Isabel Maria Nunes de Sousa


AuthID: R-000-6CV

Confirmed Publications: 106



21
TITLE: Environmentally friendly processing of Laminaria ochroleuca for soft food applications with bioactive properties  Full Text
AUTHORS: Fradinho, P; Fl?rez Fern?ndez, N; Sousa, I ; Raymund, A ; Dom?nguez, H; Torres, MD;
PUBLISHED: 2020, SOURCE: JOURNAL OF APPLIED PHYCOLOGY, VOLUME: 32, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 11 Handle
IN MY: CIÊNCIAVITAE
22
TITLE: Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
AUTHORS: Graça, C; Mota, J; Lima, A ; Ferreira, RB ; Raymundo, A ; Sousa, I ;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 10
INDEXED IN: Scopus CrossRef: 11
IN MY: ORCID | CIÊNCIAVITAE
23
TITLE: Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract  Full Text
AUTHORS: Fradinho, P; Oliveira, A; Dominguez, H; Torres, MD; Sousa, I ; Raymundo, A ;
PUBLISHED: 2020, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 63
INDEXED IN: Scopus WOS CrossRef: 17 Handle
IN MY: CIÊNCIAVITAE
24
TITLE: Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
AUTHORS: Graça, C; Raymundo, A ; Sousa, I ;
PUBLISHED: 2020, SOURCE: Applied Sciences (Switzerland), VOLUME: 10, ISSUE: 19
INDEXED IN: Scopus CrossRef: 3
IN MY: ORCID | CIÊNCIAVITAE
25
TITLE: Legume Beverages from Chickpea and Lupin, as New Milk Alternatives
AUTHORS: Lopes, M; Pierrepont, C; Duarte, CM; Filipe, A; Medronho, B ; Sousa, I ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef: 46
IN MY: ORCID | CIÊNCIAVITAE
26
TITLE: Microalgal cell disruption: Effect on the bioactivity and rheology of wheat bread  Full Text
AUTHORS: Nunes, MC ; Graca, C; Vlaisavljevic, S; Tenreiro, A; Sousa, I ; Raymundo, A ;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 45
INDEXED IN: Scopus WOS CrossRef: 40 Handle
IN MY: CIÊNCIAVITAE
27
TITLE: Psyllium husk gel to reinforce structure of gluten-free pasta?  Full Text
AUTHORS: Fradinho, P; Soares, R; Niccolai, A; Sousa, I ; Raymundo, A ;
PUBLISHED: 2020, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 131
INDEXED IN: WOS CrossRef: 29 Handle
IN MY: CIÊNCIAVITAE
28
TITLE: Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour
AUTHORS: Macedo, C; Nunes, MC ; Sousa, I ; Raymundo, A ;
PUBLISHED: 2020, SOURCE: FLUIDS, VOLUME: 5, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 7
IN MY: ORCID | CIÊNCIAVITAE
29
TITLE: Special Issue: Eco-Novel Food and Feed
AUTHORS: Sousa, I ; Raymundo, A ; Torres, MD;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 13
INDEXED IN: Scopus WOS CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
30
TITLE: Special Issue: Rheology and Quality Research of Cereal-Based Food
AUTHORS: Raymundo, A ; Torres, MD; Sousa, I ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef: 2
IN MY: ORCID | CIÊNCIAVITAE
Page 3 of 11. Total results: 106.

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