еНаука - преглед
Преглед према Пројекат Korišćenje biljnih izvora proteina, dijetalnih vlakana i antioksidanasa u proizvodnji hrane (RS-31069)
Приказ резултата 1 до 20 од 61
следеће >
Година | Наслов | Аутор(и) | Тип резултата | Мп-кат. |
---|---|---|---|---|
2020 | Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions (✓) | Žilić, Slađana ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 21aM21a - Рад у међ. часопису изузетних вредности |
2015 | Analiza genetičke divergentnosti genotipova soje na osnovu morfoloških i molekularnih markera | Perić, Vesna A. ![]() ![]() | Докторска дисертација | 70M70 - Одбрањена докторска дисертација |
2011 | Antioxidant activity of small grain cereals caused by phenolics and lipid soluble antioxidants (✓) | Žilić, Slađana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 21aM21a - Рад у међ. часопису изузетних вредности |
2016 | Antioxidant activity, phenolic profile, chlorophyll and mineral matter content of corn silk (Zea mays L): Comparison with medicinal herbs (✓) | Zilic, Sladana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 21M21 - Рад у врхунском међ. часопису |
2019 | Application of Polyphenol-Loaded Nanoparticles in Food Industry | Milincić, Danijel D. ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 21M21 - Рад у врхунском међ. часопису |
2014 | Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour? (✓) | Žilić, Slađana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 22M22 - Рад у истакнутом међ. часопису |
2011 | Characterization of Proteins from Grain of Different Bread and Durum Wheat Genotypes | Barać, Miroljub ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 21M21 - Рад у врхунском међ. часопису |
2014 | Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen (✓) | Žilić, Slađana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 21aM21a - Рад у међ. часопису изузетних вредности |
2020 | Chemical, rheological and sensory characteristics of sweet spreads made from by-products of soya bean and maize (✓) | Žilić, Slađana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 22M22 - Рад у истакнутом међ. часопису |
2015 | Comparative study of the functional properties of three legume seed isolates: adzuki, pea and soy bean | Barać, Miroljub ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 21M21 - Рад у врхунском међ. часопису |
2013 | Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean | Žilić, Slađana ![]() ![]() ![]() ![]() | Научни чланак | 22M22 - Рад у истакнутом међ. часопису |
2019 | Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives (✓) | Žilić, Slađana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 22M22 - Рад у истакнутом међ. часопису |
2012 | Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour | Žilić, Slađana ![]() ![]() ![]() ![]() | Научни чланак | 21aM21a - Рад у међ. часопису изузетних вредности |
2015 | Divergence of the local populations of St. John’s wort (Hypericum perforatum L.) based on leaf morphological traits | Krstonijević-Živanović, Nina; Prodanović, Slaven ![]() ![]() ![]() ![]() | Научни чланак | 52M52 - Рад у истакнутом нац. часопису |
2013 | Effect of soybean variety and processing on growth performance of pigs | Perić, Vesna ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Конференцијски рад | Мп категорија ће бити приказана накнадно. |
2018 | Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties (✓) | Simić, Marijana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 22M22 - Рад у истакнутом међ. часопису |
2016 | Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich corn flour | Žilić, Slađana ![]() ![]() ![]() ![]() | Научни чланак | 21M21 - Рад у врхунском међ. часопису |
2016 | Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour | Žilić, Sladjana ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() | Научни чланак | 21M21 - Рад у врхунском међ. часопису |
2014 | Effects of extrusion, infrared and microwave processing on Maillard reaction products and phenolic compounds in soybean | Žilić, Slađana ![]() ![]() ![]() ![]() | Научни чланак | 21M21 - Рад у врхунском међ. часопису |
2013 | Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour | Žilić, Slađana ![]() ![]() ![]() ![]() | Научни чланак | 21M21 - Рад у врхунском међ. часопису |