Isabel Maria Nunes de Sousa


AuthID: R-000-6CV

Confirmed Publications: 106



11
TITLE: New Alternatives to Milk From Pulses: Chickpea and Lupin Beverages With Improved Digestibility and Potential Bioactivities for Human Health
AUTHORS: Duarte, Carla Margarida; Mota, Joana; Assuncao, Ricardo; Martins, Carla; Ribeiro, Ana Cristina; Lima, Ana ; Raymundo, Anabela ; Nunes, Maria Cristiana ; Ferreira, Ricardo Boavida ; Sousa, Isabel ;
PUBLISHED: 2022, SOURCE: FRONTIERS IN NUTRITION, VOLUME: 9
INDEXED IN: WOS CrossRef: 9 Handle
IN MY: CIÊNCIAVITAE
12
TITLE: Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9  Full Text
AUTHORS: Santos, MI; Lima, A ; Mota, J; Rebelo, P; Ferreira, RB; Pedroso, L; Ferreira, MA; Sousa, I ;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES, VOLUME: 22, ISSUE: 20
INDEXED IN: Scopus WOS CrossRef: 10
IN MY: ORCID | CIÊNCIAVITAE
13
TITLE: Improving nutritional quality of unripe tomato through fermentation by a consortium of yeast and lactic acid bacteria  Full Text
AUTHORS: Simões, S; Santos, R; Bento Silva, A; Santos, MV; Mota, M ; Duarte, N; Sousa, I ; Raymundo, A ; Prista, C;
PUBLISHED: 2021, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 102, ISSUE: 4
INDEXED IN: Scopus CrossRef: 6 Handle
IN MY: CIÊNCIAVITAE
14
TITLE: Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch  Full Text
AUTHORS: Monteiro, ARG; Nakagawa, A; Pimentel, TC; Sousa, I ;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 146
INDEXED IN: Scopus WOS CrossRef: 13
IN MY: ORCID | CIÊNCIAVITAE
15
TITLE: Industrial Waste Whey as a Low-Cost, Efficient, and Environmentally Safe Disinfectant, with Potential Applications for Minimally Processed Foodstuff
AUTHORS: Maria Isabel S Santos; Ana Isabel G Lima; Laurentina Pedroso; Isabel Sousa ;
PUBLISHED: 2021, SOURCE: Current Approaches in Science and Technology Research Vol. 14
INDEXED IN: CrossRef
IN MY: CIÊNCIAVITAE
16
TITLE: Modelling Processes and Products in the Cereal Chain
AUTHORS: Carvalho, O ; Charalambides, MN; Djekic, I; Athanassiou, C; Bakalis, S; Benedito, J; Briffaz, A; Castane, C; Della Valle, G; de Sousa, IMN ; Erdogdu, F; Feyissa, AH; Kavallieratos, NG; Koulouris, A; Pojic, M; Raymundo, A ; Riudavets, J; Sarghini, F; Trematerra, P; Tonda, A;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 4
IN MY: ORCID | CIÊNCIAVITAE
17
TITLE: Sarcocornia perennis: A Salt Substitute in Savory Snacks
AUTHORS: Clavel Coibrie, E; Sales, JR; da Silva, AM; Barroca, MJ; Sousa, I ; Raymundo, A;
PUBLISHED: 2021, SOURCE: Foods in FOODS, VOLUME: 10, ISSUE: 12
INDEXED IN: WOS CrossRef: 14 Handle
IN MY: ORCID | CIÊNCIAVITAE
18
TITLE: Sourdough fermentation as a tool to improve the nutritional and health‐promoting properties of its derived‐products
AUTHORS: Graça, C; Lima, A ; Raymundo, A ; Sousa, I ;
PUBLISHED: 2021, SOURCE: Fermentation, VOLUME: 7, ISSUE: 4
INDEXED IN: Scopus CrossRef: 23
IN MY: ORCID | CIÊNCIAVITAE
19
TITLE: The key role of thermal waters in the development of innovative gelled starch-based matrices  Full Text
AUTHORS: Torres, MD; Fradinho, P; Raymundo, A; Sousa, I ; Falque, E; Dominguez, H;
PUBLISHED: 2021, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 117
INDEXED IN: Scopus WOS CrossRef: 3
IN MY: ORCID | CIÊNCIAVITAE
20
TITLE: Effect of Arthrospira platensis (spirulina) incorporation on the rheological and bioactive properties of gluten-free fresh pasta  Full Text
AUTHORS: Fradinho, P; Niccolai, A; Soares, R; Rodolfi, L; Biondi, N; Tredici, MR; Sousa, I ; Raymundo, A;
PUBLISHED: 2020, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 45
INDEXED IN: Scopus WOS CrossRef: 74 Handle
IN MY: CIÊNCIAVITAE
Page 2 of 11. Total results: 106.

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