Nikolic Valentina V,Zilic Sladjana M,Jankovic Marijana Z,Kandic Vesna G,Titan Primoz (2023) Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Contents, FOOD TECHNOLOGY AND BIOTECHNOLOGY, vol. 61, br. 3, str. 302-311 (Article) 

Zilic Sladjana M,Jankovic Marijana Z,Barac Miroljub B,Pesic Mirjana B,Konic-Ristic Aleksandra I,Taskovic-Sukalovic Vesna Hadzi (2016) 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, FOOD & FUNCTION, vol. 7, br. 10, str. 4323-4331 (Article) 

Zilic Sladjana M,Jankovic Marijana Z,Basic Zorica N,Vancetovic Jelena,Maksimovic Vuk M (2016) Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs, JOURNAL OF CEREAL SCIENCE, vol. 69, br. , str. 363-370 (Article) 

Jankovic Marijana Z,Barac Miroljub B,Pesic Mirjana B,Dodig Dejan B,Kandic Vesna G,Zilic Sladjana M (2015) 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, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 50, br. 10, str. 2236-2245 (Article) 

Zilic Sladjana M,Delic Nenad S,Basic Zorica N,Ignjatovic-Micic Dragana D,Jankovic Marijana Z,Vancetovic Jelena (2015) Effects of alkaline cooking and sprouting on bioactive compounds, their bioavailability and relation to antioxidant capacity of maize flour, JOURNAL OF FOOD AND NUTRITION RESEARCH, vol. 54, br. 2, str. 155-164 (Article) 

Zilic Sladjana M,Vancetovic Jelena,Jankovic Marijana Z,Maksimovic Vuk M (2014) Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen, JOURNAL OF FUNCTIONAL FOODS, vol. 10, br. , str. 65-74 (Article) 

Zilic Sladjana M,Basic Zorica N,Hadzi-Taskovic Sukalovic Vesna,Maksimovic Vuk M,Jankovic Marijana Z,Filipovic Milomir (2014) Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?, INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 49, br. 4, str. 1040-1047 (Article) 

Semencenko Valentina V,Mojovic Ljiljana V,Radosavljevic Milica M,Terzic Dusanka R,Milasinovic-Seremesic Marija S,Jankovic Marijana Z (2013) Possibilities of Utilization of Co-Products from Corn Grain Ethanol and Starch Production, HEMIJSKA INDUSTRIJA, vol. 67, br. 3, str. 385-397 (Article) 

Zilic Sladjana M,Serpen Arda,Akillioglu Gul,Jankovic Marijana Z,Gokmen Vural (2012) Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour, JOURNAL OF CEREAL SCIENCE, vol. 56, br. 3, str. 652-658 (Article) 

Zilic Sladjana M,Barac Miroljub B,Pesic Mirjana B,Hadzi-Taskovic Sukalovic Vesna,Dodig Dejan B,Mladenovic-Drinic Snezana D,Jankovic Marijana Z (2011) Genetic Variability of Albumin-Globulin Content, and Lipoxygenase, Peroxidase Activities Among Bread and Durum Wheat Genotypes, GENETIKA-BELGRADE, vol. 43, br. 3, str. 503-516 (Article)