Akademska digitalna zbirka SLovenije - logo

Rezultati iskanja

Osnovno iskanje    Ukazno iskanje   

Trenutno NISTE avtorizirani za dostop do e-virov konzorcija SI. Za polni dostop se PRIJAVITE.

1
zadetkov: 7
1.
  • CHIVA – A prospective study... CHIVA – A prospective study of a vein sparing technique for the management of varicose vein disease
    Zmudzinski, Marta, BSc; Malo, Pierre, M.D., FCSP; Hall, Christine, M.D., FRCPC ... The American journal of surgery, 05/2017, Letnik: 213, Številka: 5
    Journal Article
    Recenzirano

    Abstract Background Varicose vein disease (VVD) affects approximately one third of adults. Cure Conservatrice et Hémodynamique de l’Insuffisance Veineuse en Ambulatoire (CHIVA) is a minimally ...
Celotno besedilo
Dostopno za: GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
2.
  • Decolonising qualitative re... Decolonising qualitative research to explore the experiences of Manitoba’s urban Indigenous population living with type 2 diabetes mellitus, obesity and bariatric surgery
    Hardy, Krista; Clouston, Kathleen; Zmudzinski, Marta ... BMJ open, 10/2020, Letnik: 10, Številka: 10
    Journal Article
    Recenzirano
    Odprti dostop

    IntroductionObesity and type 2 diabetes mellitus (T2DM) are growing global health concerns associated with significant morbidity, mortality and healthcare expenditures. Due to histories of ...
Celotno besedilo
Dostopno za: NUK, UL, UM, UPUK

PDF
3.
  • Laparoscopic removal of mas... Laparoscopic removal of massive pediatric gastric trichobezoars: A brief report
    Zmudzinski, Marta; Hayashi, Allen The American journal of surgery, 20/May , Letnik: 219, Številka: 5
    Journal Article
    Recenzirano

    Trichobezoars are foreign bodies in the gastrointestinal tract composed of ingested hair. These can develop into large, hard, obstructing objects that are often impossible to remove endoscopically. ...
Celotno besedilo
Dostopno za: GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK, ZRSKP
4.
  • The effect of hydrocolloids... The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC)
    Liszka-Skoczylas, Marta; Ptaszek, Anna; Żmudziński, Daniel Journal of food engineering, 20/May , Letnik: 129
    Journal Article
    Recenzirano

    •Supplementation with structure-forming hydrocolloids provides stable foams based on the whey protein concentrate.•Xanthan gum is the most potent foam-stabilizing factor.•Foams originating from whey ...
Celotno besedilo
Dostopno za: GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
5.
  • The effect of pectins and x... The effect of pectins and xanthan gum on physicochemical properties of egg white protein foams
    Ptaszek, Paweł; Kabziński, Maciej; Kruk, Joanna ... Journal of food engineering, January 2015, 2015-01-00, Letnik: 144
    Journal Article
    Recenzirano

    •Sauter diameter and the PDI of the bubble sizes are dependent on the methylation degree.•The Kolmogorov–Smirnov test is an effective tool to analysis population gas bubbles in foam.•The log-normal ...
Celotno besedilo
Dostopno za: GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
6.
  • Influence of starch acetyla... Influence of starch acetylation on selected rheological properties of pastes
    Żmudziński, Daniel; Ptaszek, Anna; Grzesik, Mirosław ... Die Stärke, March 2014, Letnik: 66, Številka: 3-4
    Journal Article
    Recenzirano

    Selected rheological properties of acetylated starch pastes of different amylose content were discussed in the study. The rheological studies were carried out immediately after the preparation of the ...
Celotno besedilo
Dostopno za: BFBNIB, FZAB, GIS, IJS, KILJ, NLZOH, NUK, OILJ, SAZU, SBCE, SBMB, UL, UM, UPUK
7.
  • Ocena zawartości wybranych ... Ocena zawartości wybranych makro- i mikroelementów w miodach komercyjnych oraz w miodach pochodzących bezpośrednio z pasieki
    Doba, Karolina; Cieślak, Marta; Zmudziński, Wojciech Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality, 2020, Letnik: 125, Številka: 4
    Journal Article
    Odprti dostop

    Miód charakteryzuje się unikatowymi właściwościami sensorycznymi i prozdrowotnymi. W skład miodu wchodzą między innymi przeciwutleniacze, enzymy, witaminy, makro- i mikroelementy, które kształtują ...
Celotno besedilo
Dostopno za: NUK, UL, UM, UPUK

PDF
1
zadetkov: 7

Nalaganje filtrov