Batista, Ana Paula

Comparison of microalgal biomass profiles as novel functional ingredient for food products

Batista, A. P., Gouveia, L., Bandarra, N. M., Franco, J. M., & Raymundo, A. (2013) · Algal Research

Algal biology and biofuel productionSeaweed-derived Bioactive Compounds

Cited by 450

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

A biorefinery from Nannochloropsis sp. microalga – Extraction of oils and pigments. Production of biohydrogen from the leftover biomass

Nobre, B. P., Villalobos, F., Barragán, B. E., Oliveira, A. C., Batista, A. P., Marques, P. A. S. S., Mendes, R. L., Sovová, H., Palavra, A. F., & Gouveia, L. (2013) · Bioresource Technology

Algal biology and biofuel productionPhase Equilibria and Thermodynamics

Cited by 333

Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation

Fradique, M., Batista, A. P., Nunes, M. C., Gouveia, L., Bandarra, N. M., & Raymundo, A. (2010) · Journal of the Science of Food and Agriculture

Food composition and propertiesFood Nutrient Composition and Product Development

Cited by 274

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

Chlorella vulgaris biomass used as colouring source in traditional butter cookies

Gouveia, L., Batista, A. P., Miranda, A., Empis, J., & Raymundo, A. (2007) · Innovative Food Science & Emerging Technologies

Seaweed-derived Bioactive CompoundsDye analysis and toxicity

Cited by 195

Functional biscuits with PUFA‐ω3 from Isochrysis galbana

Gouveia, L., Coutinho, C., Mendonça, E., Batista, A. P., Sousa, I., Bandarra, N. M., & Raymundo, A. (2008) · Journal of the Science of Food and Agriculture

Fatty Acid Research and HealthFood Nutrient Composition and Product Development

Cited by 126

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