نتائج البحث - "I. Tomasevic"

1

دورية أكاديمية

Prvi svetski rat u pozorištu: oblikovanje kolektivnog sećanja 1918–1991.

المصدر: Токови историје, Vol 31, Iss 2, Pp 13-34 (2023)

مصطلحات موضوعية: first world war, theatre, performing arts, collective memory, uses of the past, History of Balkan Peninsula, DR1-2285

العلاقة: https://tokovi.istorije.rs/eng/uploaded/TOKOVI%20ISTORIJE%202%202023%20TOMASEVIC.pdfTest; https://doaj.org/toc/0354-6497Test; https://doaj.org/toc/2560-547XTest; https://doaj.org/article/aba2beeb820645df90b53d444370d863Test

الإتاحة: https://doi.org/10.31212/tokovi.2023.2.tom.13-34Test
https://doaj.org/article/aba2beeb820645df90b53d444370d863Test

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2

دورية أكاديمية

Color measurement of animal source foods

المؤلفون: B. Milovanovic R., I. Djekic V., V. Tomović M., D. Vujadinović, I. Tomasevic B.

المصدر: Theory and practice of meat processing; Vol 6, No 4 (2021); 311-319 ; Теория и практика переработки мяса; Vol 6, No 4 (2021); 311-319 ; 2414-441X ; 2414-438X ; 10.21323/2414-438X-2021-6-4

مصطلحات موضوعية: color, meat, egg, milk, computer vision system, colorimeter, sensory evaluation

وصف الملف: application/pdf

العلاقة: https://www.meatjournal.ru/jour/article/view/195/257Test; Sharma, S., Sheehy, T., Kolonel, L.N. (2013). Contribution of meat to vitamin B12, iron and zinc intakes in five ethnic groups in the USA: implications for developing food-based dietary guidelines. Journal of Human Nutrition and Dietetics, 26(2), 156–168. https://doi.org/10.1111/jhn.12035Test; Mabood, F., Jabeen, F., Ahmed, M., Hussain, J., Al Mashaykhi, S.A.A., Al Rubaiey, Z.M.A., et al. (2017). Development of new NIR‑spectroscopy method combined with multivariate analysis for detection of adulteration in camel milk with goat milk. Food Chemistry, 221, 746–750. https://doi.org/10.1016/j.foodchem.2016.11.109Test; Zaheer, K. (2015). An updated review on chicken eggs: production, consumption, management aspects and nutritional benefits to human health. Food and Nutrition Sciences, 6(13), 1208–1220. https://doi.org/10.4236/fns.2015.613127Test; Dufossé, L., Fernández-López, J., Galaup, P., Pérez-Alvarez, J.A. (2015). Color measurements of muscle-based and dairy foods. Chapter in a book: Handbook of Food Analysis — Two Volume Set (3rd edition). Boca Raton: CRC Press.; Zaki, R.S. (2013). The Significance of Color In Food Marketing. Syracuse University Honors Program Capstone Projects, 113.; Khliji, S., Van de Ven, R., Lamb, T.A., Lanza, M., Hopkins, D. L. (2010). Relationship between consumer ranking of lamb color and objective measures of color. Meat Science, 85(2), 224–229. https://doi.org/10.1016/j.meatsci.2010.01.002Test; Santos, P.M., Pereira-Filho, E.R., Rodriguez-Saona, L.E. (2013). Rapid detection and quantification of milk adulteration using infrared microspectroscopy and chemometrics analysis. Food Chemistry, 138(1), 19–24. https://doi.org/10.1016/j.foodchem.2012.10.024Test; Lakade, A. J., Sundar, K., Shetty, P. H. (2017). Nanomaterialbased sensor for the detection of milk spoilage. LWT — Food Science and Technology, 75, 702–709. https://doi.org/10.1016/j.lwt.2016.10.031Test; Karlsson, M. A., Langton, M., Innings, F., Malmgren, B., Höjer, A., Wikström, M. et al. (2019). Changes in stability and shelflife of ultra-high temperature treated milk during long term storage at different temperatures. Heliyon, 5(9), Article e02431. https://doi.org/10.1016/j.heliyon.2019.e02431Test; Berkhoff, J., Alvarado-Gilis, C., Keim, J.P., Alcalde, J.A., Vargas- Bello-Pérez, E., Gandarillas, M. (2020). Consumer preferences and sensory characteristics of eggs from family farms. Poultry Science, 99(11), 6239–6246. https://doi.org/10.1016/j.psj.2020.06.064Test; Samiullah, S., Roberts, J.R., Chousalkar, K. (2015). Eggshell color in brown-egg laying hens — a review. Poultry Science, 94(10), 2566–2575. https://doi.org/10.3382/ps/pev202Test; Liu, Y.Q., Davis, C., Schmaelzle, S., Rocheford, T., Cook, M., Tanumihardjo, S. (2012). β-Cryptoxanthin biofortified maize (Zea mays) increases -cryptoxanthin concentration and enhances the color of chicken egg yolk. Poultry Science, 91(2), 432–438. https://doi.org/10.3382/ps.2011Test–01719; Lokaewmanee, K., Yamauchi, K.-E., Komori, T., Saito, K. (2010). Effects on egg yolk color of paprika or paprika combined with marigold flower extracts. Italian Journal of Animal Science, 9(4), 356–359. https://doi.org/10.4081/ijas.2010.e67Test; Berkhoff, J., Alvarado-Gilis, C., Keim, J.P., Alcalde, J.A., Vargas-Bello-Pérez, E., Gandarillas, M. (2020). Consumer preferences and sensory characteristics of eggs from family farms. Poultry Science, 99(11), 6239–6246. https://doi.org/10.1016/j.psj.2020.06.064Test; Preisinger, R. (2018). Innovative layer genetics to handle global challenges in egg production. British Poultry Science, 59(1), 1–6. https://doi.org/10.1080/00071668.2018.1401828Test; Tapp, W.N., Yancey, J.W.S., Apple, J.K. (2011). How is the instrumental color of meat measured? Meat Science, 89(1), 1–5. https://doi.org/10.1016/j.meatsci.2010.11.021Test; Tomasevic, I., Djekic, I., Font-i-Furnols, M., Terjung, N., Lorenzo, J. M. (2021). Recent advances in meat color research. Current Opinion in Food Science, 41, 81–87 https://doi.org/10.1016/j.cofs.2021.02.012Test; Milovanovic, B., Djekic, I., Miocinovic, J., Djordjevic, V., Lorenzo, J.M., Barba, F.J., et al. (2020). What Is the Color of Milk and Dairy Products and How Is It Measured? Foods, 9(11), 1629. https://doi.org/10.3390/foods9111629Test; Milovanovic, B., Tomovic, V., Djekic, I., Solowiej, B. G., Lorenzo, J. M., Barba, F. J., et al. (2021). Color assessment of the eggs using computer vision system and Minolta colorimeter. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694Test–021–01085–4 (unpublished data); Tomašević, I. B. (2021). Computer vision system for color measurements of meat and meat products: A review. Theory and Practice of Meat Processing, 4(4), 4–15. https://doi.org/10.21323/2414Test–438X‑2018–3–4–4–15; Chlebda, D.K., Rogulska, A., Łojewski, T. (2017). Assessment of hyperspectral imaging system for color measurement. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 185, 55–62. https://doi.org/10.1016/j.saa.2017.05.037Test; Goñi, S. M., Salvadori, V.O. (2017). Color measurement: comparison of colorimeter vs. computer vision system. Journal of Food Measurement and Characterization. 11, 538–547. https://doi.org/10.1007/s11694Test–016–9421–1; Grillo, O., Rizzo, V., Saccone, R., Fallico, B., Mazzaglia, A., Venora, G., et al. (2014). Use of image analysis to evaluate the shelf life of bakery products. Food Research International, 62, 514–522. https://doi.org/10.1016/j.foodres.2014.03.034Test; Barbin, D.F., Mastelini, S.M., Barbon Jr, S., Campos, G.F., Barbon, A.P.A., Shimokomaki, M. (2016). Digital image analyses as an alternative tool for chicken quality assessment. Biosystems Engineering, 144, 85–93. https://doi.org/10.1016/j.biosystemseng.2016.01.015Test; Tomasevic, I., Tomovic, V., Ikonic, P., Lorenzo Rodriguez J. M., Barba, F.J., Djekic, I. et al. (2019). Evaluation of poultry meat colour using computer vision system and colourimeter: Is there a difference? British Food Journal, 121(5), 1078–1087. https://doi.org/10.1108/BFJTest‑06–2018–0376; Tomasevic, I., Tomovic, V., Barba, F.J., Vasilev, D., Jokanovic, M., Šojić, B. et al. (2018). How the color of game meat should be measured: computer vision system vs. colorimeter. Fleischwirtschaft-Frankfurt, 1, 85–89.; Milovanovic, B., Đekić, I., Solowiej, B., Novaković, S., Đorđević, V., Tomašević, I. (2020). Computer Vision System: A better tool for assessing pork and beef color than a standard colorimeter. Meat Technology, 61(2), 153–160. https://doi.org/10.18485/meattech.2020.61.2.5Test; Tomasevic, I., Tomovic, V., Milovanovic, B., Lorenzo, J., Đorđević, V., Karabasil, N. et al. (2019). Comparison of a computer vision system vs. traditional colorimeter for color evaluation of meat products with various physical properties. Meat Science, 148, 5–12. https://doi.org/10.1016/j.meatsci.2018.09.015Test; Milovanovic, B., Tomovic, V., Djekic, I., Miocinovic, J., Solowiej, B.G., Lorenzo, J.M. et al., (2021). Color assessment of milk and milk products using computer vision system and colorimeter. International Dairy Journal, 120, Article 105084. https://doi.org/10.1016/j.idairyj.2021.105084Test; Karunanayaka, D.S., Jayasena, D.D., Jo, C. (2016). Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. Journal of Animal Science and Technology, 58(1), 1–8. https://doi.org/10.1186/s40781Test–016–0110–8; Feng, X., Moon, S.H., Lee, H.Y., Ahn, D.U. (2017). Effect of irradiation on the parameters thatinfluence quality characteristics of raw turkey breast meat. Radiation Physics and Chemistry, 130, 40–46. https://doi.org/10.1016/j.radphyschem.2016.07.015Test; Geldenhuys, G., Hoffman, L.C., Muller, M. (2014). Sensory profiling of Egyptian goose (Alopochen aegyptiacus) meat. Food Research International, 64, 25–33. https://doi.org/10.1016/j.foodres.2014.06.005Test; Qiao, Y., Huang, J., Chen, Y., Chen, H., Zhao, L., Huang, M. et al. (2017). Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks. Animal Science Journal, 88(1), 156–165. https://doi.org/10.1111/asj.12588Test; Borilova, G., Hulankova, R., Svobodova, I., Jezek, F., Hutarova, Z., Vecerek, V. et al. (2016). The effect of storage conditions on the hygiene and sensory status of wild boar meat. Meat Science, 118, 71–77. https://doi.org/10.1016/j.meatsci.2016.03.024Test; Kudrnáčová, E., Bartoň, L., Bureš, D., Hoffman, L.C. (2018). Carcass and meat characteristics from farm-raisedand wild fallow deer (Dama dama) and red deer (Cervus elaphus): A review. Meat Science, 141, 9–27. https://doi.org/10.1016/j.meatsci.2018.02.020Test; Girolami, A., Napolitano, F., Faraone, D., Braghieri A. (2013). Measurement of meat color using a computer vision system. Meat Science, 93(1), 111–118. https://doi.org/10.1016/j.meatsci.2012.08.010Test; Sun, X., Young, J., Liu, J.H., Bachmeier, L., Somers, R.M., Chen, K.J. et al. (2016). Prediction of pork color attributes using computer vision system. Meat Science, 113, 62–64. https://doi.org/10.1016/j.meatsci.2015.11.009Test; Sun, X., Young, J., Liu, J. H., Chen, Q., Newman, D. (2018). Predicting pork color scores using computer vision and support vector machine technology. Meat and Muscle Biology, 2(1), 296–302. https://doi.org/10.22175/mmb2018.06.0015Test; Trinderup, C.H., Dahl, A.B., Jensen, K., Carstensen, J.M., Conradsen, K. (2015). Comparison of a multispectral vision system and a colorimeter for the assessment of meat color. Meat Science, 102, 1–7. https://doi.org/10.1016/j.meatsci.2014.11.012Test; Valous, N.A., Mendoza, F., Sun, D.-W., Allen, P. (2009). Color calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams. Meat Science, 81(1), 132–141. https://doi.org/10.1016/j.meatsci.2008.07.009Test; Aktypis, A., Christodoulou, E., Manolopoulou, E., Georgala, A., Daferera, D., Polysiou, M. (2018). Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage. Small Ruminant Research, 167, 32–38. https://doi.org/10.1016/j.smallrumres.2018.07.016Test; Aday, S., Yuceer, Y.K. (2014). Physicochemical and sensory properties of mihalic cheese. International Journal of Food Properties, 17(10), 2207–2227. https://doi.org/10.1080/10942912.2013.790904Test; Siefarth, C., Tran, T., Mittermaier, P., Pfeiffer, T., Buettner, A. (2014). Effect of radio frequency heating on yoghurt. I. Technological applicability, shelf-life and sensorial quality. Foods, 3(2), 318–335. https://doi.org/10.3390/foods3020318Test; Li, Y., Shabani, K. I., Qin, X., Yang, R., Jin, X., Ma, X. et al. (2019). Effects of crosslinked inulin with different polymerisation degrees on physicochemical and sensory properties of setstyle yoghurt. International Dairy Journal, 94, 46–52. https://doi.org/10.1016/j.idairyj.2019.02.009Test; Gul, O., Atalar, I., Mortas, M., Dervisoglu, M. (2018). Rheological, textural, color and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows’ milk kefir. International Journal of Dairy Technology, 71, 73–80. https://doi.org/10.1111/1471Test–0307.12503; Avila, M., Gomez-Torres, N., Delgado, D., Gaya, P., Garde, S. (2017). Effect of high- pressure treatments on proteolysis, volatile compounds, texture, color, and sensory characteristics of semihard raw Ewe milk cheese. Food Research International, 100, 595–602. https://doi.org/10.1016/j.foodres.2017.07.043Test; Diezhandino, I., Fernández, D., González, L., McSweeney, P. L. H., Fresno, J. M. (2015). Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). Food Chemistry, 168, 134–141. https://doi.org/10.1016/j.foodchem.2014.07.039Test; Dai, S., Jiang, F., Corke, H., Shah, N.P. (2018). Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer. Food Research International, 107, 691–699. https://doi.org/10.1016/j.foodres.2018.02.069Test; Kędzierska-Matysek, M., Barłowska, J., Wolanciuk, A., Litwińczuk, Z. (2018). Physicochemical, mechanical and sensory properties of long-ripened Polish and Italian cheeses and their content of selected minerals. Journal of Elementology, 23(3), 985–998. https://doi.org/10.5601/jelem.2017.22.4.1452Test; Ramírez-Navas, J. S. (2010). Espectrocolorimetría: Caracterizacion de leche y quesos. Tecnología Lactea Latinoamericana, 61, 52–58.; Truong, T., Palmer, M., Bansal, N., Bhandari, B. (2018). Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter. Journal of Food Engineering, 226, 9–21. https://doi.org/10.1016/j.jfoodeng.2018.01.012Test; Tarlak, F., Ozdemir, M., Melikoglu, M. (2016). Computer vision system approach in color measurements of foods: Part II. Validation of methodology with real foods. Food Science and Technology, 36(3), 499–504. https://doi.org/10.1590/1678Test–457X.02616; https://www.meatjournal.ru/jour/article/view/195Test

الإتاحة: https://doi.org/10.21323/2414-438X-2021-6-4-311-319Test
https://doi.org/10.21323/2414-438X-2021-6-4Test
https://doi.org/10.1111/jhn.12035Test
https://doi.org/10.1016/j.foodchem.2016.11.109Test
https://doi.org/10.4236/fns.2015.613127Test
https://doi.org/10.1016/j.meatsci.2010.01.002Test
https://doi.org/10.1016/j.foodchem.2012.10.024Test
https://doi.org/10.1016/j.lwt.2016.10.031Test
https://doi.org/10.1016/j.heliyon.2019.e02431Test
https://doi.org/10.1016/j.psj.2020.06.064Test

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3

دورية أكاديمية

Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder

المؤلفون: S. Novakovic M., I. Djekic V., M. Pesic B., A. Kostic Z., D. Milincic D., I. Tomasevic В.

المصدر: Theory and practice of meat processing; Vol 6, No 2 (2021); 135-140 ; Теория и практика переработки мяса; Vol 6, No 2 (2021); 135-140 ; 2414-441X ; 2414-438X ; 10.21323/2414-438X-2021-6-2

مصطلحات موضوعية: texture, sensory, Warner-Bratzler, emulsion, FTIR-ATR

وصف الملف: application/pdf

العلاقة: https://www.meatjournal.ru/jour/article/view/170/235Test; Fernández-López, J., Lucas-González, R., Viuda-Martos, M., Sayas-Barberá, E., Navarro, C., Haros, C. M., Pérez-Álvarez, J. A. (2019). Chia (Salvia hispanica L.) products as ingredients for reformulating frankfurters: Effects on quality properties and shelflife. Meat Science, 156, 139–145. https://doi.org/10.1016/j.meatsci.2019.05.028Test; Feiner, G. (2006). Meat products handbook: Practical science and technology. Elsevier.3. Novakovic, S., Djekic, I., Klaus, A., Vunduk, J., Djordjevic, V., Tomović, V. et. al. (2019). The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage. Foods, 8(12), Article 635. https://doi.org/10.3390/foods8120635Test; Novakovic, S., Djekic, I., Klaus, A., Vunduk, J., Đorđević, V., Tomovic, V. et. al. (2020). Application of porcini mushroom (Boletus edulis) to improve the quality of frankfurters.Journal of Food Processing and Preservation, 44(8), Article e14556. https://doi.org/10.1111/jfpp.14556Test; Alirezalu, K., Hesari, J., Yaghoubi, M., Khaneghah, A. M., Alirezalu, A., Pateiro, M., Lorenzo, J. M. (2021). Combined effects of ε-polylysine and ε-polylysine nanoparticles with plant extracts on the shelf life and quality characteristics of nitrite-free frankfurtertype sausages. Meat Science, 172, Article 108318. https://doi.org/10.1016/j.meatsci.2020.108318Test; Horita, C. N., Farías-Campomanes, A. M., Barbosa, T. S., Esmerino, E. A., da Cruz, A. G., Bolini, H. M. A. et. al. (2016). The antimicrobial, antioxidant and sensory properties of garlic and its derivatives in Brazilian low-sodium frankfurters along shelf-life. Food Research International, 84, 1–8. https://doi.org/10.1016/j.foodres.2016.02.006Test; Kostić, A., Milinčić, D., Barać, M., Ali Shariati, M., Tešić, Ž., Pešić, M. (2020). The Application of Pollen as a Functional Food and Feed Ingredient — The Present and Perspectives. Biomolecules, 10(1), Article 84. https://doi.org/10.3390/biom10010084Test; Thakur, M., Nanda, V. (2020). Exploring the physical, functional, thermal, and textural properties of bee pollen from different botanical origins of India. Journal of Food Process Engineering, 43(1), Article e12935. https://doi.org/10.1111/jfpe.12935Test; Karabagias, I. K., Karabagias, V. K., Gatzias, I., Riganakos, K. A. (2018). Bio-Functional Properties of Bee Pollen: The Case of “Bee Pollen Yoghurt”. Coatings, 8(12), Article 423. https://doi.org/10.3390/coatings8120423Test; Abd Elhamid, A. M., Elbayoumi, M. M. (2017). Influence of bee pollen on the bioactive behavior, sensory and physicochemical properties of white cheese made from camel and cow milk mixture. Journal of Food Dairy Sciences, 8(11), 419–424.; Di Cagno, R., Filannino, P., Cantatore, V., Gobbetti, M. (2019). Novel solid-state fermentation of bee-collected pollen emulating the natural fermentation process of bee bread. Food Microbiology, 82, 218–230. https://doi.org/10.1016/j.fm.2019.02.007Test; de Florio Almeida, J., dos Reis, A. S., Heldt, L. F. S., Pereira, D., Bianchin, M., de Moura, C. et. al. (2017). Lyophilized bee pollen extract: A natural antioxidant source to prevent lipid oxidation in refrigerated sausages. LWT-Food Science Technology, 76, 299–305. https://doi.org/10.1016/j.lwt.2016.06.017Test; Kostić, A., Barać, M., Stanojević, S., Milojković-Opsenica, D., Tešić, Ž., Šikoparija, B. et. al. Physicochemical composition and techno-functional properties of bee pollen collected in Serbia. LWT-Food Science Technology, 62(1), 301–309. https://doi.org/10.1016/j.lwt.2015.01.031Test; Costa-Lima, B. R. C., Canto, A. C. V. C. S., Suman, S. P., Conte-Junior, C. A., Silveira, E. T. F., Silva, T. J. P. (2014). Sex-specific effect of ractopamine on quality attributes of pork frankfurters. Meat Science, 96(2, Part A), 799–805. https://doi.org/10.1016/j.meatsci.2013.10.001Test; De Huidobro, F. R., Miguel, E., Blázquez, B., Onega, E. (2005). A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat. Meat Science, 69(3), 527–536. https://doi.org/10.1016/j.meatsci.2004.09.008Test; Candoğan, K., Altuntas, E. G., İğci, N. (2021). Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy. Food Engineering Reviews, 13(1), 66–91. https://doi.org/10.1007/s12393Test–020–09251-y; Deniz, E., Güneş Altuntaş, E., Ayhan, B., İğci, N., Özel Demiralp, D., Candoğan, K. (2018). Differentiation of beef mixtures adulterated with chicken or turkey meat using FTIR spectroscopy. Journal of Food Processing Preservation, 42(10), Article e13767. https://doi.org/10.1111/jfpp.13767Test; Andrade, J., Pereira, C. G., de Almeida Junior, J. C., Viana, C. C. R., de Oliveira Neves, L. N., da Silva, P. H. F. et. al. (2019). FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration. LWT, 99, 166–172. https://doi.org/10.1016/j.lwt.2018.09.079Test; Kasprzyk, I., Depciuch, J., Grabek-Lejko, D., Parlinska-Wojtan, M. (2018). FTIR-ATR spectroscopy of pollen and honey as a tool for unifloral honey authentication. The case study of rape honey. Food Control, 84, 33–40. https://doi.org/10.1016/j.foodcont.2017.07.015Test; Kostić, A. Ž., Milinčić, D. D., Gašić, U. M., Nedić, N., Stanojević, S. P., Tešić, Ž. L., Pešić, M. B. (2019). Polyphenolic profile and antioxidant properties of bee-collected pollen from sunflower (Helianthus annuus L.) plant. LWT, 112, Article 108244. https://doi.org/10.1016/j.lwt.2019.06.011Test; Kostić, A. Ž., Milinčić, D. D., Stanisavljević, N. S., Gašić, U. M., Lević, S., Kojić, M. O. at al. (2021). Polyphenol bioaccessibility and antioxidant properties of in vitro digested spray-dried thermally-treated skimmed goat milk enriched with pollen. Food Chemistry, 351, Article 129310. https://doi.org/10.1016/j.foodchem.2021.129310Test; Jin, S.-K., Choi, J. S., Yang, H.-S., Park, T.-S., Yim, D.-G. (2018).Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage. Meat Science, 146, 34–40. https://doi.org/10.1016/j.meatsci.2018.07.032Test; Silva, F. A. P., Amaral, D. S., Guerra, I. C. D., Arcanjo, N. M. O., Bezerra, T. K. A., Ferreira, V. C. S. et. al. (2014). Shelf life of cooked goat blood sausage prepared with the addition of heart and kidney. Meat Science, 97(4), 529–533. https://doi.org/10.1016/j.meatsci.2014.03.018Test; Herrera, E. A. C. (2006). Contributions to the characterization of the black pudding of León and evolution of certain physical, chemical and microbiological parameters during its conservation under refrigeration.(theses of the dissertation) (In Spanish); Miller, R. K. (2012). Sensory Evaluation of Beef Flavor. Chapter in a book: Handbook of Meat, Poultry and Seafood Quality (pp. 173–191). Blackwell Publishing Ltd.; Galán-Soldevilla, H., Ruiz-Pérez-Cacho, M. P., Serrano Jiménez, S., Jodral Villarejo, M., Manzanares, A. B. (2005). Development of a preliminary sensory lexicon for floral honey. Food Quality and Preference, 16(1), 71–77. https://doi.org/10.1016/j.foodqual.2004.02.001Test; https://www.meatjournal.ru/jour/article/view/170Test

الإتاحة: https://doi.org/10.21323/2414-438X-2021-6-2-135-140Test
https://doi.org/10.21323/2414-438X-2021-6-2Test
https://doi.org/10.1016/j.meatsci.2019.05.028Test
https://doi.org/10.3390/foods8120635Test
https://doi.org/10.1111/jfpp.14556Test
https://doi.org/10.1016/j.meatsci.2020.108318Test
https://doi.org/10.1016/j.foodres.2016.02.006Test
https://doi.org/10.3390/biom10010084Test
https://doi.org/10.1111/jfpe.12935Test
https://doi.org/10.3390/coatings8120423Test

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4

دورية أكاديمية

How Students of the Eighth Grade of Elementary School and the First Grade of High School Interpret the Representations of the Structure and Composition of Substances

المؤلفون: Dragica D. Trivić, Lidija R. Ralević, Biljana I. Tomašević

المصدر: Inovacije u Nastavi, Vol 34, Iss 3, Pp 95-109 (2021)

مصطلحات موضوعية: chemistry, elementary school, high school, representations, Education

العلاقة: http://www.inovacijeunastavi.rs/en/34-3-7enTest/; https://doaj.org/toc/0352-2334Test; https://doaj.org/toc/2335-0806Test; https://doaj.org/article/715525d63213434d9e38355b6079bf5dTest

الإتاحة: https://doi.org/10.5937/inovacije2103095TTest
https://doaj.org/article/715525d63213434d9e38355b6079bf5dTest

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5

دورية أكاديمية

Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs

المؤلفون: N. Čobanović, S. Novaković, I. Tomašević, N. Karabasil

المصدر: Archives Animal Breeding, Vol 64, Pp 425-435 (2021)

مصطلحات موضوعية: Agriculture, Animal culture, SF1-1100, Science, Zoology, QL1-991

العلاقة: https://aab.copernicus.org/articles/64/425/2021/aab-64-425-2021.pdfTest; https://doaj.org/toc/0003-9438Test; https://doaj.org/toc/2363-9822Test; https://doaj.org/article/ade6544f54c84d759783e870a7b87411Test

الإتاحة: https://doi.org/10.5194/aab-64-425-2021Test
https://doaj.org/article/ade6544f54c84d759783e870a7b87411Test

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النص الكامل

6

Epidemiology of intra-abdominal infection and sepsis in critically ill patients: 'AbSeS', a multinational observational cohort study and ESICM Trials Group Project

المؤلفون: Blot, S. aEmail Author, Antonelli M. b, c Arvaniti, K. d Blot, K. a Creagh-Brown, B. e f, de Lange, D. g, De Waele, J. h Deschepper, M. i Dikmen, Y. j Dimopoulos, G. k Eckmann, C. l Francois, G. m Girardis, M. n Koulenti, D. o p, Labeau S. a, q Lipman, J. r s, Lipovestky F. t, Maseda E. u, Montravers P. v, w Mikstacki, A. x y, Paiva, J. -A. z, Pereyra, C. aa, Rello, J. ab, Timsit, J. -F. ac, ad Vogelaers, D. ae, Lamrous A., Rezende-Neto J., Cardenas Y., Vymazal T., Fjeldsoee-Nielsen H., Kott M., Kostoula A., Javeri Y., Einav S., Makikado L. D. U., Tomescu D., Gritsan A., Jovanovic B., Venkatesan K., Mirkovic T., Creagh-Brown B., Emmerich M., Canale M., Dietz L. S., Ilutovich S., Miñope J. T. S., Silva R. B., Montenegro M. A., Martin P., Saul P., Chediack V., Sutton G., Couce R., Balasini C., Gonzalez S., Lascar F. M., Descotte E. J., Gumiela N. S., Pino C. A., Cesio C., Valgolio E., Cunto E., Dominguez C., Nelson N. F., Abegao E. M., Pozo N. C., Bianchi L., Correger E., Pastorino M. L., Miyazaki E. A., Grubissich N., Garcia M., Bonetto N., Quevedo N. E., Gomez C. D., Queti F., Estevarena L. G., Fernandez R., Santolaya I., Grangeat S. H., Doglia J., Zakalik G., Pellegrini C., Lloria M. M., Chacon M. E., Fumale M., Leguizamon M., Hidalgo I. B., Tiranti R. J., Capponi P., Tita A., Cardonnet L., Bettini L., Ramos A., Lovesio L., Miranda E. M., Farfan A. B., Tolosa C., Segura L., Bellocchio A., Alvarez B., Manzur A., Lujan R., Fernandez N., Scarone N., Zazu A., Groh C., Fletcher J., Smith J., Azad R., Chavan N., Wong H., Kol M., Campbell L., Starr T., Roberts B., Wibrow B., Warhurst T., Chinthamuneedi M., Ferney B. B., Simon M., De Backer, D. Wittebole, De Bels, D. Collin, V. Dams, K. Jorens, P. Dubois, J. Gunst, J. Haentjens, De Schryver, N. Dugernier, T. Rezende-Neto, J. Rizoli, S. Santillan, P. Han, Y. Biskup, E. Qu, C. Li, X. Yu, T. Weihua, L. Molano-Franco, D. Rojas, J. Oviedo, J. M. P. Pinilla, D. Cardenas, Y. Celis, E. Arias, M. Vukovic, A. Vudrag, M. Belavic, M. Zunic, J. Kuharic, J. Kricka, I. B. Filipovic-Grcic, I. Tomasevic, B. Obraz, M. Bodulica, B. Dohnal, M. Malaska, J. Kratochvil, M. Satinsky, I. Schwarz, P. Kos, Z. Blahut, L. Maca, J. Protus, M. Kieslichová, E. Nielsen, L. G. Krogh, B. M. Rivadeneira, F. Morales, F. Mora, J. Orozco, A. S. MorochoTutillo, D. R. Vargas, N. R. Yepez, E. S. Villamagua, B. Alsisi, A. Fahmy, A. Dupont, H. Lasocki, S. Paugam-Burtz, C. Foucrier, A. Nica, A. Barjon, G. Mallat, J. Marcotte, G. Leone, M. Duclos, G. Burtin, P. Atchade, E. Mahjoub, Y. Misset, B. Timsit, J. -F., Dupuis C., Veber B., Debarre M., Collange O., Pottecher J., Hecketsweiler S., Fromentin M., Tesnière A., Koch C., Sander M., Elke G., Wrigge H., Simon P., Chalkiadaki A., Tzanidakis C., Pneumatikos I., Sertaridou E., Mastora Z., Pantazopoulos I., Papanikolaou M., Papavasilopoulou T., Floros J., Kolonia V., Diakaki C., Rallis M., Paridou A., Kalogeromitros A., Romanou V., Nikolaou C., Kounougeri K., Tsigou E., Psallida V., Karampela N., Mandragos K., Kontoudaki E., Pentheroudaki A., Farazi-Chongouki C., Karakosta A., Chouris I., Radu V., Malliotakis P., Kokkini S., Charalambous E., Kyritsi A., Koulouras V., Papathanakos G., Nagky E., Lampiri C., Tsimpoukas F., Sarakatsanos I., Georgakopoulos P., Ravani I., Prekates A., Sakellaridis K., Christopoulos C., Vrettou E., Stokkos K., Pentari A., Marmanidou K., Kydona C., Tsoumaropoulos G., Bitzani M., Kontou P., Voudouris A., Elli-Nikki Flioni, Antypa E., Chasou E., Anisoglou S., Papageorgiou E., Paraforou T., Tsioka A., Karathanou A., Vakalos A., Shah B., Thakkar C., Jain N., Gurjar M., Baronia A., Sathe P., Kulkarni S., Paul C., Paul J., Masjedi M., Nikandish R., Zand F., Sabetian G., Mahmoodpoor A., Hashemian S. M., Bala M., Flocco R., Torrente S., Pota V., Spadaro S., Volta C., Serafini G., Boraso S., Tiberio I., Cortegiani A., Misseri G., Barbagallo M., Nicolotti D., Forfori F., Corradi F., De Pascale, G. Pelagalli, L. Brazzi, L. Vittone, F. G. Russo, A. Simion, D. Cotoia, A. Cinnella, G. Toppin, P. Johnson-Jackson, R. Hayashi, Y. Yamamoto, R. Yasuda, H. Kishihara, Y. Shiotsuka, J. Sanchez-Hurtado, L. A. Tejeda-Huezo, B. Gorordo, L. Ñamendys-Silva, S. A. Garcia-Guillen, F. J. Martinez, M. Romero-Meja, E. Colorado-Dominguez, van den Oever, H. Kalff, K. M. Vermeijden, W. Cornet, A. D. Beck, O. Cimic, N. Dormans, T. Bormans, L. Bakker, Van Duijn, D. Bosman, G. Vos, P. Haas, L. Henein, A. Miranda, A. M. Makikado, L. D. U. Malca, G. E. G. Arroyo-Sanchez, A. Misiewska-Kaczur, A. Akinyi, F. Czuczwar, M. Luczak, K. Sulkowski, W. Tamowicz, B. Swit, B. Baranowski, B. Smuszkiewicz, P. Trojanowska, I. Rzymski, S. Sawinski, M. Trosiak, M. Mikaszewska-Sokolewicz, M. Alves, R. Leal, D. Krystopchuk, A. Mendonca, P. M. H. Pereira, R. A., de Carvalho, M. R. L. M. Candeias, C. Molinos, E. Ferreira, A. Castro, G. Pereira, J. -M., Santos L., Ferreira A., Pascoalinho D., Ribeiro R., Domingos G., Gomes P., Nora D., Costa R. P., Santos A., Alsheikhly A. S., Popescu M., Grigoras I., Patrascanu E., Zabolotskikh I., Musaeva T., Gaigolnik D., Kulabukhov V., Belskiy V., Zubareva N., Tribulev M., Abdelsalam A., Aldarsani A., Al-Khalid M., Almekhlafi G., Mandourah Y., Doklestic K., Velickovic J., Velickovic D., Jankovic R., Vukovic A., Skoric-Jokic S., Radovanovic D., Richards G., Alli A., del Carmen Cordoba Nielfa, M. Iniesta, R. S. Martínez, A. B. -C., Bernedo C. G., Gil S. A. P., Nuvials X., Garcia J. G., Peña J. M. G., Jimenez R., Herrera L., Barrachina L. G., Monzon I. C., Redondo F. J., Villazala R., Zapata D. F. M., Lopez I. M. V., Moreno-Gonzalez G., Lopez-Delgado J. C., Marin J. S., Sanchez-Zamora P., Vidal M. V., González J. F., Salinas I., Hermosa C., Martinez-Sagasti F., Domingo-Marín S., Victorino J. A., Garcia-Alvarez R., Calleja, P. L. -A., de la Torre-Prados, M. -V., Vidal-Cortes P., del Río-Carbajo, L. Izura, J. Minguez, V. Alvarez, J. T. Prous, A. P. Paz, D. Roche-Campo, F. Aguilar, G. Belda, J. Rico-Feijoo, J. Aldecoa, C. Zalba-Etayo, B. Lang, M. Dullenkopf, A. Trongtrakul, K. Chtsomkasem, A. Akbas, T. Unal, M. N. Ozcelik, M. Gumus, A. Ramazanoglu, A. Memis, D. Mehmet, I. Urkmez, S. Ozgultekin, A. Demirkiran, O. Aslan, N. A. Kizilaslan, D. Kahveci, F. Ünlü, N. Ozkan, Z. Kaye, C. Jansen, J. O’Neill, O. Nutt, C. Jha, R. Hooker, N. Grecu, I. Petridou, C. Shyamsundar, M. McNamee, L. Trinder, J. Hagan, S. Kelly, C. Silversides, J. Groba, C. B. Boyd, O. Bhowmick, K. Humphreys, S. Summers, C. Polgarova, P. Margarson, M. Dickens, J. Pearson, S. Chinery, E. Hemmings, N. O’Kane, S. Austin, P. Cole, S. Plowright, C. Box, R. Wright, C. Young, L. Montague, L. Parker, R. Morton, B. Ostermann, M. Bilinska, J. Rose, B. O. Reece-Anthony, R. Ryan, C. Hamilton, M. Hopkins, P. Wendon, J. Brescia, G. Ijaz, N. Wood, J. George, M. Toth-Tarsoly, P. Yates, B. Armstrong, M. Scott, C. Boyd, C. Szakmany, T. Rees, D. Pulak, P. Coggon, M. Saha, B. Kent, L. Gibson, B. Camsooksai, J. Reschreiter, H. Morgan, P. Sangaralingham, S. Lowe, A. Vondras, P. Jamadarkhana, S. Cruz, C. Bhandary, R. Hersey, P. Furneval, J. Innes, R. Doble, P. Attwood, B. Parsons, P. Page, V. Zhao, X. Grecu, I. Dalton, J. Hegazy, M. Awad, Y. Naylor, D. Naylor, A. Lee, S. Brevard, S. Davis

المساهمون: University of Queensland [Brisbane], Department of Intensive Care and Anesthesiology, Università cattolica del Sacro Cuore [Milano] (Unicatt), University Medical Center [Utrecht], Johns Hopkins Bloomberg School of Public Health [Baltimore], Johns Hopkins University (JHU), Département d'Anesthésie Réanimation, AP-HP - Hôpital Bichat - Claude Bernard [Paris], Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP)-Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP), Centro Hospitalar Universitário São João - Faculty of Medicine - University of Porto - Grupo de Infecção e Sepsis, Porto, Critical Care Department, Joan XXIII University Hospital, Infection, Anti-microbiens, Modélisation, Evolution (IAME (UMR_S_1137 / U1137)), Université Paris 13 (UP13)-Université Paris Diderot - Paris 7 (UPD7)-Université Sorbonne Paris Cité (USPC)-Institut National de la Santé et de la Recherche Médicale (INSERM), Microbes évolution phylogénie et infections (MEPHI), Institut de Recherche pour le Développement (IRD)-Aix Marseille Université (AMU)-Centre National de la Recherche Scientifique (CNRS), Assistance Publique - Hôpitaux de Marseille (APHM), UCL - SSS/IREC/MEDA - Pôle de médecine aiguë, UCL - (SLuc) Service de soins intensifs, European Soc Intensive Care Med, İÜC, Cerrahpaşa Tıp Fakültesi, Cerrahi Tıp Bilimleri Bölümü, [Blot S, Blot K] Department of Internal Medicine and Pediatrics, Ghent University, Campus UZ Gent, Ghent, Belgium. [Antonelli M] Department of Anesthesiology, Intensive Care and Emergency Medicine, Fondazione Policlinico Universitario A. Gemelli IRCCS, Rome, Italy. Università Cattolica del Sacro Cuore, Rome, Italy. [Arvaniti K] Intensive Care Unit, Papageorgiou University Affiliated Hospital, Thessaloníki, Greece. [Creagh-Brown, B] Surrey Perioperative Anaesthetic Critical Care Collaborative Research Group (SPACeR), Royal Surrey County Hospital, Guildford, UK. Department of Clinical and Experimental Medicine, University of Surrey, Guildford, UK. [de Lange D] Department of Intensive Care Medicine, University Medical Center Utrecht, University Utrecht, Utrecht, The Netherlands. [Rello J] Centro de investigación en red de enfermedades respiratorias (CIBERES), Madrid, Spain. Recerca clínica/Innovació en la pneumònia i sèpsia, Vall d’Hebron Institut de Recerca (VHIR), Barcelona, Spain, Vall d'Hebron Barcelona Hospital Campus, Ünlü, Nurdan, Kahveci, Ferda, CYR-2043-2022, CHB-0826-2022, Assistance Publique-Hôpitaux de Marseille (AP-HM), Blot S., Antonelli M., Arvaniti K., Blot K., Creagh-Brown B., de Lange D., De Waele J., Deschepper M., Dikmen Y., Dimopoulos G., Eckmann C., Francois G., Girardis M., Koulenti D., Labeau S., Lipman J., Lipovestky F., Maseda E., Montravers P., Mikstacki A., Paiva J.-A., Pereyra C., Rello J., Timsit J.-F., Vogelaers D., Lamrous A., Rezende-Neto J., Cardenas Y., Vymazal T., Fjeldsoee-Nielsen H., Kott M., Kostoula A., Javeri Y., Einav S., Makikado L.D.U., Tomescu D., Gritsan A., Jovanovic B., Venkatesan K., Mirkovic T., Emmerich M., Canale M., Dietz L.S., Ilutovich S., Minope J.T.S., Silva R.B., Montenegro M.A., Martin P., Saul P., Chediack V., Sutton G., Couce R., Balasini C., Gonzalez S., Lascar F.M., Descotte E.J., Gumiela N.S., Pino C.A., Cesio C., Valgolio E., Cunto E., Dominguez C., Nelson N.F., Abegao E.M., Pozo N.C., Bianchi L., Correger E., Pastorino M.L., Miyazaki E.A., Grubissich N., Garcia M., Bonetto N., Quevedo N.E., Gomez C.D., Queti F., Estevarena L.G., Fernandez R., Santolaya I., Grangeat S.H., Doglia J., Zakalik G., Pellegrini C., Lloria M.M., Chacon M.E., Fumale M., Leguizamon M., Hidalgo I.B., Tiranti R.J., Capponi P., Tita A., Cardonnet L., Bettini L., Ramos A., Lovesio L., Miranda E.M., Farfan A.B., Tolosa C., Segura L., Bellocchio A., Alvarez B., Manzur A., Lujan R., Fernandez N., Scarone N., Zazu A., Groh C., Fletcher J., Smith J., Azad R., Chavan N., Wong H., Kol M., Campbell L., Starr T., Roberts B., Wibrow B., Warhurst T., Chinthamuneedi M., Ferney B.B., Simon M., De Backer D., Wittebole X., De Bels D., Collin V., Dams K., Jorens P., Dubois J., Gunst J., Haentjens L., De Schryver N., Dugernier T., Rizoli S., Santillan P., Han Y., Biskup E., Qu C., Li X., Yu T., Weihua L., Molano-Franco D., Rojas J., Oviedo J.M.P., Pinilla D., Celis E., Arias M., Vukovic A., Vudrag M., Belavic M., Zunic J., Kuharic J., Kricka I.B., Filipovic-Grcic I., Tomasevic B., Obraz M., Bodulica B., Dohnal M., Malaska J., Kratochvil M., Satinsky I., Schwarz P., Kos Z., Blahut L., Maca J., Protus M., Kieslichova E., Nielsen L.G., Krogh B.M., Rivadeneira F., Morales F., Mora J., Orozco A.S., MorochoTutillo D.R., Vargas N.R., Yepez E.S., Villamagua B., Alsisi A., Fahmy A., Dupont H., Lasocki S., Paugam-Burtz C., Foucrier A., Nica A., Barjon G., Mallat J., Marcotte G., Leone M., Duclos G., Burtin P., Atchade E., Mahjoub Y., Misset B., Dupuis C., Veber B., Debarre M., Collange O., Pottecher J., Hecketsweiler S., Fromentin M., Tesniere A., Koch C., Sander M., Elke G., Wrigge H., Simon P., Chalkiadaki A., Tzanidakis C., Pneumatikos I., Sertaridou E., Mastora Z., Pantazopoulos I., Papanikolaou M., Papavasilopoulou T., Floros J., Kolonia V., Diakaki C., Rallis M., Paridou A., Kalogeromitros A., Romanou V., Nikolaou C., Kounougeri K., Tsigou E., Psallida V., Karampela N., Mandragos K., Kontoudaki E., Pentheroudaki A., Farazi-Chongouki C., Karakosta A., Chouris I., Radu V., Malliotakis P., Kokkini S., Charalambous E., Kyritsi A., Koulouras V., Papathanakos G., Nagky E., Lampiri C., Tsimpoukas F., Sarakatsanos I., Georgakopoulos P., Ravani I., Prekates A., Sakellaridis K., Christopoulos C., Vrettou E., Stokkos K., Pentari A., Marmanidou K., Kydona C., Tsoumaropoulos G., Bitzani M., Kontou P., Voudouris A., Elli-Nikki, Flioni, Antypa E., Chasou E., Anisoglou S., Papageorgiou E., Paraforou T., Tsioka A., Karathanou A., Vakalos A., Shah B., Thakkar C., Jain N., Gurjar M., Baronia A., Sathe P., Kulkarni S., Paul C., Paul J., Masjedi M., Nikandish R., Zand F., Sabetian G., Mahmoodpoor A., Hashemian S.M., Bala M., Flocco R., Torrente S., Pota V., Spadaro S., Volta C., Serafini G., Boraso S., Tiberio I., Cortegiani A., Misseri G., Barbagallo M., Nicolotti D., Forfori F., Corradi F., De Pascale G., Pelagalli L., Brazzi L., Vittone F.G., Russo A., Simion D., Cotoia A., Cinnella G., Toppin P., Johnson-Jackson R., Hayashi Y., Yamamoto R., Yasuda H., Kishihara Y., Shiotsuka J., Sanchez-Hurtado L.A., Tejeda-Huezo B., Gorordo L., Namendys-Silva S.A., Garcia-Guillen F.J., Martinez M., Romero-Meja E., Colorado-Dominguez E., van den Oever H., Kalff K.M., Vermeijden W., Cornet A.D., Beck O., Cimic N., Dormans T., Bormans L., Bakker J., Van Duijn D., Bosman G., Vos P., Haas L., Henein A., Miranda A.M., Malca G.E.G., Arroyo-Sanchez A., Misiewska-Kaczur A., Akinyi F., Czuczwar M., Luczak K., Sulkowski W., Tamowicz B., Swit B., Baranowski B., Smuszkiewicz P., Trojanowska I., Rzymski S., Sawinski M., Trosiak M., Mikaszewska-Sokolewicz M., Alves R., Leal D., Krystopchuk A., Mendonca P.M.H., Pereira R.A., de Carvalho M.R.L.M., Candeias C., Molinos E., Ferreira A., Castro G., Pereira J.-M., Santos L., Pascoalinho D., Ribeiro R., Domingos G., Gomes P., Nora D., Costa R.P., Santos A., Alsheikhly A.S., Popescu M., Grigoras I., Patrascanu E., Zabolotskikh I., Musaeva T., Gaigolnik D., Kulabukhov V., Belskiy V., Zubareva N., Tribulev M., Abdelsalam A., Aldarsani A., Al-Khalid M., Almekhlafi G., Mandourah Y., Doklestic K., Velickovic J., Velickovic D., Jankovic R., Skoric-Jokic S., Radovanovic D., Richards G., Alli A., del Carmen Cordoba Nielfa M., Iniesta R.S., Martinez A.B.-C., Bernedo C.G., Gil S.A.P., Nuvials X., Garcia J.G., Pena J.M.G., Jimenez R., Herrera L., Barrachina L.G., Monzon I.C., Redondo F.J., Villazala R., Zapata D.F.M., Lopez I.M.V., Moreno-Gonzalez G., Lopez-Delgado J.C., Marin J.S., Sanchez-Zamora P., Vidal M.V., Gonzalez J.F., Salinas I., Hermosa C., Martinez-Sagasti F., Domingo-Marin S., Victorino J.A., Garcia-Alvarez R., Calleja P.L.-A., de la Torre-Prados M.-V., Vidal-Cortes P., del Rio-Carbajo L., Izura J., Minguez V., Alvarez J.T., Prous A.P., Paz D., Roche-Campo F., Aguilar G., Belda J., Rico-Feijoo J., Aldecoa C., Zalba-Etayo B., Lang M., Dullenkopf A., Trongtrakul K., Chtsomkasem A., Akbas T., Unal M.N., Ozcelik M., Gumus A., Ramazanoglu A., Memis D., Mehmet I., Urkmez S., Ozgultekin A., Demirkiran O., Aslan N.A., Kizilaslan D., Kahveci F., Unlu N., Ozkan Z., Kaye C., Jansen J., O'Neill O., Nutt C., Jha R., Hooker N., Grecu I., Petridou C., Shyamsundar M., McNamee L., Trinder J., Hagan S., Kelly C., Silversides J., Groba C.B., Boyd O., Bhowmick K., Humphreys S., Summers C., Polgarova P., Margarson M., Dickens J., Pearson S., Chinery E., Hemmings N., O'Kane S., Austin P., Cole S., Plowright C., Box R., Wright C., Young L., Montague L., Parker R., Morton B., Ostermann M., Bilinska J., Rose B.O., Reece-Anthony R., Ryan C., Hamilton M., Hopkins P., Wendon J., Brescia G., Ijaz N., Wood J., George M., Toth-Tarsoly P., Yates B., Armstrong M., Scott C., Boyd C., Szakmany T., Rees D., Pulak P., Coggon M., Saha B., Kent L., Gibson B., Camsooksai J., Reschreiter H., Morgan P., Sangaralingham S., Lowe A., Vondras P., Jamadarkhana S., Cruz C., Bhandary R., Hersey P., Furneval J., Innes R., Doble P., Attwood B., Parsons P., Page V., Zhao X., Dalton J., Hegazy M., Awad Y., Naylor D., Naylor A., Lee S., Brevard S., Davis N., Blot, Stijn [0000-0003-2145-0345], Apollo - University of Cambridge Repository, Gunst, Jan, Epidemiology, Intensive Care, Blot, S., aEmail Author, Antonelli, M. b., C, Arvaniti, Blot, K. d., Creagh-Brown, K. a., B. e., F, De, Lange, D., G., De, Waele, Deschepper, J. h., Dikmen, M. i., Dimopoulos, Y. j., Eckmann, G. k., Francois, C. l., Girardis, G. m., Koulenti, M. n., D. o., P, Labeau, S. a., Q, Lipman, J. r., S, Lipovestky, F. t., Maseda, E. u., Montravers, P. v., W, Mikstacki, A. x., Y, Paiva, J. -A., Z., Pereyra, C., Aa, Rello, J., Ab, Timsit, J. -F., Ac, Ad, Vogelaer, D., Ae, Lamrous, A., Rezende-Neto, J., Cardenas, Y., Vymazal, T., Fjeldsoee-Nielsen, H., Kott, M., Kostoula, A., Javeri, Y., Einav, S., Makikado, L. D. U., Tomescu, D., Gritsan, A., Jovanovic, B., Venkatesan, K., Mirkovic, T., Creagh-Brown, B., Emmerich, M., Canale, M., Dietz, L. S., Ilutovich, S., Miñope, J. T. S., Silva, R. B., Montenegro, M. A., Martin, P., Saul, P., Chediack, V., Sutton, G., Couce, R., Balasini, C., Gonzalez, S., Lascar, F. M., Descotte, E. J., Gumiela, N. S., Pino, C. A., Cesio, C., Valgolio, E., Cunto, E., Dominguez, C., Nelson, N. F., Abegao, E. M., Pozo, N. C., Bianchi, L., Correger, E., Pastorino, M. L., Miyazaki, E. A., Grubissich, N., Garcia, M., Bonetto, N., Quevedo, N. E., Gomez, C. D., Queti, F., Estevarena, L. G., Fernandez, R., Santolaya, I., Grangeat, S. H., Doglia, J., Zakalik, G., Pellegrini, C., Lloria, M. M., Chacon, M. E., Fumale, M., Leguizamon, M., Hidalgo, I. B., Tiranti, R. J., Capponi, P., Tita, A., Cardonnet, L., Bettini, L., Ramos, A., Lovesio, L., Miranda, E. M., Farfan, A. 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المصدر: Abdominal Sepsis Study (AbSeS) group on behalf of the Trials Group of the European Society of Intensive Care Medicine & Silversides, J 2019, ' Epidemiology of intra-abdominal infection and sepsis in critically ill patients: "AbSeS", a multinational observational cohort study and ESICM Trials Group Project ', Intensive Care Medicine, vol. 45, no. 12, pp. 1703-1717 . https://doi.org/10.1007/s00134-019-05819-3Test
Intensive Care Medicine
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Fundación para el Fomento de la Investigación Sanitaria y Biomédica de la Comunitat Valenciana (FISABIO)
Intensive Care Medicine, 2019, 45 (12), pp.1703-1717. ⟨10.1007/s00134-019-05819-3⟩
Intensive care medicine, Vol. 45, no.12, p. 1703-1717 (2019)
Intensive Care Medicine, 45(12), 1703. Springer Verlag
Intensive care medicine
INTENSIVE CARE MEDICINE
Scientia
Intensive Care Medicine, Springer Verlag, 2019, 45 (12), pp.1703-1717. ⟨10.1007/s00134-019-05819-3⟩
r-FISABIO. Repositorio Institucional de Producción Científica
instname
Intensive Care Medicine, 45(12), 1703-1717. Springer-Verlag
Volume 45
Issue 12
Blot, S, Antonelli, M, Arvaniti, K, Blot, K, Creagh-Brown, B, de Lange, D, De Waele, J, Deschepper, M, Dikmen, Y, Dimopoulos, G, Eckmann, C, Francois, G, Girardis, M, Koulenti, D, Labeau, S, Lipman, J, Lipovestky, F, Maseda, E, Montravers, P, Mikstacki, A, Paiva, J A, Pereyra, C, Rello, J, Timsit, J F, Vogelaers, D & the Abdominal Sepsis Study (AbSeS) group on behalf of the Trials Group of the European Society of Intensive Care Medicine 2019, ' Epidemiology of intra-abdominal infection and sepsis in critically ill patients : “AbSeS”, a multinational observational cohort study and ESICM Trials Group Project ', Intensive Care Medicine, vol. 45, no. 12, pp. 1703-1717 . https://doi.org/10.1007/s00134-019-05819-3Test