Isabel M Martins - JoVE Visualize

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Journal of Microencapsulation|November 6, 2009

Microencapsulation of thyme oil by coacervationIsabel M Martins, Sofia N Rodrigues, Filomena Barreiro, et al.

Materials (Basel, Switzerland)|May 28, 2022

Ecotoxicity of Recycled Aggregates: Application of a Prediction MethodologyMargarida B Maia, Jorge de Brito, Isabel M Martins, et al.

Materials (Basel, Switzerland)|September 28, 2021

Environmental and Economic Life Cycle Assessment of Recycled Coarse Aggregates: A Portuguese Case StudyAdriana B Dias, João N Pacheco, José D Silvestre, et al.

International Journal of Biological Macromolecules|January 23, 2026

Chestnut burrs as a sustainable source of cellulose for Pickering emulsion stabilisersJoana Lains, Heloísa Almeida, Maria Filomena Barreiro, et al.

Journal of Cosmetic Dermatology|October 13, 2025

Microencapsulated α-Tocopherol and Moringa Extract for Improved Skin Protection: Insights From Human Skin Assessment in Cosmetic FormulationsJúlia Cristiê Kessler, Isabel M Martins, Yaidelin A Manrique, et al.

Food Technology and Biotechnology|December 19, 2025

Impact of Aromatic Extracts on Chemical Profile and Sensory Perception of BreadLiege A Pascoalino, Eliana Pereira, Elisabete Ferreira, et al.

Food Chemistry|March 1, 2022

Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredientsJúlia C Kessler, Vanessa Vieira, Isabel M Martins, et al.

Food Chemistry|March 16, 2023

The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredientsJúlia C Kessler, Vanessa Vieira, Isabel M Martins, et al.

Molecules (Basel, Switzerland)|February 15, 2022

Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food ApplicationsJúlia C Kessler, Vanessa A Vieira, Isabel M Martins, et al.

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Showing results (1-10 of 9) with videos related to

Sort By:

Pageof 1

Journal of Microencapsulation|November 6, 2009

Microencapsulation of thyme oil by coacervationIsabel M Martins, Sofia N Rodrigues, Filomena Barreiro, et al.

Materials (Basel, Switzerland)|May 28, 2022

Ecotoxicity of Recycled Aggregates: Application of a Prediction MethodologyMargarida B Maia, Jorge de Brito, Isabel M Martins, et al.

Materials (Basel, Switzerland)|September 28, 2021

Environmental and Economic Life Cycle Assessment of Recycled Coarse Aggregates: A Portuguese Case StudyAdriana B Dias, João N Pacheco, José D Silvestre, et al.

International Journal of Biological Macromolecules|January 23, 2026

Chestnut burrs as a sustainable source of cellulose for Pickering emulsion stabilisersJoana Lains, Heloísa Almeida, Maria Filomena Barreiro, et al.

Journal of Cosmetic Dermatology|October 13, 2025

Microencapsulated α-Tocopherol and Moringa Extract for Improved Skin Protection: Insights From Human Skin Assessment in Cosmetic FormulationsJúlia Cristiê Kessler, Isabel M Martins, Yaidelin A Manrique, et al.

Food Technology and Biotechnology|December 19, 2025

Impact of Aromatic Extracts on Chemical Profile and Sensory Perception of BreadLiege A Pascoalino, Eliana Pereira, Elisabete Ferreira, et al.

Food Chemistry|March 1, 2022

Chemical and organoleptic properties of bread enriched with Rosmarinus officinalis L.: The potential of natural extracts obtained through green extraction methodologies as food ingredientsJúlia C Kessler, Vanessa Vieira, Isabel M Martins, et al.

Food Chemistry|March 16, 2023

The potential of almonds, hazelnuts, and walnuts SFE-CO2 extracts as sources of bread flavouring ingredientsJúlia C Kessler, Vanessa Vieira, Isabel M Martins, et al.

Molecules (Basel, Switzerland)|February 15, 2022

Obtaining Aromatic Extracts from Portuguese Thymus mastichina L. by Hydrodistillation and Supercritical Fluid Extraction with CO2 as Potential Flavouring Additives for Food ApplicationsJúlia C Kessler, Vanessa A Vieira, Isabel M Martins, et al.

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