Autori: Zilic Sladjana M
| Naslov | Expected Genetic Advance And Stability Of Phytic Acid And Antioxidants Content In Bread And Durum Wheat (Article) |
| Autori | Brankovic Gordana R  Dragicevic Vesna D Zilic Sladjana M Knezevic Desimir S Djuric Nenad A Dodig Dejan B
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| Info | GENETIKA-BELGRADE, (2016), vol. 48 br. 3, str. 867-880 |
| Projekat | Ministry of Education, Science and Technological Development of the Republic Serbia [TR 31092] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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| Naslov | Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour (Article) |
| Autori | Zilic Sladjana M Jankovic Marijana Z Barac Miroljub B Pesic Mirjana B Konic-Ristic Aleksandra I Taskovic-Sukalovic Vesna Hadzi
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| Info | FOOD & FUNCTION, (2016), vol. 7 br. 10, str. 4323-4331 |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [TR31069] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Protein profiles and total antioxidant capacity of water soluble and insoluble protein fractions of white cow cheese at different stage of ripening (Article) |
| Autori | Barac Miroljub B Smiljanic Milenko Zilic Sladjana M Pesic Mirjana B Stanojevic Sladjana P Vasic Milena Vucic Tanja R
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| Info | MLJEKARSTVO, (2016), vol. 66 br. 3, str. 187-197 |
| Projekat | Serbian Ministry of Education, Science and Technological Development |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs (Article) |
| Autori | Zilic Sladjana M Jankovic Marijana Z Basic Zorica N Vancetovic Jelena Maksimovic Vuk M
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| Info | JOURNAL OF CEREAL SCIENCE, (2016), vol. 69 br. , str. 363-370 |
| Projekat | Ministry of Education, Science and Technological Divelopment of the Republic of Serbia [TR 31069, OI 173040] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening (Article) |
| Autori | Barac Miroljub B Pesic Mirjana B Zilic Sladjana M Smiljanic Milenko Stanojevic Sladjana P Vasic Milena Despotovic Sasa M Vucic Tanja R Kostic Aleksandar Z
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| Info | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, (2016), vol. 51 br. 5, str. 1140-1149 |
| Projekat | Serbian Ministry of Education, Science and Technological Development [III 46009] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Formation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars (Article) |
| Autori | Kocadagli Tolgahan Zilic Sladjana M Tas Neslihan Goncuoglu Vancetovic Jelena Dodig Dejan B Gokmen Vural
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| Info | EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (2016), vol. 242 br. 1, str. 51-60 |
| Projekat | Ministry of Education and Science in Republic of Serbia [TR-31069] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour (Article) |
| Autori | Zilic Sladjana M Kocadagli Tolgahan Vancetovic Jelena Gokmen Vural
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| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2016), vol. 65 br. , str. 597-603 |
| Projekat | Ministry of Education and Science of the Republic of Serbia [TR-31069] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science Scopus |
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| Naslov | The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough (Article) |
| Autori | Jankovic Marijana Z Barac Miroljub B Pesic Mirjana B Dodig Dejan B Kandic Vesna G Zilic Sladjana M
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| Info | INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, (2015), vol. 50 br. 10, str. 2236-2245 |
| Projekat | Ministry of Education, Science and Technological Development of Republic of Serbia [TR-31069] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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| Naslov | Genotype x Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate (Article) |
| Autori | Brankovic Gordana R Dragicevic Vesna D Dodig Dejan B Zoric Miroslav Z Knezevic Desimir S Zilic Sladjana M Dencic Srbislav Surlan Gordana
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| Info | CHILEAN JOURNAL OF AGRICULTURAL RESEARCH, (2015), vol. 75 br. 2, str. 139-146 |
| Projekat | Ministry of Education, Science and Technological Development of the Republic Serbia [TR 31092] |
| Ispravka | Web of Science Članak Elečas Rang časopisa Citati: Web of Science |
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| Naslov | Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour (Article) |
| Autori | Zilic Sladjana M Delic Nenad S Basic Zorica N Ignjatovic-Micic Dragana D Jankovic Marijana Z Vancetovic Jelena
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| Info | JOURNAL OF FOOD AND NUTRITION RESEARCH, (2015), vol. 54 br. 2, str. 155-164 |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [TR-31069]; COST action [FA1005] |
| Ispravka | Web of Science Elečas Rang časopisa Citati: Web of Science |
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