@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={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},
}