- Determination of the Properties of Urfa Isot Pepper and Increasing the Market Potential
- Determination of Characteristics of Isots Produced from Different Fresh Peppers and Factors Forming Consumer Demand
- Determination of Some Physicochemical and Biochemical Changes in The Production and Storage Stages of Sanlıurfa Flake Peppers (Isot).
- The Effect of Storage Temperature and Addition of Olive Oil on Some Properties of Isot (Urfa Pepper) and Red Chilli Powder
- Kinetic Modeling of Some Quality Parameters During Drying of Peppers Used in Isot Production.
- The Effect of Different Packaging Methods on Quality Parameters of Isot During Storage
- Determination of Some Quality Parameters of Peppers Used in Isot Production at Different Maturity Periods