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ArticlesPeer ReviewedFull Text
Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content
Author / Creator:Nikolic, Valentina ; Zilic, Sladana ; Simic, Marijana ; Kandic, Vesna ; Titan, Primoz
Publisher:Zagreb: Sveuciliste U Zagrebu
Journal title:Food technology and biotechnology, 2023-07, Vol.61 (3), p.302-311
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ArticlesPeer ReviewedFull Text
Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment
Author / Creator:Simic, Marijana ; Nikolic, Valentina ; Saric, Beka ; Milovanovic, Danka ; Kostadinovic, Marija ; Zilic, Sladana
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2024-10, Vol.13 (20), p.3314
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ArticlesPeer ReviewedFull Text
Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds
Author / Creator:Nikolić, Valentina ; Žilić, Slađana ; Simić, Marijana ; Šavikin, Katarina ; Stević, Tatjana ; Živković, Jelena ; Sarić, Beka ; Milovanović, Danka ; Kandić Raftery, Vesna
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2024-12, Vol.13 (23), p.3853
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ArticlesPeer ReviewedFull Text
Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion
Author / Creator:Ćujić Nikolić, Nada ; Žilić, Slađana ; Simić, Marijana ; Nikolić, Valentina ; Živković, Jelena ; Marković, Smilja ; Šavikin, Katarina
Publisher:Switzerland: MDPI AG
Journal title:Foods, 2023-04, Vol.12 (9), p.1870
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ArticlesFull Text
Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties
Author / Creator:Kandić, Vesna ; Nikolić, Valentina ; Simić, Marijana ; Žilić, Slađana ; Stevanović, Milan ; Mandić, Dragan ; Dodig, Dejan
Publisher:Chillán: Instituto de Investigaciones Agropecuarias
Journal title:Chilean journal of agricultural research, 2023-04, Vol.83 (2), p.146-158
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ArticlesPeer ReviewedFull Text
Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties
Author / Creator:Simić, Marijana ; Žilić, Slađana ; Olivera Šimuruna ; Filipčev, Bojana ; Škrobot, Dubravka ; Vančetović, Jelena
Publisher:Olsztyn: Polish Academy of Sciences, Institute of Animal Reproduction and Food Resesarch
Journal title:Polish journal of food and nutrition sciences, 2018-12, Vol.68 (4), p.299-308
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ArticlesPeer ReviewedFull Text
Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn
Author / Creator:Simić, Marijana ; Nikolić, Valentina ; Škrobot, Dubravka ; Srdić, Jelena ; Perić, Vesna ; Despotović, Saša ; Žilić, Slađana
Publisher:Switzerland: MDPI AG
Journal title:Plants (Basel), 2023-04, Vol.12 (9), p.1812
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ArticlesFull Text
Genotype × Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate
Author / Creator:Branković, Gordana ; Dragičević, Vesna ; Dodig, Dejan ; Zorić, Miroslav ; Knežević, Desimir ; Žilić, Slađana ; Denčić, Srbislav ; Šurlan, Gordana
Publisher:Chillán: Instituto de Investigaciones Agropecuarias, INIA
Journal title:Chilean journal of agricultural research, 2015-04, Vol.75 (2), p.139-139
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ArticlesPeer ReviewedFull Text
Characterization of proteins from grain of different bread and durum wheat genotypes
Author / Creator:Zilić, Slađana ; Barać, Miroljub ; Pešić, Mirjana ; Dodig, Dejan ; Ignjatović-Micić, Dragana
Publisher:Switzerland: MDPI AG
Journal title:International journal of molecular sciences, 2011-09, Vol.12 (9), p.5878-5894
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ArticlesPeer ReviewedFull Text
Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content
Author / Creator:Nikolić, Valentina ; Simić, Marijana ; Kandić, Vesna ; Dodevska, Margarita ; Titan, Primož ; Dodig, Dejan ; Žilić, Slađana
Journal title:Journal of food processing and preservation, 2022-10, Vol.46 (10), p.n/a
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ArticlesPeer ReviewedFull Text
Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
Author / Creator:Kocadağlı, Tolgahan ; Žilić, Slađana ; Taş, Neslihan Göncüoğlu ; Vančetović, Jelena ; Dodig, Dejan ; Gökmen, Vural
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2016-01, Vol.242 (1), p.51-60
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ArticlesPeer ReviewedFull Text
Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
Author / Creator:Žilić, Slađana ; Akıllıoğlu, H. Gül ; Serpen, Arda ; Perić, Vesna ; Gökmen, Vural
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European food research & technology, 2013-09, Vol.237 (3), p.409-418
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ArticlesFull Text
Genotype x environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate
Author / Creator:Brankovic, Gordana ; Dragicevic, Vesna ; Dodig, Dejan ; Zoric, Miroslav ; Knezevic, Desimir ; Zilic, Sladana ; Dencic, Srbislav ; Surlan, Gordana
Publisher:Instituto de Investigaciones Agropecuarias
Journal title:Chilean journal of agricultural research, 2015-06, Vol.75 (2), p.139-146
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ArticlesPeer ReviewedFull Text
Effect of micronisation on the composition and properties of the flour from white, yellow and red maize
Author / Creator:Zilic, Sladana ; Sukalovic, Vesna Hadzi-Taskovic ; Milasinovic, Marija ; Ignjatovic-Micic, Dragana ; Maksimovic, Milan ; Semencenko, Valentina
Publisher:Sveuciliste U Zagrebu
Journal title:Food technology and biotechnology, 2010-04, Vol.48 (2), p.198-206
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ArticlesFull Text
Učinak mikronizacije na sastav i svojstvo brašna dobivenog od bijelog, žutog i crvenog zrnja kukuruza
Author / Creator:Žilić, Slađana ; Hadži-Tašković Šukalović, Vesna ; Milašinović, Marija ; Ignjatović-Micić, Dragana ; Maksimović, Milan ; Semenčenko, Valentina
Publisher:Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu
Journal title:Food Technology and Biotechnology, 2010-06, Vol.48 (2), p.198
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Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content

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Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment

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Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds

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Microencapsulates of Blue Maize Polyphenolics as a Promising Ingredient in the Food and Pharmaceutical Industry: Characterization, Antioxidant Properties, and In Vitro-Simulated Digestion

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Spelt wheat (Triticum spelta) and common bread wheat compared for nutritional contents and functional-technological properties

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Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties

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Effect of Anthocyanin-Enriched Brine on Nutritional, Functional and Sensory Properties of Pickled Baby Corn

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Genotype × Environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate

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Characterization of proteins from grain of different bread and durum wheat genotypes

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Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content

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Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

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Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean

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Genotype x environment interaction for antioxidants and phytic acid contents in bread and durum wheat as influenced by climate

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Effect of micronisation on the composition and properties of the flour from white, yellow and red maize

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Učinak mikronizacije na sastav i svojstvo brašna dobivenog od bijelog, žutog i crvenog zrnja kukuruza

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