Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Nik Mahnič"'
Autor:
Jožef Šimenko, Nik Mahnič, David Kukovica, Hrvoje Sertić, Ivan Segedi, Radoje Milić, Damir Karpljuk, Bayram Ceylan, Samo Rauter
Publikováno v:
Applied Sciences, Vol 14, Iss 3, p 1235 (2024)
Judo elements rely on lower and upper body muscle power, supported by the ATP-PCr energy system, which is crucial in high-intensity tasks. This study aims to assess the anaerobic status of young male competitive judokas using the upper body Wingate t
Externí odkaz:
https://doaj.org/article/f62a5928c4244ddb8605618e9da5e4ee
Autor:
Polona Jamnik, Nik Mahnič, Aleksandra Mrak, Lea Pogačnik, Barbara Jeršek, Alberto Niccolai, Jasmina Masten Rutar, Nives Ogrinc, Larisa Dušak, Blaž Ferjančič, Mojca Korošec, Ana Cerar, Borut Lazar, Urša Lovše, Tjaša Pungert, Primož Fabjan, Nataša Poklar Ulrih
Publikováno v:
Antioxidants, Vol 11, Iss 2, p 216 (2022)
Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of Arthrospira platensis as the sole substrate using Lactobacillus plantarum as the starter culture.
Externí odkaz:
https://doaj.org/article/27f12c1d7fc94aebb7ab1dfd5b968d8a
Autor:
Andreas Konrad, Markus Tilp, Leutrim Mehmeti, Nik Mahnič, Wolfgang Seiberl, Florian K. Paternoster
Publikováno v:
J Sports Sci Med
Studies have reported that a stiff triceps surae muscle and tendon-aponeurosis and also a more compliant quadriceps muscle and tendon-aponeurosis, are related to lower oxygen cost during running. However, to date, no study has investigated in a singl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5eae02a8412b8c1e9866d46a5903b7db
https://europepmc.org/articles/PMC9982528/
https://europepmc.org/articles/PMC9982528/
Autor:
Polona, Jamnik, Nik, Mahnič, Aleksandra, Mrak, Lea, Pogačnik, Barbara, Jeršek, Alberto, Niccolai, Jasmina, Masten Rutar, Nives, Ogrinc, Larisa, Dušak, Blaž, Ferjančič, Mojca, Korošec, Ana, Cerar, Borut, Lazar, Urša, Lovše, Tjaša, Pungert, Primož, Fabjan, Nataša, Poklar Ulrih
Publikováno v:
Antioxidants (Basel, Switzerland). 11(2)
Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2dd8cdaa26801c920e89ef0895d40f14
https://pubmed.ncbi.nlm.nih.gov/35204099
https://pubmed.ncbi.nlm.nih.gov/35204099