Isabel Maria Nunes de Sousa
AuthID: R-000-6CV
31
TITLE: Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture Full Text
AUTHORS: Graça, C; Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT - Food Science and Technology, VOLUME: 89
AUTHORS: Graça, C; Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT - Food Science and Technology, VOLUME: 89
32
TITLE: Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture
AUTHORS: Graca, C; Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 89
AUTHORS: Graca, C; Fradinho, P; Sousa, I; Raymundo, A;
PUBLISHED: 2018, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 89
INDEXED IN: 
WOS
WOS33
TITLE: Microalgae biomass as an alternative ingredient in cookies: Sensory, physical and chemical properties, antioxidant activity and in vitro digestibility Full Text
AUTHORS: Batista, AP; Niccolai, A; Fradinho, P; Fragoso, S; Bursic, I; Rodolfi, L; Biondi, N; Tredici, MR; Sousa, I; Raymundo, A;
PUBLISHED: 2017, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 26
AUTHORS: Batista, AP; Niccolai, A; Fradinho, P; Fragoso, S; Bursic, I; Rodolfi, L; Biondi, N; Tredici, MR; Sousa, I; Raymundo, A;
PUBLISHED: 2017, SOURCE: ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, VOLUME: 26
34
TITLE: Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan Full Text
AUTHORS: Dias, J; Alvarenga, N; Sousa, I;
PUBLISHED: 2017, SOURCE: EMIRATES JOURNAL OF FOOD AND AGRICULTURE, VOLUME: 29, ISSUE: 11
AUTHORS: Dias, J; Alvarenga, N; Sousa, I;
PUBLISHED: 2017, SOURCE: EMIRATES JOURNAL OF FOOD AND AGRICULTURE, VOLUME: 29, ISSUE: 11
35
TITLE: Rheology applied to food product design
AUTHORS: Raymundo, A; Batista, AP; Sousa, I;
PUBLISHED: 2017, SOURCE: Advances in Rheology Research
AUTHORS: Raymundo, A; Batista, AP; Sousa, I;
PUBLISHED: 2017, SOURCE: Advances in Rheology Research
INDEXED IN: 
Scopus
Scopus36
TITLE: Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract Full Text
AUTHORS: Bojana Balanc; Ana Kalusevic; Ivana Drvenica; Maria Teresa Coelho; Verica Djordjevic; Vitor D Alves; Isabel Sousa; Margarida Moldao Martins; Vesna Rakic; Viktor Nedovic; Branko Bugarski;
PUBLISHED: 2016, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 81, ISSUE: 1
AUTHORS: Bojana Balanc; Ana Kalusevic; Ivana Drvenica; Maria Teresa Coelho; Verica Djordjevic; Vitor D Alves; Isabel Sousa; Margarida Moldao Martins; Vesna Rakic; Viktor Nedovic; Branko Bugarski;
PUBLISHED: 2016, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 81, ISSUE: 1
INDEXED IN: WOS
WOS37
TITLE: Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract. Alginate-inulin microbeads as carriers… Full Text
AUTHORS: Balanč, B; Kalušević, A; Drvenica, I; Coelho, MT; Djordjević, V; Alves, VD; Sousa, I; Moldão Martins, M; Rakić, V; Nedović, V; Bugarski, B;
PUBLISHED: 2016, SOURCE: Journal of Food Science, VOLUME: 81, ISSUE: 1
AUTHORS: Balanč, B; Kalušević, A; Drvenica, I; Coelho, MT; Djordjević, V; Alves, VD; Sousa, I; Moldão Martins, M; Rakić, V; Nedović, V; Bugarski, B;
PUBLISHED: 2016, SOURCE: Journal of Food Science, VOLUME: 81, ISSUE: 1
38
TITLE: Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides Full Text
AUTHORS: Trujillo Cayado, LA; Alfaro, MC; Munoz, J; Raymundo, A; Sousa, I;
PUBLISHED: 2016, SOURCE: COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 141
AUTHORS: Trujillo Cayado, LA; Alfaro, MC; Munoz, J; Raymundo, A; Sousa, I;
PUBLISHED: 2016, SOURCE: COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 141
INDEXED IN: Scopus WOS
Scopus WOS IN MY: 
ORCID
ORCID39
TITLE: Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant Full Text
AUTHORS: Trujillo Cayado, LA; Alfaro, MC; Raymundo, A; Sousa, I; Munoz, J;
PUBLISHED: 2016, SOURCE: COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 145
AUTHORS: Trujillo Cayado, LA; Alfaro, MC; Raymundo, A; Sousa, I; Munoz, J;
PUBLISHED: 2016, SOURCE: COLLOIDS AND SURFACES B-BIOINTERFACES, VOLUME: 145
INDEXED IN: Scopus WOS
Scopus WOS IN MY: ORCID
ORCID40
TITLE: Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing
AUTHORS: Graça, C; Raymundo, A; de Sousa, I;
PUBLISHED: 2016, SOURCE: LWT - Food Science and Technology, VOLUME: 74
AUTHORS: Graça, C; Raymundo, A; de Sousa, I;
PUBLISHED: 2016, SOURCE: LWT - Food Science and Technology, VOLUME: 74
