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22nd European Conference on Operational Research, Prague/ÇEK CUMHURİYETİ, 8 Temmuz 2007, s. 116
BASKAK. MURAT, AK. RONAY, TERZİOĞLU. ERGİ
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Tomato Leaf Disease Detection Using Hyperparameter Optimization in CNN
ELECO 2021 13th INTERNATIONAL CONFERENCE on ELECTRICAL and ELECTRONICS ENGINEERING 25-27 November 2021, Bursa, Turkey, Bursa/TÜRKİYE, 25 Kasım 2021
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Disease detection on the leaves of the tomato plants by using deep learning
Agro-Geoinformatics, 2017, Fairfax/AMERİKA BİRLEŞİK DEVLETLERİ, 7 Ağustos 2017, s. 1-1
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Effect of Olive Oil and Dietary Fiber Addition in Tomato Sauce on the In Vitro Bioaccessibility of Carotenoids
NUTRICON 2018, 13 Haziran 2018
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Optimization of enzyme assisted extraction of lycopene from industrial tomato waste
SEPARATION AND PURIFICATION TECHNOLOGY, Vol. 219, Mart 2019, s. 55-63, ISSN: 1383-5866
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Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce
Turkish Journal of Agriculture and Forestry, Vol. 43, 2019, s. 478-484, ISSN: 1300-011X
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Effect of dietary fiber addition in tomato sauce on the in vitro bioaccessibility of carotenoids
Quality Assurance and Safety of Crops Foods, Vol. 10, No. 3, Ocak 2018, s. 277-283, ISSN: 1757-8361
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Increasing the Bioaccessibility of Antioxidants in Tomato Sauce Using Excipient Emulsion
4th International Symposium on Phytochemicals in Medicine and Food (4-ISPMF), 30 Kasım 2020
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Industrial processing versus home processing of tomato sauce Effects on phenolics flavonoids and in vitro bioaccessibility of antioxidants
Food Chemistry, Vol. 220, Nisan 2017, s. 51-58, ISSN: 0308-8146
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Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce
Food Research International, Nisan 2018, ISSN: 0963-9969
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Effect of dietary fiber addition in tomato sauce on the in vitro bioaccessibility of carotenoids
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Effects of cooking and extra virgin olive oil addition on bioaccessibility of carotenes in tomato sauce
Turkish Journal of Agriculture and Forestry, Vol. 43, Ekim 2019, s. 478-484, ISSN: 1300-011X
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Increasing the Bioaccessibility of Antioxidants in Tomato Pomace Using Excipient Emulsions
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Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds
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Effect of Olive Oil and Dietary Fiber Addition in Tomato Sauce on the In Vitro Bioaccessibility of Carotenoids
NUTRICON 2018, 13 Haziran 2018
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Use of excipient emulsions for improving the bioaccessibility of antioxidants in tomato sauce
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Effect of Olive Oil and Dietary Fiber Addition in Tomato Sauce on the In Vitro Bioaccessibility of Carotenoids
NUTRICON 2018, 13 Haziran 2018
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Lycopene Bioaccessibility from Tomato
Processing Waste Using Nanoemulsions
3rd International Eurasian Conference on Biological and Chemical Sciences, Ankara/TÜRKİYE, 19 Mayıs 2020
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