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Lúcia Santos

Showing results (1-10 of 103) with videos related to

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Critical Reviews in Food Science and Nutrition|April 11, 2020
Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive reviewFilipa Paulo, Lúcia Santos
Materials Science & Engineering. C, Materials for Biological Applications|May 24, 2017
Design of experiments for microencapsulation applications: A reviewFilipa Paulo, Lúcia Santos
Journal of Environmental Management|June 18, 2011
Degradation and removal methods of antibiotics from aqueous matrices--a reviewVera Homem, Lúcia Santos
International Journal of Antimicrobial Agents|March 24, 2018
Antimicrobial resistance in aquaculture: Current knowledge and alternatives to tackle the problemLúcia Santos, Fernando Ramos
Colloids and Surfaces. B, Biointerfaces|September 10, 2020
New insights in the in vitro release of phenolic antioxidants: The case study of the release behavior of tyrosol from tyrosol-loaded ethylcellulose microparticles during the in vitro gastrointestinal digestionFilipa Paulo, Lúcia Santos
Journal of Microencapsulation|November 28, 2015
Encapsulation of cosmetic active ingredients for topical application--a reviewFrancisca Casanova, Lúcia Santos
Environment International|July 19, 2016
Antibiotics in the aquatic environments: A review of the European scenarioIsabel T Carvalho, Lúcia Santos
Molecules (Basel, Switzerland)|February 15, 2022
A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics-Case Study: Grape Pomace and GrapeseedSara M Ferreira, Lúcia Santos
Analytical and Bioanalytical Chemistry|March 23, 2005
Analysis of organic acids in wines by Fourier-transform infrared spectroscopyJosé Luís Moreira, Lúcia Santos
Foods (Basel, Switzerland)|March 28, 2026
Influence of Free and Microencapsulated Extracts from Onion Peels on the Performance of Fortified Fresh CheeseSara M Ferreira, Lúcia Santos
Pageof 11

Showing results (1-10 of 103) with videos related to

Sort By:
Pageof 11
Critical Reviews in Food Science and Nutrition|April 11, 2020
Deriving valorization of phenolic compounds from olive oil by-products for food applications through microencapsulation approaches: a comprehensive reviewFilipa Paulo, Lúcia Santos
Materials Science & Engineering. C, Materials for Biological Applications|May 24, 2017
Design of experiments for microencapsulation applications: A reviewFilipa Paulo, Lúcia Santos
Journal of Environmental Management|June 18, 2011
Degradation and removal methods of antibiotics from aqueous matrices--a reviewVera Homem, Lúcia Santos
International Journal of Antimicrobial Agents|March 24, 2018
Antimicrobial resistance in aquaculture: Current knowledge and alternatives to tackle the problemLúcia Santos, Fernando Ramos
Colloids and Surfaces. B, Biointerfaces|September 10, 2020
New insights in the in vitro release of phenolic antioxidants: The case study of the release behavior of tyrosol from tyrosol-loaded ethylcellulose microparticles during the in vitro gastrointestinal digestionFilipa Paulo, Lúcia Santos
Journal of Microencapsulation|November 28, 2015
Encapsulation of cosmetic active ingredients for topical application--a reviewFrancisca Casanova, Lúcia Santos
Environment International|July 19, 2016
Antibiotics in the aquatic environments: A review of the European scenarioIsabel T Carvalho, Lúcia Santos
Molecules (Basel, Switzerland)|February 15, 2022
A Potential Valorization Strategy of Wine Industry by-Products and Their Application in Cosmetics-Case Study: Grape Pomace and GrapeseedSara M Ferreira, Lúcia Santos
Analytical and Bioanalytical Chemistry|March 23, 2005
Analysis of organic acids in wines by Fourier-transform infrared spectroscopyJosé Luís Moreira, Lúcia Santos
Foods (Basel, Switzerland)|March 28, 2026
Influence of Free and Microencapsulated Extracts from Onion Peels on the Performance of Fortified Fresh CheeseSara M Ferreira, Lúcia Santos
Pageof 11