49741 унос

• Polymer threads-based fully textile capacitive sensor embroidered on a protective face mask for humidity detection
• AC Conductivity of Gamma Irradiated LDPE/ZIF- 8 Composite
• "Modeling of mechanically stabilized earth retaining walls and their dynamic analysis"
• In vitro analysis of antidiabetic potential of ethanol extracts from selected medicinal plants
• Activities of Class III peroxidase and polyphenol oxidase in fruits of selected tomato genotypes from Gene Bank of Republic of Srpska
• Flooding induced changes in photosynthetic pigments and oxidative status in leaves of pea plants
• Antioxidant defence system in pea plants under short-term waterlogging stress
• ANALYSIS OF THE UNDERGROUND ROOMS STABILITY (LATERAL DRIFTS) AND CALCULATION OF THE LOADING OF SAFETY PILLARS IN UNDERGROUND MINE "BATURINKA"
• Determination of mineral nutrient concentrations of lettuce and endive in response to pyrophyllite application in greenhouse production
• Рецепција школе и компетенције ученика за цјеложивотно учење
• Elastic electron scattering on the aneasthetic molecules in the gas phase
• UPOTREBA DUVANSKIH PROIZVODA MEĐU ŠKOLSKOM DJECOM UZRASTA OD 11 DO 15 GODINA
• ASSESSMENT OF THE PRESENCE SOME ORGANIC POLLUTANTS IN AGRICULTURAL SOIL BY CHROMATOGRAPHIC ANALYSIS
• GINKGO LEAVES AND YEW ARILS – USABLE PARTS OF OLD PLANT SPECIES (Ginkgo biloba L. et Taxus baccata L. )
• BLACK RASPBERRY (Rubus occidentalis L), A NEGLECTED MINOR FRUIT CROP
• Fear and distrust towards social institutions in the beginning of the coronavirus pandemic (SARS-CoV-2): Research carried out in the Republic of Srpska / Bosnia and Herzegovina
• Helmertova transformacija kod metrološke kontrole terestričkih laserskih skenera
• Eksperimentalna analiza i optimizacija tvrdoće obrađene površine u kriogenim i MQL uslovima glodanja loptastim glodalom legure titanijuma Ti-6Al-4V
• Chemical composition, bioactive components and antioxidant activity of wild and cultivated blackberries (Rubus Fruticosus L.)
• THE EFFECT OF WILD THYME BY-PRODUCT EXTRACTS ON THE OXIDATIVE STABILITY OF COOKED HAMS WITH REDUCED LEVEL OF SODIUM NITRITE