Objavljen rad u časopisu Journal of Dairy Science
Levak, S., Kalit, S., Dolenčić Špehar, I., Radeljević, B., Rako, A., Tudor Kalit, M. (2023). The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties. Journal of Dairy Science, 106: 8493–8503. (Q1, IF: 3,5).
https://www.journalofdairyscience.org/action/showPdf?pii=S0022-0302%2823%2900567-2
Objavljen rad u časopisu Foods
Radman, S., Brzović, P., Radunić, M., Rako, A., Šarolić, M., Ninčević Runjić, T., Urlić, B., Generalić Mekinić, I. (2023). Vinegar preserved sea fennel: Chemistry, color, texture, aroma and taste. Foods, 12(20), 3812. (Q1, IF: 5,5).
Rad je dostupan na poveznici: https://www.mdpi.com/2304-8158/12/20/3812
Objavljen rad u časopisu Sustainability
Levak, S., Kos, I., Kalit, S., Dolenčić Špehar, I., Bendelja Ljoljić, D., Rako, A., Tudor Kalit, M. (2023). Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time. Sustainability, 15(20): 14797. (Q2, IF: 3,9).
Rad je dostupan na poveznici: https://www.mdpi.com/2071-1050/15/20/14797
Objavljen rad u časopisu LWT – Food Science and Technology
Rako, A.,Tudor Kalit, M., Rako, Z., Zamberlin, Š; Kalit, S. (2022): Contribution of salt content to the ripening process of Croatian hard sheep milk cheese (Brač cheese), LWT – Food Science and Technology, 162: 113506; Q1, IF: 4,95.
Rad je dostupan na poveznici: https://www.sciencedirect.com/science/article/pii/S0023643822004418
Objavljen rad u časopisu Fermentation
Matutinović, S., Rako, A., Tudor Kalit, M., Kalit, S. (2021). Influence of the ratio of sheep and cow milk on the composition and yield efficiency of Lećevački cheese. Fermentation,7 (4), 274. (IF: = 3.975, Q2).
Rad je dostupan na stranici časopisa: https://www.mdpi.com/2311-5637/7/4/274
Objavljen rad u časopisu Foods
Kalit, S., Tudor Kalit, M., Dolenčić Špehar, I., Salajpal, K., Samaržija, D., Anušić, J., Rako, A. (2021): The influence of milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of croatian PGI Lički Škripavac cheese. Foods, 10 (4), 690. (IF = 4.092, Q1).
Rad je dostupan na: https://www.mdpi.com/2304-8158/10/4/690/pdf
Objavljen rad u časopisu Mljekarstvo
Milna Tudor Kalit, Tihana Lojbl, Ante Rako, Ilhan Gun, Samir Kalit (2020): Biochemical changes during ripening of cheeses in an animal skin. Mljekarstvo, 70 (4): 225-241. (IF=1,01; Q3)
https://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=354088&lang=en
Objavljen rad u časopisu Food Technology and Biotechnology
Rako, A., Tudor Kalit, M., Kalit, S. (2019): Effect of sheep’s milk composition on strength and syneresis of rennet-Induced milk gel during lactation. Food Technology and Biotechnology, 57 (3): 426-433.
Rad je dostupan na stranici časopisa: http://www.ftb.com.hr/images/pdfarticles/2019/July-September/FTB-3-57-426.pdf (2019: IF 2,11; Q2)