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Publications by Gozde Seval Sozbilen
Microbial Profile and Bacterial Characterisation of Naturally Debittered Hurma Olives Compared to Non-Debittered Erkence Variety During Ripening Period
International Journal of Food Science and Technology
Industrial
Manufacturing Engineering
Food Science
Related publications
Comparison of Some Chemical Parameters of a Naturally Debittered Olive (Olea Europaea L.) Type With Regular Olive Varieties
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Relationship Between Viscosity and Sugar Content of Must During Ripening Period of Grapes
Potravinarstvo
Food Science
Presence of Toxic Microbial Metabolites in Table Olives
Frontiers in Microbiology
Microbiology
Profile of Bacterial Dermohypodermitis in Senegal Over a 30-Year Period
International Journal of Dermatology and Clinical Research
Kinetics of the Polyphenolic Content and Radical Scavenging Capacity in Olives Through On-Tree Ripening
Journal of Chemistry
Chemistry
Microbial Activity and Bacterial Community Structure During Degradation of Microcystins
Aquatic Microbial Ecology
Evolution
Ecology
Systematics
Aquatic Science
Behavior
Effects of High Temperature During Ripening Period on the Development and the Quality of Rice Kernels
Japanese Journal of Crop Science
Genetics
Agronomy
Crop Science
Food Science
Fatty Acid Profile and Mineral Content of Commercial Table Olives From Turkey
Notulae Botanicae Horti Agrobotanici Cluj-Napoca
Horticulture
Plant Science
Agronomy
Crop Science
Molecular Control by Non-Coding RNAs During Fruit Development: From Gynoecium Patterning to Fruit Ripening
Frontiers in Plant Science
Plant Science
