@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={Kravic Natalija B,Zilic Sladjana M,Vukadinovic Jelena,Petrovic Tanja,Milivojevic Marija,Srdic Jelena Z,Simic Marijana Z,Mladenovic-Drinic Snezana D,Andjelkovic Violeta B},
year={2025},
title={Natural Ageing-Related Alterations of Biological Markers in Maize Seeds Under Ex-Situ Conservation},
journal={INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES},
volume={26},
number={24},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Peric Vesna A,Kravic Natalija B,Tabakovic Marijenka J,Mladenovic-Drinic Snezana D,Nikolic Valentina V,Simic Marijana Z,Nikolic Ana S},
year={2025},
title={Depicting Soybean Diversity via Complementary Application of Three Marker Types},
journal={PLANTS-BASEL},
volume={14},
number={2},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Nikolic Valentina V,Zilic Sladjana M,Simic Marijana Z,Savikin Katarina P,Stevic Tatjana R,Zivkovic Jelena C,Saric Beka D,Milovanovic Danka L,Kandic-Raftery Vesna G},
year={2024},
title={Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds},
journal={FOODS},
volume={13},
number={23},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Simic Marijana Z,Nikolic Valentina V,Saric Beka D,Milovanovic Danka L,Kostadinovic Marija,Zilic Sladjana M},
year={2024},
title={Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment},
journal={FOODS},
volume={13},
number={20},
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={Nikolic Valentina V,Simic Marijana Z,Zilic Sladjana M,Vasic Marko G,Milovanovic Danka L,Saric Beka D},
year={2023},
title={Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours},
journal={JOURNAL OF FOOD AND NUTRITION RESEARCH},
volume={62},
number={3},
pages={245-253},
document_type={Article},
} 

@ARTICLE{
author={Simic Marijana Z,Nikolic Valentina V,Skrobot Dubravka,Srdic Jelena Z,Peric Vesna A,Despotovic Sasa M,Zilic Sladjana M},
year={2023},
title={Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn},
journal={PLANTS-BASEL},
volume={12},
number={9},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Cujic-Nikolic Nada M,Zilic Sladjana M,Simic Marijana Z,Nikolic Valentina V,Zivkovic Jelena C,Markovic Smilja B,Savikin Katarina P},
year={2023},
title={Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion},
journal={FOODS},
volume={12},
number={9},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Kandic Vesna G,Nikolic Valentina V,Simic Marijana Z,Zilic Sladjana M,Stevanovic Milan D,Mandic Dragan,Dodig Dejan B},
year={2023},
title={Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties},
journal={CHILEAN JOURNAL OF AGRICULTURAL RESEARCH},
volume={83},
number={1},
pages={146-158},
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={Nikolic Valentina V,Simic Marijana Z,Kandic Vesna G,Dodevska Margarita S,Titan Primoz,Dodig Dejan B,Zilic Sladjana M},
year={2022},
title={Pasting properties and the baking functionality of whole-grain wheat flour with different amylose and dietary fibers content},
journal={JOURNAL OF FOOD PROCESSING AND PRESERVATION},
volume={46},
number={10},
pages={-},
document_type={Article},
} 

@ARTICLE{
author={Zilic Sladjana M,Simic Marijana Z,Belovic Miona M,Skrobot Dubravka,Srdic Jelena Z,Peric Vesna A},
year={2020},
title={Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize},
journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY},
volume={55},
number={4},
pages={1559-1571},
document_type={Article},
} 

@ARTICLE{
author={Simic Marijana Z,Zilic Sladjana M,Simurina Olivera D,Filipcev Bojana V,Skrobot Dubravka,Vancetovic Jelena},
year={2018},
title={Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties},
journal={POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES},
volume={68},
number={4},
pages={299-308},
document_type={Article},
}