Başlık için WoS İndeksli Yayınlar Koleksiyonu listeleme
Toplam kayıt 1797, listelenen: 1740-1759
-
Unpacking the power of user-generated videos in hospitality and tourism: a systematic literature review and future direction
(Routledge, 2023)We review user-generated video (UGV)-research in hospitality and tourism (H&T), provide an overview of its current-state, and suggest ways forward. We adopted a systematic literature review methodology and reviewed 66 ... -
An unusual clinical state: atrial fibrillation due to mad-honey intoxication
(Elsevier Ireland Ltd, 2011)[Abstract Not Available] -
An unusual clinical state: true ulnar artery aneurysm in a five-year old girl
(Oxford Univ Press, 2012)We report the case of a 5-year old girl, who presented with a true ulnar artery aneurysm, and the aetiology, clinical presentation and treatment of the disease. -
UPDATED CHECKLIST OF HARVESTMEN (ARACHNIDA: OPILIONES) IN TURKEY
(Inst Bioloska Istrazivanja Sinisa Stankovic, 2014)In this work, faunistic studies on harvestmen from Turkey are reviewed. A total of 88 species and 7 subspecies from 35 genera belonging to 7 families were determined. The distribution in Turkey and the world of these taxa ... -
Upper extremity arterial thromboembolism in a patient with severe COVID-19 pneumonia: A case report
(Turkish Joint Diseases Foundation, 2021)Although novel coronavirus-2019 (COVID-19) primarily affects the respiratory system, it can affect multiple organ systems, leading to serious complications, such as acute respiratory distress syndrome (ARDS) and multiple ... -
Urban Heat Island Effects of Concrete Road and Asphalt Pavement Roads
(Springer, 2018)[Abstract Not Available] -
THE USABILITY OF VOLCANIC ROCKS FROM UPPER EUPHRATES PART IN THE EASTERN ANATOLIA REGION AS CONCRETE AGGREGATE
(Yildiz Technical Univ, 2017)In this study; the engineering properties of volcanic rocks obtained from four different quarries in the province of Erzincan region in the Upper Euphrates Part in the Eastern Anatolia Region were investigated. In laboratory ... -
USAK SUGAR FACTORY AS A SUCCESS OF PRIVATE ENTREPRENEURSHIP
(Ege Univ, 2018)Nuri Seker founded Usak Sugar Factory in 1926. He targeted to produce Turkish sugar from beet. Thus, he wanted to easily ensure this need of Turkish people. He also planned to provide a regular source of income to poor ... -
The use of cation packing index for characterizing the weathering degree of granitic rocks
(Elsevier, 2008)The weathering state and weatherability of rocks are highly important for engineering geology projects and the use of rocks as building stones. The weathering state of rocks can be described by various chemical and ... -
Use of polyvinyl chloride (PVC) powder and granules as aggregate replacement in concrete mixtures
(Walter De Gruyter Gmbh, 2016)Concrete is one of the materials in which polymer wastes are utilized. Generally, these wastes are added at specific rates in scientific studies but an important problem of waste polymers is size irregularity. Even when ... -
USING 3D MODELS FROM MULTIDETECTOR COMPUTED TOMOGRAPHY IMAGES FOR DIAGNOSTIC OF HALLUX-VALGUS
(Stef92 Technology Ltd, 2012)Medical image processing techniques is often used in medicine or some engineering fields. In this study, we used basic techniques of metric digital image processing. Axial MDCT (Multidetector Computed Tomography) Ballerina's ... -
Utilization of granulated marble wastes and waste bricks as mineral admixture in cemented paste backfill of sulphide-rich tailings
(Elsevier Sci Ltd, 2015)This study presents the utilisation of granulated marble wastes (MW) as an additive (10-30 wt%) and waste bricks (WB) as replacement and additive (15-45 wt%) to ordinary Portland cement (OPC) for cemented paste backfill ... -
Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water
(Elsevier, 2015)In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50 degrees C in a drying oven ... -
Utilization of stale bread in fried wheat chips: Response surface methodology study for the characterization of textural, morphologic, sensory, some physicochemical and chemical properties of wheat chips
(Elsevier, 2016)Wheat chips enriched with stale bread were produced and response surface methodology was used for the studying the simultaneous effects of stale bread level (0-50 g/100g), frying temperature (170 -190 degrees C) and frying ... -
Utilization of the limit equilibrium and finite element methods for the stability analysis of the slope debris: An example of the Kalebasi District (NE Turkey)
(Pergamon-Elsevier Science Ltd, 2015)The stability of the slope debris in residential area of the Kalebasi District (Ozkurtun-Gumushane) was investigated using the Limit Equilibrium (LE) and Finite Element Shear-Strength Reduction (FE-SSR) methods. Along the ... -
Ürün Yerleştirmeye Yönelik Tutumun Marka Farkındalığı Üzerindeki Etkisinde Marka Deneyiminin Aracı Rolünün İncelenmesi: Fi Dizisi Örneği
(2019)Ürün yerleştirme çabalarının, tüketicilerin marka deneyimlerinin bir sonucu olarak daha fazla arzu edilen marka deneyimleri ve farkındalığı sonuçları doğurabileceği beklenmektedir. Ürün yerleştirmelerine yönelik tutum, ... -
Vaccination Studies Against COVID-19 Agent: Current Status
(Bezmialem Vakif Univ, 2020)The emergence of the new pathogenic viral strains is a constant threat to global health. The latest new coronavirus strain coronavirus-2019 (COVID-19) is the best-known example of this. COVID-19, caused by the severe acute ... -
Validating InSAR-SBAS results by means of different GNSS analysis techniques in medium- and high-grade deformation areas
(Springer, 2020)This study aimed to validate the interferometric synthetic aperture radar (InSAR) method by using relative and absolute Global Navigation Satellite System (GNSS) techniques. In this context, two land subsidence areas, one ... -
Valorisation of bread wastes via the bacterial cellulose production
(Springer Science and Business Media Deutschland GmbH, 2024)The short shelf life of bread can be attributed to changes in its textural and sensory properties, a process termed staling, and large amounts of bread residue and waste are generated daily. Because the main component of ...