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Mehmet Ufuk KASIM
Mehmet Ufuk KASIM
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
682015
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
662017
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 (Campinas) 35 (4), 742-749, 2015
462015
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
372008
Sebze ve meyvelerde hasat sonrası kayıpların önlenmesinde alternatif bir uygulama: UV-C
UM Kasım, R Kasım
Journal of Agricultural Sciences 13 (04), 413-419, 2007
342007
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
272017
Meyve ve sebzelerde büyüme düzenleyici madde kullanımı ve kalıntı düzeyleri
N Halloran, MU Kasım
Gıda 27 (5), 2002
272002
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
272001
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
262011
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
252014
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
242011
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
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
222008
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
202012
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
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
192007
SEBZELERDE ETİLENİN ÖNEMİ ve 1-METİLSİKLOPROPEN (1-MCP)’İN KULLANIMI
R Kasım, MU Kasım
Anadolu Tarım Bilimleri Dergisi 22 (2), 227-231, 2007
162007
Topraksız yetiştiricilik
R Kasım
Kocaeli Üniversitesi, 2004
152004
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 (2), 363-368, 2017
142017
UV-A treatment delays yellowing of cucumber during storage.
MU Kasim, R Kasim
122008
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