Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Improvement of greenhouse design and climate control in mediterranean conditions
Tuzel, Yuksel ; Zwart, Feije de; Sapounas, A. ; Hemming, Silke ; Stanghellini, Cecilia - \ 2017
Journal of Food, Agriculture & Environment 15 (2017)2. - ISSN 1459-0255 - p. 74 - 79.
CO enrichment - Greenhouse management - Heating - Simulation models - Tomato - Ventilation
The Mediterranean Region is one of the most important areas of the world in terms of protected cultivation. Turkey, with its increasing greenhouse area, is one of the representative countries of the region. Thanks to the mild winter climatic conditions, cultivation of vegetables under simple structures is possible. However, due to the changing concerns and demands on product quality and increasing competition in the market, there is a need to increase productivity. The aim of this study was to evaluate and suggest practical and economic improvements of both greenhouse structure and management, for both low tech and high tech greenhouses, in two different climatic zones of Turkey. Locally collected data were used to validate an existing greenhouse design tool, to predict greenhouse climate and tomato yield at given local climate conditions. Thereafter, alternative greenhouse designs and climate control strategies were simulated and evaluated. The results show that ventilation area should be at least 17% in all cases if insect net is not used. Among active climate management means: heating is worthwhile and temperature should not be less than 15oC for high tech greenhouses and CO2 enrichment (albeit with a limited capacity) should be considered. It can be concluded that such a combined climate-yield model, by quantifying the effect on yield of greenhouse improvements, can be used as an analysis tool for estimating the profitability of an investment.
Impact of water quality and irrigation management on organic greenhouse horticulture
Dorais, M. ; Alsanius, B.W. ; Voogt, W. ; Pepin, S. ; Tuzel, Hakki ; Tuzel, Yuksel ; Möller, Kurt - \ 2016
[Netherlands] : BioGreenhouse - ISBN 9789462575387 - 97 p.
greenhouse horticulture - water management - biological techniques - organic farming - water supply - contaminants - glastuinbouw - waterbeheer - biologische technieken - biologische landbouw - watervoorziening - besmetters
Water quality and water supply are essential for organic greenhouse grown crops to prevent soil contamination by undesirable chemicals and microorganisms, while providing the correct amount of water required for plant growth. The absence of natural precipitation combined with higher evapotranspiration due to higher temperature and longer cropping period requires an adequate supply of water. Water quality is commonly defined by its chemical, physical, and biological attributes. It is closely linked to the soil/rock native components, surrounding environment and land use. The runoff from urban, industrial, farming, mining, and forestry activities also significantly affects the quality of water available for greenhouse horticulture. High water quality is particularly important to prevent soil salinization and ensure optimal soil biological activity. Indeed, unbalanced organic fertilizer inputs may contribute to soil salinity, while soil microbial activities responsible for nutrient mineralization, soil suppressiveness and plant health, are affected by soil pH, ions, and contaminants. Poor water quality can also result in drip and micro irrigation clogging, plant toxicity, and product contamination by human pathogens or illicit compounds.
Low temperature blanching effect on the changes in mechanical properties during subsequent cooking of three potato cultivars
Verlinden, B.E. ; Yuksel, D. ; Baheri, M. ; Baerdemaeker, J. de; Dijk, C. van - \ 2000
International Journal of Food Science and Technology 35 (2000)3. - ISSN 0950-5423 - p. 331 - 340.
Approaches to improving the quality of dried fruit and vegetables
Nijhuis, H.H. ; Torringa, H.M. ; Muresan, S. ; Yuksel, D. ; Leguijt, C. ; Kloek, W. - \ 1998
Trends in Food Science and Technology 9 (1998). - ISSN 0924-2244 - p. 13 - 20.
Relating texture profiling and NIR spectra data of steam cooked potatoes concerning tuber size and storage
Yuksel, D. ; Boeriu, C. ; Vuurst de Vries, R. van der; Stolle-Smits, T. ; Dijk, C. van - \ 1998
Relating texture profiling and NIR spectra data of steam cooked potatoes concerning tuber size and storage
Yuksel, D. ; Boeriu, C. ; Vuurst de Vries, R. van der; Stolle-Smits, T. ; Dijk, C. van - \ 1998
Food Quality and Preference (1998). - ISSN 0950-3293
Analysis of Agaricus bisporus tyrosinase activation and phenolics utilisation during Pseudomonas tolaasii- or tolaasin-induced discolouration
Soler-Rivas, C. ; Jolivet, S. ; Yüksel, D. ; Arpin, N. ; Olivier, J.M. ; Wichers, H.J. - \ 1998
Mycological Research 102 (1998)12. - ISSN 0953-7562 - p. 1497 - 1502.
Correlation between NIR spectra and texture profiling of steam cooked potatoes
Boeriu, C. ; Yuksel, D. ; Vuurst de Vries, R. van der; Stolle-Smits, T. ; Dijk, C. van - \ 1998
Using artificial neural networks to develop prediction models for sensory- instrumental relationships: an overview
Wilkinson, E.C. ; Yuksel, D. - \ 1997
Food Quality and Preference 8 (1997)5/6. - ISSN 0950-3293 - p. 439 - 445.
Modeling differences between panelists in use of measurement scales
Wilkinson, E.C. ; Yuksel, D. - \ 1997
Journal of Sensory Studies 12 (1997). - ISSN 0887-8250 - p. 55 - 68.
Mushrooms: more than just taste (in Dutch)
Leguijt, C. ; Valk, H.C.P.M. van der; Sanders, M.G. ; Termeer, A.G.W. ; Vuurst de Vries, R.G. van der; Yüksel, D. ; Wichers, H.J. - \ 1997
De Champignoncultuur 41 (1997)8. - ISSN 0009-1316 - p. 277 - 285.
agaricus - chemische structuur - relaties - organoleptische kenmerken - markten - marketing - marktconcurrentie - aanbodsevenwicht - tuinbouwgewassen - biologische eigenschappen - chemical structure - relationships - organoleptic traits - markets - market competition - supply balance - horticultural crops - biological properties
Het versterken van de positie van Nederlandse champignonbedrijven is nodig om de afzetmogelijkheden te verruimen. Drie deelprojecten zijn genoemd die in het kader van de afzet worden uitgevoerd. Het eerste dat gaat over de karakterisering van smaak, geur en textuur van verse champignons is in dit artikel uiteengezet
Correlation between NIR spectra and texture profiling of steam cooked potatoes
Boeriu, C. ; Yuksel, D. ; Vuurst de Vries, R. van der; Stolle-Smits, T. ; Dijk, C. van - \ 1997
In: Proceedings of the 8th International Conference on Near-Infrared Spectroscopy, Essen, Germany, September 15-19
Mealiness in fruits : consumer perception and means for detection : FAIT CT 95-032 : 1st annual progress report
Dijk, C. van; Biekman, E.S.A. ; Leguijt, C. ; Yuksel, D. ; Vuurst - de Vries, R.G. van; Termeer, J. ; Smits, A.A.M. ; Gerritsen, Y.A.M. ; Boeriu, C. ; Tijskens, L.M.M. ; Schaik, A. van - \ 1996
Wageningen : Agrotechnological Research Institute (ATO-DLO) - 18
Flavour and texture of common mushroom, Agaricus bisporus
Leguijt, T. ; Yuksel, D. ; Vuurst, R. van der; Eillebrecht, M. ; Muskens, N. ; Valk, H. van der; Sanders, M. ; Rijk, Th. de; Wichers, H.J. - \ 1996
In: Mushroom Biology and Mushroom Products. Proceedings of the 2nd International Conference, University Park, Pennsylvania, USA, June 9-12, Ed. D.J. Royse: 515-523. 0
The texture of processed potatoes: from genes to texture
Marle, J.T. van; Biekman, E. ; Ebbelaar, M. ; Recourt, K. ; Yuksel, D. ; Dijk, C. van - \ 1996
In: Agri-Food Quality, an interdisciplinary approach / Fenwick, R.G., Hedley, C., Richards, R.L., Khokar, S., - p. 181 - 184.
Modelling differences between panelists in use of measurement scales
Wilkinson, E.C. ; Yuksel, D. - \ 1996
Journal of Sensory Studies 12 (1996). - ISSN 0887-8250 - p. 55 - 68.
The influence of freeze-drying and rehydration on the sensory characteristics of bell peppers (Capsicum Annuum)
Yuksel, D. ; Luning, P.A. ; Vuurst, R.G. van der; Wichers, H.J. ; Leguijt, T. - \ 1996
In: Bioflavour 95 / Etievant, P., Schreier, P., - p. 91 - 94.
Heat transfer and its effect on the quality criteria of vacuum cooked preserves
Yuksel, D. - \ 1996
University of Strathclyde. - - 161 p.
Conversion of the aroma of fresh bell peppers (Capsicum annuum) due to hot-air drying
Luning, P.A. ; Yuksel, D. ; Vuurst, R.G. van der; Roozen, I.P. - \ 1995
In: Characterisation of the flavour of fresh bell peppers and its changes after hot-air drying; an instrumental and sensory evaluation - p. 139 - 161.
Sensory evaluation plays a pivotal role in the quality improvement of processed agricultural products (in Dutch)
Wichers, H.J. ; Yuksel, D. ; Vuurst, R.G. van der; Leguijt, T. - \ 1995
Voedingsmiddelentechnologie 28 (1995)11. - ISSN 0042-7934 - p. 12 - 14.
sensorische evaluatie - organoleptische kenmerken - voedingsmiddelen - voedselproducten - landbouwproducten - kwaliteit - prestatieniveau - groenten - fruitgewassen - voedsel - consumenteninformatie - consumenten - onderzoek - vraag - sensory evaluation - organoleptic traits - foods - food products - agricultural products - quality - performance - vegetables - fruit crops - food - consumer information - consumers - research - demand
Meer aandacht voor de 'innerlijke' kwaliteit van groenten en fruit
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