Search Results - "Latifi, B"

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  1. 1

    The impact of some morphological characteristics on running 200 meters by Maliqi, A., Ramabaja, Q., Ramadani, L., Latifi, B.

    Published in Journal of education, health and sport (13-06-2021)
    “…The knowledge of morphological development and their impact on motor skills in short-distance athletes should be one of the main concerns of athletics coaches,…”
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    Journal Article
  2. 2

    0064 Lateral Hypothalamic Control of REM Sleep Expression During Ambient Temperature Warming by Schmidt, M H, Komagata, N, Latifi, B

    Published in Sleep (New York, N.Y.) (27-04-2018)
    “…Abstract Introduction Sleep and thermoregulation are tightly integrated. Moreover, ambient temperature (Ta) warming preferentially increases REM sleep over…”
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    Journal Article
  3. 3

    In vitro selection of human cerebrospinal fluid-specific aptamers using clinical samples by Abiri, A, Chen, X, Latifi, B, Hsu, F P K, Lupták, A, Khine, M, Kuan, E C

    Published in Rhinology (15-10-2024)
    “…Cerebrospinal fluid (CSF) leaks may occur due to numerous etiologies and are associated with severe morbidity. Currently in the U.S., confirming the presence…”
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    Journal Article
  4. 4

    Association between salivary level of infection with Streptococcus mutans/Lactobacilli and caries-risk factors in mothers by Latifi-Xhemajli, B, Véronneau, J, Begzati, A, Bytyci, A, Kutllovci, T, Rexhepi, A

    Published in European journal of paediatric dentistry (01-03-2016)
    “…Understanding factors in mothers associated with high and low salivary levels of Streptococcus mutans and Lactobacilli is an important strategy for early…”
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    Journal Article
  5. 5

    Comparison of physicochemical, microbial and sensory properties of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the refrigerator by B. Latifi; M. Ahmadi; Y. Etemadian; V. Ghaemi; S.J. Abolghasemi; A.R. Shaviklo

    “…In the present study, the physicochemical, microbial and sensory changes of Huso huso fillets smoked and flavored with brine and sauce for 30 days in the…”
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    Journal Article