Kübra Ertan

Graduate School of Natural and Applied Sciences
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Color and stability of anthocyanins in strawberry nectars containing various co-pigment sources and sweeteners
Ertan, Kübra; ÖZKAN, MEHMET (2020-04-25)
Effects of various co-pigment sources [gallic acid (GA) and the extracts of rose leaf (RLE), cherry stem (CSE), pomegranate rind (PRE) and sour cherry stem (SCSE)] on anthocyanins and colour in strawberry nectars (SNs), sw...
Preparation and Characterisation of Chickpea Flour-based Biodegradable Films Reinforced with Rice Starch Nanoparticles
Aşık, Buse; Ertan, Kübra; Şahin, Serpil (2019-11-07)
Effects of natural copigment sources in combination with sweeteners on the stability of anthocyanins in sour cherry nectars
Ertan, Kübra; ÖZKAN, MEHMET (2019-10-01)
Effects of various co-pigment sources [gallic acid (GA), rose leaf extract (RLE), cherry stem extract (CSE), pomegranate rind extract (PRE) and green tea extract (GTE)] on anthocyanin content, colour, and turbidity in sour...
Effect of sweeteners on anthocyanin stability and colour properties of sour cherry and strawberry nectars during storage
Ertan, Kübra; ÖZKAN, MEHMET (2018-10-01)
Effects of various sweeteners (sucrose, maltose syrup and honey) on individual anthocyanins, colour and turbidity in sour cherry (SCN) and strawberry nectars (SN) were investigated during 168 and 42 days of storage at 20 A...
Total Antioxidant Capacity and Phenolic Content of Pasteurized and UHT-Treated Cow Milk Samples Marketed in Turkey
Ertan, Kübra; Gökçe, Özge; Alatossava, Tapani; Yılmaz, Yusuf; Gürsoy, Oğuz (2017-07-01)
In this study, UHT-treated (a total of 39 samples with 17 full-fat, 17 semi-fat and 5 skim milk) and pasteurized (5 full-fat) milk samples from different trademarks were obtained from national market chains, which constitu...
Effect of ultrasound power on physicochemical and rheological properties of yoghurt drink produced with thermosonicated milk
Gursoy, Oguz; Yilmaz, Yusuf; Gokce, Ozge; Ertan, Kübra (2016-04-01)
The aim of the study was to determine the effect of ultrasound power on some selected quality parameters of yogurt drink produced with thermosonicated milk. Ultrasonication treatments for raw milk samples preheated to 70 d...
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