Isabel Sousa

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

Ana Paula Batista, Alberto Niccolai, Patrícia Fradinho et al. · Algal Research · 2017 · 368 citations · Full text

Food Chemistry, Microalgae Biomass, Bioenergy +7

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

Ana Paula Batista, Alberto Niccolai, Ivana Bursic et al. · Foods · 2019 · 181 citations · Full text

Fucose-containing exopolysaccharide produced by the newly isolated Enterobacter strain A47 DSM 23139

Filomena Freitas, Vítor D. Alves, Cristiana A.V. Torres et al. · Carbohydrate Polymers · 2010 · 162 citations

A47 Dsm 23139, Medical Microbiology, Quantitative Microbiology +4

Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions

Luísa Gouveia, Anabela Raymundo, Ana Paula Batista et al. · European Food Research and Technology · 2005 · 155 citations · Full text

Food Chemistry, Chlorella Vulgaris, Environmental Engineering +6

Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases

Ana Paula Batista, Anabela Raymundo, Isabel Sousa et al. · Food Hydrocolloids · 2005 · 150 citations · Full text

Food Colloid, Aqueous Phases, Rheological Characterization +3