Jelena Vančetović

Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (<i>Zea mays</i> L.) Kernels

Slađana Žilić, Arda Serpen, Halise Gül Akıllıoğlu et al. · Journal of Agricultural and Food Chemistry · 2012 · 334 citations

Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour

Slađana Žilić, Tolgahan Kocadağlı, Jelena Vančetović et al. · LWT · 2015 · 131 citations

Food Chemistry, Food Bioactive Compound, Food Analysis +4

Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs

Slađana Žilić, Marijana Janković, Zorica Basić et al. · Journal of Cereal Science · 2016 · 97 citations

Agricultural Chemistry, Botany, Corn Silk +5

Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen

Slađana Žilić, Jelena Vančetović, Marijana Janković et al. · Journal of Functional Foods · 2014 · 57 citations · Full text

Floral Maize, Botany, Chemical Composition +4

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

Tolgahan Kocadağlı, Slađana Žilić, Neslihan Göncüoğlu Taş et al. · European Food Research and Technology · 2015 · 51 citations

Food Chemistry, Phenolic Compounds, Agricultural Chemistry +5