Results 51 to 60 of about 2,340 (213)

Recent trends in applying TPM to cloud computing

open access: yesSECURITY AND PRIVACY, Volume 3, Issue 1, January/February 2020., 2020
Abstract Trusted platform modules (TPM) have become important safe‐guards against variety of software‐based attacks. By providing a limited set of cryptographic services through a well‐defined interface, separated from the software itself, TPM can serve as a root of trust and as a building block for higher‐level security measures.
Shohreh Hosseinzadeh   +3 more
wiley   +1 more source

Horor i zlo

open access: yesEtnoantropološki Problemi, 2016
Ovaj rad se bavi odnosom između stvarnog i nestvarnog u horor prozi. Njegova osnovna teza glasi da koncept zla u pričama strave izvire iz liminalnih sadržaja koji su proizvod subjektivnih doživljaja stvarnosti autora.
Marko Pišev
doaj   +1 more source

Mliječnost, sastav mlijeka, profil masnih kiselina i indeksi kvalitete mliječne masti kao utjecaj hranidbe ekstrudiranom punomasnom sojom

open access: yesMljekarstvo, 2017
Cilj ovog istraživanja bio je procijeniti utjecaj ekstrudiranog punomasnog zrna soje u hranidbi mliječni krava na unos hranjivih tvari, proizvodnju mlijeka, sastav i dnevnu proizvodnju mlijeka, profil masnih kiselina (FA) i indeksa kvalitete mliječne ...
Ludmila Křížová   +7 more
doaj   +1 more source

Dermatoglifski profil i somatotip brazilskih kanuista [PDF]

open access: yesSportLogia, 2018
U fokusu ovog istraživanja bio je analizirati dermatoglifski profil i somatotip brazilskih kanuista. Ova studija je opisno komparativnog karaktera i uključivala je uzorak od 60 kanuista u disciplini sprint, koji su bili podijeljeni u četiri grupe u ...
Ana Paula Soares de Sousa   +3 more
doaj   +1 more source

THE APPLICATION OF GENERATIVE LEARNING MODEL BASED ON REMEDIAL INTEGRATION IN REDUCING STUDENT MISCONCEPTIONS

open access: yesJurnal Pendidikan Matematika dan IPA, 2020
This study was aimed to examine the effect of a remedial-integrated activity on dynamic fluids materials using generative learning to reduce student misconception in Senior High Schools (SMA).
Haratua Tiur Maria Silitonga   +3 more
doaj   +1 more source

Covid-19 e gli effetti dell’isolamento sulla sedentarietà e sull'attività fisica dei bambini: uno studio italiano

open access: yesFormazione & Insegnamento, 2020
Da marzo a maggio 2020 l’Italia ha vissuto il “lockdown”; gli italiani sono ri-masti nelle loro case, comunicando mediante cellulari e via internet con pc, tablets.
Patrizia Tortella   +2 more
doaj   +1 more source

Starosne i polne razlike u antropometrijskim karakteristikama i tjelesnoj kompoziciji osnovnoškolske djece [PDF]

open access: yesSportLogia, 2019
Ova studija se bavila procjenom antropometrijskih karakteristika i tjelesne kompozicije osnovnoškolske djece. Cilj istraživanja bio je da se utvrde starosne i polne razlike kod djece starosti 7 i 8 godina, što bi poslužilo procjeni zdravstvenog statusa ...
Igor Vučković   +3 more
doaj   +1 more source

Stabilizacija janjeće masti s antioksidansima i sinergistima

open access: yesMeso
Janjeća mast tijekom proizvodnje, skladištenja i toplinske obrade podliježe oksidacijskom kvarenju zbog sastava masnih kiselina i nedostatka sastojaka s antioksidacijskim djelovanjem.
Tihomir Moslavac   +4 more
semanticscholar   +1 more source

Scientific opinion on the exposure of children and adolescents in the Republic of Croatia to lead from food

open access: yesFood 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

Scientific opinion on the exposure of children and adolescents in the Republic of Croatia to acrylamide from food

open access: yesFood 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

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