Mehmet Ufuk KASIM
Mehmet Ufuk KASIM
Verified email at kocaeli.edu.tr
Title
Cited by
Cited by
Year
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
272015
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
212017
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
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
202007
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
Domatesin organik tarım koşullarında yetiştirilebilirliğinin araştırılması
G Beşirli, N Sürmeli, İ Sönmez, MU Kasım, S Başay, Ü Karik, G Şarlar, ...
Türkiye 2, 14-16, 2001
192001
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
Sulama suyu tuzluluğunun tınlı toprakta profil tuzluluğuna etkisi
E YURTSEVEN, HS ÖZTÜRK
172001
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 Kasim, MU Kasim
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
Meyve ve sebzelerde büyüme düzenleyici madde kullanımı ve kalıntı düzeyleri
N Halloran, MU KASIM
Gıda 27 (5), 2002
102002
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
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
82017
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
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