Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Ana Tot

Showing results (1-10 of 4) with videos related to

Pageof 1
Sort By:
International Journal of Molecular Sciences|April 13, 2024
Adjustments of the Phytochemical Profile of Broccoli to Low and High Growing Temperatures: Implications for the Bioactivity of Its ExtractsIvana Šola, Daria Gmižić, Marija Pinterić, et al.
Endocrinology, Diabetes & Metabolism Case Reports|September 3, 2021
Chronic hyponatremia based on maxillary sinus massDarija Tudor, Iva Kolombo, Ana Tot, et al.
Foods (Basel, Switzerland)|February 11, 2023
Coffee Silver Skin-Health Safety, Nutritional Value, and Microwave Extraction of ProteinsVedran Biondić Fučkar, Angela Božić, Anita Jukić, et al.
Food Chemistry|April 20, 2020
Exposure of the Croatian adult population to acrylamide through bread and bakery productsIvana Mandić Andačić, Ana Tot, Martina Ivešić, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
International Journal of Molecular Sciences|April 13, 2024
Adjustments of the Phytochemical Profile of Broccoli to Low and High Growing Temperatures: Implications for the Bioactivity of Its ExtractsIvana Šola, Daria Gmižić, Marija Pinterić, et al.
Endocrinology, Diabetes & Metabolism Case Reports|September 3, 2021
Chronic hyponatremia based on maxillary sinus massDarija Tudor, Iva Kolombo, Ana Tot, et al.
Foods (Basel, Switzerland)|February 11, 2023
Coffee Silver Skin-Health Safety, Nutritional Value, and Microwave Extraction of ProteinsVedran Biondić Fučkar, Angela Božić, Anita Jukić, et al.
Food Chemistry|April 20, 2020
Exposure of the Croatian adult population to acrylamide through bread and bakery productsIvana Mandić Andačić, Ana Tot, Martina Ivešić, et al.
Pageof 1