Results 1 to 10 of about 86 (83)

Interakcinė etnografija: metodologija ar epistemologija? [PDF]

Logos (Lithuania), 2019
Šiame straipsnyje aptariama, kaip, kintant metodologinėms tyrimų prieigoms bei tradicijoms, transformuojasi socialinių tyrimų praktika, bei keliamas dileminis klausimas: kas yra etnografija – metodologija ar epistemologija. Teigiama, kad šiuolaikinė etnografija yra dialogas tarp kultūrų, jų interpretavimas, kūrybinis procesas, pasakojimas, konstruktas,
exaly   +2 more sources

METODOLOGIJA AKUSTIČKIH SNIMANJA

Zbornik radova Filozofskog fakulteta u Splitu, 2020
S obzirom na to da različiti ciljevi istraživanja zahtijevaju i različite metodološke postavke, izuzetno je važno ispravno procijeniti koji su postupci nužni i dovoljni kako bi se valjano ispitala postavljena istraživačka pitanja. U ovome se radu istražio utjecaj uvjeta akustičkih snimanja na procjenu vrijednosti akustičkih parametara: formantske ...
Bašić, Iva, Biočina, Zdravka
openaire   +5 more sources

Metodologija književnodidaktičnega raziskovanja

Jezik in slovstvo, 2011
Educational research of the 20th century is marked by a transition from a predominantly quantitative methodology to a qualitative methodology. In the case of research into literary didactics, a combination of quantitative and qualitative research methods seems appropriate.
openaire   +3 more sources

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

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, Sanja Miloš, Martina Pavlić, Nikolina Čukelj Mustač, Tanja Bogdanović, Antun Jozinović, Dražen Knežević   +6 more
wiley   +1 more source

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

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, Vlatka Buzjak Služek, Jelka Pleadin, Maja Šegvić Klarić, Irena Jug, Dražen Knežević   +5 more
wiley   +1 more source

Scientific opinion on the exposure of the adult population of the Republic of Croatia to dioxins and dioxin‐like polychlorinated biphenyls from different types of food.

Food Risk Assess Europe, Volume 2, Issue 4, October 2024.
Summary Dioxins (PCDD/F) and dioxin‐like polychlorinated biphenyls (DL‐PCB) are harmful compounds that remain in the environment and accumulate in the food chain. Polychlorinated dibenzo‐p‐dioxins (PCDDs) and polychlorinated dibenzofurans (PCDFs) are mainly by‐products of industrial processes, but can also be the result of natural processes such as ...
Andrea Gross–Bošković, Danijela Stražanac, Snježana Herceg Romanić, Gordana Mendaš Starčević, Nina Bilandžić, Tomislav Klapec   +5 more
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

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

Ergonomika: dalyko turinys ir metodologija

Reabilitacijos mokslai: slauga, kineziterapija, ergoterapija, 2021
Pagrindimas. Sveikatos priežiūros specialistai dažnai patiria su darbine veikla susijusius kaulų ir raumenų pažeidimus dėl netinkamų paciento kūno padėties keitimo padėčių arba judesių. Todėl svarbu studentus, kurie mokosi sveikatos priežiūros srityje, išmokyti teisingų būdų ir metodų. Pablogai tokios žinios suteikiamos ergonomikos dalyke.
Dudonienė, Vilma, Gedmantaitė, Anelė, Mämmelä, Eija, Karppi, Marion   +4 more
openaire   +5 more sources

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