Sousa I - Search Results

1

Sarcocornia perennis: A Salt Substitute in Savory Snacks.

Clavel-Coibrié E, Sales JR, da Silva AM, Barroca MJ, Sousa I, Raymundo A. Clavel-Coibrié E, et al. Among authors: sousa i. Foods. 2021 Dec 15;10(12):3110. doi: 10.3390/foods10123110. Foods. 2021. PMID: 34945661 Free PMC article.

2

Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques.

Batista AP, Portugal CA, Sousa I, Crespo JG, Raymundo A. Batista AP, et al. Among authors: sousa i. Int J Biol Macromol. 2005 Aug;36(3):135-43. doi: 10.1016/j.ijbiomac.2005.04.003. Int J Biol Macromol. 2005. PMID: 15996729

3

Protein gels and emulsions from mixtures of Cape hake and pea proteins.

Tomé AS, Pires C, Batista I, Sousa I, Raymundo A. Tomé AS, et al. Among authors: sousa i. J Sci Food Agric. 2015 Jan;95(2):289-98. doi: 10.1002/jsfa.6717. Epub 2014 May 27. J Sci Food Agric. 2015. PMID: 24789681

4

Tetramethylguanidine-based gels and colloids of cellulose.

Carrera GVSM, Raymundo A, Fernandes FMB, Jordão N, Sousa I, da Ponte MN, Branco LC. Carrera GVSM, et al. Among authors: sousa i. Carbohydr Polym. 2017 Aug 1;169:58-64. doi: 10.1016/j.carbpol.2017.03.084. Epub 2017 Mar 29. Carbohydr Polym. 2017. PMID: 28504178

5

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

Batista AP, Niccolai A, Bursic I, Sousa I, Raymundo A, Rodolfi L, Biondi N, Tredici MR. Batista AP, et al. Among authors: sousa i. Foods. 2019 Nov 23;8(12):611. doi: 10.3390/foods8120611. Foods. 2019. PMID: 31771197 Free PMC article.

6

Edible Brown Seaweed in Gluten-Free Pasta: Technological and Nutritional Evaluation.

Fradinho P, Raymundo A, Sousa I, Domínguez H, Torres MD. Fradinho P, et al. Among authors: sousa i. Foods. 2019 Nov 27;8(12):622. doi: 10.3390/foods8120622. Foods. 2019. PMID: 31783692 Free PMC article.

7

Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads.

Graça C, Raymundo A, Sousa I. Graça C, et al. Among authors: sousa i. Foods. 2020 Jan 21;9(2):111. doi: 10.3390/foods9020111. Foods. 2020. PMID: 31972969 Free PMC article.

8

Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity.

Nunes MC, Fernandes I, Vasco I, Sousa I, Raymundo A. Nunes MC, et al. Among authors: sousa i. Foods. 2020 May 4;9(5):579. doi: 10.3390/foods9050579. Foods. 2020. PMID: 32375425 Free PMC article.

9

Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition.

Graça C, Mota J, Lima A, Boavida Ferreira R, Raymundo A, Sousa I. Graça C, et al. Among authors: sousa i. Foods. 2020 Oct 4;9(10):1410. doi: 10.3390/foods9101410. Foods. 2020. PMID: 33020440 Free PMC article.

10

Legume Beverages from Chickpea and Lupin, as New Milk Alternatives.

Lopes M, Pierrepont C, Duarte CM, Filipe A, Medronho B, Sousa I. Lopes M, et al. Among authors: sousa i. Foods. 2020 Oct 14;9(10):1458. doi: 10.3390/foods9101458. Foods. 2020. PMID: 33066342 Free PMC article.

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