Autori: Gokmen Vural
| Naslov | Acrylamide in Corn-Based Thermally Processed Foods: A Review br (Review) |
| Autori | Zilic Sladjana M Nikolic Valentina V Mogol Burce Atac Hamzalioglu Aytul Tas Neslihan Goncuoglu Kocadagli Tolgahan Simic Marijana Z Gokmen Vural |
| Info | JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, (2022), vol. 70 br. 14, str. 4165-4181 |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [451-03-9/2021-14/200040]; Scientific and Technological Research Council of Turkey (TUBITAK) [220N414] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science |
| Naslov | Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals (Article) |
| Autori | Zilic Sladjana M Aktag Isil Gursul Dodig Dejan B Gokmen Vural |
| Info | FOOD RESEARCH INTERNATIONAL, (2021), vol. 144 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [4510368/202014/200040] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions (Article) |
| Autori | Zilic Sladjana M Aktag Isil Gursul Dodig Dejan B Filipovic Milomir Gokmen Vural |
| Info | FOOD RESEARCH INTERNATIONAL, (2020), vol. 132 br. , str. - |
| Projekat | Ministry of Education, Science and Technological Development of the Republic of Serbia [TR31069] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | 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 (Article) |
| Autori | Kocadagli Tolgahan Zilic Sladjana M Tas Neslihan Goncuoglu Vancetovic Jelena Dodig Dejan B Gokmen Vural |
| Info | EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (2016), vol. 242 br. 1, str. 51-60 |
| Projekat | Ministry of Education and Science in Republic of Serbia [TR-31069] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour (Article) |
| Autori | Zilic Sladjana M Kocadagli Tolgahan Vancetovic Jelena Gokmen Vural |
| Info | LWT-FOOD SCIENCE AND TECHNOLOGY, (2016), vol. 65 br. , str. 597-603 |
| Projekat | Ministry of Education and Science of the Republic of Serbia [TR-31069] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean (Article) |
| Autori | Zilic Sladjana M Mogol Burce Atac Akillioglu Gul Serpen Arda Delic Nenad S Gokmen Vural |
| Info | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, (2014), vol. 94 br. 1, str. 45-51 |
| Projekat | Ministry of Education and Science of the Republic of Serbia [TR-31069] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean (Article) |
| Autori | Zilic Sladjana M Akillioglu Gul Serpen Arda Peric Vesna A Gokmen Vural |
| Info | EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (2013), vol. 237 br. 3, str. 409-418 |
| Projekat | Ministry of Education and Science of the Republic of Serbia [TR-31069] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour (Article) |
| Autori | Zilic Sladjana M Mogol Burce Atac Akillioglu Gul Serpen Arda Babic Milosav J Gokmen Vural |
| Info | JOURNAL OF CEREAL SCIENCE, (2013), vol. 58 br. 1, str. 1-7 |
| Projekat | Ministry of Education and Science of the Republic of Serbia [TR-31069] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour (Article) |
| Autori | Zilic Sladjana M Serpen Arda Akillioglu Gul Jankovic Marijana Z Gokmen Vural |
| Info | JOURNAL OF CEREAL SCIENCE, (2012), vol. 56 br. 3, str. 652-658 |
| Projekat | Ministry of Education and Science of the Republic of Serbia [TR-31069] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
| Naslov | Effects of isolation, enzymatic hydrolysis, heating, hydratation and Maillard reaction on the antioxidant capacity of cereal and legume proteins (Article) |
| Autori | Zilic Sladjana M Akillioglu Gul Serpen Arda Barac Miroljub B Gokmen Vural |
| Info | FOOD RESEARCH INTERNATIONAL, (2012), vol. 49 br. 1, str. 1-6 |
| Projekat | Ministry of Education and Science of the Republic of Serbia [TR-31069] |
| Ispravka | ISI/Web of Science Članak Elečas Rang časopisa Citati: ISI/Web of Science Scopus |
