Scheler o obrazovanju

Autor: Kovač, Damjan

Cilj rada je prikaz Schelerovih poimanja o obrazovanju koje se mogu povezati s kvalitetom života, rastom u određenim vrijednostima, ostvarivanje potencijala i općeniti ljudski napredak.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::4ba54a674b4bd08a77fa0842adad6d57
https://www.bib.irb.hr/1159355

Max Scheler o ljubavi i spoznaji

Autor: Zagorac, Ivana

Na tragu Augustina, Scheler tvrdi da emocionalni život predstavlja temelj za svaki oblik spoznaje. Nasuprot dominantnoj tvrdnji da »ljubav čini slijepim« i da istinska spoznaja počiva na potiskivanju emocija, Scheler poziva na obrtanje položaja

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::7ee3f7c3f930f634691e01bdc417ef67
https://www.bib.irb.hr/843925

Methods for studying microbial acid stress responses: from molecules to populations.

Autor: Atasoy M; UNLOCK, Wageningen University and Research, PO Box 9101, 6700 HB, the Netherlands., Bartkova S; Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia., Çetecioğlu-Gürol Z; Department of Industrial Biotechnology, KTH Royal Institute of Technology, Roslagstullsbacken 21 106 91 Stockholm, Stockholm, Sweden., P Mira N; iBB, Institute for Bioengineering and Biosciences, Department of Bioengineering, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal.; Associate Laboratory i4HB, Institute for Health and Bioeconomy, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais, 1049-001 Lisboa, Portugal., O'Byrne C; Microbiology, School of Biological and Chemical Sciences, University of Galway, University Road, Galway, H91 TK33, Ireland., Pérez-Rodríguez F; Department of Food Science and Tehcnology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, University of Córdoba, 14014 Córdoba, Spain., Possas A; Department of Food Science and Tehcnology, UIC Zoonosis y Enfermedades Emergentes ENZOEM, University of Córdoba, 14014 Córdoba, Spain., Scheler O; Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia., Sedláková-Kaduková J; Institute of Chemistry and Environmental Sciences, University of Ss. Cyril and Methodius, 91701 Trnava, Republic of Slovakia., Sinčák M; Institute of Chemistry and Environmental Sciences, University of Ss. Cyril and Methodius, 91701 Trnava, Republic of Slovakia., Steiger M; Institute of Chemical, Environmental and Bioscience Engineering, TU Wien, Getreidemarkt 9, 1060 Vienna, Austria., Ziv C; Department of Postharvest Science, Agricultural Research Organization, Volcani Center, 7505101 Rishon LeZion, Israel., Lund PA; School of Biosciences and Institute of Microbiology of Infection, University of Birmingham, Birmingham B15 2TT, United Kingdom.

Publikováno v: FEMS microbiology reviews [FEMS Microbiol Rev] 2024 Sep 18; Vol. 48 (5).

A Guide to Biodetection in Droplets.

Autor: Bartkova S; Department of Chemistry and Biotechnology, Tallinn University of Technology (TalTech), Akadeemia tee 15, Tallinn 12618, Estonia., Zapotoczna M; Faculty of Biology, Biological and Chemical Research Centre, University of Warsaw, Żwirki i Wigury 101, 02-089 Warsaw, Poland., Sanka I; Department of Chemistry and Biotechnology, Tallinn University of Technology (TalTech), Akadeemia tee 15, Tallinn 12618, Estonia., Scheler O; Department of Chemistry and Biotechnology, Tallinn University of Technology (TalTech), Akadeemia tee 15, Tallinn 12618, Estonia.

Publikováno v: Analytical chemistry [Anal Chem] 2024 Jun 18; Vol. 96 (24), pp. 9745-9755. Date of Electronic Publication: 2024 Jun 06.

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt.

Autor: Kasprzak MM; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Sady M; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Kruk J; Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Bartkova S; Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia., Sanka I; Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia., Scheler O; Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia., Jamróz E; Department of Chemistry, University of Agriculture, Cracow, Poland., Berski W; Department of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Onacik-Gür S; Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland., Szram R; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Okpala COR; UGA Cooperative Extension, University of Georgia, Athens, Georgia, United States.; Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland., Tkaczewska J; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Zając M; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Domagała J; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Ptasznik S; Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland.

Publikováno v: PeerJ [PeerJ] 2023 Dec 11; Vol. 11, pp. e16441. Date of Electronic Publication: 2023 Dec 11 (Print Publication: 2023).