Rezzan KASIM
Rezzan KASIM
Kocaeli Üniversitesi, Ziraat Fakültesi, Bahçe Bitkileri Bölümü
Verified email at kocaeli.edu.tr
Title
Cited by
Cited by
Year
The effect of endo-mycorrhiza (VAM) treatment on growth of tomato seedling grown under saline conditions
H Başak, FY Okay, R Kasım
African Journal of Agricultural Research 6 (14), 3326-3332, 2011
292011
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
292008
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 (2), 266-272, 2015
282015
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
232017
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
212007
Relationship between total anthocyanin level and colour of natural cherry laurel (Prunus laurocerasus L.) fruits
R Kasım, M Suuml, MU Kasım
African Journal of Plant Science 5 (5), 323-328, 2011
202011
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
202007
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
192011
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 (3), 547-551, 2014
172014
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
172007
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
152012
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
152008
UV-C treatments on fresh-cut garden cress (Lepidium sativum L.) enhanced chlorophyll content and prevent leaf yellowing
R Kasım, MU Kasım
World Applied Sciences Journal 17 (4), 509-515, 2012
132012
Postharvest UV-B treatments increased fructose content of tomato (Solanum lycopersicon L. cv. Tayfun F1) harvested at different ripening stages.
MU Kasım, R Kasım
Food Science and Technology (Campinas) 35 (4), 742-749, 2015
122015
UV-A treatment delays yellowing of cucumber during storage
MU Kasim, R Kasim
Journal of Food, Agriculture & Environment, 2008
112008
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
92017
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 (4), 742-749, 2015
92015
Double-sided UV-C treatments delayed chlorophyll degradation but increased chilling injury of green bean (Phaseolus vulgaris L. cv. Helda) during storage
MU Kasım, R Kasım
Journal of Food Agriculture and Environment 6 (3-4), 176-180, 2008
82008
Topraksız yetiştiricilik
R Kasım, MU Kasım
Kocaeli Üniversitesi Yayınları Yayın, 2004
82004
The effects of cut-type and heat treatment on fresh-cut green onions quality
R Kasim
American-Eurasian Journal of Agriculture & Environmental Science 5 (3), 428-433, 2009
72009
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