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, 2015 View of the plateau where Demirli Kale, Phrygian hill-top castle near Afyon.135 film (36×24 ...
Gonnet-Bağana, Hatice
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Tarihi Geçmişi ve Savunma Yapısıyla Tokat Kalesi
Ortaçağ Araştırmaları Dergisi, 2023 Tokat Kalesi, Akdağların uzantısı olan sarp bir tepe üzerinde kurulmuştur. Konumu itibariyle merkezî bir noktada bulunan kale, Tokat şehrinin önemli simgelerinden biridir. Şehir yerleşimi kalenin doğu ve güney yamaçlarında konumlanmıştır.
Mesut Çıtak
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Proceedings of the Nutrition Society, 1969 The two main types of kale grown in Britain, marrowstem and thousandhead, both belong to the species Brassica oleracea L. Marrowstem is a thick-stemmed plant, 1–1·5 m tall, whereas thousandhead has a higher ratio of leaf ...
openaire +2 more sources
Foot Rot of Bok Choy and Kale Caused by Rhizoctonia solani AG-2-1 in Korea
한국균학회지, 2021 Foot rot symptoms were occasionally observed on young bok choy (Brassica rapa subsp. chinensis) and kale (B. oleracea var. viridis) plants grown in vinyl greenhouses located in Icheon and Yangpyeong, Gyeonggi Province, Korea. These observations were made
Wan-Gyu Kim +3 more
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Tourism and Hospitality Management, 2019 Purpose– The purpose of this paper is to define Turkish tourism students’ stands regarding international community, i.e. international posture, which is a neglected area of research in terms of tourism and foreign language education curricula.
Hulisi Binbasioglu, Suleyman Nihat Sad
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Journal of Food Protection, 2023 Campylobacter and pathogenic Escherichia coliillnesses have been attributed to the consumption of fresh produce. The leafy green, kale, is increasingly consumed raw. In comparison to other leafy greens, kale has a longer shelf-life.
Auja Bywater +4 more
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Frontiers in Plant Science, 2023 Kale is a group of diverse Brassicaceae species that are nutritious leafy greens consumed for their abundance of vitamins and micronutrients. Typified by their curly, serrated and/or wavy leaves, kale varieties have been primarily defined based on their ...
Sabine Scandola +4 more
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Polish Journal of Food and Nutrition Sciences, 2022 Kale ( Brassica oleracea L. var. acephala DC) is a leafy green vegetable which belongs to the Brassicaceae family, one of the most commonly cultivated and consumed edible plants.
Katarzyna Papierska +4 more
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Frontiers in Nutrition, 2023 Dietary fiber improves intestinal environments, by, among others, increasing stool frequency. Kale is a good source of dietary fiber and minerals; however, the effects of kale on the intestinal environment have not yet been evaluated.
Yuichiro Nishimoto +13 more
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