Results 11 to 20 of about 283 (129)
[sic], 2020 Vladimir Štilec, urednik mjesnih novina Glas ljudi, sjedio je u svojoj radnoj sobi. Jedno golo stopalo zavukao je pod sebe, a na drugom, također bez čarapa, ljuljala se crvena papuča. Na sebi je imao košulju. Rukave je zasukao, a košulju otkopčao tako da
Janko Jesenský, Luka Huzjak
doaj +1 more source
Preuranjeni pubertet – Sazrijevaju li djeca prerano?
Liječnički vjesnik, 2023 Sumnja na preuranjeni pubertet čest je uzrok zabrinutosti roditelja i razlog pregleda u pedijatrijskim ambulantama. Stoga je potrebno znati razlikovati fiziološki pubertetski razvoj, benigne varijante puberteta i preuranjeni pubertet.
Nevena Krnić
doaj +1 more source
Pokazatelji odstupanja u komunikacijskom, jezičnom i govornom razvoju do treće godine života djeteta
Liječnički vjesnik, 2023 Djetetov komunikacijski, jezični i govorni razvoj započinje njegovim rođenjem i intenzivno se razvija tijekom ranog razdoblja njegova života. Hodogram komunikacijskog, jezičnog i govornog razvoja jasan je i razvojno određen, što omogućuje uočavanje ...
Draženka Blaži
doaj +1 more source
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Lead is a ubiquitous environmental contaminant that occurs naturally and, to a greater extent, from anthropogenic activities. People are exposed to lead through food, water, air, soil and dust. Food is the major source of exposure for the adult population.
Vlatka Buzjak Služek +5 more
wiley +1 more source
Prijevremeni porod: rizici za razvoj djece i psihofizičko zdravlje roditelja
Psychological Topics, 2023 Cilj je ovoga preglednog rada ukazati na moguće rizike prijevremenoga poroda za daljnji razvoj djece te prikazati rezultate recentnih istraživanja psihofizičkoga zdravlja roditelja prijevremeno rođene djece.
Jelena Ombla +2 more
doaj +2 more sources
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Acrylamide is a natural by‐product of the reaction that occurs during the baking or frying food at temperatures above 120°C in industry and in households. The main mechanism of acrylamide formation in food is the Maillard reaction, in which the free amino acid asparagine, which is found in many types of cereals and potatoes, reacts with ...
Danijela Stražanac +6 more
wiley +1 more source
Food Risk Assess Europe, Volume 4, Issue 1, January 2026.Summary Ochratoxin A (OTA) is a secondary metabolite primarily produced by moulds of the genera Aspergillus and Penicillium. It is most commonly found in foods of plant origin, such as cereals, wine, coffee, spices and various types of fruits and vegetables, green tea, pistachios, figs, raisins, grapes, wine and chestnuts, as well as beer, coffee ...
Sanja Miloš +5 more
wiley +1 more source
Food Risk Assess Europe, Volume 3, Issue 4, October 2025.Summary Delta‐9‐tetrahydrocannabinol (Δ9‐THC) is a naturally occurring psychoactive compound derived from the hemp plant Cannabis sativa. In 2015, EFSA established an acute reference dose (ARfD) of 1 μg/kg body weight (bw) for Δ9‐THC and assessed acute dietary exposure from milk and dairy products.
Danijela Stražanac +9 more
wiley +1 more source
Food Risk Assess Europe, Volume 3, Issue 4, October 2025.Summary Cannabis sativa L. is one of the oldest cultivated plants on the planet. It was initially used by humans as a source of roughage for animals and as a textile fiber; over time, it has been used as a source of food and medicine. The plant contains bioactive compounds called cannabinoids. The best‐known cannabinoids occurring in Cannabis sativa L.
Martina Jurković +2 more
wiley +1 more source