All Stories

  1. Tuning the Bioactive Properties of Dunaliella salina Water Extracts by Ultrasound-Assisted Extraction

    Article • Marine Drugs, August 2023, MDPI AG

    Professor Isabel Sousa

  2. A Circular Economy Approach in the Development of Superabsorbent Polymeric Matrices: Evaluation of the Mineral Retention

    Article • Sustainability, August 2023, MDPI AG

    Professor Isabel Sousa

  3. Nutritional Improvement of Fresh Cheese with Microalga Chlorella vulgaris: Impact on Composition, Structure and Sensory Acceptance

    Article • Food Technology and Biotechnology, June 2023, Food Technology and Biotechnology Journal

    Professor Isabel Sousa

  4. An Integrative Approach to the Flavonoid Profile in Some Plants’ Parts of the Annona Genus

    Article • Plants, October 2022, MDPI AG

    Professor Isabel Sousa

  5. Moringa oleifera Seeds Characterization and Potential Uses as Food

    Article • Foods, May 2022, MDPI AG

    Professor Isabel Sousa

  6. Sarcocornia perennis: A Salt Substitute in Savory Snacks

    Article • Foods, December 2021, MDPI AG

    Professor Isabel Sousa

  7. Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products

    Article • Fermentation, October 2021, MDPI AG

    Professor Isabel Sousa

  8. Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9

    Article • International Journal of Molecular Sciences, October 2021, MDPI AG

    Professor Isabel Sousa

  9. The key role of thermal waters in the development of innovative gelled starch-based matrices

    Article • Food Hydrocolloids, August 2021, Elsevier

    Professor Isabel Sousa

  10. Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch

    Article • LWT, July 2021, Elsevier

    Professor Isabel Sousa

  11. Modelling Processes and Products in the Cereal Chain

    Article • Foods, January 2021, MDPI AG

    Professor Isabel Sousa

  12. Special Issue: Rheology and Quality Research of Cereal-Based Food

    Article • Foods, October 2020, MDPI AG

    Professor Isabel Sousa

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

    Article • Foods, October 2020, MDPI AG

    Professor Isabel Sousa

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

    Article • Foods, October 2020, MDPI AG

    Professor Isabel Sousa

  15. Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment

    Article • Applied Sciences, September 2020, MDPI AG

    Professor Isabel Sousa

  16. Special Issue: Eco-Novel Food and Feed

    Article • Applied Sciences, July 2020, MDPI AG

    Professor Isabel Sousa

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

    Article • Foods, May 2020, MDPI AG

    Professor Isabel Sousa

  18. Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour

    Article • Fluids, April 2020, MDPI AG

    Professor Isabel Sousa

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

    Article • Foods, January 2020, MDPI AG

    Professor Isabel Sousa

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

    Article • Foods, November 2019, MDPI AG

    Professor Isabel Sousa

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

    Article • Foods, November 2019, MDPI AG

    Professor Isabel Sousa

  22. Psyllium and Laminaria Partnership—An Overview of Possible Food Gel Applications

    Article • Applied Sciences, October 2019, MDPI AG

    Professor Isabel Sousa

  23. Wheat Bread with Dairy Products—Technology, Nutritional, and Sensory Properties

    Article • Applied Sciences, October 2019, MDPI AG

    Professor Isabel Sousa

  24. Pasta Enrichment with an Amaranth Hydrolysate Affects the Overall Acceptability while Maintaining Antihypertensive Properties

    Article • Foods, July 2019, MDPI AG

    Professor Isabel Sousa

  25. A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine

    Article • Applied Sciences, July 2019, MDPI AG

    Professor Isabel Sousa

  26. Paddy rice stored under hermetic conditions: The effect of relative humidity, temperature and storage time in suppressing Sitophilus zeamais and impact on rice quality

    Article • Journal of Stored Products Research, January 2019, Elsevier

    Professor Isabel Sousa

  27. Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

    Article • LWT, March 2018, Elsevier

    Professor Isabel Sousa

  28. Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

    Article • Emirates Journal of Food and Agriculture, October 2017, Faculty of Food and Agriculture, United Arab Emirates University

    Professor Isabel Sousa

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

    Article • Algal Research, September 2017, Elsevier

    Professor Isabel Sousa

  30. Rheology changes in oil-in-water emulsions stabilized by a complex system of animal and vegetable proteins induced by thermal processing

    Article • LWT, December 2016, Elsevier

    Professor Isabel Sousa

  31. Preliminary Study on the Effect of Fermented Cheese Whey on Listeria monocytogenes , Escherichia coli O157:H7, and Salmonella Goldcoast Populations Inoculated onto Fresh Organic Lettuce

    Article • Foodborne Pathogens and Disease, August 2016, Mary Ann Liebert Inc

    Professor Isabel Sousa

  32. Rheological behavior of aqueous dispersions containing blends of rhamsan and welan polysaccharides with an eco-friendly surfactant

    Article • Colloids and Surfaces B Biointerfaces, May 2016, Elsevier

    Professor Isabel Sousa

  33. Development and rheological properties of ecological emulsions formulated with a biosolvent and two microbial polysaccharides

    Article • Colloids and Surfaces B Biointerfaces, May 2016, Elsevier

    Professor Isabel Sousa

  34. Calcium-Alginate-Inulin Microbeads as Carriers for Aqueous Carqueja Extract

    Article • Journal of Food Science, November 2015, Wiley

    Professor Isabel Sousa

  35. Rheological studies of the fucose-rich exopolysaccharide FucoPol

    Article • International Journal of Biological Macromolecules, August 2015, Elsevier

    Professor Isabel Sousa

  36. Effect of hydrocolloids on low-fat chocolate fillings

    Article • Journal of Food Science and Technology, April 2015, Springer Science + Business Media

    Professor Isabel Sousa

  37. Potential bio-activity of whey fermented extract as sanitizer of organic grown lettuce

    Article • Food Control, April 2015, Elsevier

    Professor Isabel Sousa

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

    Article • Journal of the Science of Food and Agriculture, May 2014, Wiley

    Professor Isabel Sousa

  39. Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours

    Article • Carbohydrate Polymers, February 2014, Elsevier

    Professor Isabel Sousa

  40. Effect of sucrose, stevia and xylitol on rheological properties of gels from blends of chestnut and rice flours

    Article • Carbohydrate Polymers, October 2013, Elsevier

    Professor Isabel Sousa

  41. Thermorheological and Textural Behaviour of Gluten-Free Gels Obtained from Chestnut and Rice Flours

    Article • Food and Bioprocess Technology, June 2013, Springer Science + Business Media

    Professor Isabel Sousa

  42. Real-Time Monitoring of Lycopene Content in Tomato-Derived Products during Processing: Implementation of a Novel Double-Slit Raman Spectrometer

    Article • Applied Spectroscopy, June 2013, SAGE Publications

    Professor Isabel Sousa

  43. Handbook of cheese in health: production, nutrition and medical sciences

    Article • January 2013, De Gruyter

    Professor Isabel Sousa

  44. Novel foods with microalgal ingredients – Effect of gel setting conditions on the linear viscoelasticity of Spirulina and Haematococcus gels

    Article • Journal of Food Engineering, May 2012, Elsevier

    Professor Isabel Sousa, Luisa Gouveia

  45. Kinetics of production and characterization of the fucose-containing exopolysaccharide from Enterobacter A47

    Article • Journal of Biotechnology, December 2011, Elsevier

    Professor Isabel Sousa

  46. Microalgae biomass interaction in biopolymer gelled systems

    Article • Food Hydrocolloids, June 2011, Elsevier

    Professor Isabel Sousa

  47. Effect of freezing on the rheological, chemical and colour properties of Serpa cheese

    Article • Journal of Dairy Research, January 2011, Cambridge University Press

    Professor Isabel Sousa

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

    Article • Carbohydrate Polymers, January 2011, Elsevier

    Professor Isabel Sousa

  49. Control of pathogenic and spoilage microorganisms from cheese surface by whey protein films containing malic acid, nisin and natamycin

    Article • Food Control, March 2010, Elsevier

    Professor Isabel Sousa

  50. Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data

    Article • Journal of Dairy Research, May 2008, Cambridge University Press

    Professor Isabel Sousa

  51. Functional biscuits with PUFA-ω3 fromIsochrysis galbana

    Article • Journal of the Science of Food and Agriculture, April 2008, Wiley

    Professor Isabel Sousa, Luisa Gouveia

  52. Patterns of enzymatic activity of cell wall-modifying enzymes during growth and ripening of apples

    Article • Postharvest Biology and Technology, March 2007, Elsevier

    Professor Isabel Sousa

  53. Colored Food Emulsions—Implications of Pigment Addition on the Rheological Behavior and Microstructure

    Article • Food Biophysics, November 2006, Springer Science + Business Media

    Professor Isabel Sousa

  54. Extensional flow behaviour of natural fibre-filled dough and its relationship with structure and properties

    Article • Journal of Non-Newtonian Fluid Mechanics, August 2006, Elsevier

    Professor Isabel Sousa

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

    Article • Food Hydrocolloids, January 2006, Elsevier

    Professor Isabel Sousa

  56. Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions

    Article • Food Hydrocolloids, January 2006, Elsevier

    Professor Isabel Sousa

  57. Gelled vegetable desserts containing pea protein, κ-carrageenan and starch

    Article • European Food Research and Technology, December 2005, Springer Science + Business Media

    Professor Isabel Sousa

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

    Article • Food Research International, October 2005, Elsevier

    Professor Isabel Sousa

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

    Article • European Food Research and Technology, September 2005, Springer Science + Business Media

    Professor Isabel Sousa, Luisa Gouveia

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

    Article • International Journal of Biological Macromolecules, August 2005, Elsevier

    Professor Isabel Sousa

  61. Effect of principal ingredients on quality of cookies with dietary fibre

    Article • May 2004, Royal Society of Chemistry

    Professor Isabel Sousa

  62. Development and optimization of cultured goat cream butter

    Article • Oil & Soap, October 2003, Springer Science + Business Media

    Professor Isabel Sousa

  63. Vegetable proteins and milk puddings

    Article • Colloids and Surfaces B Biointerfaces, September 2003, Elsevier

    Professor Isabel Sousa

  64. Rheological behaviour of white pepper gels—a new method for studying the effect of irradiation

    Article • Radiation Physics and Chemistry, July 2002, Elsevier

    Professor Isabel Sousa

  65. Study of the total replacement of egg by white lupine protein, emulsifiers and xanthan gum in yellow cakes

    Article • European Food Research and Technology, October 2001, Springer Science + Business Media

    Professor Isabel Sousa

  66. EFFECT OF pH AND NaCI ON RHEOLOGICAL AND TEXTURAL PROPERTIES OF LUPIN PROTEIN EMULSIONS

    Article • January 2000, Elsevier

    Professor Isabel Sousa

  67. Method to evaluate foaming performance

    Article • Journal of Food Engineering, June 1998, Elsevier

    Professor Isabel Sousa

  68. Effect of processing conditions on volatile composition of apple jellies and jams

    Article • January 1998, Elsevier

    Professor Isabel Sousa

  69. Differential scanning calorimetry of lupin and soy proteins

    Article • European Food Research and Technology, November 1995, Springer Science + Business Media

    Professor Isabel Sousa