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Erhan Sulejmani

Observed names: E. Sulejmani, Erhan I Sulejmani, Erhan I. Sulejmani, Erhan SULEJMANI, Sulejmani, Erhan
ORCID: 0000-0001-5940-3566
Observed ORCID: 0000-0001-5940-3566
OpenAlex ID: A5021546576
Influence of curd heating on proteolysis and volatiles of Kashkaval cheese
2016 · Erhan Sulejmani, Ali A. Hayaloglu · Food Chemistry · 43
A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses
2020 · Erhan Sulejmani, Didem Sahingil, et al. · International Dairy Journal · 42
Relationship in dietary habits variations during COVID-19 lockdown in Kosovo: The COVIDiet study
2021 · Erhan Sulejmani, Arjeta Hyseni, et al. · Appetite · 32
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Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese
2014 · E. Sulejmani, A.A. Hayaloglu, et al. · Journal of Dairy Science · 28
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The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage
2020 · Erhan Sulejmani, Mersel Demiri · Mljekarstvo/Mljekarstvo.com · 18
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Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study
2023 · O.S. Boran, E. Sulejmani, et al. · Food Chemistry · 17
Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese
2020 · Erhan Sulejmani · Mljekarstvo/Mljekarstvo.com · 15
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Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese
2014 · Erhan Sulejmani, Vesna Rafajlovska, et al. · International Journal of Dairy Technology · 15
Characterisation of Macedonian white‐brined cheese: Effect of raw or heat‐treated caprine milk
2017 · Erhan I Sulejmani, Ali A Hayaloglu · International Journal of Dairy Technology · 14
Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride
2021 · E. Sulejmani, O.S. Boran, et al. · International Dairy Journal · 12
Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese
2020 · Erhan Sulejmani, Ali A. Hayaloglu · Journal of Food Processing and Preservation · 11
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Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS
2019 · Erhan Sulejmani, Muhamet Demiri · Chemical Industry and Chemical Engineering Quarterly · 9
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Phenolic Profiling of Albanian Honeys by LC–MS/MS: Gallic Acid as a Predictive Marker of Antioxidant Potential
2025 · Xhulieta Hamiti, Gjyliza Shallari, et al. · Molecules · 6
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Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)
2024 · Ali Tekin, Hilal Kanmaz, et al. · Food Chemistry Advances · 6
Effect of Pectin on the Quality Attributes and Phenolic Composition of Blackberry Jam from Wild and Cultivated Fruits at Different Altitudes
2025 · Adis Veliu, Xhabir Abdullahi, et al. · Foods · 5
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Technology and composition of traditional and industrial Rugova cheese
2022 · Erhan Sulejmani, Artina Selimi · Journal of Central European Agriculture · 4
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The effect of some additives on the rheology of dough and quality of bread
2022 · Xhabir ABDULLAHI, Gafur XHABIRI, et al. · Acta agriculturae Slovenica · 3
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Physicochemical, sensorial and rheological characterisation of whole‐fat or low‐fat milk jams as influenced by calcium chloride, sodium bicarbonate and sucrose content
2021 · Erhan I. Sulejmani, Osman S. Boran, et al. · International Journal of Food Science & Technology · 3
Characterization of volatiles in Beaten cheeses (bieno sirenje) by SPME/GC-MC: Influence of geographical origin
2013 · Erhan Sulejmani, Vesna Rafajlovska, et al. · Journal of the Serbian Chemical Society · 3
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Sensory profiling and rheological properties of white brined cheese produced by different starter cultures.
2012 · Erhan Sulejmani, H. Pollozhani, et al. · Journal of Hygienic Engineering and Design · 3
Physico-chemical and sensory characterization of fresh cheeses
2025 · E. Sulejmani, A. Amedi · Letters in Food Research · 2
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Sustainability and perspectives of the North Macedonian dairy industry
2023 · Erhan Sulejmani, Miranda Iseni · Journal of Agricultural Sciences Belgrade · 2
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Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage
2022 · Erhan Sulejmani · Mljekarstvo/Mljekarstvo.com · 2
Characteristics of Traditional Cheeses Produced in the Republic of North Macedonia
2020 · Natasha Mateva, Vesna Levkov, et al. · BENTHAM SCIENCE PUBLISHERS eBooks · 2
Changes in volatile compounds, microstructure and texture of sharri cheese during maturation
2018 · Erhan Sulejmani · Journal of Nutrition Food Research and Technology · 2
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Works count: 38
Citation count: 303
H-index: 11
I10-index: 11
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