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Author

Ante Rako

Observed name: A. Rako
ORCID: 0000-0002-4555-9268
Observed ORCID: 0000-0002-4555-9268
OpenAlex ID: A5026178690
Biochemical changes during ripening of cheeses in an animal skin
2020 · Milna Tudor Kalit, Tihana Lojbl, et al. · Mljekarstvo/Mljekarstvo.com · 20
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The Influence of Milk Standardization on Chemical Composition, Fat and Protein Recovery, Yield and Sensory Properties of Croatian PGI Lički Škripavac Cheese
2021 · Samir Kalit, Milna Tudor Kalit, et al. · Foods · 19
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An Overview: Specificities and Novelties of the Cheeses of the Eastern Mediterranean
2024 · Samir Kalit, Iva Dolenčić Špehar, et al. · Fermentation · 17
Nutritional characteristics of Croatian whey cheese (Bračka skuta) produced in different stages of lactation
2018 · Ante Rako, Milna Tudor Kalit, et al. · LWT · 17
Contribution of salt content to the ripening process of Croatian hard sheep milk cheese (Brač cheese)
2022 · Ante Rako, Milna Tudor Kalit, et al. · LWT · 16
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Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste
2023 · Sanja Radman, Petra Brzović, et al. · Foods · 15
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Effect of composition and proteolysis on textural characteristics of Croatian cheese ripen in a lamb skin sack (Sir iz mišine)
2019 · Ante Rako, Milna Tudor Kalit, et al. · Mljekarstvo/Mljekarstvo.com · 14
Effect of Sheep’s Milk Composition on Strength and Syneresis of Rennet-Induced Milk Gel During Lactation
2019 · Ante Rako, Milna Tudor Kalit, et al. · Food Technology and Biotechnology · 9
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Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time
2023 · Stefani Levak, Ivica Kos, et al. · Sustainability · 7
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The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties
2023 · S. Levak, S. Kalit, et al. · Journal of Dairy Science · 7
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Prepoznaju li potrošači Međimurja svoj autohtoni sir turoš
2013 · Kristijan Valkaj, Marija Cerjak, et al. · Mljekarstvo/Mljekarstvo.com · 4
Prikladnost infracrvene spektroskopije i reološke metode u razlikovanju tradicijskog od industrijskog sira turoša
2014 · Kristijan Valkaj, Boris Zimmermann, et al. · Mljekarstvo/Mljekarstvo.com · 2
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Značaj tradicijskih sireva s posebnim osvrtom na Lećevački sir
2007 · Siniša Matutinović, Ante Rako, et al. · Mljekarstvo/Mljekarstvo.com · 2
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Influence of salting method on the chemical composition, yield, texture and sensory properties of Škripavac cheese
2024 · Matea Ivaniš, Milna Tudor Kalit, et al. · Mljekarstvo/Mljekarstvo.com · 1
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Semi-hard goat cheese ripened in oil: antioxidant potential and fatty acid profile
2024 · Stefani Levak, Luna Maslov Bandić, et al. · Mljekarstvo/Mljekarstvo.com · 1
Influence of the Ratio of Sheep and Cow Milk on the Composition and Yield Efficiency of Lećevački Cheese
2021 · Siniša Matutinović, Ante Rako, et al. · Fermentation · 1
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Nutritive value and consumers' acceptance of brački albumin cheese
2016 · Ante Rako, Samir Kalit, et al. · 1
Bulb yield components of garlic ecotypes from Adriatic region
2014 · Gvozden Dumičić, Šimun Pavić, et al. · 1
Comparative Characterisation of Butter Produced from Cow, Sheep, and Goat Milk: Composition, Fatty Acid Profile, and Texture Properties
2026 · Darija Bendelja Ljoljić, Leonarda Valentina Mrkoci, et al. · Applied Sciences
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Structural, Physicochemical, and Sensory Implications of Progressive Sodium Reduction with Nutritional Yeast in Cooked Sausages
2026 · Ivica Kos, Ivana Džepina, et al. · Processes
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Proteolytic and Textural Parameters of Oil‐Ripened Semi‐Hard Goat Cheese
2025 · Stefani Levak, Samir Kalit, et al. · Journal of Food Science
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Utjecaj vremena čuvanja na teksturu i svojstvo škripavosti sira lički škripavac
2020 · Samir Kalit, Ante Rako, et al.
Effect of salt in moisture content on proteolysis and texture development in Brački cheeses during ripening
2019 · Ante Rako, Milna Tudor Kalit, et al.
Zbrinjavanje sirutke na OPG-u
2019 · Milna Tudor Kalit, Dora Tešinski, et al.
Utjecaj udjela kalcija u ovčjem mlijeku na tvrdoću i sposobnost sinereze sirnog gruša
2019 · Ante Rako, Samir Kalit, et al.
Works count: 34
Citation count: 154
H-index: 8
I10-index: 7
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