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Bahtir Hyseni
Bahtir Hyseni
Teaching assistant, Faculty of Food Technology, University of MItrovica "Isa Boletini"
Verified email at umib.net - Homepage
Title
Cited by
Cited by
Year
Heavy metals in the raw milk in Mitrovica
B Hyseni, A Musaj
Albanian Journal of Agricultural Sciences, 495, 2014
112014
Solid state fermentation for enzyme production for food industry
B Hyseni, AÖ Aytekin, E Nikerel
The Journal of Microbiology, Biotechnology and Food Sciences 7 (6), 615, 2018
72018
Isolation and characterization of microorganisms for protease production from soil samples from Kosovo and testing the enzymes in food industry application
B Hyseni, F Ferati, F Rexhepi, R Morina, Y Baliu, S Hyseni, A Rushiti, ...
Journal of Environmental Treatment Techniques 8 (2), 687-693, 2020
52020
Detection of Salmonella in eggs
A Musaj, D Llugaxhiu, B Hyseni
Journal of International Environmental Application and Science 13 (1), 1-7, 2018
32018
Effects of nitrates and chilli peppers on stability of meat products
R Morina, B Hyseni, A Musaj
Albanian Journal of Agricultural Sciences, 81-84, 2017
32017
Production of α-amylase and Saccharomyces cerevisiae biomass by using by-products from food industry.
B Hyseni, L Salihi, D Llugaxhiu, A Musaj
2022
Detection of antibacterial substances regarding the residues in raw milk.
A Musaj, B Hyseni, V Gjinovci, F Rexhepi
2018
Determination of heavy metals in hen's eggs in Kosovo.
A Musaj, A Gashi, D Llugaxhiu, B Hyseni
2018
Isolation and characterization of natural protease producers of Bacillus spp. from Soil samples
Y Baliu, B Hyseni, S Hyseni, A Rushiti, F Ferati, F Rexhepi, R Morina, ...
2018
Activated sludge process for dairy wastewater treatment using SBR reactor.
A Musaj, D Llugaxhiu, B Hyseni
2018
Indication of Temperature and Time during Storage in Shelf Life of Pasteurized Milk, by using Response Surface Methodology
A Musaj, P Birinxhiku, B Hyseni
2017
Identification of pathogens in animal products caused by the environment.
V Voca, A Musaj, A Musliu, B Hyseni, L Fejza
2013
Environment as a factor in the composition of the fruit and the effect of composition, processes and ingredients in the durability of preserved products.
B Hyseni, A Musaj, A Shala-Musliu, V Voca, L Fejza
2013
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