| Biochemical changes and color properties of fresh-cut green bean (Phaseolus vulgaris L. cv. gina) treated with calcium chloride during storage R Kasim, MU Kasim Food Science and Technology 35, 266-272, 2015 | 59 | 2015 |
| While continuous white LED lighting increases chlorophyll content (SPAD), green LED light reduces the infection rate of lettuce during storage and shelf‐life conditions MU Kasim, R Kasim Journal of food processing and preservation 41 (6), e13266, 2017 | 54 | 2017 |
| Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages MU Kasim, R Kasim Food Science and Technology 35, 742-749, 2015 | 42 | 2015 |
| The effect of endo-mycorrhiza (VAM) treatment on growth of tomato seedling grown under saline conditions H Basak, K Demir, R Kasim, FY Okay African Journal of Agricultural Research 6 (11), 2532-2538, 2011 | 37 | 2011 |
| UV-C treatments on fresh-cut green onions enhanced antioxidant activity, maintained green color and controlled ‘telescoping’ MU Kasim, R Kasim, S Erkal Journal of Food Agriculture and Environment 6 (3), 63-67, 2008 | 34 | 2008 |
| Sebze ve meyvelerde hasat sonrası kayıpların önlenmesinde alternatif bir uygulama: UV-C UM KASIM, R KASIM Journal of Agricultural Sciences 13 (04), 413-419, 2007 | 31 | 2007 |
| Vapor heat treatment increase quality and prevent chilling injury of cucumbers (Cucumis melo L. cv. Silor) MU Kasim, R Kasim American-Eurasian Journal of Agricultural & Environmental Sciences 11 (2 …, 2011 | 25 | 2011 |
| Relationship between total anthocyanin level and colour of natural cherry laurel (Prunus laurocerasus L.) fruits R Kasim, M Sulusoglu, MU Kasim African Journal of Plant Science 5 (5), 323-328, 2011 | 24 | 2011 |
| Yellowing of fresh-cut spinach (Spinacia oleracea L.) leaves delayed by UV-B applications MU Kasım, R Kasım Information processing in agriculture 4 (3), 214-219, 2017 | 23 | 2017 |
| Biochemical and color changes of fresh-cut melon (Cucumis melo L. cv. Galia) treated with UV-C R Kasim, MU Kasim Food Science and Technology 34, 547-551, 2014 | 23 | 2014 |
| Color changes of fresh-cut Swiss chard leaves stored at different light intensity MU Kasim, R Kasim American Journal of Food Technology 7 (1), 13-21, 2012 | 23 | 2012 |
| Inhibition of yellowing in Brussels sprouts (B. oleraceae var. gemmifera) and broccoli (B. oleraceae var. italica) using light during storage R KasIm, MU KasIm Journal of Food Agriculture and Environment 5 (3/4), 126, 2007 | 22 | 2007 |
| The effect of ultraviolet irradiation (UV-C) on chilling injury of cucumbers during cold storage R Kasim, MU Kasim Journal of Food Agriculture and Environment 6 (1), 50, 2008 | 20 | 2008 |
| The effect of packaging after 1-MCP treatment on color changes and chlorophyll degradation of broccoli (Brassica oleracea var. italica cv. Monopoly) R Kasim, MU Kasim, S Erkal Journal of Food Agriculture and Environment 5 (3/4), 48, 2007 | 19 | 2007 |
| UV-C treatments on fresh-cut garden cress (Lepidium sativum L.) enhanced chlorophyll content and prevent leaf yellowing R Kasim, MU Kasim World Applied Sciences Journal 17 (4), 509-515, 2012 | 17 | 2012 |
| Sebzelerde etilenin önemi ve 1-Metilsiklopropen (1-MCP) in kullanımı R Kasım, UM Kasım Anadolu Journal of Agricultural Sciences (Turkey) 22 (2), 2007 | 16 | 2007 |
| Topraksız yetiştiricilik R Kasım Kocaeli Üniversitesi, 2004 | 14 | 2004 |
| The effects of ultraviolet B (UV-B) irradiation on color quality and decay rate of Capia pepper during postharvest storage MU Kasim, R Kasim Food Science and Technology 38, 363-368, 2018 | 13 | 2018 |
| UV-A treatment delays yellowing of cucumber during storage. MU Kasim, R Kasim | 12 | 2008 |
| Taze Kesilmiş Ispanaklarda Farklı Dalga Boyundaki Ultraviyole Işınlarının Hasat Sonrası Kaliteye Etkisi MU Kasım, R Kasım YYÜ Tar. Bil. Dergisi 26 (3), 348-359, 2016 | 10 | 2016 |
Mehmet Ufuk KASIMKocaeli ÜniversitesiVerified email at kocaeli.edu.tr
