| 1 | Total antioxidant capacity of different commercial pasteurized and ultra high temperature (UHT) treated cow milk samples | ERTAN KÜBRA, BAYANA DAMLA, GÖKÇE ÖZGE, alatossava tapani, YILMAZ YUSUF, GÜRSOY OĞUZ | 12th Egyptian Conference of Dairy Science and Technology "Milk and Dairy Products: A Healthy Vision | 11.11.2015 | Özet bildiri, Basılı, KAHİRE |
| 2 | Total phenolic content and antioxidant capacity of Burdur walnut dessert ceviz ezmesi | ERTAN KÜBRA, BAYANA DAMLA, GÜRSOY OĞUZ, YILMAZ YUSUF | The 3rd International Symposium on "Traditional Foods from Adriatic to Caucasus" | 13.10.2015 | Özet bildiri, Basılı, SARAYBOSNA |
| 3 | Effects of various co-pigments, honey and sugars on anthocyanins and color of sour cherry nectars | ERTAN KÜBRA, TÜRKYILMAZ MELTEM, ÖZKAN MEHMET | 4th International Conference and Exhibition on Food Processing & Technology | 12.08.2015 | Özet bildiri, Basılı, LONDRA |