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Isabel Sousa

Showing results (81-90 of 135) with videos related to

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Foods (Basel, Switzerland)|November 28, 2019
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat CrackersAna Paula Batista, Alberto Niccolai, Ivana Bursic, et al.
Foods (Basel, Switzerland)|January 17, 2024
Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear PomaceJoana Ferreira, Karolina Tkacz, Igor Piotr Turkiewicz, et al.
Scientific Data|September 26, 2019
A dataset of cetacean occurrences in the Eastern North AtlanticAna M Correia, Miguel Gandra, Marcos Liberal, et al.
BMC Biology|September 1, 2024
Alterations of pleiotropic neuropeptide-receptor gene couples in CetaceaRaul Valente, Miguel Cordeiro, Bernardo Pinto, et al.
Journal of Phycology|March 18, 2016
Trade-offs between life-history traits at range-edge and central locationsRita Araújo, Ester A Serrão, Isabel Sousa-Pinto, et al.
International Journal of Molecular Sciences|October 23, 2021
Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9Maria Isabel Santos, Ana Lima, Joana Mota, et al.
Journal of Ophthalmology|April 13, 2012
Modulation of vasomotive activity in rabbit external ophthalmic artery by neuropeptidesEsmeralda Sofia Costa Delgado, Carlos Marques-Neves, Maria Isabel Sousa Rocha, et al.
Plants (Basel, Switzerland)|September 28, 2021
Fucoid Macroalgae Have Distinct Physiological Mechanisms to Face Emersion and Submersion Periods in Their Southern Limit of DistributionMaria Martins, Cristiano Soares, Inês Figueiredo, et al.
Journal of Inorganic Biochemistry|November 19, 2013
Synthesis, characterization and antibacterial studies of a copper(II) lomefloxacin ternary complexPatrícia Fernandes, Isabel Sousa, Luís Cunha-Silva, et al.
Journal of the Science of Food and Agriculture|August 13, 2021
Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteriaSara Simões, Rafaela Santos, Andreia Bento-Silva, et al.
Pageof 14

Showing results (81-90 of 135) with videos related to

Sort By:
Pageof 14
Foods (Basel, Switzerland)|November 28, 2019
Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat CrackersAna Paula Batista, Alberto Niccolai, Ivana Bursic, et al.
Foods (Basel, Switzerland)|January 17, 2024
Influence of Particle Size and Extraction Methods on Phenolic Content and Biological Activities of Pear PomaceJoana Ferreira, Karolina Tkacz, Igor Piotr Turkiewicz, et al.
Scientific Data|September 26, 2019
A dataset of cetacean occurrences in the Eastern North AtlanticAna M Correia, Miguel Gandra, Marcos Liberal, et al.
BMC Biology|September 1, 2024
Alterations of pleiotropic neuropeptide-receptor gene couples in CetaceaRaul Valente, Miguel Cordeiro, Bernardo Pinto, et al.
Journal of Phycology|March 18, 2016
Trade-offs between life-history traits at range-edge and central locationsRita Araújo, Ester A Serrão, Isabel Sousa-Pinto, et al.
International Journal of Molecular Sciences|October 23, 2021
Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9Maria Isabel Santos, Ana Lima, Joana Mota, et al.
Journal of Ophthalmology|April 13, 2012
Modulation of vasomotive activity in rabbit external ophthalmic artery by neuropeptidesEsmeralda Sofia Costa Delgado, Carlos Marques-Neves, Maria Isabel Sousa Rocha, et al.
Plants (Basel, Switzerland)|September 28, 2021
Fucoid Macroalgae Have Distinct Physiological Mechanisms to Face Emersion and Submersion Periods in Their Southern Limit of DistributionMaria Martins, Cristiano Soares, Inês Figueiredo, et al.
Journal of Inorganic Biochemistry|November 19, 2013
Synthesis, characterization and antibacterial studies of a copper(II) lomefloxacin ternary complexPatrícia Fernandes, Isabel Sousa, Luís Cunha-Silva, et al.
Journal of the Science of Food and Agriculture|August 13, 2021
Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteriaSara Simões, Rafaela Santos, Andreia Bento-Silva, et al.
Pageof 14