Iskalni niz:
išči po
išči po
išči po
išči po
Vrsta gradiva:
Jezik:
Št. zadetkov: 3
Vzpostavitev celovitega procesa zagotavljanja delovne uspešnosti v zdravstveni negi v Splošni bolnišnici Trbovlje
Barbara Dušak, Nada Zupan
Magistrsko delo
Oznake: Slovenija;zdravstvo;uporaba človeških zmogljivosti;organizacija;delovna uspešnost;vodenje;merila;case study;
Vzpostavitev celovitega procesa zagotavljanja delovne uspešnosti v zdravstveni negi v Splošni bolnišnici Trbovlje
Leto: 2015 Vir: Ekonomska fakulteta (UL EF)
Candidate pathogenicity factor/effector proteins of ‘Candidatus Phytoplasma solani’ modulate plant carbohydrate metabolism, accelerate the ascorbate–glutathione cycle, and induce autophagosomes
Marina Dermastia, Špela Tomaž, Rebeka Strah, Tjaša Lukan, Anna Coll Rius, Barbara Dušak, Timotej Čepin, Aleš Kladnik, Maja Zagorščak, Kristina Gruden, Maruša Pompe Novak
Izvirni znanstveni članek
Oznake: autophagosome;effector;glycolysis;pathogenicity factor;StAMP;
The pathogenicity of intracellular plant pathogenic bacteria is associated with the action of pathogenicity factors/effectors, but their physiological roles for most phytoplasma species, including ‘Candidiatus Phytoplasma solani’ are unknown. Six putative pathogenicity factors/effectors from six dif ...
Leto: 2023 Vir: Nacionalni inštitut za biologijo (NIB)
Fermented biomass of arthrospira platensis as a potential food ingredient
Polona Jamnik, Nik Mahnič, Aleksandra Mrak, Lea Pogačnik, Barbara Jeršek, Alberto Niccolai, Jasmina Masten, Nives Ogrinc, Larisa Dušak, Blaž Ferjančič, Mojca Korošec, Ana Cerar, Borut Lazar, Urša Lovše, Tjaša Pungert, Primož Fabjan, Nataša Poklar Ulrih
Izvirni znanstveni članek
Oznake: mikroalge;mlečnokislinska fermentacija;antioksidativna učinkovitost;hranilna vrednost;biomasa;Arthrospira platensis;lactic acid fermentation;Lactobacillus plantarum;antioxidant activity;microbiological safety;nutritional composition;
Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of Arthrospira platensis as the sole substrate using Lactobacillus plantarum as the starter culture. Fermented (FB) and non-fermented broth (NFB) were ...
Leto: 2022 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 3
Ključne besede:
Leto izdaje:
Avtorji:
Repozitorij:
Tipologija:
Jezik: