Isabel Maria Nunes de Sousa


AuthID: R-000-6CV

Confirmed Publications: 46



31
TITLE: Tenderisation of the dog cockle (Glycymeris glycymeris) meat by polyphosphates  Full Text
AUTHORS: Batista, I; Vidal, I; Lourenco, HM; Sousa, I ; Nunes, ML ;
PUBLISHED: 1999, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 210, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
32
TITLE: Effect of processing conditions on volatile composition of apple jellies and jams
AUTHORS: Moldao Martins, M ; Moreira, N; Sousa, I ; da Costa, MLB ;
PUBLISHED: 1998, SOURCE: 9th International Flavor Conference - the George Charalambous Memorial Symposium in FOOD FLAVORS: FORMATION, ANALYSIS, AND PACKAGING INFLUENCES, VOLUME: 40, ISSUE: C
INDEXED IN: Scopus WOS
IN MY: ORCID | ResearcherID
33
TITLE: Effect of thermal denaturation of lupin protein on its emulsifying properties  Full Text
AUTHORS: Raymundo, A ; Franco, J; Gallegos, C; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: 5th Symposium on Food Proteins - Structural and Functional Aspects of Protein Modification in NAHRUNG-FOOD, VOLUME: 42, ISSUE: 3-4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
34
TITLE: Influence of processing variables on the rheological and textural properties of lupin protein-stabilized emulsions  Full Text
AUTHORS: Franco, JM; Raymundo, A ; Sousa, I ; Gallegos, C;
PUBLISHED: 1998, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 46, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
35
TITLE: Method to evaluate foaming performance  Full Text
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 36, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
36
TITLE: Production of reduced-calorie grape juice jelly with gellan, xanthan and locust bean gums: sensory and objective analysis of texture
AUTHORS: Gaspar, C; Laureano, O ; Sousa, I ;
PUBLISHED: 1998, SOURCE: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, VOLUME: 206, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
37
TITLE: White lupin protein isolate as a foaming agent
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, VOLUME: 207, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
38
TITLE: Study of the influence of ions and ionic force in gelification processes [Estudio de la influencia de los iones y de la fuerza ionica en el proceso de gelificacion]
AUTHORS: Gaspar, CA; Sousa, IM ; Laureano, O ;
PUBLISHED: 1997, SOURCE: Informacion Tecnologica, VOLUME: 8, ISSUE: 4
INDEXED IN: Scopus
IN MY: ORCID
39
TITLE: The texture of low calorie grape juice jelly
AUTHORS: Sousa, IMN ; Matias, EC; Laureano, O ;
PUBLISHED: 1997, SOURCE: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, VOLUME: 205, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
40
TITLE: Determination of shear viscosities to investigate the association between a polysaccharide and a protein
AUTHORS: Raymundo, A ; Sousa, I ; Diogo, AC; Empis, J;
PUBLISHED: 1996, SOURCE: XIIth International Congress on Rheology in XIITH INTERNATIONAL CONGRESS ON RHEOLOGY, PROCEEDINGS
INDEXED IN: WOS
IN MY: ResearcherID
Page 4 of 5. Total results: 46.

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