Results 31 to 40 of about 4,416 (133)

Ko spregovorijo argumenti in zvoki besed (O učenju retorike)

open access: yesAS: Andragoška Spoznanja, 1995
Vse bolj se zavedamo potrebe po znanju, ki bi nam omogočilo boljše javno nastopanje in boljše medosebno sporazumevanje. Če se omejimo le na moč argumentacije in glasovnega oblikovanja besedila, ki sta dva dela celote, ki bi jo lahko imenovali učinkovit ...
Tatjana Zidar
doaj   +1 more source

Generavimo metodų naudojimas kuriant .NET komponentines programų sistemas

open access: yesInformacijos Mokslai, 2008
Komponentinė paradigma leidžia greičiau sukurti programų sistemas, efektyviau pakartotinai naudoti anksčiau sukurtus programinius artefaktus – komponentus. Deja, praktiškai kuriant komponentines programų sistemas daug laiko sugaištama komponentų paieškai
Vaidas Giedrimas
doaj   +1 more source

Vpliv ovite popkovnice na pojavnost operativnega dokončanja poroda

open access: yesObzornik zdravstvene nege, 2014
Uvod: Pojavnost ovite popkovnice ob porodu je po tujih podatkih 6–37 %. Ovita popkovnica je lahko povezana z nekaterimi zapleti v nosečnosti, vendar njen vpliv na fetalni distres med porodom in operativno dokončanje poroda še ni dovolj raziskan. Metode:
Tanja Petrova, Miha Lučovnik
doaj   +1 more source

Scientific opinion on the exposure of children and adolescents in the Republic of Croatia to ochratoxin A (OTA) from food

open access: yesFood 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

Architektūros ir urbanistikos objektų natūros tyrimų metodikos problemos

open access: yesJournal of Architecture and Urbanism, 2009
The paper deals with previously unpublished problems of life (live) research in architecture. There have been 5 known cases of attempts to develop standards of such a research, and the results of all the attempts are partially preserved and stored in the
Robertas Zilinskas
doaj   +1 more source

Induction of pluripotent stem cells [PDF]

open access: yes, 2009
Diferencirane somatske stanice mogu se reprogramirati u pluripotentne matične stanice uvođenjem reprogramirajućih faktora Oct3/4, Sox2, Klf4 i c-Myc ili Oct3/4, Sox2, Lin28 i Nanog direktno u somatske stanice.
Rešetar, Mirta
core   +2 more sources

Scientific opinion on the exposure of the adult population of the Republic of Croatia to ochratoxin A (OTA) from different types of food

open access: yesFood Risk Assess Europe, Volume 2, Issue 1, January 2024.
Summary Ochratoxin A (OTA) is the most toxic representative in the group of nephrotoxic mycotoxins, ochratoxins. OTA was first isolated in 1965 as a stable secondary metabolite of A. ochraceus. Penicillia and aspergilli most often synthesize OTA on cereals (wheat, corn, barley, rye, rice), nuts, raw fruits and vegetables, plant origin foods (wine ...
Sanja Miloš   +5 more
wiley   +1 more source

Nekateri pristopi za izkoriščanje heteroze pri navadni pšenici (Triticum aestivum L.)

open access: yesActa Agriculturae Slovenica, 2011
Heterozo najpogosteje povezujemo s superiornostjo prve filialne generacije nad parentalno. Z gospodarskega stališča pa je še posebej pomembno, da se lahko ta superiornost izraža kot višji produktivni potencial sorte.
Primož TITAN, Vladimir MEGLIČ
doaj   +1 more source

The concept of the electromotive force in physics education [PDF]

open access: yes, 2016
Kod opisa strujnih krugova linijski integral sile po jediničnom naboju preko cijelog strujnog kruga naziva se elektromotorna sila. Pojam elektromotorne sile, iako pogrešan, ustalio se u upotrebi te se uz njega vežu brojne učeničke i edukatorske pogreške.
Sopina, Antonija
core   +1 more source

Scientific opinion on the exposure of the adult population of the Republic of Croatia to acrylamide in food

open access: yesFood Risk Assess Europe, Volume 2, Issue 1, January 2024.
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

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