Sladjana Zilic
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Sladjana Zilic has a total of 14 co-authors. Here are the top co-authors by number of shared publications:
- Aleksandar Z. Kostic
Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
1 shared publication - Danijel D. Milinčić
Faculty of Agriculture, University of Belgrade, Belgrade-Zemun, Serbia
1 shared publication - Dejan Dodig
Maize Research Institute Zemun Polje, 1 Slobodana Bajića Street, 11185 Zemun-Belgrade, Serbia
1 shared publication - Ivana Sredović Ignjatović
Department of Chemistry and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
1 shared publication - Jelena Vancetovic
Maize Research Institute Zemun Polje, Belgrade, Serbia
1 shared publication - Jovana Petrović
Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”—National Institute of the Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11108 Belgrade, Serbia
1 shared publication
Latest Publications
- Open Access
- 26 March 2019
- Published by InLife Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Polish Journal of Food and Nutrition Sciences
- Vol. 69 (2) , 137-146
Composition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that...
- 26 March 2019
- Published by InLife Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences in Polish Journal of Food and Nutrition Sciences
- Vol. 69 (2) , 137-146
Open AccessComposition of Anthocyanins in Colored Grains and the Relationship of Their Non-Acylated and Acylated Derivatives
Colored grains are rich sources of anthocyanins that could play an important role in the prevention of various diseases associated with oxidative stress. Bearing in mind that cereals are widely grown crops, anthocyanins-rich colored grains could be used as a functional food ingredient that...
- Open Access
The Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42–58.56 times) and the reducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.
Open AccessThe Effect of In Vitro Digestion on Antioxidant, ACE-Inhibitory and Antimicrobial Potentials of Traditional Serbian White-Brined Cheeses
This study deals with the effect of in vitro digestion on the functional potential of traditional Serbian white-brined cheeses. The total antioxidant capacity, reducing power and iron (II) chelating properties as well as angiotensin-converting enyzme-inhibitory (ACE-inhibitory) and antimicrobial activities of traditional Serbian white-brined cheeses before and after in vitro digestion were assayed. The traditional cheeses had different antioxidant properties as well as different ACE-inhibitory activities. In vitro digestion improved the total antioxidant capacity (8.42–58.56 times) and the reducing power (by 17.90–99.30%) of investigated cheeses, whereas their chelating ability was slightly improved or unaffected after digestion. In vitro digestion reduced the ACE-inhibitory potential of water-soluble protein fractions, and digested water-insoluble fractions were the major source of ACE-inhibitory peptides. The digestates did not exhibit any antibacterial potential, whereas they showed moderate antifungal potential toward selected micromycetes. The best antifungal potential had Svrljig ovine cheese and Homolje cow cheese. The results of this study clearly point to a significant functionality of traditional white-brined cheeses.