Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Indira Kosovic"'
Autor:
Indira Kosovic, Ivana Kuzmic Prusac, Anna Berkovic, Jelena Marusic, Marko Mimica, Sandra Zekic Tomas
Publikováno v:
Hypertension in Pregnancy, Vol 36, Iss 1, Pp 16-20 (2017)
Objective: To investigate proliferation, EGF and EGFR expression of villous trophoblast (VTB), decidual cells (DC), and extravillous trophoblast (EVTB) in the placentas from pregnancies complicated with preeclampsia (PE) and to compare them with plac
Externí odkaz:
https://doaj.org/article/2daf08dc274d443ea84253b5a5776a1b
Autor:
Andrea Dagelic, Vedran Stefanovic, Jasminka Resic Karara, Ivana Kuzmic Prusac, Damir Roje, Indira Kosovic, Sandra Zekic Tomas
Publikováno v:
Journal of Perinatal Medicine.
Objectives To determine the morphological characteristics of the placentas from COVID-19 positive mothers in regard to the trimester of COVID-19 infection onset and low weight molecular heparin (LMWH) treatment. Methods Placentas were collected in th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cd6b8794ef6736236e782a28833f102f
https://doi.org/10.1515/jpm-2022-0452
https://doi.org/10.1515/jpm-2022-0452
Autor:
Jelena Marušić, Ivana Kuzmić Prusac, Marko Mimica, Sandra Zekic Tomas, Anna Berkovic, Indira Kosovic
Publikováno v:
Hypertension in pregnancy. 36(1)
To investigate proliferation, EGF and EGFR expression of villous trophoblast (VTB), decidual cells (DC), and extravillous trophoblast (EVTB) in the placentas from pregnancies complicated with preeclampsia (PE) and to compare them with placentas from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::340bd28f5cf561ea09a0d617b4ebf523
https://pubmed.ncbi.nlm.nih.gov/27657362
https://pubmed.ncbi.nlm.nih.gov/27657362
Microstructure and cooking quality of barley-enriched pasta produced at different process parameters
Autor:
Indira Kosović, Mirta Benšić, Đurđica Ačkar, Antun Jozinović, Žaneta Ugarčić, Jurislav Babić, Borislav Miličević, Drago Šubarić
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 2, Pp 281-290 (2018)
Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but furthe
Externí odkaz:
https://doaj.org/article/b124e5a118fc45b5bea472faeb2ef703
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 2, Pp 166-172 (2016)
Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and
Externí odkaz:
https://doaj.org/article/a5be5adf47ac476ca946fca7a530bb4c
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 6, Iss 2, Pp 97-103 (2014)
In this study, pasta was prepared by replacement of durum semolina (DS) with 10% and 15% of apple peel powder (APP). The control sample was pasta made from 100% DS. Total phenolic content (TPC), antioxidant capacity (AOA) and quality parameters of pa
Externí odkaz:
https://doaj.org/article/acbbad54ecbf4a60b2d23940883f6023