| Heavy metals in the raw milk in Mitrovica B Hyseni, A Musaj Albanian Journal of Agricultural Sciences, 495, 2014 | 11 | 2014 |
| 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 | 8 | 2018 |
| 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 | 5 | 2020 |
| Detection of Salmonella in eggs A Musaj, D Llugaxhiu, B Hyseni Journal of International Environmental Application and Science 13 (1), 1-7, 2018 | 3 | 2018 |
| Effects of nitrates and chilli peppers on stability of meat products. R Morina, B Hyseni, A Musaj Albanian Journal of Agricultural Sciences, 2017 | 3 | 2017 |
| PRODUCTION OF α-AMYLASE AND Saccharomyces cerevisiae BIOMASS BY USING BY-PRODUCTS FROM FOOD INDUSTRY B Hyseni, L Salihi, D Llugaxhiu, A Musaj Journal of Microbiology, Biotechnology & Food Sciences 12 (3), 2022 | | 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 |
