Isabel Maria Nunes de Sousa
AuthID: R-000-6CV
11
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
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
12
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
AUTHORS: Graça, C; Lima, A; Raymundo, A; Sousa, I;
PUBLISHED: 2021, SOURCE: Fermentation, VOLUME: 7, ISSUE: 4
13
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, VOLUME: 10, ISSUE: 12
AUTHORS: Clavel Coibrie, E; Sales, JR; da Silva, AM; Barroca, MJ; Sousa, I; Raymundo, A;
PUBLISHED: 2021, SOURCE: FOODS, VOLUME: 10, ISSUE: 12
14
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
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 2
15
TITLE: Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour
AUTHORS: Macedo, C; Nunes, MC; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: FLUIDS, VOLUME: 5, ISSUE: 2
AUTHORS: Macedo, C; Nunes, MC; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: FLUIDS, VOLUME: 5, ISSUE: 2
16
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
AUTHORS: Nunes, MC; Fernandes, I; Vasco, I; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 5
17
TITLE: Improving the nutritional performance of gluten-free pasta with potato peel autohydrolysis extract Full Text
AUTHORS: Fradinho, P; Oliveira, A; Dominguez, H; Torres, MD; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 63
AUTHORS: Fradinho, P; Oliveira, A; Dominguez, H; Torres, MD; Sousa, I; Raymundo, A;
PUBLISHED: 2020, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 63
INDEXED IN: 
Scopus 
WOS
Scopus WOS18
TITLE: Special Issue: Eco-Novel Food and Feed
AUTHORS: Sousa, I; Raymundo, A; Torres, MD;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 13
AUTHORS: Sousa, I; Raymundo, A; Torres, MD;
PUBLISHED: 2020, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 10, ISSUE: 13
19
TITLE: Glycemic response and bioactive properties of gluten-free bread with yoghurt or curd-cheese addition
AUTHORS: Graça, C; Mota, J; Lima, A; Ferreira, RB; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 10
AUTHORS: Graça, C; Mota, J; Lima, A; Ferreira, RB; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Foods, VOLUME: 9, ISSUE: 10
20
TITLE: Legume Beverages from Chickpea and Lupin, as New Milk Alternatives
AUTHORS: Lopes, M; Pierrepont, C; Duarte, CM; Filipe, A; Medronho, B; Sousa, I;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 10
AUTHORS: Lopes, M; Pierrepont, C; Duarte, CM; Filipe, A; Medronho, B; Sousa, I;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 10
