19 results on '"Ivanovska, Tanja"'
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2. Evaluation of Tanacetum vulgare L. and Juniperus communis L. biocompatibility limitations in eukaryotic cells
3. Estimation of the relationship between diazepam use and risk of violent death using post-mortem data
4. Incidence of β-lactoglobulin intolerance among lactose intolerance suspected population and diagnostic approach
5. Relevance of dietary and lifestyle patterns in metabolic syndrome management
6. Toxicity assessment of weight loss supplements and possible interaction risk with lipid-lowering and antihypertensive drugs in HepG2 cell line
7. Evaluation of the antioxidant capacity of four Cannabis cultivars
8. Assessment of dietary supplement consumption in Republic of North Macedonia during the COVID 19 pandemic
9. Validation of HPLC-DAD method for analysis of sibutramine, fluoxetine, caffeine, theobromine and phenolphthalein as potential adulterants in weight loss dietary supplements
10. Concentration of heavy metals in spring waters of Kochani and their impact on human health
11. The relevance of nutrition as a step forward to combat COVID-19
12. Annual variation of fluoride level in drinking water in certain regions of the Republic of North Macedonia
13. Assessment of microbial contamination of drinking water with total coliform bacteria and Escherichia coli in the Bitola region
14. Concepts, benefits and perspectives of functional dairy food products
15. Influence of oligofructose-enriched inulin on survival of microencapsulated Lactobacillus casei 01 and adhesive properties of synbiotic microparticles
16. Formulation of synbiotic soy-based food product with antihypertensive potential
17. Probiotics, prebiotics, synbiotics in prevention and treatment of inflammatory bowel diseases
18. Effect of prebiotic content on functional and physicochemical properties of Lactobacillus casei loaded chitosan-Ca-alginate microparticles
19. Viability of L. casei during fermentation in soymilk and freeze-dried soymilk; effect of cryoprotectant, rehydration and storage temperature
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