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Sladjana Zilic
Sladjana Zilic
Maize Research Institute
Verified email at mrizp.rs
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Phenolic compounds, carotenoids, anthocyanins, and antioxidant capacity of colored maize (Zea mays L.) kernels
S Žilić, A Serpen, G Akıllıoğlu, V Gökmen, J Vančetović
Journal of agricultural and food chemistry 60 (5), 1224-1231, 2012
3492012
Profile and Functional Properties of Seed Proteins from Six Pea (Pisum sativum) Genotypes
M Barac, S Cabrilo, M Pesic, S Stanojevic, S Zilic, O Macej, N Ristic
International Journal of Molecular Sciences 11 (12), 4973-4990, 2010
3042010
Characterization of proteins from grain of different bread and durum wheat genotypes
S Žilić, M Barać, M Pešić, D Dodig, D Ignjatović-Micić
International Journal of Molecular Sciences 12 (9), 5878-5894, 2011
1742011
Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour
S Žilić, A Serpen, G Akıllıoğlu, M Janković, V Gökmen
Journal of Cereal Science 56 (3), 652-658, 2012
1582012
Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants
S Žilić, VHT Šukalović, D Dodig, V Maksimović, M Maksimović, Z Basić
Journal of Cereal Science 54 (3), 417-424, 2011
1552011
Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour
S Žilić, T Kocadağlı, J Vančetović, V Gökmen
LWT-Food Science and Technology 65, 597-603, 2016
1032016
Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
S Žilić, Z Basić, V Hadži‐Tašković Šukalović, V Maksimović, M Janković, ...
International Journal of Food Science & Technology 49 (4), 1040-1047, 2014
832014
Grain characteristics and composition of maize specialty hybrids
DIM Slađana Žilić, Marija Milašinović, Dušanka Terzić
Spanish Journal of Agricultural Research 9 (1), 230-241, 2011
732011
Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs
S Žilić, M Janković, Z Basić, J Vančetović, V Maksimović
Journal of Cereal Science 69, 363-370, 2016
712016
Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean
S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, N Delić, V Gökmen
Journal of the Science of Food and Agriculture 94 (1), 45-51, 2014
652014
Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
S Žilić, BA Mogol, G Akıllıoğlu, A Serpen, M Babić, V Gökmen
Journal of cereal science 58 (1), 1-7, 2013
542013
Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins
S Žilić, G Akıllıoğlu, A Serpen, M Barać, V Gökmen
Food Research International 49 (1), 1-6, 2012
492012
Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
S Žilić, HG Akıllıoğlu, A Serpen, V Perić, V Gökmen
European Food Research and Technology, 1-10, 2013
482013
Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
T Kocadağlı, S Žilić, NG Taş, J Vančetović, D Dodig, V Gökmen
European Food Research and Technology 242 (1), 51-60, 2016
452016
Content of antioxidants in sunflower seed and kernel
SG Žilić Slađana, Maksimović Dragišić Jelena
Helia 33 (52), 75-85, 2010
452010
Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen
VM Žilić Slađana, Jelena Vančetović, Marijana Janković
Journal of Functional Food 10, 65-74, 2014
412014
Heat processing of soybean kernel and its effect on lysine availability and protein solubility
SSŠS Žilić Slađana, Božović Irina
Open Life Sciences 1 (4), 572-583, 2006
402006
Phenolic compounds of wheat. Their content, antioxidant capacity and bioaccessibility
S Žilić
MOJ Food Processing & Technology 2 (3), 00037, 2016
392016
Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions
S Žilić, IG Aktağ, D Dodig, M Filipović, V Gökmen
Food research international 132, 109109, 2020
372020
Characterization of proteins from kernel of different soybean varieties
SM Žilić, MB Barać, MB Pešić, SD Mladenović Drinić, DD Ignjatović‐Micić, ...
Journal of the Science of Food and Agriculture 91 (1), 60-67, 2011
362011
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