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    Influence of Leaf Water Content on the Prediction of Nutrient Stress in Strawberry Leaves using Chromameter
    (Friends Science Publ, 2018) Keskin, Muharrem; Sekerli, Yunus Emre; Gunduz, Kazim
    Chemical soil and plant tissue analyses require considerable amount of labor, time, and cost. Non-destructive prediction of nutrient stress from chromameters may save time and labor. Previous studies did not assess multiple nutrient stresses together with the effect of leaf water content (WC). The aim of this work was to investigate the effect of leaf WC on the prediction of leaf nutrient stress from leaf color. A commercial strawberry field with a significant amount of leaf color variability was selected in Hatay province of Turkey. Forty eight leaf samples with varying colors were collected. A hand-held chromameter was used for leaf color measurements in two color systems as L*a*b* and L*C*h degrees. Leaf WC was determined using oven drying method. Leaf nutrient contents of N, P, K, Ca, Mg, Mn, Fe, and Cu were obtained using chemical analysis. Correlation and Partial Least Square Regression (PLSR) methods were utilized for data analysis. Leaf WC ranged from 58.3 to 65.7%. High correlation existed between color parameters and N, Ca, and WC (|r|>0.66). Also, correlation was high between leaf WC and leaf N content (r=0.75), suggesting that the leaves with high WC had also high N content. Using color data, it was possible to predict leaf N content (R-2=0.66), Ca content (R-2=0.70), and WC (R-2=0.65). Using WC as a variable together with the color parameters slightly improved the model performance to predict strawberry leaf nutrient concentrations. (C) 2018 Friends Science Publishers
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    Water kefir-assisted fermentation improved quality of plant-based cheese alternative comparable with cow's milk cheese by reducing plant-origin odor and enhancing cheese-like flavours
    (Elsevier Sci Ltd, 2025) Tekin, Ali; Vurmaz, Melike; Fidan, Serife; Dursun, Ahmet; Sekerli, Yunus Emre; Incili, Gokhan Kursad; Hayaloglu, Ali Adnan
    The growing human population in the world has led to a global food shortage and the environmental impact of animal food production is declared in various platforms. The challenges for animal breeding and the limited availability of dairy products have increased the search for alternatives to traditional cheese and other dairy products. In addition, the rising popularity of vegan diets has increased interest in plant-based food alternatives. However, these plant-based products have some limitations, especially having some difficulties to achieving the texture and flavours of dairy counterparts. This study aims to improve the cheese-like flavour of a plant-based cheese alternative (PCA) by incorporating water kefir into the product. The microbiota presents in the water kefir induced biochemical changes and altered the composition of volatiles in PCA. The addition of water kefir led to an increased level of organic acids in the PCA. Significant changes in key organic acids, relevant to cheese production, such as lactic and propionic acids, were observed during storage. In water kefir-free PCA, all free amino acids (FAAs) steadily decreased throughout storage, whereas in the water kefir-treated sample, many FAAs initially decreased and then increased at 60 days. Plant-origin compounds like benzaldehyde, responsible for apricot kernel odor, and green aldehydes associated with off-flavours, declined after 60 days. Meanwhile, compounds important for cheese flavour-e.g., ethanol, acetaldehyde, 3-methylbutanol, and ethyl acetate-increased. These findings suggest that water kefir can effectively improve the flavour of PCA.