Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ewelina Chojnacka"'
Autor:
Krzysztof Petelczyc, Anna Byszewska, Ewelina Chojnacka, Zbigniew Jaroszewicz, Karol Kakarenko, Alejandro Mira-Agudelo, Aleksandra Ostrowska-Spaleniak, Aleksandra Składowska, Andrzej Kołodziejczyk, Marek Rękas
Publikováno v:
PLoS ONE, Vol 14, Iss 2, p e0211823 (2019)
PURPOSE:Clinical assessment of a new optical element for presbyopia correction-the Light Sword Lens. METHODS:Healthy dominant eyes of 34 presbyopes were examined for visual performance in 3 trials: reference (with lens for distance correction); steno
Externí odkaz:
https://doaj.org/article/88baa8ca07dc4b3ebb96553967cc7009
Publikováno v:
Klinika Oczna. 2018:221-226
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::086253125ea34acfb582b5cb09572749
https://doi.org/10.5114/ko.2018.82895
https://doi.org/10.5114/ko.2018.82895
Autor:
Ewelina Chojnacka, Marek Rękas, Anna Byszewska, Zbigniew Jaroszewicz, Krzysztof Petelczyc, Karol Kakarenko, Aleksandra Składowska, Aleksandra Ostrowska-Spaleniak, Andrzej Kolodziejczyk, Alejandro Mira-Agudelo
Publikováno v:
PLoS ONE, Vol 14, Iss 2, p e0211823 (2019)
PLoS ONE
PLoS ONE
Purpose Clinical assessment of a new optical element for presbyopia correction–the Light Sword Lens. Methods Healthy dominant eyes of 34 presbyopes were examined for visual performance in 3 trials: reference (with lens for distance correction); ste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b40b0e909ccd191e03aeca86441978f4
https://doaj.org/article/88baa8ca07dc4b3ebb96553967cc7009
https://doaj.org/article/88baa8ca07dc4b3ebb96553967cc7009
CHARACTERISATION OF FRACTIONAL COMPOSITION AND RHEOLOGICAL PROPERTIES OF WEDGE PROTEINS IN RYE GRAIN
Publikováno v:
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::948a06bf78fe038826a1d3acec9f0e9b
https://doi.org/10.15193/zntj/2011/79/067-078
https://doi.org/10.15193/zntj/2011/79/067-078
Publikováno v:
Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b70961d35cbbfc3a6d7fc147d310c8b
https://doi.org/10.15193/zntj/2011/79/079-090
https://doi.org/10.15193/zntj/2011/79/079-090