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TITLE: Development of new microalgae-based sourdough "crostini": functional effects of Arthrospira platensis (spirulina) addition  Full Text
AUTHORS: Alberto Niccolai; Manuel Venturi; Viola Galli; Niccolo Pini; Liliana Rodolfi; Natascia Biondi; Massimo D'Ottavio; Ana Paula Batista; Anabela Raymundo; Lisa Granchi; Mario R Tredici;
PUBLISHED: 2019, SOURCE: SCIENTIFIC REPORTS, VOLUME: 9, ISSUE: 1
INDEXED IN: Scopus WOS
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TITLE: Rheology applied to food product design
AUTHORS: Raymundo, A; Batista, AP; Sousa, I;
PUBLISHED: 2017, SOURCE: Advances in Rheology Research
INDEXED IN: Scopus
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TITLE: Combining urban wastewater treatment with biohydrogen production - An integrated microalgae-based approach  Full Text
AUTHORS: Ana Paula Batista; Lucas Ambrosano; Sofia Graca; Catarina Sousa; Paula A S S Marques; Belina Ribeiro; Elberis P Botrel; Pedro C Castro Neto; Luisa Gouveia;
PUBLISHED: 2015, SOURCE: BIORESOURCE TECHNOLOGY, VOLUME: 184
INDEXED IN: Scopus WOS
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TITLE: Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA's source  Full Text
AUTHORS: Monica Fradique; Ana Paula Batista; Cristiana Nunes, MC ; Luisa Gouveia; Narcisa M Bandarra; Anabela Raymundo ;
PUBLISHED: 2013, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 50, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
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TITLE: Comparison of microalgal biomass profiles as novel functional ingredient for food products  Full Text
AUTHORS: Ana Paula Batista; Luisa Gouveia; Narcisa M Bandarra; Jose M Franco; Anabela Raymundo ;
PUBLISHED: 2013, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 2, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
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