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

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ERHAN SULEJMANI, MUHAMET DEMIRIVOLATILE COMPOUNDS OF MACEDONIAN FERMENTED SAUSAGE AS AFFECTED BY RIPENING PROCESS USING SPME GC-MSCHEMICAL INDUSTRY AND CHEMICAL ENGINEERING QUARTERLY2571-782020BEOGRAD, SERBI
ERHAN SULEJMANI, LAVDRIM BEQIRI, RISTE POPESKI-DIMOVSKIEFFECT OF VEGETABLE FAT ON THE TEXTURE, COLOUR AND SENSORY PROPERTIES OF MACEDONIAN WHITE BRINED CHEESEMLJEKARSTVO71/125-342020637-352
SULEJMANI, ERHAN., HAYALOGLU, ADNAN.INFLUENCE OF STARTER CULTURE ON NITROGEN FRACTION AND VOLATILE COMPOUNDS IN BEATEN COWS MILK CHEESEJOURNAL OF FOOD PROCESSING AND PRESERVATION441-1220191745-4549
SULEJMANI, ERHAN., HAYALOGLU, ADNANA COMPARATIVE STUDY OF COMPOSITIONAL, ANTIOXIDANT CAPACITY, ACE-INHIBITION ACTIVITY, RP-HPLC PEPTIDE PROFILE AND VOLATILE COMPOUNDS OF HERBAL ARTISANAL CHEESESINTERNATIONAL DAIRY JOURNAL1111-1020200958-6946
SULEJMANI, ERHAN., HAYALOGLU, A,.CHARACTERISATION OF MACEDONIAN WHITE-BRINED CHEESE: EFFECT OF RAW OR HEAT-TREATED CAPRINE MILKINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY71408-41620181471-0307
SULEJMANI, ERHAN., DEMIRI, MERSEL.THE EFFECT OF STEVIA, EMULSIFIER AND MILK POWDER ON MELTING RATE, HARDNESS AND OVERRUN OF ICE CREAM FORMULATIONS DURING STORAGEMLJEKARSTVO70 / 2120-1302021ZAGREB, CROATIA
SULEJMANI, ERHAN; ABDULLAHI, XHABIR; HAYALOGLU A ADNANPROTEIN BREAKDOWN EVALUATION OF PEPTIDE AND AMINOACID PROFILES JOURNAL OF FOOD PROCESSING TECHNOLOGY611520152157-7110
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 2218-2020
SULEJMANI, ERHANCHANGES IN VOLATILE COMPOUNDS MICROSTRUCTURE AND TEXTURE OF SHARRI CHEESE DURING MATURATIONJOURNAL OF NUTRITION FOOD RESEARCH AND TECHNOLOGY1(1)12-182018
SULEJMANI ERHAN., POLLOZHANI HAZIR., IDRIZI XHEZAIR. SENSORY PROFILING AND RHEOLOGICAL PROPERTIES OF WHITE BRINED CHEESE PRODUCED BY DIFFERENT STARTER CULTURESJOURNAL OF HYGIENIC ENGINEERING AND DESIGN1309-3112011
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 SOCIETY79927–9392014
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)579-5882014
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) 584-5932014
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– 12242014
SULEJMANI, ERHAN., HAYALOGLU ALI ADNANINFLUENCE OF CURD HEATING ON PROTEOLYSIS, RESIDUAL COAGULANT ACTIVITY AND VOLATILES OF KASHKAVAL CHEESE DURING RIPENINGFOOD CHEMISTRY211160-1702016
ERHAN SULEJMANI, ARJETA HYSENI, GAFUR XHABIRI, CELIA RODRIGUEZ-PEREZRELATIONSHIP IN DIETARY HABITS VARIATIONS DURING COVID-19 LOCKDOWN IN KOSOVO: THE COVIDIET STUDYAPPETITE1641052442021ELSEVIER
SADETE LOHAJ, ERHAN SULEJMANIEFFECT OF SEASONS ON BULK MILK QUALITY IN FERIZAJ PROVINCEINTERNATIONAL JOURNAL OF FOOD TECHNOLOGY AND NUTRITION5-6/347-5520202671-3071
ERHAN SULEJMANI; O.S.BORAN; T.HUPPERTZ; A.A.HAYALOGLURHEOLOGY, MICROSTRUCTURE AND SENSORY PROPERTIES OF LOW-FAT MILK JAM: INFLUENCE OF INULIN TYPE, SUCROSE CONTENT, SODIUM BICARBONATE AND CALCIUM CHLORIDEINTERNATIONAL DAIRY JOURNAL1231051622021ELSEVIER
ERHAN SULEJMANI; O.S.BORAN; A. COŞKUN ; A.A.HAYALOGLUPHYSICOCHEMICAL, SENSORIAL AND RHEOLOGICAL CHARACTERIZATION OF WHOLE FAT OR LOW-FAT MILK JAMS AS INFLUENCED BY CALCIUM CHLORIDE, SODIUM BICARBONATE AND SUCROSE CONTENTINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYhttps://doi.org/10.1111/ijfs.152392021WILEY
ERHAN SULEJMANIBIODIVERSITY PROTECTION AND SUSTAINABLE DEVELOPMENTFUTURE OF FOOD: JOURNAL ON FOOD, AGRICULTURE AND SOCIETY9/35-62021WITZENHAUSEN, GERMANYDownload
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ERHAN SULEJMANI, MUHAMET DEMIRI, ADNAN A. HAYALOGLUVOLATILE COMPOUNDS OF MACEDONIAN DRY FERMENTED SAUSAGE DURING RIPENING WITH FOOD TO HEALTHSPLIT, CROATIA978-953-7803-09-41451-9372
SULEJMANI, ERHANCHARACTERIZATION OF RAW AND PASTEURIZED MACEDONIAN WHITE-BRINED GOAT CHEESE2ND INTERNATIONAL CONGRESS ON VETERINARY AND ANIMAL SCIENCES BEOGRAD
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.asp
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, CROATIA978-953-7005-66-5
SULEJMANI, ERHAN; DEMIRI, MERSELCOMPARATIVE STUDY OF ICE CREAM WITH AND WITHOUT ADDITION OF STEVIA, EMULSIFIER AND MILK POWDER WITH FOOD TO HEALTHOSIJEK, CROATIA978-953-7005-66-5
ERHAN SULEJMANI, ADNAN A. HAYALOGLU, DIDEM SAHINGILPROTEOLYSIS AND ANTIOXIDANT PROPERTIES OF SOME MACEDONIAN TRADITIONAL CHEESES COMBINED WITH DIFFERENT HERBSWITH FOOD TO HEALTHSPLIT, CROATIA978-953-7803-09-4
ABDULLAHI, XHABIR; JUSUFI,ELMI; SULEJMANI,ERHANPROTEINS ASCORBIC ACID AND CAPSANTHIN IN RED PEPPER CULTIVARS INTERNATIONAL SYMPOSIUM ON MEDICINAL AROMATIC AND DYE PLANTSMALATYA TURKEY
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 TURKEY
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 TURKEY
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 AUSTRI
SULEJMANI,AGNESA., ABDULLAHI, XHABIR., SULEJMANI, ERHANCOMPARING SOME QUALITATIVE PARAMETERS OF OBLACINA CHEERY FRUIT DURING THE PROCESS OF FREEZING.SHKUP
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 CHEESESHKUP
SULEJMANI,ERHAN., HAYALOGLU, ALI ACHANGES IN THE CHEMICO-PHYSICAL CHARACTERISTICS OF KASHKAVAL CHEESE INDUCED BY DIFFERENT HEAT TREATMENTSSHKUP
SULEJMANI, ERHANCHANGES IN CHEMICAL COMPOSITION AND PROTEOLYSIS OF MACEDONIAN WHITE CHEESE PRODUCED FROM ORGANIC CERTIFIED GOAT MILK5TH INTERNATIONAL MOLECULAR BIOLOGY AND BIOTECHNOLOGY CONGRESSSHKUP
SULEJMANI E., RAFAJLOVSKA V. AND HAYALOGLU A. A.CHARACTERISTIC PROPERTIES OF TRADITIONAL BEATEN CHEESE2ND INTERNATIONAL SYMPOSIUM ON TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUSSTRUGE, MAQEDONI
SULEJMANI E., RAFAJLOVSKA V., MUSLIU H Z., FERATI ITHE EFFECT OF STARTER CULTURE ON THE LACTOSE AND SALT CONTENT IN THE WHITE BRINED CHEESE3RD FOOD SAFETY CONGRESSSTAMBOLL, TURQI
SULEJMANI E., RAFAJLOVSKA V., MUSLIU H.EFFECT OF MILK QUALITY AND MANUFACTURING METHOD ON THE YIELD OF THE WHITE BRINED CHEESE3RD FOOD SAFETY CONGRESSSTAMBOLL, TURQI
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, TURQI978-605-4265-02-2
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, SPANJE
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 CAUCASUSSTRUGË
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 CAUCASUSSTRUGE
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 ERHAN SOME CHEMICAL PROPERTIES AND VOLATILE PROFILES OF STRUGA ARTISANAL CHEESE1ST AGRIBALKAN AGRICULTURE CONGRESSEDIRNE, TURQI
SULEJMANI, ERHAN., HAYALOGLU ALI ADNANCHARACTERIZATION OF MACEDONIAN BEATEN CHEESES FROM DIFFERENT GEOGRAPHICAL ORIGIN1ST SYMPOSIUM ON INNOVATIVE APPROACHES IN DAIRY INDUSTRYDENIZLI, R. TURKEY
ERHAN SULEJMANI, BETIM AHMETI, ZEHRA H. MUSLIU & RISTO UZUNOV EVALUATION OF QUALITY OF BUTTER PRODUCED FROM CREAM AND YOGURT DURING STORAGEIII. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCEEDIRNE, TURQI978-975-374-300-60958-6946
ERHAN SULEJMANI, BETIM AHMETI, MERIJE ELEZI & XHABIR ABDULLAHI SENSORY CHARACTERIZATION OF BUTTER AS AFFECTED BY PRODUCTION TECHNOLOGYIII. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCEEDIRNE, TURQI978-975-374-300-6
ERHAN SULEJMANI , BETIM AHMETI, ZEHRA H. MUSLIU, RISTO UZUNOVEVALUATION OF QUALITY OF BUTTER PRODUCED FROM CREAM AND YOGURT DURING STORAGEIII. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCEEDIRNE, TURQIISBN #: 978-975-374-300-6
ERHAN SULEJMANI, BETIM AHMETI, MERIJE ELEZI & XHABIR ABDULLAHI SENSORY CHARACTERIZATION OF BUTTER AS AFFECTED BY PRODUCTION TECHNOLOGYIII. INTERNATIONAL AGRICULTURAL, BIOLOGICAL & LIFE SCIENCE CONFERENCEEDIRNE, TURQIISBN #: 978-975-374-300-6
ERHAN SULEJMANI, ARJETA HYSENI, GAFUR XHABIRI, XHEZAIR IDRIZICHANGES IN DIETARY HABITS DURING THE COVID-19 OUTBREAK CONFINEMENT IN THE REPUBLIC OF KOSOVO13TH INTERNATIONAL SCIENTIFIC AND PROFESSIONAL CONFERENCE WITH FOOD TO HEALTHOSIJEK, KROACIISBN 978-953-7005-79-5
GAFUR XHABIRI, ALBI RADONIQI, ERHAN SULEJMANITHE IMPACT OF BEAN AND CHESTNUT FLOUR ON NUTRITIONAL VALUES AND SENSORY QUALITIES OF BISCUITS13TH INTERNATIONAL SCIENTIFIC AND PROFESSIONAL CONFERENCE WITH FOOD TO HEALTHOSIJEK, KROACIISBN 978-953-7005-79-5
ERHAN SULEJMANIACE INHIBITOR ACTIVITY AND ANTIOXIDANT ACTIVITY OF MOUNTAINOUS AND PLAIN EWE’S MILK CHEESES AND THE INFLUENCE OF DIFFERENT HERBS ON THE VOLATILE COMPOUNDS2ND INTERNATIONAL UNIFOOD CONFERENCEBEOGRAD, SERBI978-86-7522-066-4
Authors
Title
Publisher
Year
ISBN
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/
DANEV, MIHAIL., SULEJMANI, ERHAN., FERATI, ISMAIL.TEKNOLOGJIA E PËRPUNIMIT TË MISHITKOSTA ABRAS2010 ISBN 970-9989-2775-9-7

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