Dataset on the content of vitamin D and 25-hydroxyvitamin D in 40 pork (Breitov breed) commodities.

This dataset demonstrates the content of vitamin D and 25-hydroxyvitamin D (25OHD) in boiled, grilled, and raw pork for both lean and whole cuts including ribs, tenderloin, shoulder, neck, belly, and center chops. Total fat content in raw pork cuts was determined by the gravimetric method. Quantification analysis using reverse phase high performance liquid chromatography with UV-DAD connected.

Dataset on the effect of soaking Kale (Brassica Oleraceae L. var. acephala DC.) seeds in solution based on amorphous silicon dioxide on the bioactive components and physiological growth parameters.

This dataset aims to evaluate the effect of different concentrations of amorphous silicon dioxide treatments on soilless-grown Kale (Brassica Oleraceae L. var. acephala DC.

Dataset on the effect of foliar application of different concentrations of silicon dioxide and organosilicon compounds on the growth and biochemical contents of oak leaf lettuce (Lactuca sativa var. crispa) grown in phytotron conditions.

This article presents comparative data regarding the effect of foliar application of silicon dioxide and organosilicon compounds on soilless-grown Oak leaf lettuce (Lactuca sativa var. crispa). Data were derived from dry and fresh samples.

Efficacy, pharmacokinetics and safety of subcutaneous versus intravenous CT-P13 in rheumatoid arthritis: a randomized phase I/III trial.

Objective: To assess non-inferiority of s.c. to i.

[Evaluation of the diet based on the variability of the food composition data].

Nutrient composition is a necessary part in the assessing of nutritional value of diets and new foods. According to the results of comparison of nutrient value of the diet with daily requirements the judgment on compliance of the diet (or product) to norm or deviation from the standard is taken out. In the interpretation of the term "value corresponds to the norm" in modern practice, only average values are used, while the content of nutrients in food is not described by fixed values, but has a statistical nature, which creates difficulties in the conscientious development of diets and their harmonization in sanitary authorities.