| Application of electronic nose and electronic tongue in the dairy industry M Tudor Kalit, K Marković, S Kalit, N Vahčić, J Havranek Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 64 (4 …, 2014 | 87 | 2014 |
| An overview of researches on cheeses ripening in animal skin. MT Kalit, S Kalit, J Havranek | 33 | 2010 |
| Probiotic bacteria in prevention and treatment of diarrhea D Samaržija, M Tudor, P Tamara, I Dolenčić Špehar, Š Zamberlin, ... Mljekarstvo 59 (1), 28-32, 2009 | 31 | 2009 |
| Consumers' attitudes towards ethnic food consumption M Tomić, K Deronja, M Tudor Kalit, Ž Mesić Journal of Central European Agriculture 19 (2), 349-367, 2018 | 25 | 2018 |
| Sigurnost hrane od polja do stola J Havranek, M Tudor Kalit, R Bažok, J Đugum, D Grbeša, ... MEP, Zagreb, 339-450, 2014 | 24 | 2014 |
| Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation A Rako, MT Kalit, S Kalit, B Soldo, I Ljubenkov LWT 96, 657-662, 2018 | 20 | 2018 |
| Dairy foods and body weight management M Tudor, J Havranek, M Serafini Mljekarstvo 59 (2), 88-95, 2009 | 18 | 2009 |
| Food neophobia as a determinant of consumer behaviour in ethnic food consumption M Tomić Maksan, K Deronja, M Tudor Kalit, Ž Mesić Ekonomska misao i praksa 28 (2), 579-595, 2019 | 17* | 2019 |
| Biochemical changes during ripening of cheeses in an animal skin M Tudor Kalit, T Lojbl, A Rako, I Gün, S Kalit Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 70 (4 …, 2020 | 16 | 2020 |
| Proteolysis of Livanjski cheese during ripening S Kalit, A MATIĆ, K SALAJPAL, Z SARIĆ, M Tudor Kalit Journal of Central European Agriculture 17 (4), 1320-1330, 2016 | 16 | 2016 |
| Changes in the composition and sensory properties of C roatian cheese in a lamb skin sack (S ir iz mišine) during ripening M Tudor Kalit, S Kalit, I Delaš, N Kelava, D Karolyi, D Kaić, M Vrdoljak, ... International journal of dairy technology 67 (2), 255-264, 2014 | 15 | 2014 |
| Physico-chemical, microbiological and sensory properties of water kefir drinks produced from demineralized whey and dimrit and shiraz grape varieties H Şafak, İ Gün, M Tudor Kalit, S Kalit Foods 12 (9), 1851, 2023 | 14 | 2023 |
| Origin, production and specificities of Croatian traditional cheeses I Barukčić, M Tudor Kalit | 14 | 2019 |
| The impact of changes in the milk payment system and season on the hygienic quality of milk V Pašić, MT Kalit, K Salajpal, D Samaržija, J Havranek, S Kalit Journal of Central European Agriculture, 2016 | 14 | 2016 |
| Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks K Valkaj, S Kalit, MT Kalit, WL Wendorff Czech journal of food sciences 31 (3), 217, 2013 | 14 | 2013 |
| Changes in the composition and sensory properties of Croatian cheese in a lamb skin sack (Sir iz mišine) during ripening. MT Kalit, S Kalit, I Delaš, N Kelava, D Karolyi, D Kaić, M Vrdoljak, ... | 13 | 2014 |
| Contribution of salt content to the ripening process of Croatian hard sheep milk cheese (Brač cheese) A Rako, MT Kalit, Z Rako, Š Zamberlin, S Kalit LWT 162, 113506, 2022 | 12 | 2022 |
| Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine) A Rako, M Tudor Kalit, Z Rako, D Petrović, S Kalit Mljekarstvo: časopis za unaprjeđenje proizvodnje i prerade mlijeka 69 (1), 21-29, 2019 | 12 | 2019 |
| Microbiological changes throughout ripening of Keş cheese SS Kirdar, OK Yurdakul, S Kalit, MT Kalit Journal of Central European Agriculture, 2017 | 11 | 2017 |
| The influence of Milk standardization on chemical composition, fat and protein recovery, yield and sensory properties of Croatian PGI Lički Škripavac cheese S Kalit, M Tudor Kalit, I Dolenčić Špehar, K Salajpal, D Samaržija, ... Foods 10 (4), 690, 2021 | 10 | 2021 |
Samir KalitUniversity of Zagreb Faculty of AgricultureVerified email at agr.unizg.hr
