Zobrazeno 1 - 10
of 2 313
pro vyhledávání: '"A. Petričević"'
A set of $m$ distinct nonzero rationals $\{a_1, a_2,\ldots, a_m\}$ such that $a_i a_j+1$ is a perfect square for all $1\le i
Externí odkaz:
http://arxiv.org/abs/2403.17959
Autor:
Piperac Pavle, Terzić-Supić Zorica, Maksimović Aleksandra, Todorović Jovana, Karić Svetlana, Soldatović Ivan, Cvjetković Smiljana, Jeremić-Stojković Vida, Petričević Simona
Publikováno v:
Arhiv za Higijenu Rada i Toksikologiju, Vol 75, Iss 2, Pp 116-124 (2024)
Pedagogical work, especially with preschool children, is one of the most stressful professions, and the incidence of stress-related illnesses among preschool teachers is higher than in the general population. The aim of this cross-sectional study, co
Externí odkaz:
https://doaj.org/article/fe741ae1679449b580a17d3f140eae64
Autor:
Petričević, Gabrijela Kapetanović1 (AUTHOR) gkapetanovic@sfzg.hr, Perčinić, Antonio2 (AUTHOR) antonio.percinic@kbc-zg.hr, Budimir, Ana2 (AUTHOR) abudimir@kbc-zagreb.hr, Sesar, Anja3 (AUTHOR) dr.anjasesar@gmail.com, Anić, Ivica1 (AUTHOR) anic@sfzg.hr, Bago, Ivona1 (AUTHOR) bago@sfzg.hr
Publikováno v:
Bioengineering (Basel). Oct2024, Vol. 11 Issue 10, p999. 10p.
Publikováno v:
Poljoprivreda, Vol 13, Iss 1, Pp 66-69 (2007)
The present study was carried out on 119 randomly chosen carcasses of barrows, slaughtered at approximately 100 kg live weight in three abattoirs form east Croatia. Main meat quality traits were measured: pHi, pHu, CIE-L* and drip loss by compression
Externí odkaz:
https://doaj.org/article/6f2df1d9c8724a4bb5c8c954c1b06b15
Autor:
G. Kušec, Ivona Đurkin, A. Petričević, Gordana Kralik, Zlata Maltar, V. Margeta, Danica Hanžek
Publikováno v:
Poljoprivreda, Vol 13, Iss 1, Pp 70-73 (2007)
The experiment was performed on 144 pig carcasses selected on the basis of backfat measures obtained by “ZP”- method. There was no stratification according to the carcass weight. One day after slaughter the carcasses were dissected by to EU refer
Externí odkaz:
https://doaj.org/article/43688b07be9f446a995c0ed63c3e99c7
Publikováno v:
BMC Oral Health, Vol 24, Iss 1, Pp 1-13 (2024)
Abstract Background Fulfilling aesthetic norms is an imperative of modern society. Accordingly, aesthetics has found its important role in dental medicine. The aim was to study whether there is a difference in the perception of tooth shade change and
Externí odkaz:
https://doaj.org/article/67c0ceb58bda458fa1f013081539e022
Publikováno v:
Acta Stomatologica Croatica, Vol 58, Iss 3, Pp 245-254 (2024)
Objectives: To clinically evaluate the effectiveness of rotary (ProTaper Next [PTN]) and reciprocating (Wave One Gold [WOG]) instrumentation techniques in eliminating bacteria from the root canals of teeth with apical periodontitis during a single-vi
Externí odkaz:
https://doaj.org/article/2759ea61c4f24b26b94e3a1db66809f5
Autor:
Petričević Ana
Publikováno v:
Glasnik Advokatske komore Vojvodine, Vol 96, Iss 1, Pp 166-208 (2024)
This paper analyzes the status of the injured party in the criminal proceedings of the Republic of Serbia. The discourse is divided into three sections. The first section discusses the rights afforded to a person injured by the commission of a crimin
Externí odkaz:
https://doaj.org/article/33552edc06134539ba6cb05d4627e15f
Autor:
Stamenić Tamara, Petričević Maja, Keškić Tanja, Pisinov Boris, Stanojković Aleksandar, Kos Ivica, Radojičić Maša
Publikováno v:
Biotechnology in Animal Husbandry, Vol 40, Iss 1, Pp 65-76 (2024)
The increasing global consumption of processed meat, which often contains nitrite as a preservative, raises health concerns due to potential adverse effects from its metabolites, such as nitric oxide and N-nitroso compounds. The study sought to evalu
Externí odkaz:
https://doaj.org/article/6bcee389cfaa49d4a9ea5a4ef0c7442c
Autor:
Rakić Radojica, Petričević Maja, Keškić Tanja, Đurović Sanja, Kulić Gordana, Stamenić Tamara, Pisinov Boris
Publikováno v:
Biotechnology in Animal Husbandry, Vol 40, Iss 1, Pp 77-85 (2024)
Buckwheat is one of the functional pseudocereals rich in antioxidants, nutrients, bioactive compounds, and phytochemicals. Colour represents one of the most important sensory parameters in the quality assessment of the meat products. The aim of this
Externí odkaz:
https://doaj.org/article/7065af7f599e422ab3c28ad1a7cc9f4d