| Influence of curd heating on proteolysis and volatiles of Kashkaval cheese E Sulejmani, AA Hayaloglu Food chemistry 211, 160-170, 2016 | 49 | 2016 |
| Relationship in dietary habits variations during COVID-19 lockdown in Kosovo: The COVIDiet study E Sulejmani, A Hyseni, G Xhabiri, C Rodríguez-Pérez Appetite 164, 105244, 2021 | 27 | 2021 |
| Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese E Sulejmani, AA Hayaloglu, V Rafajlovska Journal of Dairy Science 97 (3), 1210-1224, 2014 | 23 | 2014 |
| A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses AAH Erhan Sulejmani, DidemSahingil International Dairy Journal 111, 2020 | 22 | 2020 |
| Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese E Sulejmani, V Rafajlovska, O Güneşer, Y Karagül‐Yüceer, AA Hayaloglu International journal of dairy technology 67 (4), 584-593, 2014 | 18 | 2014 |
| Characterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milk AAH Erhan I Sulejmani International Journal of Dairy Technology 71, 408-416, 2017 | 14* | 2017 |
| Rheology, microstructure and sensory properties of low-fat milk jam: Influence of inulin type, sucrose content, sodium bicarbonate and calcium chloride E Sulejmani, OS Boran, T Huppertz, AA Hayaloglu International Dairy Journal, 2021 | 12 | 2021 |
| Sensory profiling and rheological properties of white brined cheese produced by different starter cultures. E Sulejmani, H Pollozhani, X Idrizi | 11 | 2012 |
| Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese E Sulejmani, L Beqiri, R Popeski-Dimovski Mljekarstvo 71 (1), 25-34, 2021 | 9 | 2021 |
| The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage. E Sulejmani, M Demiri Dairy/Mljekarstvo 70 (2), 2020 | 8 | 2020 |
| Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study OS Boran, E Sulejmani, AA Hayaloglu Food Chemistry 412, 135495, 2023 | 6 | 2023 |
| Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese E Sulejmani, AA Hayaloglu Journal of Food Processing and Preservation, 2020 | 6 | 2020 |
| Characteristics of Traditional Cheeses Produced in the Republic of North Macedonia N Mateva, V Levkov, S Srbinovska, D Santa, S Mojsova, E Sulejmani Current Developments in Food and Nutrition Research 1, 1-52, 2019 | 6 | 2019 |
| Influence of starter culture, temperature and processing technology on the quality of Macedonian white brined cheese E Sulejmani, ZH Musliu, S Srbinovska Biotechnology in Animal Husbandry 30 (4), 579-588, 2014 | 6 | 2014 |
| Volatile compounds of Macedonian fermented sausage as affected by ripening process using SPME/GC-MS E Sulejmani, M Demiri Chemical Industry and Chemical Engineering Quarterly 26 (1), 71-78, 2020 | 5 | 2020 |
| Characterization of volatiles in Beaten cheeses (bieno sirenje) by SPME/GC-MC: Influence of geographical origin E Sulejmani, V Rafajlovska, O Guneser Journal of the Serbian Chemical Society 79 (8), 927-939, 2014 | 4 | 2014 |
| PhD: Study on the specific chemical and biochemical changes in the beaten cheese during ripening E Sulejmani Macedonian Journal of Chemistry and Chemical Engineering, 2014 | 3 | 2014 |
| Dynamics of acidity (pH) and temperature during the production of traditional Macedonian galichki kashkaval. D Santa, S Srbinovska, T Simonovska | 2 | 2021 |
| Changes in volatile compounds, microstructure and texture of Sharri cheese during maturation Erhan I Sulejmani Journal of Nutrition, Food Research and TechnologyChanges 1 (1), 2018 | 2 | 2018 |
| Qualitative indicators of some wheat cultivars that affect the flour quality in Pollog region X ABDULLAHI, X IDRIZI, E SULEJMANI, E JUSUFI, G ABDULLAHI Albanian Journal of Agricultural Sciences, 9-14, 2016 | 2 | 2016 |
Ali Adnan HayalogluProfessor of Food Science, Inonu University, TurkeyVerified email at inonu.edu.tr
Ali Adnan HayalogluProfessor of Food Science, Inonu University, TurkeyVerified email at inonu.edu.tr