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Scopus Author ID: 55974566500

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North Macedonia

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Employment (1)

State University of Tetova: Tetovo, MK

2006 to present (Food Technology)
Employment
Source: Self-asserted source
Erhan Sulejmani

Education and qualifications (1)

Saints Cyril and Methodius University of Skopje: Skopje, MK

2011 to 2014 | PhD (Food Biotechnology)
Qualification
Source: Self-asserted source
Erhan Sulejmani

Works (18)

Effect of fermentation conditions on the chemical composition, peptides, texture and volatile compounds of Turkish bag sausage (Torba sucuk)

Food Chemistry Advances
2025-03 | Journal article
DOI: 10.1016/j.focha.2024.100873
Contributors: Ali Tekin; Hilal Kanmaz; Büşra Kaya; Erhan Sulejmani; Ali Adnan Hayaloğlu
Source: check_circle
Crossref

Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: An optimisation study

Food Chemistry
2023 | Journal article
DOI: 10.1016/j.foodchem.2023.135495
EID:

2-s2.0-85147191127

Part of ISSN: 18737072 03088146
Contributors: Boran, O.S.; Sulejmani, E.; Hayaloglu, A.A.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

Profile of fatty acid and pesticide residues of cream and yoghurt butter during storage,Profil masnih kiselina i rezidua pesticida u maslacu od vrhnja i jogurta tijekom skladištenja

Mljekarstvo
2023 | Journal article
DOI: 10.15567/mljekarstvo.2023.0102
EID:

2-s2.0-85144310062

Part of ISSN: 18464025 0026704X
Contributors: Sulejmani, E.; Ahmeti, B.; Musliu, Z.H.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

Technology and composition of traditional and industrial Rugova cheese

Journal of Central European Agriculture
2022 | Journal article
DOI: 10.5513/JCEA01/23.4.3658
EID:

2-s2.0-85144574947

Part of ISSN: 13329049
Contributors: Sulejmani, E.; Selimi, A.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

The effect of some additives on the rheology of dough and quality of bread,Učinki nekaterih dodatkov na reološke lastnosti testa in kakovost kruha

Acta Agriculturae Slovenica
2022 | Journal article
DOI: 10.14720/aas.2022.118.2.2601
EID:

2-s2.0-85135182407

Part of ISSN: 18541941 15819175
Contributors: Abdullahi, X.; Xhabiri, G.; Sulejmani, E.; Selimi, F.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

Effect of vegetable fat on the texture, colour and sensory properties of macedonian white brined cheese,Utjecaj biljne masti na teksturu, boju i senzorska svojstva makedonskog bijelog sira u salamuri

Mljekarstvo
2021 | Journal article
DOI: 10.15567/mljekarstvo.2021.0103
EID:

2-s2.0-85098207635

Part of ISSN: 18464025 0026704X
Contributors: Sulejmani, E.; Beqiri, L.; Popeski-Dimovski, R.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

Physicochemical, sensorial and rheological characterisation 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 | Journal article
DOI: 10.1111/ijfs.15239
EID:

2-s2.0-85111489842

Part of ISSN: 13652621 09505423
Contributors: Sulejmani, E.I.; Boran, O.S.; Coşkun, A.; Hayaloglu, A.A.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier
grade
Preferred source (of 2)‎

Relationship in dietary habits variations during COVID-19 lockdown in Kosovo: The COVIDiet study

Appetite
2021 | Journal article
DOI: 10.1016/j.appet.2021.105244
EID:

2-s2.0-85104329727

Part of ISSN: 10958304 01956663
Contributors: Sulejmani, E.; Hyseni, A.; Xhabiri, G.; Rodríguez-Pérez, C.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

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 | Journal article
DOI: 10.1016/j.idairyj.2021.105162
EID:

2-s2.0-85112133423

Part of ISSN: 09586946
Contributors: Sulejmani, E.; Boran, O.S.; Huppertz, T.; Hayaloglu, A.A.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

A comparative study of compositional, antioxidant capacity, ACE-inhibition activity, RP-HPLC peptide profile and volatile compounds of herbal artisanal cheeses

International Dairy Journal
2020 | Journal article
DOI: 10.1016/j.idairyj.2020.104837
EID:

2-s2.0-85089895256

Part of ISSN: 09586946
Contributors: Sulejmani, E.; Sahingil, D.; Hayaloglu, A.A.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

Influence of starter culture on nitrogen fraction and volatile compounds in Beaten cow's milk cheese

Journal of Food Processing and Preservation
2020 | Journal article
DOI: 10.1111/jfpp.14689
EID:

2-s2.0-85087147343

Part of ISSN: 17454549 01458892
Contributors: Sulejmani, E.; Hayaloglu, A.A.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier
grade
Preferred source (of 2)‎

The effect of stevia, emulsifier and milk powder on melting rate, hardness and overrun of ice cream formulations during storage,Utjecaj dodatka stevije, emulgatora i mlijeka u prahu na topljivost, čvrstoću i prihvat zraka različitih sladoleda tijekom skladištenja

Mljekarstvo
2020 | Journal article
DOI: 10.15567/mljekarstvo.2020.0206
EID:

2-s2.0-85090713379

Part of ISSN: 18464025 0026704X
Contributors: Sulejmani, E.; Demiri, M.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier
grade
Preferred source (of 2)‎

Volatile compounds of macedonian fermented sausage as affected by ripening process using SPME/GC-MS,Određivanje isparljivih jedinjenja u procesu zrenja makedonske fermentisane kobasice pomoću SPME/GC-MS

Chemical Industry and Chemical Engineering Quarterly
2020 | Journal article
DOI: 10.2298/CICEQ190203026S
EID:

2-s2.0-85083971603

Part of ISSN: 22177434 14519372
Contributors: Sulejmani, E.; Demiri, M.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

Characterisation of Macedonian white-brined cheese: Effect of raw or heat-treated caprine milk

International Journal of Dairy Technology
2018 | Journal article
DOI: 10.1111/1471-0307.12486
EID:

2-s2.0-85031429153

Part of ISSN: 14710307 1364727X
Contributors: Sulejmani, E.I.; Hayaloglu, A.A.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier
grade
Preferred source (of 2)‎

Influence of curd heating on proteolysis and volatiles of Kashkaval cheese

Food Chemistry
2016 | Journal article
DOI: 10.1016/j.foodchem.2016.05.054
EID:

2-s2.0-84967058059

Part of ISSN: 18737072 03088146
Contributors: Sulejmani, E.; Hayaloglu, A.A.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

Characterization of volatiles in Beaten cheeses "Bieno sirenje" by SPME/GC-MS: Influence of geographical origin

Journal of the Serbian Chemical Society
2014 | Journal article
DOI: 10.2298/JSC130917135S
EID:

2-s2.0-84906653928

Part of ISSN: 18207421 03525139
Contributors: Sulejmani, E.; Rafajlovska, V.; Guneser, O.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

Study of the chemical composition, proteolysis, volatile compounds, and textural properties of industrial and traditional Beaten (Bieno sirenje) ewe milk cheese

Journal of Dairy Science
2014 | Journal article
DOI: 10.3168/jds.2013-7092
EID:

2-s2.0-84894046392

Part of ISSN: 00220302 15253198
Contributors: Sulejmani, E.; Hayaloglu, A.A.; Rafajlovska, V.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

Volatile compounds and proteolysis in traditional Beaten (Bieno sirenje) ewe's milk cheese

International Journal of Dairy Technology
2014 | Journal article
DOI: 10.1111/1471-0307.12159
EID:

2-s2.0-84939266459

Part of ISSN: 14710307 1364727X
Contributors: Sulejmani, E.; Rafajlovska, V.; Güneşer, O.; Karagül-Yüceer, Y.; Hayaloglu, A.A.
Source: Self-asserted source
Erhan Sulejmani via Scopus - Elsevier

Peer review (2 reviews for 1 publication/grant)

Review activity for Journal of Food Science and Technology. (2)
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