Malkoç, T., Kök, M., Dağdelen, F. (2018) "Martensitic transformaiton behavior and magnetic properteis of Co-Al ferromagnetic shape memory alloy", PCFM 2018 , (Haziran 2018)
Dağdelen, F., Buytoz, S., Kök, M., Malkoç, T. (2016) "thermal procedure effect on Co-Al high temperature magnetic shape memory alloy", Internaitonal conference on Materials and technology in Capadocia , (Nisan 2016)
Buytoz, S., Ercan, E., Kök, M., Malkoç, T., Dağdelen, F. (2016) "Magnetic properties and microstructure of Co82Al14Cr4 ferromagnetic shape memory alloys", Internaitonal conference on Materials and technology in Capadocia , (Nisan 2016)
Malkoç, T., Dağdelen, F., Kök, M., Buytoz, S., Aydoğdu, Y. (2014) "Production and investigation of Co-14Al(at.) magnetic shape memory alloys", 4th. internaitonal conference on superconductivity and magnetism , (Mayıs 2014)
Harmankaya, S., Güven, A., Kamber, U. (2019) "Microbiological, Chemical and Sensory Characteristics of Kefir Prepared with Various Fruit Additives", Van Veterinary Journal, 30 (1) pp. 13-18 [TR Dizin] Link " data-bs-content-id="YazarBilgi-26398">
Harmankaya, S., Güven, A., Kamber, U. (2019) "Microbiological, Chemical and Sensory Characteristics of Kefir Prepared with Various Fruit Additives", Van Veterinary Journal, 30 (1) pp. 13-18 [TR Dizin] Link Harmankaya, S., Güven, A., Kamber, U. (2019) "Microbiological, Chemical and Sensory Characteristics of Kefir Prepared with Various Fruit Additives", Van Veterinary Journal, 30 (1) pp. 13-18 [TR Dizin] Link
Kamber, U. (2005) "Kars’ta satışa sunulan kaşar ve çeçil peynirlerin bazı mikrobiyolojik ve kimyasal kalite nitelikleri", Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 11 (1) pp. 33-38 [SSCI] " data-bs-content-id="YazarBilgi-26399">
Kamber, U. (2005) "Kars’ta satışa sunulan kaşar ve çeçil peynirlerin bazı mikrobiyolojik ve kimyasal kalite nitelikleri", Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 11 (1) pp. 33-38 [SSCI] Kamber, U. (2005) "Kars’ta satışa sunulan kaşar ve çeçil peynirlerin bazı mikrobiyolojik ve kimyasal kalite nitelikleri", Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 11 (1) pp. 33-38 [SSCI]
Kamber, U., İplikçioğlu, G.Ç., Şireli, U.T. (2019) "A Public Health Problem: Dioxin Presence in Poultry Products", Turkiye Klinikleri Journal of Veterinary Sciences, 10 (2) pp. 71-83 [TR Dizin] Link DOI " data-bs-content-id="YazarBilgi-26400">
Kamber, U., İplikçioğlu, G.Ç., Şireli, U.T. (2019) "A Public Health Problem: Dioxin Presence in Poultry Products", Turkiye Klinikleri Journal of Veterinary Sciences, 10 (2) pp. 71-83 [TR Dizin] Link DOI Kamber, U., İplikçioğlu, G.Ç., Şireli, U.T. (2019) "A Public Health Problem: Dioxin Presence in Poultry Products", Turkiye Klinikleri Journal of Veterinary Sciences, 10 (2) pp. 71-83 [TR Dizin] Link DOI
Kamber, U. (2015) "Traditional Turkey Cheeses and Their Classification", Yüzüncü Yıl Üniversitesi Veteriner Fakültesi Dergisi, 26 (3) pp. 161-171 [TR Dizin]
Kamber, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Middle and Eastern Black Sea Region", Food Reviews International, 24 (1) pp. 95-118 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26402">
Kamber, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Middle and Eastern Black Sea Region", Food Reviews International, 24 (1) pp. 95-118 [SSCI] Link DOI Kamber, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Middle and Eastern Black Sea Region", Food Reviews International, 24 (1) pp. 95-118 [SSCI] Link DOI
Kamber, U. (2007) "The Traditional Cheeses of Turkey Eastern Anatolia Region", Food Reviews International, 24 (1) pp. 148-174 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26403">
Kamber, U. (2007) "The Traditional Cheeses of Turkey Eastern Anatolia Region", Food Reviews International, 24 (1) pp. 148-174 [SSCI] Link DOI Kamber, U. (2007) "The Traditional Cheeses of Turkey Eastern Anatolia Region", Food Reviews International, 24 (1) pp. 148-174 [SSCI] Link DOI
Kamber, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Southeast Anatolia Region", Food Reviews International, 24 (1) pp. 62-73 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26404">
Kamber, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Southeast Anatolia Region", Food Reviews International, 24 (1) pp. 62-73 [SSCI] Link DOI Kamber, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Southeast Anatolia Region", Food Reviews International, 24 (1) pp. 62-73 [SSCI] Link DOI
Kamber, U. (2007) "The Traditional Cheeses of Turkey The Aegean Region", Food Reviews International, 24 (1) pp. 39-61 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26405">
Kamber, U. (2007) "The Traditional Cheeses of Turkey The Aegean Region", Food Reviews International, 24 (1) pp. 39-61 [SSCI] Link DOI Kamber, U. (2007) "The Traditional Cheeses of Turkey The Aegean Region", Food Reviews International, 24 (1) pp. 39-61 [SSCI] Link DOI
Kamber, U. (2007) "The Traditional Cheeses of Turkey Mediterranean Region", Food Reviews International, 24 (1) pp. 119-147 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26406">
Kamber, U. (2007) "The Traditional Cheeses of Turkey Mediterranean Region", Food Reviews International, 24 (1) pp. 119-147 [SSCI] Link DOI Kamber, U. (2007) "The Traditional Cheeses of Turkey Mediterranean Region", Food Reviews International, 24 (1) pp. 119-147 [SSCI] Link DOI
Kamber, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Central Anatolian Region", Food Reviews International, 24 (1) pp. 74-94 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26407">
Kamber, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Central Anatolian Region", Food Reviews International, 24 (1) pp. 74-94 [SSCI] Link DOI Kamber, U., Terzi, G. (2007) "The Traditional Cheeses of Turkey Central Anatolian Region", Food Reviews International, 24 (1) pp. 74-94 [SSCI] Link DOI
Kamber, U. (2007) "The Traditional Cheeses of Turkey Cheeses Common to All Regions", Food Reviews International, 24 (1) pp. 1-38 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26408">
Kamber, U. (2007) "The Traditional Cheeses of Turkey Cheeses Common to All Regions", Food Reviews International, 24 (1) pp. 1-38 [SSCI] Link DOI Kamber, U. (2007) "The Traditional Cheeses of Turkey Cheeses Common to All Regions", Food Reviews International, 24 (1) pp. 1-38 [SSCI] Link DOI
Gülmez, M., Kamber, U. (1997) "Kanatlı Etlerinin Elektrikle Stimülasyonu", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (2) pp. 239-245 [SCI Expanded] " data-bs-content-id="YazarBilgi-26409">
Gülmez, M., Kamber, U. (1997) "Kanatlı Etlerinin Elektrikle Stimülasyonu", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (2) pp. 239-245 [SCI Expanded] Gülmez, M., Kamber, U. (1997) "Kanatlı Etlerinin Elektrikle Stimülasyonu", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (2) pp. 239-245 [SCI Expanded]
Kamber, U. (2006) "Peynirin Tarihçesi", Veteriner Hekimler Derneği Derg, 77 (2) pp. 40-44
Güven, A., Gülmez, M., Kamber, U. (1997) "Kars İlinde Tüketime Sunulan Kıymalarda Bazı Patojen Mikroorganizmaların Araştırılması ve Kıymaların Mikrobiyolojik Kalitesinin Belirlenmesi", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (1) pp. 57-65 [SSCI] " data-bs-content-id="YazarBilgi-26412">
Güven, A., Gülmez, M., Kamber, U. (1997) "Kars İlinde Tüketime Sunulan Kıymalarda Bazı Patojen Mikroorganizmaların Araştırılması ve Kıymaların Mikrobiyolojik Kalitesinin Belirlenmesi", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (1) pp. 57-65 [SSCI] Güven, A., Gülmez, M., Kamber, U. (1997) "Kars İlinde Tüketime Sunulan Kıymalarda Bazı Patojen Mikroorganizmaların Araştırılması ve Kıymaların Mikrobiyolojik Kalitesinin Belirlenmesi", Kafkas Universitesi Veteriner Fakultesi Dergisi, 3 (1) pp. 57-65 [SSCI]
Kamber, U., Gökçe, H.İ., Elmalı, M. (2007) "Clostridium perfringens and its toxins in minced meat from Kars, Turkey.", Food Additives and Contaminants, 24 (7) pp. 673-678 [SSCI] Link DOI " data-bs-content-id="YazarBilgi-26413">
Kamber, U., Gökçe, H.İ., Elmalı, M. (2007) "Clostridium perfringens and its toxins in minced meat from Kars, Turkey.", Food Additives and Contaminants, 24 (7) pp. 673-678 [SSCI] Link DOI Kamber, U., Gökçe, H.İ., Elmalı, M. (2007) "Clostridium perfringens and its toxins in minced meat from Kars, Turkey.", Food Additives and Contaminants, 24 (7) pp. 673-678 [SSCI] Link DOI
Kamber, U., Elmalı, M., Yaman, H. (2008) "Microbiological and Chemical Properties of Gravier Cheeses", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 3 (1) pp. 1-7 [TR Dizin] " data-bs-content-id="YazarBilgi-26414">
Kamber, U., Elmalı, M., Yaman, H. (2008) "Microbiological and Chemical Properties of Gravier Cheeses", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 3 (1) pp. 1-7 [TR Dizin] Kamber, U., Elmalı, M., Yaman, H. (2008) "Microbiological and Chemical Properties of Gravier Cheeses", Atatürk Üniversitesi Veteriner Bilimleri Dergisi, 3 (1) pp. 1-7 [TR Dizin]
