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ROMAN POSLJEDNJI STIPANČIĆI VJENCESLAVA NOVAKA U SREDNJOŠKOLSKOJ NASTAVI KNJIŽEVNOSTI
Senjski Zbornik, 2020 U povijesti hrvatske književnosti Vjenceslav Novak predstavljen je kao realistički pisac primorske sredine, s naglaskom na njegovo podrijetlo, rad u školi, materijalne životne uvjete i tematiku koju je uglavnom uzimao iz stvarnoga svijeta.
Jadranka Jerčinović +1 more
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Rječnik i stereotipi – Kakva je plavuša u Mrežniku?
Rasprave Instituta za Hrvatski Jezik i Jezikoslovlje, 2021 Istraživački projekt Hrvatski mrežni rječnik – Mrežnik Hrvatske zaklade za znanost pri kraju je prve faze (2017. – 2021.) svoje provedbe. U toj su fazi ispunjeni zahtjevi zadani radnim planom projekta, ali su se otvorila i pitanja kojima u budućnosti ...
Lana Hudeček
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Imena u rječniku: leksikografski doprinos nacionalnomu identitetu i kulturnomu pamćenju
Folia Onomastica Croatica, 2020 U radu se na primjeru uvrštenosti imena u Hrvatski enciklopedijski rječnik, koji je svojevrstan spoj jednojezičnoga rječnika i općeleksikografskoga priručnika, pokušava odgovoriti na pitanje koliko onimijska građa toga tipa rječnika pridonosi određenju ...
Maja Glušac, Ana Mikić Čolić
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Objašnjenja značenja frazema u rječniku
Hrvatski Dijalektološki Zbornik, 2021 Opća načela leksikografske obrade traže da objašnjenje značenja bude kratko i jasno, dovoljno općenito da može obuhvatiti veliki broj primjera ili gotovo svaki kontekst te dovoljno razlikovno da informacija koja dolazi do korisnika bude razumljiva i ...
Ivana Filipović Petrović
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O novom kartografskom rječniku
Studia Lexicographica, 2021 Godine 2020. objavljen je Kartografski rječnik u izdanju Hrvatskoga kartografskog društva i Naklade Dominović. Od objavljivanja prvoga i jedinoga Višejezičnoga kartografskoga rječnika u Hrvatskoj prošlo je više od 40 godina.
Miljenko Lapaine +2 more
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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
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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
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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
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Food Risk Assess Europe, Volume 3, Issue 4, October 2025.Summary Cannabis sativa L. is one of the oldest cultivated plants on the planet. It was initially used by humans as a source of roughage for animals and as a textile fiber; over time, it has been used as a source of food and medicine. The plant contains bioactive compounds called cannabinoids. The best‐known cannabinoids occurring in Cannabis sativa L.
Martina Jurković +2 more
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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 +5 more
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