@ARTICLE{
author={Nikolic Valentina V,Zilic Sladjana M,Jankovic Marijana Z,Kandic Vesna G,Titan Primoz},
year={2023},
title={Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Contents},
journal={FOOD TECHNOLOGY AND BIOTECHNOLOGY},
volume={61},
number={3},
pages={302-311},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Jankovic Marijana Z,Barac Miroljub B,Pesic Mirjana B,Konic-Ristic Aleksandra I,Taskovic-Sukalovic Vesna Hadzi},
year={2016},
title={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},
journal={FOOD & FUNCTION},
volume={7},
number={10},
pages={4323-4331},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Jankovic Marijana Z,Basic Zorica N,Vancetovic Jelena,Maksimovic Vuk M},
year={2016},
title={Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs},
journal={JOURNAL OF CEREAL SCIENCE},
volume={69},
number={},
pages={363-370},
document_type={Article},
} 

@ARTICLE{
author={Jankovic Marijana Z,Barac Miroljub B,Pesic Mirjana B,Dodig Dejan B,Kandic Vesna G,Zilic Sladjana M},
year={2015},
title={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},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
volume={50},
number={10},
pages={2236-2245},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Delic Nenad S,Basic Zorica N,Ignjatovic-Micic Dragana D,Jankovic Marijana Z,Vancetovic Jelena},
year={2015},
title={Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour},
journal={JOURNAL OF FOOD AND NUTRITION RESEARCH},
volume={54},
number={2},
pages={155-164},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Vancetovic Jelena,Jankovic Marijana Z,Maksimovic Vuk M},
year={2014},
title={Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen},
journal={JOURNAL OF FUNCTIONAL FOODS},
volume={10},
number={},
pages={65-74},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Basic Zorica N,Hadzi-Taskovic Sukalovic Vesna,Maksimovic Vuk M,Jankovic Marijana Z,Filipovic Milomir},
year={2014},
title={Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
volume={49},
number={4},
pages={1040-1047},
document_type={Article},
} 

@ARTICLE{
author={Semencenko Valentina V,Mojovic Ljiljana V,Radosavljevic Milica M,Terzic Dusanka R,Milasinovic-Seremesic Marija S,Jankovic Marijana Z},
year={2013},
title={Possibilities of Utilization of Co-Products from Corn Grain Ethanol and Starch Production},
journal={HEMIJSKA INDUSTRIJA},
volume={67},
number={3},
pages={385-397},
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,Barac Miroljub B,Pesic Mirjana B,Hadzi-Taskovic Sukalovic Vesna,Dodig Dejan B,Mladenovic-Drinic Snezana D,Jankovic Marijana Z},
year={2011},
title={Genetic Variability of Albumin-Globulin Content, and Lipoxygenase, Peroxidase Activities Among Bread and Durum Wheat Genotypes},
journal={GENETIKA-BELGRADE},
volume={43},
number={3},
pages={503-516},
document_type={Article},
}