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Fizioterapevtska merilna orodja za ocenjevanje mišično-kostne bolečine pri starejših
Fizioterapevtska merilna orodja za ocenjevanje mišično-kostne bolečine pri starejših
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Fizioterapevtska merilna orodja za ocenjevanje mišično-kostne bolečine pri starejših

Hlebš, Sonja

Kakovostna Starost, 2021-04, Vol.24 (2), p.36-51

Ljubljana: Institut Antona Trstenjaka

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Celostni pristop k ugotavljanju in obravnavi bolecine pri obolelih za demenco: na dokazih podprta priporocila za dobro prakso/Comprehensive approach to the assessment and treatment of pain in dementia patients: evidentially based good practice recommendations
Celostni pristop k ugotavljanju in obravnavi bolecine pri obolelih za demenco: na dokazih podprta priporocila za dobro prakso/Comprehensive approach to the assessment and treatment of pain in dementia patients: evidentially based good practice recommendations
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Celostni pristop k ugotavljanju in obravnavi bolecine pri obolelih za demenco: na dokazih podprta priporocila za dobro prakso/Comprehensive approach to the assessment and treatment of pain in dementia patients: evidentially based good practice recommendations

Kobentar, Radojka

Obzornik zdravstvene nege, 2014-07, Vol.48 (3), p.227 [Periódico revisado por pares]

Ljubljana: Zbornica Zdravstvene in Babiske Nege Slovenije, Nurses & Midwives Association of Slovenia

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3
Curcumin and its allied analogues: epigenetic and health perspectives - a review
Curcumin and its allied analogues: epigenetic and health perspectives - a review
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Curcumin and its allied analogues: epigenetic and health perspectives - a review

Imran, Muhammad ; Nadeem, Muhammad ; Khan, Muhammad Asif ; Ahmed, Sheraz ; Imran, Ali ; Amir, Rai Muhammad ; Arshad, Muhammad Umair ; Gilani, Syed Amir ; Saeed, Farhan ; Rauf, Abdur ; Mehmood, Zaffar ; Khan, Shaista ; Suleria, Hafiz Ansar Rasul

Czech Journal of Food Sciences, 2017-01, Vol.35 (4), p.285-310 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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4
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
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Effect of buckwheat flour on microelements and proteins contents in gluten-free bread

Krupa-Kozak, U.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Wronkowska, M.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research ; Soral-Smietana, M.,Polish Academy of Sciences, Olsztyn (Poland). Inst. of Animal Reproduction and Food Research

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.103-108 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve
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Estimation of the baking quality of wheat flours based on rheological parameters of the mixolab curve

Banu, I.,Dunarea de Jos Univ., Galati (Romania). Faculty of Food Science and Engineering ; Stoenescu, G.,Arcada Mill, Lunca Siretului (Romania). Research Lab. Arcada ; Ionescu, V.,Arcada Mill, Lunca Siretului (Romania). Research Lab. Arcada ; Aprodu, I.,Dunarea de Jos Univ., Galati (Romania). Faculty of Food Science and Engineering

Czech Journal of Food Sciences, 2011-01, Vol.29 (1), p.35-44 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Determination of Mercury Species in Foodstuffs using LC-ICP-MS: the Applicability and Limitations of the Method
Determination of Mercury Species in Foodstuffs using LC-ICP-MS: the Applicability and Limitations of the Method
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Determination of Mercury Species in Foodstuffs using LC-ICP-MS: the Applicability and Limitations of the Method

Koplík, R., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition ; Klimesova, I., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Analysis and Nutrition ; Malisova, K., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Analytical Chemistry ; Mestek, O., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Analytical Chemistry

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.249-259 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavas
Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavas
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Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavas

Yıldız, G., Uludag Univ., Bursa (Turkey). Dept. of Food Engineering ; Bilgicli, N., Selcuk Univ., Konya (Turkey). Dept. of Food Engineering

Czech Journal of Food Sciences, 2012-01, Vol.30 (6), p.534-540 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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8
Patient quality of life following resection procedures for chronic pancreatitis
Patient quality of life following resection procedures for chronic pancreatitis
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Patient quality of life following resection procedures for chronic pancreatitis

Kat'uchová, J ; Bober, J ; Závacký, P ; Harbul'ák, P ; Stancáková, M

Rozhledy v chirurgii, 2008-04, Vol.87 (4), p.207 [Periódico revisado por pares]

Czech Republic

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9
Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
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Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

Toemoeskoezi, S.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Gyenge, L.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Pelceder, A.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Abonyi, T.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science ; Schoenlechner, R.,University of Natural Resources and Applied Life Sciences, Vienna (Austria). Dept. of Food Science and Technology ; Lasztity, R.,Budapest Univ. of Technology and Economics (Hungary). Dept. of Applied Biotechnology and Food Science

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.109-116 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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10
Utilisation of Non-Traditional Forms of Cereals in Bakery Production
Utilisation of Non-Traditional Forms of Cereals in Bakery Production
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Utilisation of Non-Traditional Forms of Cereals in Bakery Production

Laknerova, I., Food Research Institute, Prague (Czech Republic) ; Holasova, M., Food Research Institute, Prague (Czech Republic) ; Fiedlerova, V., Food Research Institute, Prague (Czech Republic) ; Rysova, J., Food Research Institute, Prague (Czech Republic) ; Vaculova, K., Agrotest fyto, Kromeriz (Czech Republic) ; Maskova, E., Food Research Institute, Prague (Czech Republic) ; Ehrenbergerova, J., Mendel University in Brno (Czech Republic). Dept. of Crop Science, Breeding and Plant Medicine ; Winterova, R., Food Research Institute, Prague (Czech Republic) ; Ouhrabkova, J., Food Research Institute, Prague (Czech Republic) ; Dvoracek, V., Crop research Institute, Prague (Czech Republic) ; Martinek, P., Agrotest fyto, Kromeriz (Czech Republic)

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.296-301 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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