Results 41 to 50 of about 786 (137)

Spread of new bacterial pathogens of cultivated plants and their risks

Food Risk Assess Europe, Volume 2, Issue 2, April 2024.
Summary The presented study was created on the basis of the assignment of the Scientific Committee of Phytosanitary and Environment for the purpose of analysing information on the risk of spreading the spectrum of new bacterial pathogens of crops from available sources (EPPO database, information from the monitoring and survey of the spectrum of the ...
Scientific Committee on Phytosanitary and Environment
wiley   +1 more source

Susceptibility of Corynebacterium pseudotuberculosis to selected antimicrobial agents

Food Risk Assess Europe, Volume 2, Issue 2, April 2024.
Abstract Caseous lymphadenitis is a chronic disease that affects small ruminant farms worldwide and causes economic losses to breeders. The disease is caused by the bacterium Corynebacterium pseudotuberculosis, which penetrates the lymph nodes of the host and induces the formation of abscesses. This bacterium is able to form a biofilm to protect itself
Veterinary Scientific Committee
wiley   +1 more source

The Positive Impact of Lupine Meal in the Diets Intended for Poultry on Product Quality

Food Risk Assess Europe, Volume 2, Issue 2, April 2024.
Summary In a series of experiments conducted on broiler chickens, broiler ducks and laying hens, we showed that replacing soybean extract meal in nutrition with the Zulika variety of lupine seed meal had no negative impact on performance, improved health, especially in fattening chickens (natality) and above all, increased the quality of the acquired ...
Scientific Committee on Animal Nutrition
wiley   +1 more source

Scientific opinion on the exposure of the adult population of the Republic of Croatia to lead from different types of food

Food Risk Assess Europe, Volume 2, Issue 1, January 2024.
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, Martina Jurković, Jasna Bošnir, Ivana Kmetič, Andreja Prevendar Crnić   +4 more
wiley   +1 more source

(Neke) pravne dvojbe u svezi dopinga

Zbornik Radova Pravnog Fakulteta u Splitu, 2018
Sportsko pravo je još uvijek mlada grana prava, pravna grana u razvitku, što dodatno usložava rješavanje svakog problema koji se pojavi. Pri tome po naravi stvari i rješavanje problema može postati problem odnosno uzrokovati nove probleme.
Hrvoje Kačer, Blanka Kačer
doaj   +1 more source

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

Food 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, Danijela Stražanac, Jelka Pleadin, Maja Šegvić Klarić, Irena Jug, Dražen Knežević   +5 more
wiley   +1 more source

The spread of new viral pathogens and phytoplasmas in cultivated plants and their risks

Food Risk Assess Europe, Volume 4, Issue 1, January 2026.
Abstract The study contains a description of the genome and particles, spectrum of host plants, geographical distribution, forecast of spread and impacts on agricultural production, disease symptoms, life cycle, and means of protection in integrated and organic production in the Czech Republic for 22 plant viruses, 3 viroids and 4 phytoplasmas, in ...
wiley   +1 more source

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

Food 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, Martina Jurković, Tanja Bogdanović, Nikolina Čukelj Mustač, Irena Zorica Ježić Vidović, Sanja Miloš, Dražen Knežević   +6 more
wiley   +1 more source

K přípustnosti přezkumu ústavnosti změn ústavy v Polsku ve srovnávacím pohledu

Časopis pro Právní Vědu a Praxi, 2014
Kontrola ústavnosti změn právních předpisů prostřednictvím ústavních soudů má prvořadý význam pro řádné fungování demokratického právního státu. Taková kontrola je obvykle prováděna v případě zákonů a podzákonných právních předpisů.
Radosław Grabowski
doaj  

Polska Komisja Akredytacyjna – enfant terrible polskiej regulacji prawnej szkolnictwa wyższego?

Ruch Prawniczy, Ekonomiczny i Socjologiczny
Szkolnictwo wyższe i nauka stanowią istotny obszar działalności większości współczesnych państw. Kwestią ogromnie ważną, zwłaszcza w obliczu zjawiska podejmowania studiów na skalę masową, jest ocena jakości kształcenia realizowana przez podmioty ...
Bartosz Kołaczkowski, Małgorzata Ratajczak   +1 more
doaj   +1 more source