@ARTICLE{
author={Zilic Sladjana M,Saric Beka D,Milovanovic Danka L,Hamzalioglu Aytul,Nikolic Valentina V,Simic Marijana Z,Gokmen Vural},
year={2026},
title={Effect of alternative sweeteners on acrylamide, HMF and color formation in whole-grain wheat cookies},
journal={FOOD CHEMISTRY-X},
volume={34},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Saric Beka D,Mogol Burce Atac,Kravic Natalija B,Hamzalioglu Aytuel,Simic Marijana Z,Nikolic Valentina V,Gokmen Vural},
year={2024},
title={Assessment of acrylamide content in corn-based snack products marketed in Serbia},
journal={JOURNAL OF FOOD COMPOSITION AND ANALYSIS},
volume={135},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Nikolic Valentina V,Mogol Burce Atac,Hamzalioglu Aytul,Tas Neslihan Goncuoglu,Kocadagli Tolgahan,Simic Marijana Z,Gokmen Vural},
year={2022},
title={Acrylamide in Corn-Based Thermally Processed Foods: A Review br},
journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
volume={70},
number={14},
pages={4165-4181},
document_type={Review},
} 

@ARTICLE{
author={Zilic Sladjana M,Aktag Isil Gursul,Dodig Dejan B,Gokmen Vural},
year={2021},
title={Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals},
journal={FOOD RESEARCH INTERNATIONAL},
volume={144},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Aktag Isil Gursul,Dodig Dejan B,Filipovic Milomir,Gokmen Vural},
year={2020},
title={Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions},
journal={FOOD RESEARCH INTERNATIONAL},
volume={132},
number={},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Kocadagli Tolgahan,Zilic Sladjana M,Tas Neslihan Goncuoglu,Vancetovic Jelena,Dodig Dejan B,Gokmen Vural},
year={2016},
title={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},
journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
volume={242},
number={1},
pages={51-60},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Kocadagli Tolgahan,Vancetovic Jelena,Gokmen Vural},
year={2016},
title={Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour},
journal={LWT-FOOD SCIENCE AND TECHNOLOGY},
volume={65},
number={},
pages={597-603},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Mogol Burce Atac,Akillioglu Gul,Serpen Arda,Delic Nenad S,Gokmen Vural},
year={2014},
title={Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean},
journal={JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE},
volume={94},
number={1},
pages={45-51},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Akillioglu Gul,Serpen Arda,Peric Vesna A,Gokmen Vural},
year={2013},
title={Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean},
journal={EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
volume={237},
number={3},
pages={409-418},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Mogol Burce Atac,Akillioglu Gul,Serpen Arda,Babic Milosav J,Gokmen Vural},
year={2013},
title={Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour},
journal={JOURNAL OF CEREAL SCIENCE},
volume={58},
number={1},
pages={1-7},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Serpen Arda,Akillioglu Gul,Jankovic Marijana Z,Gokmen Vural},
year={2012},
title={Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour},
journal={JOURNAL OF CEREAL SCIENCE},
volume={56},
number={3},
pages={652-658},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Akillioglu Gul,Serpen Arda,Barac Miroljub B,Gokmen Vural},
year={2012},
title={Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins},
journal={FOOD RESEARCH INTERNATIONAL},
volume={49},
number={1},
pages={1-6},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Serpen Arda,Akillioglu Gul,Gokmen Vural,Vancetovic Jelena},
year={2012},
title={Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels},
journal={JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
volume={60},
number={5},
pages={1224-1231},
document_type={Article},
}