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Rezzan KASIM
Rezzan KASIM
Kocaeli University, Agricultural Faculty, Horticulture Department
Verified email at kocaeli.edu.tr
Title
Cited by
Cited by
Year
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
582015
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
502017
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
422015
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
382011
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
342008
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
292007
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
232014
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
232012
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
232011
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
222011
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
222007
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
212017
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
202008
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
172012
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
Sebzelerde etilenin önemi ve 1-Metilsiklopropen (1-MCP) in kullanımı
R Kasım, UM Kasım
Anadolu Journal of Agricultural Sciences (Turkey) 22 (2), 2007
152007
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
132018
UV-A treatment delays yellowing of cucumber during storage
MU Kasim, R Kasim
Journal of Food, Agriculture & Environment, 2008
122008
Topraksız yetiştiricilik
R Kasım
Kocaeli Üniversitesi, 2004
122004
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
102016
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