| Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf‐Life of Fermented Foods SS Behera, RC Ray, N Zdolec BioMed research international 2018 (1), 9361614, 2018 | 425 | 2018 |
| Microbiological quality of poultry meat on the Croatian market L Kozačinski, M Hadžiosmanović, N Zdolec Veterinarski arhiv 76 (4), 305-313, 2006 | 170 | 2006 |
| Consumers' perceptions, attitudes and perceived quality of game meat in ten European countries I Tomasevic, S Novakovic, B Solowiej, N Zdolec, D Skunca, M Krocko, ... Meat science 142, 5-13, 2018 | 106 | 2018 |
| Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y N Zdolec, M Hadžiosmanović, L Kozačinski, Ž Cvrtila, I Filipović, ... Meat Science 80 (2), 480-487, 2008 | 98 | 2008 |
| European validation of a real-time PCR-based method for detection of Listeria monocytogenes in soft cheese MV Gianfranceschi, D Rodriguez-Lazaro, M Hernandez, ... International journal of food microbiology 184, 128-133, 2014 | 60 | 2014 |
| Effect of supplementation of phytogenic feed additives on performance parameters and meat quality of broiler chickens. S Marcinčák, P Popelka, N Zdolec, M Mártonová, J Šimková, ... | 53 | 2011 |
| Microbial flora of the Croatian traditionally fermented sausage L Kozacinski, N Zdolec, M Hadziosmanovic, Z Cvrtila, I Filipovic, T Majic Archiv fur Lebensmittelhygiene 57 (5), 141, 2006 | 46 | 2006 |
| Influence of the addition of different origin sources of protein on meat products sensory acceptance S Zamuz, L Purriños, F Galvez, N Zdolec, V Muchenje, FJ Barba, ... Journal of food processing and preservation 43 (5), e13940, 2019 | 45 | 2019 |
| Antimicrobial susceptibility of milk bacteria from healthy and drugtreated cow udder. N Zdolec, V Dobranić, I Butković, A Koturić, I Filipović, V Medvid Veterinarski arhiv 86 (2), 163-172, 2016 | 45 | 2016 |
| Microbiological quality of soft, semi-hard and hard cheeses during the shelf-life J Vrdoljak, V Dobranić, I Filipović, N Zdolec Macedonian veterinary review 39 (1), 59-64, 2016 | 45 | 2016 |
| Fermented meat products: health aspects N Zdolec CRC Press, 2017 | 38 | 2017 |
| Composition of raw cow’s milk microbiota and identification of enterococci by MALDI-TOF MS-short communication. V Dobranić, S Kazazić, I Filipović, N Mikulec, N Zdolec Veterinarski arhiv 86 (4), 581-590, 2016 | 38 | 2016 |
| Kakvoća janjećeg mesa Ž Cvrtila, L Kozačinski, M Hadžiosmanović, N Zdolec, I Filipović Meso: prvi hrvatski časopis o mesu 9 (2), 114-120, 2007 | 34 | 2007 |
| Antimicrobial susceptibility of lactic acid bacteria isolated from fermented sausages and raw cheese. N Zdolec, I Filipović, Ž Cvrtila Fleck, A Marić, D Jankuloski, L Kozačinski, ... Veterinarski arhiv 81 (1), 133-141, 2011 | 33 | 2011 |
| Microbiota of the fermented sausages: influence to product quality and safety. B Milicevic, B Danilovic, N Zdolec, L Kozachinski, V Dobranic, D Savic | 31 | 2014 |
| Prevalence of Cysticercus bovis in slaughtered cattle determined by traditional meat inspection in Croatian abattoir from 2005 to 2010 N Zdolec, I Vujević, V Dobranić, M Juras, N Grgurević, D Ardalić, B Njari Helminthologia 49, 229-232, 2012 | 30 | 2012 |
| Antimicrobial resistance of coagulase-negative staphylococci isolated from spontaneously fermented sausages N Zdolec, I Racic, A Vujnovic, M Zdelar-Tuk, K Matanovic, I Filipovic, ... Food technology and biotechnology 51 (2), 240, 2013 | 27 | 2013 |
| Dietary exposure assessment of ß-lactam antibiotic residues in milk on Croatian market N Vragović, D Bažulić, N Zdolec Croatian journal of food science and technology 4 (1), 81-84, 2012 | 27 | 2012 |
| Effect of fungal solid‐state fermented product in broiler chicken nutrition on quality and safety of produced breast meat S Marcinčák, T Klempová, M Bartkovský, D Marcinčáková, N Zdolec, ... BioMed research international 2018 (1), 2609548, 2018 | 26 | 2018 |
| Selection and application of autochthonous functional starter cultures in traditional Croatian fermented sausages. N Zdolec, V Dobranić, A Horvatić, S Vučinić International Food Research Journal 20 (1), 2013 | 26 | 2013 |
