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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
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
Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 2019 Bu çalışmada, tüketicilerin internet alışverişlerinde karşılaştıkları algılanan risk unsurlarının, internet alışverişlerinde satın alma davranışları üzerindeki etkisi araştırılmaktadır.
Funda Yılmaz, Nil Dal
doaj +1 more source
Risk Tabanlı Deniz Ambulansı Tasarımı [PDF]
Journal of Eta Maritime Science, 2019 Denizde, emniyeti en üst düzeye çıkarmak için risk faktörlerini modellemek ve risk tabanlı tasarım araçlarını kullanmak önemlidir. Emniyeti arttırmak ve müşteri taleplerini karşılamak için etkin risk modelleme teknikleri ve karar verme araçlarının ...
Ayhan MENTES +6 more
doaj +1 more source
OTOMOTİV KABLO İMALATINDA ERGONOMİK RİSK ANALİZİ
Uludağ University Journal of The Faculty of Engineering, 2017 Calisma yasaminda “kas iskelet sistemi hastaliklari” (KISH) onemli bir saglik sorunudur. Bu calismanin amaci tehlikeli siniftaki bir isyerinde islerin ergonomik risklere gore degerlendirilmesidir. Calismada, kablo imalati yapilan bir fabrikada KISH ile iliskili problemler tespit edilmistir.
ULUTAŞ, İlker Boğaç +1 more
openaire +4 more sources
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
Arşiv ve Kütüphanelerdeki Risklere Yönelik Pasif Korumanın Önemi
Türk Kütüphaneciliği, 2014 Dünyada ve ülkemizde afetler ve diğer tehlike potansiyelleri nedeniyle kültürel miras tehdit altında bulunmaktadır. Bu afetler insani faktörlerin yanı sıra, teknolojik ya da doğal nedenlerden kaynaklanabilmektedir.
Alpaslan Hamdi Kuzucuoğlu
doaj
Developing World Bioethics, Volume 25, Issue 2, Page 86-97, June 2025.Abstract COVID‐19 caused an imbalance between medical resources and the number of patients in Türkiye like in many countries. There was not pandemic‐triage system, and this situation led to decision making based on experience, intuition, and judgment of allocation of scarce resources.
Rahime Aydin Er +1 more
wiley +1 more source