The effects of middle infrared radiation intensity on the quality of dried tomato products

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dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.contributor.authorKocabiyik, Habib
dc.contributor.authorYilmaz, Nese
dc.contributor.authorTuncel, N. Baris
dc.contributor.authorSumer, Sarp K.
dc.contributor.authorBuyukcan, M. Burak
dc.date.accessioned2025-01-27T20:14:20Z
dc.date.available2025-01-27T20:14:20Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstract[Anstract Not Available]
dc.description.sponsorshipScientific and Technical Research Council of Turkey (TUBITAK) [TOVAG-109O578]
dc.description.sponsorshipThanks to Scientific and Technical Research Council of Turkey (TUBITAK) for supporting this research (project no: TOVAG-109O578) and for the PhD scholarship granted to Nese Yilmaz.
dc.identifier.doi10.1111/ijfs.12353
dc.identifier.endpage710
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue3
dc.identifier.scopus2-s2.0-84894274388
dc.identifier.scopusqualityQ1
dc.identifier.startpage703
dc.identifier.urihttps://doi.org/10.1111/ijfs.12353
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21050
dc.identifier.volume49
dc.identifier.wosWOS:000331358900007
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectAntioxidant Components
dc.subjectDrying Kinetics
dc.subjectColor
dc.subjectSlices
dc.subjectCultivars
dc.subjectLycopene
dc.subjectDryer
dc.titleThe effects of middle infrared radiation intensity on the quality of dried tomato products
dc.typeArticle

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