Isabel Maria Nunes de Sousa


AuthID: R-000-6CV

Confirmed Publications: 46



11
TITLE: Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data
AUTHORS: Nuno Alvarenga ; Paula Silva; Jose Rodriguez Garcia; Isabel Sousa ;
PUBLISHED: 2008, SOURCE: JOURNAL OF DAIRY RESEARCH, VOLUME: 75, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
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12
TITLE: Functional biscuits with PUFA-omega 3 from Isochrysis galbana  Full Text
AUTHORS: Luisa Gouveia; Carla Coutinho ; Emanuel Mendonca; Ana Paula Batista; Isabel Sousa ; Narcisa M Bandarra; Anabela Raymundo ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef
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13
TITLE: Patterns of enzymatic activity of cell wall-modifying enzymes during growth and ripening of apples  Full Text
AUTHORS: Luis F Goulao; Joao Santos; Isabel de Sousa ; Cristina A Oliveira ;
PUBLISHED: 2007, SOURCE: POSTHARVEST BIOLOGY AND TECHNOLOGY, VOLUME: 43, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
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14
TITLE: Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions  Full Text
AUTHORS: Gouveia, L; Raymundo, A ; Batista, AP; Sousa, I ; Empis, J;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 222, ISSUE: 3-4
INDEXED IN: Scopus WOS CrossRef
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15
TITLE: Colored food emulsions - Implications of pigment addition on the rheological behavior and microstructure  Full Text
AUTHORS: Ana Paula Batista; Anabela Raymundo ; Isabel Sousa ; Jose Empis; Jose Maria Franco;
PUBLISHED: 2006, SOURCE: FOOD BIOPHYSICS, VOLUME: 1, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
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16
TITLE: Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties  Full Text
AUTHORS: Piteira, MF; Maia, JM; Raymundo, A ; Sousa, I ;
PUBLISHED: 2006, SOURCE: JOURNAL OF NON-NEWTONIAN FLUID MECHANICS, VOLUME: 137, ISSUE: 1-3
INDEXED IN: Scopus WOS CrossRef
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17
TITLE: Gelled vegetable desserts containing pea protein, kappa-carrageenan and starch  Full Text
AUTHORS: Nunes, M ; Raymundo, A ; Sousa, I ;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 222, ISSUE: 5-6
INDEXED IN: Scopus WOS CrossRef
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TITLE: Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques  Full Text
AUTHORS: Batista, AP; Portugal, CAM ; Sousa, I ; Crespo, JG ; Raymundo, A ;
PUBLISHED: 2005, SOURCE: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, VOLUME: 36, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
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