geleneksel Ev İsot Baharatının Aflatoksin İçeriğinin Belirlenmesi Üzerine Bir Araştırma
https://doi.org/10.29050/harranziraat.303132
Geleneksel ve Fabrikasyon Yöntemiyle Üretilen İsot Baharatlarının Bazı Fizikokimyasal ve Renk Özelliklerinin Belirlenmesi
https://doi.org/10.29050/harranziraat.259112
Şanlıurfa İsot Biberinin Pazarlama Kanallarındaki Durum Tespiti: Satıcılar Örneklemesi
https://doi.org/10.29050/harranziraat.282270