Authors | Title | Journal | Number/Vol | Pages | Year | ISSN | Attachment |
|---|---|---|---|---|---|---|---|
| ERHAN SULEJMANI, MUHAMET DEMIRI | VOLATILE COMPOUNDS OF MACEDONIAN FERMENTED SAUSAGE AS AFFECTED BY RIPENING PROCESS USING SPME GC-MS | CHEMICAL INDUSTRY AND CHEMICAL ENGINEERING QUARTERLY | 25 | 71-78 | 2020 | BEOGRAD, SERBI | |
| ERHAN SULEJMANI, LAVDRIM BEQIRI, RISTE POPESKI-DIMOVSKI | EFFECT OF VEGETABLE FAT ON THE TEXTURE, COLOUR AND SENSORY PROPERTIES OF MACEDONIAN WHITE BRINED CHEESE | MLJEKARSTVO | 71/1 | 25-34 | 2020 | 637-352 | |
| SULEJMANI, ERHAN., HAYALOGLU, ADNAN. | INFLUENCE OF STARTER CULTURE ON NITROGEN FRACTION AND VOLATILE COMPOUNDS IN BEATEN COWS MILK CHEESE | JOURNAL OF FOOD PROCESSING AND PRESERVATION | 44 | 1-12 | 2019 | 1745-4549 | |
| SULEJMANI, ERHAN., HAYALOGLU, ADNAN | A COMPARATIVE STUDY OF COMPOSITIONAL, ANTIOXIDANT CAPACITY, ACE-INHIBITION ACTIVITY, RP-HPLC PEPTIDE PROFILE AND VOLATILE COMPOUNDS OF HERBAL ARTISANAL CHEESES | INTERNATIONAL DAIRY JOURNAL | 111 | 1-10 | 2020 | 0958-6946 | |
| SULEJMANI, ERHAN., HAYALOGLU, A,. | CHARACTERISATION OF MACEDONIAN WHITE-BRINED CHEESE: EFFECT OF RAW OR HEAT-TREATED CAPRINE MILK | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 71 | 408-416 | 2018 | 1471-0307 | |
| SULEJMANI, ERHAN., DEMIRI, MERSEL. | THE EFFECT OF STEVIA, EMULSIFIER AND MILK POWDER ON MELTING RATE, HARDNESS AND OVERRUN OF ICE CREAM FORMULATIONS DURING STORAGE | MLJEKARSTVO | 70 / 2 | 120-130 | 2021 | ZAGREB, CROATIA | |
| SULEJMANI, ERHAN; ABDULLAHI, XHABIR; HAYALOGLU A ADNAN | PROTEIN BREAKDOWN EVALUATION OF PEPTIDE AND AMINOACID PROFILES | JOURNAL OF FOOD PROCESSING TECHNOLOGY | 6 | 115 | 2015 | 2157-7110 | |
| 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 SCIENCE | 9 - 14 | 2016 | 2218-2020 | ||
| SULEJMANI, ERHAN | CHANGES IN VOLATILE COMPOUNDS MICROSTRUCTURE AND TEXTURE OF SHARRI CHEESE DURING MATURATION | JOURNAL OF NUTRITION FOOD RESEARCH AND TECHNOLOGY | 1(1) | 12-18 | 2018 | ||
| SULEJMANI ERHAN., POLLOZHANI HAZIR., IDRIZI XHEZAIR. | SENSORY PROFILING AND RHEOLOGICAL PROPERTIES OF WHITE BRINED CHEESE PRODUCED BY DIFFERENT STARTER CULTURES | JOURNAL OF HYGIENIC ENGINEERING AND DESIGN | 1 | 309-311 | 2011 | ||
| SULEJMANI E., RAFAJLOVSKA V., GUNESER O. | CHARACTERIZATION OF VOLATILES IN BEATEN CHEESES (BIENO SIRENJE) BY SPME/GC-MS: INFLUENCE OF GEOGRAPHICAL ORIGIN | JOURNAL OF SERBIAN CHEMICAL SOCIETY | 79 | 927–939. | 2014 | ||
| 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) | 579-588 | 2014 | ||
| SULEJMANI ERHAN., RAFAJLOVSKA VESNA., GUNESER ONUR., KARAGUL YUCEER YNCA., HAYALOGLU ALI ADNAN | VOLATILE COMPOUNDS AND PROTEOLYSIS IN TRADITIONAL BEATEN (BIENO SIRENJE) EWE’S MILK CHEESE | INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 67 (4) | 584-593 | 2014 | ||
| 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 CHEESE | JOURNAL OF DAIRY SCIENCE | 97(3) | 1210– 1224 | 2014 | ||
| SULEJMANI, ERHAN., HAYALOGLU ALI ADNAN | INFLUENCE OF CURD HEATING ON PROTEOLYSIS, RESIDUAL COAGULANT ACTIVITY AND VOLATILES OF KASHKAVAL CHEESE DURING RIPENING | FOOD CHEMISTRY | 211 | 160-170 | 2016 | ||
| ERHAN SULEJMANI, ARJETA HYSENI, GAFUR XHABIRI, CELIA RODRIGUEZ-PEREZ | RELATIONSHIP IN DIETARY HABITS VARIATIONS DURING COVID-19 LOCKDOWN IN KOSOVO: THE COVIDIET STUDY | APPETITE | 164 | 105244 | 2021 | ELSEVIER | |
| SADETE LOHAJ, ERHAN SULEJMANI | EFFECT OF SEASONS ON BULK MILK QUALITY IN FERIZAJ PROVINCE | INTERNATIONAL JOURNAL OF FOOD TECHNOLOGY AND NUTRITION | 5-6/3 | 47-55 | 2020 | 2671-3071 | |
| ERHAN SULEJMANI; O.S.BORAN; T.HUPPERTZ; A.A.HAYALOGLU | RHEOLOGY, MICROSTRUCTURE AND SENSORY PROPERTIES OF LOW-FAT MILK JAM: INFLUENCE OF INULIN TYPE, SUCROSE CONTENT, SODIUM BICARBONATE AND CALCIUM CHLORIDE | INTERNATIONAL DAIRY JOURNAL | 2021 | ||||
| ERHAN SULEJMANI; O.S.BORAN; A. COŞKUN ; A.A.HAYALOGLU | PHYSICOCHEMICAL, SENSORIAL AND RHEOLOGICAL CHARACTERIZATION OF WHOLE FAT OR LOW-FAT MILK JAMS AS INFLUENCED BY CALCIUM CHLORIDE, SODIUM BICARBONATE AND SUCROSE CONTENT | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2021 |
Authors | Title | Conference Name | Place | ISBN | Year |
|---|---|---|---|---|---|
| ERHAN SULEJMANI, MUHAMET DEMIRI, ADNAN A. HAYALOGLU | VOLATILE COMPOUNDS OF MACEDONIAN DRY FERMENTED SAUSAGE DURING RIPENING | WITH FOOD TO HEALTH | SPLIT, CROATIA | 978-953-7803-09-4 | 1451-9372 |
| SULEJMANI, ERHAN | CHARACTERIZATION OF RAW AND PASTEURIZED MACEDONIAN WHITE-BRINED GOAT CHEESE | 2ND INTERNATIONAL CONGRESS ON VETERINARY AND ANIMAL SCIENCES | BEOGRAD | ||
| SULEJMANI, ERHAN | INFLUENCE OF SOME HERBS ON RP-HPLC PEPTIDE PROFILE AND ACE-INHIBITION ACTIVITY OF SOME ARTISANAL CHEESES FROM NORTH MACEDONIA | MILK PROTEIN FUNCTIONALITY | THE NETHERLANDS | http://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 CHEESE | WITH FOOD TO HEALTH | OSIJEK, CROATIA | 978-953-7005-66-5 | |
| SULEJMANI, ERHAN; DEMIRI, MERSEL | COMPARATIVE STUDY OF ICE CREAM WITH AND WITHOUT ADDITION OF STEVIA, EMULSIFIER AND MILK POWDER | WITH FOOD TO HEALTH | OSIJEK, CROATIA | 978-953-7005-66-5 | |
| ERHAN SULEJMANI, ADNAN A. HAYALOGLU, DIDEM SAHINGIL | PROTEOLYSIS AND ANTIOXIDANT PROPERTIES OF SOME MACEDONIAN TRADITIONAL CHEESES COMBINED WITH DIFFERENT HERBS | WITH FOOD TO HEALTH | SPLIT, CROATIA | 978-953-7803-09-4 | |
| ABDULLAHI, XHABIR; JUSUFI,ELMI; SULEJMANI,ERHAN | PROTEINS ASCORBIC ACID AND CAPSANTHIN IN RED PEPPER CULTIVARS | INTERNATIONAL SYMPOSIUM ON MEDICINAL AROMATIC AND DYE PLANTS | MALATYA TURKEY | ||
| IDRIZI, XHEZAIR; SULEJMANI, ERHAN; ALIJA, DURIM | STUDY OF BIO-MORPHOLOGICAL PARAMETERS OF SOME AROMATIC-MEDICINAL PLANTS FROM SHARR MOUNTAIN IN MACEDONIA | INTERNATIONAL SYMPOSIUM ON MEDICINAL AROMATIC AND DYE PLANTS | MALATYA TURKEY | ||
| JUSUFI, ELMI; GJORGOVSKA, NATASHA; ABDULLAHI, XHABIR; SULEJMANI, ERHAN; JASHARI, HASIME | SOME QUALITY PROPERTIES OF SPINACH FROM SKOPJE LOCALITIES IN MACEDONIA | INTERNATIONAL SYMPOSIUM ON MEDICINAL AROMATIC AND DYE PLANTS | MALATYA TURKEY | ||
| SULEJMANI, ERHAN | CHANGES IN TEXTURAL MICROSTRUCTURAL AND COLOUR CHARACTERISTICS DURING RIPENING OF MACEDONINA CHEESES MADE FROM RAW AND PASTEURIZED MILK | INTERNATIONAL SAXS SYMPOSIUM | GRAZ UNIVERSITY OF TECHNOLOGY AUSTRI | ||
| SULEJMANI,AGNESA., ABDULLAHI, XHABIR., SULEJMANI, ERHAN | COMPARING 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 CHEESE | SHKUP | |||
| SULEJMANI,ERHAN., HAYALOGLU, ALI A | CHANGES IN THE CHEMICO-PHYSICAL CHARACTERISTICS OF KASHKAVAL CHEESE INDUCED BY DIFFERENT HEAT TREATMENTS | SHKUP | |||
| SULEJMANI, ERHAN | CHANGES IN CHEMICAL COMPOSITION AND PROTEOLYSIS OF MACEDONIAN WHITE CHEESE PRODUCED FROM ORGANIC CERTIFIED GOAT MILK | 5TH INTERNATIONAL MOLECULAR BIOLOGY AND BIOTECHNOLOGY CONGRESS | SHKUP | ||
| SULEJMANI E., RAFAJLOVSKA V. AND HAYALOGLU A. A. | CHARACTERISTIC PROPERTIES OF TRADITIONAL BEATEN CHEESE | 2ND INTERNATIONAL SYMPOSIUM ON TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS | STRUGE, MAQEDONI | ||
| SULEJMANI E., RAFAJLOVSKA V., MUSLIU H Z., FERATI I | THE EFFECT OF STARTER CULTURE ON THE LACTOSE AND SALT CONTENT IN THE WHITE BRINED CHEESE | THIRD FOOD SAFETY CONGRESS | STAMBOLL, TURQI | ||
| SULEJMANI E., RAFAJLOVSKA V., MUSLIU H. | EFFECT OF MILK QUALITY AND MANUFACTURING METHOD ON THE YIELD OF THE WHITE BRINED CHEESE | THIRD FOOD SAFETY CONGRESS | STAMBOLL, TURQI | ||
| SULEJMANI E., SRBINOVSKA S., MUSLIU H Z. | THE EFFECT OF TEMPERATURE, STARTER CULTURE ON CONTENT OF MACEDONIA WHITE – BRINED CHEESE DURING RIPENINIG | TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS | EDIRNE, TURQI | 978-605-4265-02-2 | |
| SULEJMANI E., ABDULLAHI XH, HAYALOGLU A.A. | PROTEIN BREAKDOWN, EVALUATION OF PEPTIDE AND AMINOACID PROFILES ОF CHEESE DURING RIPENING | 5TH EURO-GLOBAL SUMMIT AND EXPO ON FOOD & BEVERAGES | ALICANTE, SPANJE | ||
| IDRIZI XH, XHABIRI G, DURMISHI N, MEHMETI H, SULEJMANI E. | THE PROTEINCONTENT IN SOME AUTOCHTHON BEANS POPULATION IN THE AREA POLLOG | 2ND INTERNATIONAL SYMPOSIUM ON TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS | STRUGË | ||
| SULEJMANI E., RAFAJLOVSKA V. AND HAYALOGLU A. A | STUDY OF THE PROTEOLYSIS OF INDUSTRIAL BEATEN EWE'S MILK CHEESE | 2ND INTERNATIONAL SYMPOSIUM ON TRADITIONAL FOODS FROM ADRIATIC TO CAUCASUS | STRUGE | ||
| BOSNAKOVSKI J., DANEV M., DONEV D., SULEJAMANI E., DIMOVSKI A | CHARACTERISTICS OF WHITE SHEEP CHEESE FROM MALESH REGION IN EASTERN MACEDONIA (MALESH’S CHEESE) | DAYS OF VETERINARY MEDICINE | OHER | ||
| SULEJMANI ERHAN | SOME CHEMICAL PROPERTIES AND VOLATILE PROFILES OF STRUGA ARTISANAL CHEESE | 1ST AGRIBALKAN AGRICULTURE CONGRESS. | EDIRNE, TURQI | ||
| SULEJMANI, ERHAN., HAYALOGLU ALI ADNAN | CHARACTERIZATION OF MACEDONIAN BEATEN CHEESES FROM DIFFERENT GEOGRAPHICAL ORIGIN | 1ST SYMPOSIUM ON INNOVATIVE APPROACHES IN DAIRY INDUSTRY | DENIZLI, R. TURKEY |
Authors | Title | Publisher | Year | ISBN |
|---|---|---|---|---|
| ERHAN SULEJMANI | GOAT CHEESE QUALITY IN NORTH MACEDONIA | INTECHOPEN | 2019 | https://www.intechopen.com/online-first/goat-cheese-quality-in-north-macedonia |
| ERHAN SULEJMANI | CHARACTERISTICS OF TRADITIONAL CHEESES PRODUCED IN THE REPUBLIC OF NORTH MACEDONIA | BENTHAM SCIENCE | 2019 | eISBN: 978-981-14-3236-1, 2019. https://benthambooks.com/book/9789811432361/ |
| DANEV, MIHAIL., SULEJMANI, ERHAN., FERATI, ISMAIL. | TEKNOLOGJIA E PËRPUNIMIT TË MISHIT | KOSTA ABRAS | 2010 | ISBN 970-9989-2775-9-7 |
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