Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Irena Jelicic"'
Autor:
Mijo Meter, Ognjen Barcot, Irena Jelicic, Ivana Gavran, Ivan Skopljanac, Mate Zvonimir Parcina, Kresimir Dolic, Mirela Pavicic Ivelja
Publikováno v:
Reviews in Cardiovascular Medicine, Vol 24, Iss 1, p 18 (2023)
Background: The need for computed tomography pulmonary angiography (CTPA) to rule out pulmonary embolism (PE) is based on clinical scores in association with D-dimer measurements. PE is a recognized complication in patients with SARS-CoV-2 infection
Externí odkaz:
https://doaj.org/article/9f28a3a799bf43048b8ce5117bde9cdd
Autor:
Ivan Skopljanac, Mirela Pavicic Ivelja, Danijela Budimir Mrsic, Ognjen Barcot, Irena Jelicic, Josipa Domjanovic, Kresimir Dolic
Publikováno v:
Life, Vol 12, Iss 5, p 735 (2022)
COVID-19 prediction models mostly consist of combined clinical features, laboratory parameters, and, less often, chest X-ray (CXR) findings. Our main goal was to propose a prediction model involving imaging methods, specifically ultrasound. This was
Externí odkaz:
https://doaj.org/article/bb3a503429c64bcf85ddc5f6fc336d63
Publikováno v:
Mljekarstvo, Vol 62, Iss 3, Pp 165-178 (2012)
Ultrasonication and thermo-sonication belong to alternative, non-thermal food processing methods. The aim of this study was to investigate the influence of different ultrasound power inputs (240 W, 320 W, 400 W) without and in combination with heat p
Externí odkaz:
https://doaj.org/article/22e9f32692ec49bd96a57019802869a3
Publikováno v:
Mljekarstvo, Vol 62, Iss 1, Pp 3-13 (2012)
High hydrostatic pressure, ultrasonication and pulsed eletrcic fields (PEF) belong to novel food processing methods which are mostly implemented in combination with moderate temperatures and/ or in combination with each other in order to provide adeq
Externí odkaz:
https://doaj.org/article/f01000d729ce4113a4263a9508be332c
Publikováno v:
Mljekarstvo, Vol 61, Iss 3, Pp 220-225 (2011)
Stevia is a natural, non energetic sweetener, 200-300 times sweeter than sucrose, and is obtained by leaves extraction of the Stevia rebaudiana. According to the low energy value of stevia to sweeten food products, it is a great possibility of its us
Externí odkaz:
https://doaj.org/article/3c915938866c4175bee7a96d4ed25489
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 1, Pp 51-56 (2011)
Soymilk was fermented with probiotic culture ABT5 and yoghurt culture with the addition of bifidobacteria at different temperatures (37°C and 42°C) with the aim of shortening the fermentation time and producing a probiotic fermented soymilk. During
Externí odkaz:
https://doaj.org/article/eb325fa9a91f410abbcb3c6ca4e0d538
Autor:
Irena Jeličić
Publikováno v:
Mljekarstvo, Vol 60, Iss 2, Pp 113-126 (2010)
In the past two decades a lot of research in the field of food science has focused on new, non-thermal processing methods. This article describes the most intensively investigated new processing methodsfor implementation in the dairy industry, like m
Externí odkaz:
https://doaj.org/article/f9c130f769e14b6cb40dd7b087fde5b1
Autor:
Irena Jeličić
Publikováno v:
Mljekarstvo, Vol 59, Iss 2, Pp 155-175 (2009)
Regulation of the Croatian Food Law (NN 46/07) which demands implementation of food safety management system based on HACCP principles became mandatory at the January 01st 2009. According to that regulation all subjects in food production and retail
Externí odkaz:
https://doaj.org/article/0c8f5eec859a4fb7b70bf8446ec4d1b7
Publikováno v:
Mljekarstvo, Vol 58, Iss 3, Pp 243-255 (2008)
This research examines the influence of whey protein concentrate addition (WPC) on growth and activity of probiotic species Lactobacilus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12 in sweet reconstituted whey and their survival
Externí odkaz:
https://doaj.org/article/5572115b2b2d41f89271ba9729ee557a
Publikováno v:
Mljekarstvo, Vol 58, Iss 3, Pp 257-274 (2008)
Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology, the end product and the quality of used milk. Liquid whey consists of approximately 93% water and contains a
Externí odkaz:
https://doaj.org/article/1f462f03b4ce4e08ae07280b80cbfc27