Sousa, Isabel

Microalgae biomass as an alternative ingredient in cookies: sensory, physical and chemical properties, antioxidant activity and in vitro digestibility

Batista, A. P., Niccolai, A., Fradinho, P., Fragoso, S., Bursic, I., Rodolfi, L., Biondi, N., Tredici, M. R., Sousa, I., & Raymundo, A. (2017) · Algal Research

Seaweed-derived Bioactive CompoundsFood Nutrient Composition and Product Development

Cited by 407

Microalgae as Functional Ingredients in Savory Food Products: Application to Wheat Crackers

Batista, A. P., Niccolai, A., Bursic, I., Sousa, I., Raymundo, A., Rodolfi, L., Biondi, N., & Tredici, M. R. (2019) · Foods

Seaweed-derived Bioactive CompoundsFood Nutrient Composition and Product Development

Cited by 203

Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein

Raymundo, A., Gouveia, L., Batista, A. P., Empis, J., & Sousa, I. (2005) · Food Research International

Proteins in Food SystemsMicroencapsulation and Drying Processes

Cited by 94