Ana Paula dos Santos Batista
AuthID: R-002-K6Z
21
TITLE: Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation Full Text
AUTHORS: Monica Fradique; Ana Paula Batista; Cristiana Nunes, MC ; Luisa Gouveia; Narcisa M Bandarra; Anabela Raymundo ;
PUBLISHED: 2010, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 90, ISSUE: 10
AUTHORS: Monica Fradique; Ana Paula Batista; Cristiana Nunes, MC ; Luisa Gouveia; Narcisa M Bandarra; Anabela Raymundo ;
PUBLISHED: 2010, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 90, ISSUE: 10
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ORCID | ResearcherID22
TITLE: Microalgae in novel food products
AUTHORS: Gouveia, L; Batista, AP; Sousa, I; Raymundo, A; Bandarra, NM;
PUBLISHED: 2009, SOURCE: Algae: Nutrition, Pollution Control and Energy Sources
AUTHORS: Gouveia, L; Batista, AP; Sousa, I; Raymundo, A; Bandarra, NM;
PUBLISHED: 2009, SOURCE: Algae: Nutrition, Pollution Control and Energy Sources
INDEXED IN: 
Scopus
Scopus IN MY: ORCID
ORCID23
TITLE: Functional biscuits with PUFA-omega 3 from Isochrysis galbana Full Text
AUTHORS: Luisa Gouveia; Carla Coutinho ; Emanuel Mendonca; Ana Paula Batista; Isabel Sousa ; Narcisa M Bandarra; Anabela Raymundo ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 5
AUTHORS: Luisa Gouveia; Carla Coutinho ; Emanuel Mendonca; Ana Paula Batista; Isabel Sousa ; Narcisa M Bandarra; Anabela Raymundo ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 5
IN MY: ORCID | ResearcherID
ORCID | ResearcherID24
TITLE: Physicochemical characterisation of psyllium fibre
AUTHORS: Temudo, MS; Nunes, MC; Batista, AP; Carvalheiro, F; Esteves, MP; Raymundo, A;
PUBLISHED: 2008, SOURCE: 2007 14th Gums and Stabilisers for the Food Industry Conference in Gums and Stabilisers for the Food Industry 14
AUTHORS: Temudo, MS; Nunes, MC; Batista, AP; Carvalheiro, F; Esteves, MP; Raymundo, A;
PUBLISHED: 2008, SOURCE: 2007 14th Gums and Stabilisers for the Food Industry Conference in Gums and Stabilisers for the Food Industry 14
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TITLE: Microalgae biomass as a novel functional ingredient in mixed gel systems
AUTHORS: Batista, AP; Gouveia, L; Nunes, MC; Franco, JM; Raymundo, A;
PUBLISHED: 2008, SOURCE: 2007 14th Gums and Stabilisers for the Food Industry Conference in Gums and Stabilisers for the Food Industry 14
AUTHORS: Batista, AP; Gouveia, L; Nunes, MC; Franco, JM; Raymundo, A;
PUBLISHED: 2008, SOURCE: 2007 14th Gums and Stabilisers for the Food Industry Conference in Gums and Stabilisers for the Food Industry 14
26
TITLE: Chlorella vulgaris biomass used as colouring source in traditional butter cookies Full Text
AUTHORS: Luisa Gouveia; Ana Paula Batista; Ana Miranda; Jose Empis; Anabela Raymundo ;
PUBLISHED: 2007, SOURCE: 4th International Congress on Pigments in Food in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 8, ISSUE: 3
AUTHORS: Luisa Gouveia; Ana Paula Batista; Ana Miranda; Jose Empis; Anabela Raymundo ;
PUBLISHED: 2007, SOURCE: 4th International Congress on Pigments in Food in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 8, ISSUE: 3
IN MY: ORCID | ResearcherID
ORCID | ResearcherID27
TITLE: Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions Full Text
AUTHORS: Gouveia, L; Raymundo, A ; Batista, AP; Sousa, I ; Empis, J;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 222, ISSUE: 3-4
AUTHORS: Gouveia, L; Raymundo, A ; Batista, AP; Sousa, I ; Empis, J;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 222, ISSUE: 3-4
IN MY: ORCID | ResearcherID
ORCID | ResearcherID28
TITLE: Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein Full Text
AUTHORS: Raymundo, A ; Gouveia, L; Batista, AP; Empis, J; Sousa, I ;
PUBLISHED: 2005, SOURCE: 3rd International Congress on Pigments in Food in FOOD RESEARCH INTERNATIONAL, VOLUME: 38, ISSUE: 8-9
AUTHORS: Raymundo, A ; Gouveia, L; Batista, AP; Empis, J; Sousa, I ;
PUBLISHED: 2005, SOURCE: 3rd International Congress on Pigments in Food in FOOD RESEARCH INTERNATIONAL, VOLUME: 38, ISSUE: 8-9
IN MY: ORCID | ResearcherID
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