Zobrazeno 1 - 10
of 730
pro vyhledávání: '"I. Todorov"'
Autor:
I. Todorov
Publikováno v:
Българска кардиология, Vol 28, Iss 4, Pp 136-142 (2022)
Patients with Marfan syndrome often have severe life-threatening cardiovascular complications, including aortic aneurysmal dilatation or aortic dissection. Approximately two-thirds of people who have this syndrome suffer from chest wall deformities s
Externí odkaz:
https://doaj.org/article/1fa152b1029846299e6ee36de6a49e4b
Publikováno v:
European Psychiatry, Vol 66, Pp S459-S460 (2023)
Introduction The EXPERIENCE project aims to enable the creation and sharing of extended-personal realities in virtual reality (VR). Currently, software and hardware technology are under development, that will automatically generate VR environments ba
Externí odkaz:
https://doaj.org/article/1438f0d4ad934d5a870c0e8e081e256d
Autor:
I. Todorov
Publikováno v:
Acta Polytechnica, Vol 50, Iss 3 (2010)
It is known that there are no local scalar Lie fields in more than two dimensions. Bilocal fields, however, which naturally arise in conformal operator product expansions, do generate infinite Lie algebras. It is demonstrated that these Lie algebras
Externí odkaz:
https://doaj.org/article/c7cf4df221c74e439f4bfe5887be329e
Autor:
S. Sutori, Karolinska Institutet: E. Eliasson, G. Hadlaczky, I. Todorov, V. Carli; University of Padua: F. Mura, V. Cardi; Polytechnic University of Valencia: V. Ortiz, M.A. Raya; University of Pisa: A.L. Alfeo, V. Catrambone, G. Valenza
Publikováno v:
European Psychiatry, Vol 67, Pp S18-S19 (2024)
Abstract Introduction The final aim of the EXPERIENCE project is to enable individuals to record and share extended-personal realities in Virtual Reality (VR) - which entails the consideration of a person’s neurophysiological, psychological, and
Externí odkaz:
https://doaj.org/article/4c88042171cb47008cc2b19ad28aa86b
Publikováno v:
Journal of Analytical Atomic Spectrometry. 38:818-826
Accurate results with analytical solution to standard concentration ratios less than 10.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08ff3c576f0bf152924336b7da41c959
https://doi.org/10.1039/d2ja00346e
https://doi.org/10.1039/d2ja00346e
Publikováno v:
ACS Food Science & Technology. 1:511-523
Arsenic was speciated in 46 seaweed samples purchased from the U.S. market, i.e., brown (arame, hijiki, kombu, knotted wrack, oarweed, wakame), green (sea lettuce), and red (dulse, Irish moss, lave...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::078f57031d5b8ea77446edaf6d81b0fe
https://doi.org/10.1021/acsfoodscitech.0c00120
https://doi.org/10.1021/acsfoodscitech.0c00120
We present the development and optimization of an analytical method based on Laser Ablation–Inductively Coupled Plasma–Mass Spectrometry (LA-ICP-MS) for the analysis of multivitamin dietary supplements. Samples were ground and mixed with a cellul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53b3e0317f399bfb5454adaecb1c0f77
https://doi.org/10.21203/rs.3.rs-1638944/v1
https://doi.org/10.21203/rs.3.rs-1638944/v1
Publikováno v:
Chemosphere. 294
In this study we present an elemental profile of 46 edible seaweed samples purchased in the United States. The seaweeds were grouped in 13 subgroups/species based on DNA barcoding analysis. The seaweeds were decomposed by microwave accelerated acid d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d92396bd665558d0a9acb2516d89e14
https://pubmed.ncbi.nlm.nih.gov/35065179
https://pubmed.ncbi.nlm.nih.gov/35065179
Autor:
Gyuhan Jo, Todor I. Todorov
Publikováno v:
Food Chemistry. 289:299-307
Rice is a staple food in many countries around the world and it is a source of not only the nutrients, but also toxic elements. In this study, we evaluated four degrees of polishing and determined the elemental content (P, S, K, Mn, Fe, Ni, Cu, Zn, A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::926aa07d16df21a0682344fd2fcfce7f
https://doi.org/10.1016/j.foodchem.2019.03.040
https://doi.org/10.1016/j.foodchem.2019.03.040