Isabel Maria Nunes de Sousa


AuthID: R-000-6CV

Confirmed Publications: 106



31
TITLE: Tetraselmis chuiias a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity
AUTHORS: Nunes, MC ; Fernandes, I; Vasco, I; Sousa, I ; Raymundo, A ;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 34 Handle
IN MY: ORCID | CIÊNCIAVITAE
32
TITLE: Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
AUTHORS: Graça, C; Raymundo, A ; Sousa, I ;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 2
INDEXED IN: Scopus CrossRef: 18 Handle
IN MY: ORCID | CIÊNCIAVITAE
33
TITLE: A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine
AUTHORS: Santos, MIS; Fradinho, P; Martins, S ; Lima, AIG ; Ferreira, RMSB ; Pedroso, L; Ferreira, MASS; Sousa, I ;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 14
INDEXED IN: Scopus WOS CrossRef: 9 Handle
IN MY: ORCID | CIÊNCIAVITAE
34
TITLE: Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
AUTHORS: Fradinho, P; Raymundo, A ; Sousa, I ; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef: 33 Handle
IN MY: ORCID | CIÊNCIAVITAE
35
TITLE: Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
AUTHORS: Batista, AP; Niccolai, A; Bursic, I; Sousa, I ; Raymundo, A ; Rodolfi, L; Biondi, N; Tredici, MR;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
INDEXED IN: Scopus WOS CrossRef: 93 Handle
IN MY: ORCID | CIÊNCIAVITAE
36
37
TITLE: Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties
AUTHORS: Valdez Meza, EE; Raymundo, A ; Figueroa Salcido, OG; Ramirez Torres, GI; Fradinho, P; Oliveira, S; de Sousa, I ; Suarez Jimenez, M; Cardenas Torres, FI; Islas Rubio, AR; Rodriguez Olibarria, G; Ontiveros, N; Cabrera Chavez, F;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef: 20 Handle
IN MY: ORCID | CIÊNCIAVITAE
38
TITLE: Psyllium and Laminaria Partnership-An Overview of Possible Food Gel Applications
AUTHORS: Fradinho, P; Raymundo, A ; Sousa, I ; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 20
INDEXED IN: Scopus WOS CrossRef: 3 Handle
IN MY: ORCID | CIÊNCIAVITAE
39
TITLE: Wheat bread with dairy products-technology, nutritional, and sensory properties
AUTHORS: Graça, C; Raymundo, A ; Sousa, I ;
PUBLISHED: 2019, SOURCE: Applied Sciences (Switzerland), VOLUME: 9, ISSUE: 19
INDEXED IN: Scopus CrossRef: 25 Handle
IN MY: ORCID | CIÊNCIAVITAE
40
TITLE: Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture  Full Text
AUTHORS: Graça, C; Fradinho, P; Sousa, I ; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT - Food Science and Technology, VOLUME: 89
INDEXED IN: Scopus CrossRef: 87 Handle
IN MY: ORCID | CIÊNCIAVITAE
Page 4 of 11. Total results: 106.

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