| 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 | 423 | 2012 |
| 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 | 380 | 2010 |
| 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 | 220 | 2011 |
| 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 | 210 | 2012 |
| 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 | 183 | 2011 |
| 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 | 139 | 2016 |
| 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 | 110 | 2014 |
| 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 | 98 | 2016 |
| 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 | 97 | 2011 |
| 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 | 79 | 2014 |
| 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 | 71 | 2020 |
| 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 | 71 | 2013 |
| 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 | 69 | 2012 |
| Phenolic compounds of wheat. Their content, antioxidant capacity and bioaccessibility S Žilić MOJ Food Processing & Technology 2 (3), 00037, 2016 | 67 | 2016 |
| 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 | 61 | 2014 |
| 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, 51-60, 2016 | 57 | 2016 |
| Content of antioxidants in sunflower seed and kernel SG Žilić Slađana, Maksimović Dragišić Jelena Helia 33 (52), 75-85, 2010 | 57 | 2010 |
| Microencapsulation of anthocyanin-rich black soybean coat extract by spray drying using maltodextrin, gum Arabic and skimmed milk powder A Kalušević, S Lević, B Čalija, M Pantić, M Belović, V Pavlović, B Bugarski, ... Journal of microencapsulation 34 (5), 475-487, 2017 | 56 | 2017 |
| Traditional Foods From Maize (Zea mays L.) in Europe P Revilla, ML Alves, V Andelković, C Balconi, I Dinis, P Mendes-Moreira, ... Frontiers in Nutrition 8, 683399, 2022 | 54 | 2022 |
| Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods S Žilić, D Dodig, Z Basić, J Vančetović, P Titan, N Đurić, N Tolimir Food additives & contaminants: part A 34 (5), 705-713, 2017 | 53 | 2017 |
Miroljub BaracFaculty of AgricultureVerified email at agrif.bg.ac.rs
