Publications by authors named "Maja Banjac"
Article Synopsis
- The study aimed to investigate the shapes of the first metatarsal-cuneiform (MTC) joint in feet with hallux valgus (HV) deformity and how these shapes relate to angles associated with HV.
- Researchers analyzed the shapes in a sample of 315 feet and found that the oblique shape was most common, often linked with more severe forms of HV.
- The results indicated that the shape of the first MTC joint significantly influences the hallux valgus angle (HVA), while the intermetatarsal angle (IMA) did not show a statistically significant relationship with the joint shape.
The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia).
View Article and Find Full Text PDFBackground: The aim of the study was to assess the effect of baricitinib on 28-day all-cause mortality and the progression of respiratory failure in patients needing transfer to the intensive care unit (ICU) with COVID-19 pneumonia treated with high-flow oxygen therapy.
Methods: This retrospective study included hospitalized patients with COVID-19 pneumonia treated with high-flow oxygen non-invasive ventilation receiving standard of care (SOC) or SOC in addition to baricitinib. Data on patients' characteristics, pro-inflammatory markers, D dimer, and National Early Warning Score 2 (NEWS2) values were collected and compared between groups.
Invasive Crayfish : Meat Safety, Nutritional Quality and Sensory Profile.
Int J Environ Res Public Health
December 2022
The aim of the present study was to evaluate the safety parameters, nutritional value and sensory profile of the meat from spiny-cheek crayfish (), captured from the Danube River in Serbia. To achieve this, we determined their microbiological safety, chemical composition, minerals and heavy metals, fatty acid and amino acid profile, as well as a sensory profile of the meat. The obtained results showed that the meat from crayfish was microbiologically safe.
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