Isabel Maria Nunes de Sousa
AuthID: R-000-6CV
21
TITLE: Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Applied Sciences (Switzerland), VOLUME: 10, ISSUE: 19
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2020, SOURCE: Applied Sciences (Switzerland), VOLUME: 10, ISSUE: 19
22
TITLE: Special Issue: Rheology and Quality Research of Cereal-Based Food
AUTHORS: Raymundo, A; Torres, MD; Sousa, I;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
AUTHORS: Raymundo, A; Torres, MD; Sousa, I;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 11
23
TITLE: Fat Reduction in Extruded Snacks with the Use of Xanthan Gun
AUTHORS: Marques, DR; Berwig, KP; Graca, C; Monteiro, ARG; Sousa, I;
PUBLISHED: 2020, SOURCE: 7th Iberian Meeting on Rheology (IBEREO) of the Spanish-Group-of-Rheology (GER) and Portuguese-Society-of-Rheology (SPR) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY (IBEREO 2019)
AUTHORS: Marques, DR; Berwig, KP; Graca, C; Monteiro, ARG; Sousa, I;
PUBLISHED: 2020, SOURCE: 7th Iberian Meeting on Rheology (IBEREO) of the Spanish-Group-of-Rheology (GER) and Portuguese-Society-of-Rheology (SPR) in PROCEEDINGS OF THE IBERIAN MEETING ON RHEOLOGY (IBEREO 2019)
INDEXED IN: 
WOS
WOS24
TITLE: Paddy rice stored under hermetic conditions: The effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality Full Text
AUTHORS: Carvalho, MO; Fradinho, P; Martins, MJ; Magro, A; Raymundo, A; de Sousa, I;
PUBLISHED: 2019, SOURCE: JOURNAL OF STORED PRODUCTS RESEARCH, VOLUME: 80
AUTHORS: Carvalho, MO; Fradinho, P; Martins, MJ; Magro, A; Raymundo, A; de Sousa, I;
PUBLISHED: 2019, SOURCE: JOURNAL OF STORED PRODUCTS RESEARCH, VOLUME: 80
25
TITLE: A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine
AUTHORS: Santos, MIS; Fradinho, P; Martins, S ; Lima, AIG; Ferreira, RMSB; Pedroso, L; Ferreira, MASS; Sousa, I;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 14
AUTHORS: Santos, MIS; Fradinho, P; Martins, S ; Lima, AIG; Ferreira, RMSB; Pedroso, L; Ferreira, MASS; Sousa, I;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 14
26
TITLE: Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties
AUTHORS: Valdez Meza, EE; Raymundo, A; Figueroa Salcido, OG; Ramirez Torres, GI; Fradinho, P; Oliveira, S; de Sousa, I; Suarez Jimenez, M; Cardenas Torres, FI; Islas Rubio, AR; Rodriguez Olibarria, G; Ontiveros, N; Cabrera Chavez, F;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 8
AUTHORS: Valdez Meza, EE; Raymundo, A; Figueroa Salcido, OG; Ramirez Torres, GI; Fradinho, P; Oliveira, S; de Sousa, I; Suarez Jimenez, M; Cardenas Torres, FI; Islas Rubio, AR; Rodriguez Olibarria, G; Ontiveros, N; Cabrera Chavez, F;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 8
27
TITLE: Wheat bread with dairy products-technology, nutritional, and sensory properties
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2019, SOURCE: Applied Sciences (Switzerland), VOLUME: 9, ISSUE: 19
AUTHORS: Graça, C; Raymundo, A; Sousa, I;
PUBLISHED: 2019, SOURCE: Applied Sciences (Switzerland), VOLUME: 9, ISSUE: 19
28
TITLE: Psyllium and Laminaria Partnership-An Overview of Possible Food Gel Applications
AUTHORS: Fradinho, P; Raymundo, A; Sousa, I; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 20
AUTHORS: Fradinho, P; Raymundo, A; Sousa, I; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: APPLIED SCIENCES-BASEL, VOLUME: 9, ISSUE: 20
29
TITLE: Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers
AUTHORS: Batista, AP; Niccolai, A; Bursic, I; Sousa, I; Raymundo, A; Rodolfi, L; Biondi, N; Tredici, MR;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
AUTHORS: Batista, AP; Niccolai, A; Bursic, I; Sousa, I; Raymundo, A; Rodolfi, L; Biondi, N; Tredici, MR;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
30
TITLE: Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation
AUTHORS: Fradinho, P; Raymundo, A; Sousa, I; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
AUTHORS: Fradinho, P; Raymundo, A; Sousa, I; Dominguez, H; Torres, MD;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 12
