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//Erhan Sulejmani
Erhan Sulejmani 2018-10-10T15:12:54+00:00

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SULEJMANI, ERHAN., HAYALOGLU ALI ADNANINFLUENCE OF CURD HEATING ON PROTEOLYSIS, RESIDUAL COAGULANT ACTIVITY AND VOLATILES OF KASHKAVAL CHEESE DURING RIPENINGFOOD CHEMISTRY211160-1702016Download
SULEJMANI ERHAN., HAYALOGLU ALI ADNAN., RAFAJLOVSKA VESNA.STUDY OF THE CHEMICAL COMPOSITION, PROTEOLYSIS, VOLATILE COMPOUNDS AND TEXTURAL PROPERTIES OF INDUSTRIAL AND TRADITIONAL BEATEN (BIENO SIRENJE) EWE'S MILK CHEESEJOURNAL OF DAIRY SCIENCE97(3)1210– 12242014Download
SULEJMANI ERHAN., RAFAJLOVSKA VESNA., GUNESER ONUR., KARAGUL YUCEER YNCA., HAYALOGLU ALI ADNANVOLATILE COMPOUNDS AND PROTEOLYSIS IN TRADITIONAL BEATEN (BIENO SIRENJE) EWE’S MILK CHEESEINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY67 (4) 584-5932014Download
SULEJMANI E., MUSLIU H Z., SRBINOVSKA S. INFLUENCE OF STARTER CULTURE, TEMPERATURE AND PROCESSING TECHNOLOGY ON THE QUALITY OF MACEDONIAN WHITE BRINED CHEESE (BELO SIRNJE)BIOTECHNOLOGY IN ANIMAL HUSBANDRY 30 (4)579-5882014Download
SULEJMANI E., RAFAJLOVSKA V., GUNESER O.CHARACTERIZATION OF VOLATILES IN BEATEN CHEESES (BIENO SIRENJE) BY SPME/GC-MS: INFLUENCE OF GEOGRAPHICAL ORIGINJOURNAL OF SERBIAN CHEMICAL SOCIETY79927–939.2014Download
SULEJMANI ERHAN., POLLOZHANI HAZIR., IDRIZI XHEZAIR. SENSORY PROFILING AND RHEOLOGICAL PROPERTIES OF WHITE BRINED CHEESE PRODUCED BY DIFFERENT STARTER CULTURESJOURNAL OF HYGIENIC ENGINEERING AND DESIGN1309-3112011Download
SULEJMANI, ERHAN., HAYALOGLU, A,.CHARACTERISATION OF MACEDONIAN WHITE-BRINED CHEESE: EFFECT OF RAW OR HEAT-TREATED CAPRINE MILKINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY71408-41620181471-0307Download
SULEJMANI, ERHANCHANGES IN VOLATILE COMPOUNDS MICROSTRUCTURE AND TEXTURE OF SHARRI CHEESE DURING MATURATIONJOURNAL OF NUTRITION FOOD RESEARCH AND TECHNOLOGY1(1)12-182018Download
ABDULLAHI, XHABIR; IDRIZI, XHEZAIR; SULEJMANI, ERHAN; JUSUFI, ELMI; ABDULLAHI, GUXIM QUALITATIVE INDICATORS OF SOME WHEAT CULTIVARS THAT AFFECT THE FLOUR QUALITY IN POLLOG REGION ALBANIAN JOURNAL OF AGRICULTURE SCIENCE9 - 142016 2218-2020Download
SULEJMANI, ERHAN; ABDULLAHI, XHABIR; HAYALOGLU A ADNANPROTEIN BREAKDOWN EVALUATION OF PEPTIDE AND AMINOACID PROFILES JOURNAL OF FOOD PROCESSING TECHNOLOGY611520152157-7110Download
ERHAN SULEJMANI, MUHAMET DEMIRIVOLATILE COMPOUNDS OF MACEDONIAN FERMENTED SAUSAGE AS AFFECTED BY RIPENING PROCESS USING SPME GC-MSCHEMICAL INDUSTRY AND CHEMICAL ENGINEERING QUARTERLYhttp://www.doiserbia.nb.rs/Article.aspx?id=1451-93721900026S#.Xj5t9dJKipohttps://doi.org/10.2298/CICEQ190203026S20191451-9372Download
SULEJMANI, ERHAN., DEMIRI, MERSEL.THE EFFECT OF STEVIA, EMULSIFIER AND MILK POWDER ON MELTING RATE, HARDNESS AND OVERRUN OF ICE CREAM FORMULATIONS DURING STORAGEMLJEKARSTVO70 / 2120-13020201846-4025
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SULEJMANI, ERHAN., HAYALOGLU ALI ADNANCHARACTERIZATION OF MACEDONIAN BEATEN CHEESES FROM DIFFERENT GEOGRAPHICAL ORIGIN1ST SYMPOSIUM ON INNOVATIVE APPROACHES IN DAIRY INDUSTRYDENIZLI, R. TURKEY2012
SULEJMANI ERHAN SOME CHEMICAL PROPERTIES AND VOLATILE PROFILES OF STRUGA ARTISANAL CHEESE1ST AGRIBALKAN AGRICULTURE CONGRESS. EDIRNE, TURQI2014
BOSNAKOVSKI J., DANEV M., DONEV D., SULEJAMANI E., DIMOVSKI ACHARACTERISTICS OF WHITE SHEEP CHEESE FROM MALESH REGION IN EASTERN MACEDONIA (MALESH’S CHEESE)DAYS OF VETERINARY MEDICINEOHER
SULEJMANI E., RAFAJLOVSKA V. AND HAYALOGLU A. A STUDY OF THE PROTEOLYSIS OF INDUSTRIAL BEATEN EWE'S MILK CHEESE2ND INTERNATIONAL SYMPOSIUM ON TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUSSTRUGE2013
IDRIZI XH, XHABIRI G, DURMISHI N, MEHMETI H, SULEJMANI E.THE PROTEINCONTENT IN SOME AUTOCHTHON BEANS POPULATION IN THE AREA POLLOG2ND INTERNATIONAL SYMPOSIUM ON TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUSSTRUGË2013
SULEJMANI E., ABDULLAHI XH, HAYALOGLU A.A.PROTEIN BREAKDOWN, EVALUATION OF PEPTIDE AND AMINOACID PROFILES ОF CHEESE DURING RIPENING5TH EURO-GLOBAL SUMMIT AND EXPO ON FOOD & BEVERAGESALICANTE, SPANJE2015
SULEJMANI E., SRBINOVSKA S., MUSLIU H Z.THE EFFECT OF TEMPERATURE, STARTER CULTURE ON CONTENT OF MACEDONIA WHITE – BRINED CHEESE DURING RIPENINIGTRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS EDIRNE, TURQI978-605-4265-02-22010
SULEJMANI E., RAFAJLOVSKA V., MUSLIU H.EFFECT OF MILK QUALITY AND MANUFACTURING METHOD ON THE YIELD OF THE WHITE BRINED CHEESETHIRD FOOD SAFETY CONGRESSSTAMBOLL, TURQI2012
SULEJMANI E., RAFAJLOVSKA V., MUSLIU H Z., FERATI ITHE EFFECT OF STARTER CULTURE ON THE LACTOSE AND SALT CONTENT IN THE WHITE BRINED CHEESETHIRD FOOD SAFETY CONGRESSSTAMBOLL, TURQI2012
SULEJMANI E., RAFAJLOVSKA V. AND HAYALOGLU A. A.CHARACTERISTIC PROPERTIES OF TRADITIONAL BEATEN CHEESE2ND INTERNATIONAL SYMPOSIUM ON TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUSSTRUGE, MAQEDONI2013
SULEJMANI, ERHANCHARACTERIZATION OF RAW AND PASTEURIZED MACEDONIAN WHITE-BRINED GOAT CHEESE2ND INTERNATIONAL CONGRESS ON VETERINARY AND ANIMAL SCIENCES BEOGRAD2016
SULEJMANI, ERHANCHANGES IN CHEMICAL COMPOSITION AND PROTEOLYSIS OF MACEDONIAN WHITE CHEESE PRODUCED FROM ORGANIC CERTIFIED GOAT MILK5TH INTERNATIONAL MOLECULAR BIOLOGY AND BIOTECHNOLOGY CONGRESSSHKUP2016
SULEJMANI,ERHAN., HAYALOGLU, ALI ACHANGES IN THE CHEMICO-PHYSICAL CHARACTERISTICS OF KASHKAVAL CHEESE INDUCED BY DIFFERENT HEAT TREATMENTSSHKUP2016
SULEJMANI, ERHAN., HAYALOGLU, ALI A.A COMPARATIVE STUDY BY GC/MS OF THE FLAVOUR VOLATILES PRODUCED DURING THE RIPENING OF RAW AND PASTEURIZED MACEDONIAN GOAT CHEESESHKUP2016
SULEJMANI,AGNESA., ABDULLAHI, XHABIR., SULEJMANI, ERHANCOMPARING SOME QUALITATIVE PARAMETERS OF OBLACINA CHEERY FRUIT DURING THE PROCESS OF FREEZING.SHKUP2016
SULEJMANI, ERHANCHANGES IN TEXTURAL MICROSTRUCTURAL AND COLOUR CHARACTERISTICS DURING RIPENING OF MACEDONINA CHEESES MADE FROM RAW AND PASTEURIZED MILKINTERNATIONAL SAXS SYMPOSIUM GRAZ UNIVERSITY OF TECHNOLOGY AUSTRI2017
JUSUFI, ELMI; GJORGOVSKA, NATASHA; ABDULLAHI, XHABIR; SULEJMANI, ERHAN; JASHARI, HASIMESOME QUALITY PROPERTIES OF SPINACH FROM SKOPJE LOCALITIES IN MACEDONIAINTERNATIONAL SYMPOSIUM ON MEDICINAL AROMATIC AND DYE PLANTS MALATYA TURKEY2017
IDRIZI, XHEZAIR; SULEJMANI, ERHAN; ALIJA, DURIMSTUDY OF BIO-MORPHOLOGICAL PARAMETERS OF SOME AROMATIC-MEDICINAL PLANTS FROM SHARR MOUNTAIN IN MACEDONIAINTERNATIONAL SYMPOSIUM ON MEDICINAL AROMATIC AND DYE PLANTSMALATYA TURKEY2017
ABDULLAHI, XHABIR; JUSUFI,ELMI; SULEJMANI,ERHANPROTEINS ASCORBIC ACID AND CAPSANTHIN IN RED PEPPER CULTIVARS INTERNATIONAL SYMPOSIUM ON MEDICINAL AROMATIC AND DYE PLANTSMALATYA TURKEY2017
ERHAN SULEJMANI, MUHAMET DEMIRI, ADNAN A. HAYALOGLUVOLATILE COMPOUNDS OF MACEDONIAN DRY FERMENTED SAUSAGE DURING RIPENING WITH FOOD TO HEALTHSPLIT, CROATIA978-953-7803-09-42018
ERHAN SULEJMANI, ADNAN A. HAYALOGLU, DIDEM SAHINGILPROTEOLYSIS AND ANTIOXIDANT PROPERTIES OF SOME MACEDONIAN TRADITIONAL CHEESES COMBINED WITH DIFFERENT HERBSWITH FOOD TO HEALTHSPLIT, CROATIA978-953-7803-09-42018
SULEJMANI, ERHANINFLUENCE OF SOME HERBS ON RP-HPLC PEPTIDE PROFILE AND ACE-INHIBITION ACTIVITY OF SOME ARTISANAL CHEESES FROM NORTH MACEDONIAMILK PROTEIN FUNCTIONALITYTHE NETHERLANDShttp://www.nizodairyconference.com/conference-Programme.asp2019
SULEJMANI, ERHAN; DEMIRI, MERSELCOMPARATIVE STUDY OF ICE CREAM WITH AND WITHOUT ADDITION OF STEVIA, EMULSIFIER AND MILK POWDER WITH FOOD TO HEALTHOSIJEK, CROATIA978-953-7005-66-52019
SULEJMANI, ERHAN; MIFTARI, HAVA; XHABIR, GAFUR; IDRIZI, XHEZAIR; ABDULLAHI XHABIR THE INFLUENCE OF ORIGANUM VULGARE ON THE VOLATILE COMPOUNDS OF BEATEN GOAT CHEESEWITH FOOD TO HEALTHOSIJEK, CROATIA978-953-7005-66-52019
Authors
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Publisher
Year
ISBN
DANEV, MIHAIL., SULEJMANI, ERHAN., FERATI, ISMAIL.TEKNOLOGJIA E PËRPUNIMIT TË MISHITKOSTA ABRAS2010 ISBN 970-9989-2775-9-7
ERHAN SULEJMANIGOAT CHEESE QUALITY IN NORTH MACEDONIAINTECHOPEN2019https://www.intechopen.com/online-first/goat-cheese-quality-in-north-macedonia
ERHAN SULEJMANICHARACTERISTICS OF TRADITIONAL CHEESES PRODUCED IN THE REPUBLIC OF NORTH MACEDONIABENTHAM SCIENCE 2019eISBN: 978-981-14-3236-1, 2019. https://benthambooks.com/book/9789811432361/

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