Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Marko Jukic"'
Publikováno v:
Medicinski Glasnik, Vol 8, Iss 1, Pp 39-44 (2011)
Aim To evaluate the differences in the knowledge and attitudes of physicians and patients regarding the informed consent process.Methods After institutional approval was obtained cohorts of 269physicians and 265 patients completed a voluntary multipl
Externí odkaz:
https://doaj.org/article/93b6012fe6ed46a8b33ad0a13a72a305
Autor:
Jasmina Lukinac, Marko Jukic
Publikováno v:
Plants (Basel, Switzerland). 11(24)
Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to red
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c27705dc248e543e62dd91f79394400
https://pubmed.ncbi.nlm.nih.gov/36559630
https://pubmed.ncbi.nlm.nih.gov/36559630
Autor:
Črtomir Podlipnik, Natalia Nikitina, Alexander Albertian, Maxim Manzyuk, Marko Jukic, Ilya Kurochkin
Publikováno v:
Communications in Computer and Information Science ISBN: 9783030928636
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b7ff75725da5298dd7e57744fc2ed13
https://doi.org/10.1007/978-3-030-92864-3_39
https://doi.org/10.1007/978-3-030-92864-3_39
Autor:
Mirela Lučan Čolić, Martina Antunović, Jasmina Lukinac, Jurislav Babić, Antun Jozinović, Bojan Matijević, Tihana Nikolić, Marko Jukić
Publikováno v:
Mljekarstvo, Vol 74, Iss 1, Pp 45-63 (2024)
The effect of turmeric powder and a mix of turmeric powder and black pepper on the physicochemical properties of ice cream samples was examined. Enriched ice creams were manufactured by adding turmeric powder at levels of 0.5 %, 1.0 % and 2.0 %, with
Externí odkaz:
https://doaj.org/article/a4cee41cae5b4e0ba5211cd04dbf099b
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10303 (2024)
Hazelnut oil cake, a by-product in the cold-pressing of hazelnut oil, is a rich in valuable nutrients, which makes it a promising option for supplementation or as a raw material in the development of functional products. The aim of this work was to s
Externí odkaz:
https://doaj.org/article/6be715ff1f3a49cb86b666f5278593be
Autor:
Natasha Joshi, Marko Jukic, Sabine Werner, Jürgen Brinckmann, Maya Ben-Yehuda Greenwald, Paul Hiebert, Hermann Tenor, Carlotta Tacconi, Reto Naef
Publikováno v:
The Journal of investigative dermatology. 141(2)
Chronic wounds affect a large percentage of the population worldwide and cause significant morbidity. Unfortunately, efficient compounds for the treatment of chronic wounds are yet not available. Endothelial dysfunction, which is at least in part a r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03bae00c93753eb90cbbfe368a78d97c
https://pubmed.ncbi.nlm.nih.gov/32598925
https://pubmed.ncbi.nlm.nih.gov/32598925
Autor:
Gjore Nakov, Nadya Ninova-Nikolova, Nastia Ivanova, Violeta Raykova, Biljana Trajkovska, Mirela Lučan Čolić, Jasmina Lukinac, Marko Jukić
Publikováno v:
Fermentation, Vol 10, Iss 8, p 431 (2024)
This study investigates the physicochemical, microbiological, and sensory properties of yogurt fortified with honey and chia seeds at concentrations of 5% and 10% (w/w) over a 21-day storage period at 4 ± 1 °C. The addition of chia seeds resulted i
Externí odkaz:
https://doaj.org/article/f248481c3f134b50acbd0b3f1690cdc3
Publikováno v:
Scopus-Elsevier
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 1, Pp 053-062 (2019)
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 1, Pp 053-062 (2019)
Biscuits are products in which the qualitative characteristics depend primarily on the flour used. Digestion of starch influence on the glycemic index. It is important to know the percentage of starch digestion (degradation) in the body. Biscuits wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0cc90f4316035b6e71596606aec845ef
https://www.bib.irb.hr/962647
https://www.bib.irb.hr/962647
Publikováno v:
Encyclopedia, Vol 3, Iss 2, Pp 501-511 (2023)
Efficient chemical library design for high-throughput virtual screening and drug design requires a pre-screening filter pipeline capable of labeling aggregators, pan-assay interference compounds (PAINS), and rapid elimination of swill (REOS); identif
Externí odkaz:
https://doaj.org/article/3cdab7aa869545a993fd4ae0a383886c
Autor:
Alexandra Uivarasan, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula, Anca Mihaly Cozmuta, Leonard Mihaly Cozmuta
Publikováno v:
Foods, Vol 13, Iss 11, p 1592 (2024)
The study investigates the structural and chemical properties of brown rice flour (WRF), black rice flour (BRF) and their mixtures in ratios of 25%, 50% and 75% to provide reference information for the gluten-free bakery industry. BRF contains higher
Externí odkaz:
https://doaj.org/article/716d9339152f4958ab4a203aa31aa42d